Video | Agriculture | Confidence | Economy | Energy | Employment | Finance | Media | Property | RBNZ | Science | SOEs | Tax | Technology | Telecoms | Tourism | Transport | Search

 


Kidd’s Cakes and Bakery showcases energy efficiency

Kidd’s Cakes and Bakery showcases commitment to energy efficiency and sustainability


This Wednesday at 7am, Martin Meehan’s award winning Kidd's Cakes and Bakery, will open a new $3 million dollar purpose-built bakery and retail outlet that has been designed to be at the forefront of environmental best practice by optimizing the use of energy, water and other valuable resources while minimizing waste.

From humble beginnings in 1986, Martin Meehan, founder of Kidd's Cakes and Bakery, started making cakes in the converted garage of his family home in Severn Street, St Albans. After just one year, Kidd’s Cakes and Bakery was well established and ready for a move to retail premises at 244 Cranford Street, the former Cranford Street Post Office, which the business occupied for the last 27 years.

Martin Meehan said, he started planning for the new building almost 10 years ago but various issues, including the earthquakes, delayed the construction, which was originally planned to start in early 2011.

While ensuring the new building was built to 100% of the code, in line with his commitment to environmentally sustainable business practices, energy efficiency and waste reduction have been significant priorities in the new building. “To achieve this we have integrated a variety of measures to reduce the energy consumption and environmental impact of the building, while at the same time making significant improvements to increase the overall comfort for our customers and staff,” Martin Meehan said.

Working with ESA Consulting, a specialist energy engineering consultancy, an energy review was conducted of the proposed new building and although Martin Meehan had allowed for energy efficient options in his original plans, ESA Consulting was able to suggest additional recommendations to achieve potential further substantial energy savings.

Martin Meehan said, “an Energyfirst grant from the Christchurch Agency for Energy, CAFÉ allowed him to utilize the advisory services provided by ESA Consulting.”

While the new building has doubled in size from 425 to 850 square metres, it is estimated that the total site energy consumption (per square metre) will have been reduced by 25%.

Measures and technologies integrated for reducing energy consumption and environmental impact include:


1. Solar tubes on roof to flood the production area with natural daylight;

2. Double glazing;

3. Low flow showers and taps;

4. LED display lighting in chilled and ambient cabinets;

5. Eco-friendly liquid glycol powered refrigeration systems that can reduce running cost by up to 25%. Glycol is totally food safe, with no health risks to users and installers with little or no heat emissions into the kitchen - reducing ventilation and air conditioning requirements. Reduced noise levels in the kitchen improving the working environment;

6. Contact switches on refrigerator doors to avoid electricity wastage;

7. The installation of a 'rainwater harvest' system on the roof for the irrigation of on-site landscaping, which reduces the amount of water the council has to supply and also reduces the amount of rain runoff into the storm water system;

8. Air handling unit system to utilise outside air to cool indoor space;

9. New computer controlled Italian Tagliavini oven has an energy saving of 30% compared with previous ovens used in the bakery;

10. All food waste handled by onsite worm farms or sent to pig farms; and

11. All cardboard and plastics recycled.

The new bakery and retail outlet incorporates ground floor retail, a cake decorating area, a 50 seater café, while the second floor is totally dedicated to the bakery and production and is located at 254 Cranford St and is next door to the former Kidd's Cakes and Bakery site.

Martin Meehan said, “when we open the doors tomorrow our award winning cakes, pies and pastries will be ready to eat and proudly delivered from a bakery that I believe we be at the forefront of environmental best practice.

ends

© Scoop Media

 
 
 
 
 
Business Headlines | Sci-Tech Headlines

 

Sky City : Auckland Convention Centre Cost Jumps By A Fifth

SkyCity Entertainment Group, the casino and hotel operator, is in talks with the government on how to fund the increased cost of as much as $130 million to build an international convention centre in downtown Auckland, with further gambling concessions ruled out. The Auckland-based company has increased its estimate to build the centre to between $470 million and $530 million as the construction boom across the country drives up building costs and design changes add to the bill.
More>>

ALSO:

RMTU: Mediation Between Lyttelton Port And Union Fails

The Rail and Maritime Union (RMTU) has opted to continue its overtime ban indefinitely after mediation with the Lyttelton Port of Christchurch (LPC) failed to progress collective bargaining. More>>

Earlier:

Science Policy: Callaghan, NSC Funding Knocked In Submissions

Callaghan Innovation, which was last year allocated a budget of $566 million over four years to dish out research and development grants, and the National Science Challenges attracted criticism in submissions on the government’s draft national statement of science investment, with science funding largely seen as too fragmented. More>>

ALSO:

Scoop Business: Spark, Voda And Telstra To Lay New Trans-Tasman Cable

Spark New Zealand and Vodafone, New Zealand’s two dominant telecommunications providers, in partnership with Australian provider Telstra, will spend US$70 million building a trans-Tasman submarine cable to bolster broadband traffic between the neighbouring countries and the rest of the world. More>>

ALSO:

More:

Statistics: Current Account Deficit Widens

New Zealand's annual current account deficit was $6.1 billion (2.6 percent of GDP) for the year ended September 2014. This compares with a deficit of $5.8 billion (2.5 percent of GDP) for the year ended June 2014. More>>

ALSO:

Still In The Red: NZ Govt Shunts Out Surplus To 2016

The New Zealand government has pushed out its targeted return to surplus for a year as falling dairy prices and a low inflation environment has kept a lid on its rising tax take, but is still dangling a possible tax cut in 2017, the next election year and promising to try and achieve the surplus pledge on which it campaigned for election in September. More>>

ALSO:

Job Insecurity: Time For Jobs That Count In The Meat Industry

“Meat Workers face it all”, says Graham Cooke, Meat Workers Union National Secretary. “Seasonal work, dangerous jobs, casual and zero hours contracts, and increasing pressure on workers to join non-union individual agreements. More>>

ALSO:

Get More From Scoop

 
 
Standards New Zealand

Standards New Zealand
 
 
 
 
 
 
 
 
Business
Search Scoop  
 
 
Powered by Vodafone
NZ independent news