Urmston in Bloom is pleased to confirm that the Big Clean-Up campaign was hugely...
“Ensuring you are registered to the CCA programme is easy and important for businesses in many sectors of the food industry, regardless of their size.
“Yet it is still something many forget.
“The deadline is fast-approaching, and firms is areas as different as baking and meat processing need to think seriously about getting involved.
“CCAs can be essential to driving energy efficiency improvements and will result in significant cost savings – on top of the 90 or 65 percent reduction it allows in CCL.
“It will also help reduce CO2 emissions, preparing for a greener and more efficient future while staying abreast of legislation.
“The CCA energy saving programme is measured by factory targets or total energy use, which will have efficiency improvements applied to them.
“Each of these target periods lasts two years and must be met in order to keep receiving the CCL discount.
“These are always a series of different steps aimed at promoting efficiency in the baking industry and can be set over four target periods.
“For example, the goal could be a 10 per cent reduction in carbon emissions at the first milestone, then a reduction of five per cent at each of the three milestones after that.”
“There are certain sectors where there is less uptake than others. Bakeries in particular have been slow.
“Yet compared to other areas, the industry is very energy intensive and can be easily exempt from CCL through comparatively short applications.
“Signing up has particularly important ramifications for people working in the industry and for the environment. Even some of the smallest premises will have huge energy-guzzling industrial ovens.
“This programme is open even to the smallest of businesses, so it’s not just the baking giants that are deemed to have a negative effect on the environment.
“But the rules are the same for any organisation that wants to save money, energy and the environment.”