http://modern-baking.com/topics/green/ en-us http://modern-baking.com/topics/green/0728-consumer-organic-calories A new study published in the journal Judgment and Decision Making reveals that consumers view organic foods as being less caloric that non-organic products. In one experiment, researchers asked 114 college students to read nutrition labels on two packages of cookies, one made with organic flour and one made with non-organic flour. The labels clearly stated that both types of cookies contained 160 green Thu, 01 Jul 2010 12:00:00 EDT http://modern-baking.com/topics/green/green-packaging-1209 Sweeten your packaging deal Arrow Tableware's food containers, including its triangle sandwich tray, are made from sugar cane bagasse. The fiberous remains of crushed sugar cane, bagasse resembles paper in look and feel and contains no chemical additives. It decomposes in soil or landfills within 180 days and in water within 15 days. Call Arrow Global Marketing at 866/941-9204. www.arrowtableware.com green Tue, 01 Dec 2009 12:00:00 EDT http://modern-baking.com/topics/green/bakery_packaging_goes_1108 It's the way the world is changing, says Christina Jessie of the growing trend. Bakery packaging is no exception, and more consumers are demanding that bakeries make the switch to more environmentally-friendly packaging. Jessie is bakery sales manager for the seven-unit Market of Choice supermarket chain based in Eugene, Ore., and she has implemented almost a full program of green packaging and recycling green Sat, 01 Nov 2008 12:00:00 EDT http://modern-baking.com/topics/green/green_bakery green Mon, 22 Sep 2008 08:46:00 EDT http://modern-baking.com/topics/green/bakeries_face_green Going green is a hot topic for both consumers and retailers. Explore eco-friendly options that contribute to the planet and your bottom line. No one has ever claimed that it was easy to be green. Quite the opposite, in fact. Even if you're not a green frog in love with a whiny pig, being green (in this case, environmentally friendly) has many challenges, especially as a bakery operator. With growing green Sun, 01 Jun 2008 12:00:00 EDT