At Flowers Foods, we focus on managing the environmental impact of our operations in ways that support both business performance and shareholder value through improved efficiency and cost reduction. We maintain procedures to ensure compliance with all applicable laws, rules, and regulations, while implementing practices designed to minimize or prevent waste of water, packaging, energy, fuel, and other resources.
We reinforce these efforts by sharing best practices across the company and providing annual training on sustainability topics, including spill prevention, stormwater and wastewater management so bakery team members clearly understand their responsibilities. Our companywide Environmental Health and Safety (EHS) management system supports these efforts by tracking actions and managing compliance.
Select bakeries in our network undergo external inspections by the U.S. Environmental Protection Agency and the Department of Energy Industrial Assessment Centers. Our Environmental, Safety, and Sustainability team reviews audit findings with a focus on continuous improvement and works with bakery and corporate leadership to implement corrective actions as needed. Additionally, our ESS team conducts quarterly audits with our bakery leadership teams to ensure we are meeting our internal standards.
Our 2030 Environmental Goals
* Compared to the 2020 baseline
** Under the Mass Balance model
*** Packaging materials are recyclable where collection and recycling programs exist.
Climate & Energy
Improving process efficiency across our bakeries and warehouses helps reduce energy use and associated manufacturing emissions. We prioritize high-impact operational areas – such as compressed air systems, lighting, heat recovery, and equipment upgrades – to reduce waste and enhance efficiency. We also target our distribution network for efficiency gains, working with logistics partners to maximize fuel performance and meet miles-per-gallon (MPG) targets in their contracts, lowering costs and carbon emissions.
Water
Water is an essential input in our baking processes and sanitation practices. Most of the water used in our bakeries is incorporated into production rather than discharged as wastewater. Our water stewardship strategy and performance are overseen by our Corporate Responsibility Executive Committee, which includes our chief executive officer, and is designed to strengthen performance across our operations and supply chain while addressing water-related risks.
To assess water availability and risk across our bakery locations, we use tools such as the World Business Council for Sustainable Development’s (WBSCD) Global Water Tool, the World Resources Institute (WRI) Aqueduct, and third-party expertise. We identify facilities in high water-stress areas based on WRI risk scores and their relative share of production, allowing us to focus where it matters most.
Across these locations, we take a proactive approach to managing water risk by implementing sustainable cleaning practices, installing meters to track usage, reusing water where feasible, and reinforcing best practices through training and recognition programs.
Since 2016, Flowers has reported on water use and related risks through CDP, providing investors, customers, non-governmental organizations, and other stakeholders with insight into how we manage and mitigate water-related challenges.
Reuse
Our rigorous food safety standards limit opportunities to reuse water within baking processes. Where feasible, we repurpose water for operational uses, including cooling towers and other equipment.
Wastewater Management
We strive to comply with all applicable local regulations and operate in accordance with our wastewater permit requirements. Any incidents of non-compliance are promptly investigated, with corrective actions taken as needed.
Waste & Recycling
Flowers’ in-house waste services team tracks data and drives continuous improvement efforts across our operations. We focus on expanding recycling programs, minimizing manufacturing scrap material, and ensuring that viable products nearing the end of their shelf life are donated to support hunger relief.
Responsible Sourcing
Our responsible sourcing initiatives are overseen by our chief procurement officer. We source 100% Roundtable on Sustainable Palm Oil-certified (RSPO) palm oil for all our cake products under the Mass Balance (MB) model. A limited number of Flowers products contain eggs. We maintain an animal welfare commitment that guides our egg sourcing and offer a range of products that are Non-GMO Project Verified. Wheat, the main ingredient in our bakery foods, comes from non-genetically modified organism (GMO) crops. Some products contain minor ingredients derived from genetically modified crops, such as soy, corn, sugar beets, and cottonseed. These products are labeled in compliance with USDA bioengineered (BE) disclosure requirements.