Bakers Journal

News
Toronto bakery receives sustainable business award


May 8, 2012
By CNW Group

May 8, 2012, Toronto – Dimpflmeier Bakery was awarded The Sustainable
Business Practice in Canada's Food Industry 2012 Award (SBPCFI) on May
1.

May 8, 2012, Toronto – Dimpflmeier Bakery was awarded The Sustainable Business Practice in Canada's Food Industry 2012 Award (SBPCFI) on May 1.

Since
2003, the bakery has utilized more
than 100 metric tonnes of hempseed flour in its products. Hempseed
flour is derived from locally grown, non GMO crops that are grown with
sound ecological, agricultural methods. It is a renewable, sustainable
food source and is deemed highly important to the safety and
sustainability of our overall food system. Hemp has also been
recognized as a highly nutritious food.

Aside
from environmental and health benefits, the bakery's use of hempseed
flour represents the diversion of 37 metric tonnes of carbon from the
Earth's atmosphere through the production of carbon-neutral bio-diesel, a
by-product of the flour.

The
award was presented to Susan Dimpflmeier, president of Dimpflmeier
Bakery by Gregory Herriott of Oilseed Works. The award was sponsored by
Oilseed Works Inc. (www.oilseedworks.com)