n Fosters Bakery in Mapplewell, Barnsley, has reduced the food miles and carbon footprint of sandwiches sold in Boots by using wheat grown and then milled locally in its new range of bread. Owner John Foster made a long-term commitment last year to local farmers to use their wheat and sponsored a competition to grow the best plot of bread-making wheat with a £1,800 cash prize.
n Welsh artisan organic flour producer Bacheldre Watermill has introduced fully compostable labels to replace its foil-based labels, in a further development of their biodegradable flour packaging. Derived from a substance called Natureflex, the new labels consist purely of cellulose - or wood pulp - and are coated with an 100% biodegradable adhesive.
n Allied Bakeries in Belfast has switched to natural gas supplier Firmus energy, taking advantage of new competition rules which allow large customers to shop around for utilities. Alan Hempton, MD of Allied Bakeries Ireland, said: "Natural gas, which we use to heat our ovens and provide heat and hot water, is a big overhead for the bakery, which operates around the clock."
n British Pie Week will take place from 1 to 7 March and organiser Jus-Rol is looking for the best pie recipe from a pub chef. The winner will get £500, a trophy and become the Face of British Pie Week. See [http://www.britishpieweek.co.uk]