Europastry is building the first CO2-emission neutral plant of its sector in Europe
The company reaffirms its environmental commitment with a 30 million euro investment to build the first production plant of the bakery sector in Europe with zero CO2 emissions. The new plant will be located in Oldenzaal, in the Netherlands.
Europastry, specialist in frozen bread doughs, is commencing construction of the first CO2 emission-neutral production plant of the bakery sector in Europe.
The new plant, which will be located in Oldenzaal, the Netherlands, will emit zero CO2 and nitrogen emissions, as it will not use fossil fuels, and will instead run on certified green energy only. To do so, the new plant will have photovoltaic panels, rainwater harvesting systems and systems that recycle thermal energy generated by the plant's own installations.
Therefore, the new building is considered to be pioneering in the sector at a European level, due to its completely innovative and environmentally-friendly energy system.
The new construction will entail an investment of 30 million euros, and will directly create 50 new job positions. Also, thanks to the local supply of raw materials and packaging, Europastry will significantly reduce the Food Miles of its products compared to current market standards.
With this investment, Europastry is once more strengthening its environmental commitment, reinforcing its Baking a Better World Together strategy, focussed on Product Quality, Consumer Health and the Sustainability of the Planet.
Maurice Hansté, Europastry Central Europe CEO, announces that “one of our company's commitments is to be more sustainable every day. This new CO2-neutral production plant is a demonstration of our commitment to the environment and to our consumers, who are looking for healthier products, with a higher added value and a lower ecological footprint.”
SAINT HONORÉ, THE BREAD OF THE NEW PRODUCTION PLANT
The new plant will be dedicated to producing Saint Honoré, Europastry's most traditional range of breads, prepared using sourdough and long proofing times.
This family of breads uses carefully selected ingredients (such as whole-grain flours and organically-grown cereals), own-prepared sourdoughs, and follows traditional preparation processes, with long resting and proofing times; it also comprises all of the innovation that characterises the company, always rooted in our origin and the breadmaking tradition.
In this way, Saint Honoré will be able to continue satisfying the most demanding and responsible consumers, who seek products with a purpose and added value.