Nestlé in the US has announced an investment in Ganado, a solar project owned and developed by Enel North America in Jackson County, Texas. With the company’s investment the project, which is currently just over 600 hectares, will ad 280 megawatts of solar electricity to the US power grid.
In addition to its direct investment, Nestlé will purchase 100% of the renewable electricity attributes generated by the project’s energy production; approximately 333,000 megawatt hours per year for 15 years. The renewable electricity will be used to power many of the company’s facilities where brands such as DiGiorno pizza, Stouffer’s, Nesquik, Purina Pro Plan pet food and Tidy Cats cat litter is made. Annual carbon emission reduction is expected to be about 126,294 tonnes of CO2.
“We will continue to accelerate the use of renewable electricity, including wind and solar, to source 100% renewable electricity across our sites globally by 2025, and to achieve net-zero greenhouse gas emissions by 2050,” explained Howard Baker, Global Head of Engineering Service and Technologies at Nestlé. “Our investment in this solar project is an important milestone to achieve these objectives: we will use renewable electricity to help power our US manufacturing facilities, while also contributing to increasing the amount of renewable energy available in the US.”
“We are continuing to accelerate our work to make sure we produce and transport our products in a sustainable way,” aded Kate Short, Chief Procurement Officer, Nestlé North America. “Not only will our investment in Ganado help reduce carbon emissions across our U.S. manufacturing sites, but we’re also proud that it will help expand the availability of renewable energy in the U.S., adding enough solar electricity to power about 24,574 homes each year.”
The investment in Ganado builds on the company’s 2020 investment in solar project Taygete I in the US, as it continues to take steps towards reducing greenhouse gas emissions and drawing on more renewable energy to manufacture its products.
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Editor, International Bakery
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