or artificial sweeteners, oils, colors, flavors or
Portable snacking continues to be a great
trend for Bridgetown. Consumers are moving
away from big, heavy meals and shifting toward
multiple snacking occasions throughout the day.
“I think bars and granola fit and continue to
fit the trend because they
are portable and they fulfill
the need for taking very
basic, whole ingredients
and putting them together
in a way that is easy to get
eaten,” Dan Klock said.
joined the roster of the
very few food manufacturers to become
B-Corporation certified. Bridgetown’s commitment to social and environmental responsibility
is an important step for the company. The
B-Corp certification is an industry best practices template to help Bridgetown incorporate
The third-party framework measures and
audits the well-being and development of
Bridgetown’s team. The company strives to be
an example for sustainable modern food production by demonstrating that a manufacturer
can thrive in a socially responsible business
“Certifications, for us, is our way of knowing
we’re doing the right thing,” Dan Klock said.
“We want to build a good business, so what
these (certifications) do is rubber stamp it.”
Bridgetown strongly believes that one of
the most important commitments a company
can make is to its employees. That’s why, in
July 2013, the company launched “Bridges to
Better Health,” an employee wellness program
designed to help staff build healthy lifestyles.
The free wellness classes are held on a
regular basis in the company’s R&D kitchen.
Bridgetown brings in experts to educate the
workers about nutritious eating and meal
planning. The employees are paid their hourly
wage to take the classes and are also rewarded with an in-house currency to spend on
fresh fruits and vegetables at the company’s
bi-weekly employee farm stand.
“Developing the team and continuing to
find opportunities for them to grow and devel-
op as people — and as part of this company
— is a big passion of mine,” Dan Klock said.
“I can keep adding plants, but if the people
who work here aren’t doing any better as the
company is doing better, I wouldn’t feel like
we were doing a very good job.”
Room for Growth
Ideally, Bridgetown would like to find a way
to make packaging more sustainable. Dan
Klock said the amount of waste that comes out
of the packaged food industry is staggering.
“Continuing to get in to more and more
packaging is not attractive for us,” he said.
“There’s a big opportunity for us there.”
Although the packaging technically belongs
to their customers, Bridgetown is still the
custodian of any unused film or pouches.
The company continues to search for ways to
reduce the high packaging waste. In terms of
food waste, Bridgetown sells anything that is
not converted into a finished food product to
local hog farmers.
Bridgetown’s manufacturing processes are
not particularly energy intensive. The company
has done a complete overhaul in the facility,
working around LED lighting, motion detection
and carefully choosing which parts of the plant
need to be air conditioned.
The company’s sustainable business
practices — including its implementation of
energy efficiency measures in lighting, process machinery and facility cooling — helped
earn it a “Rising Star” award from the Oregon
Bridgetown continues to work on cultivating
a great reputation in the baking industry by
giving companies a place to innovate product
ideas, and the knowledge to know they are
doing things the right way by focusing on true
“On the product side I think we do it pretty
well,” Dan Klock said. “We’re well-positioned
for the trends in the industry, we have the
opportunity to keep growing and we do things
“I think bars and granola fit and continue to fit the trend because they
are portable and they fulfill the need for taking very basic, whole ingredi-
ents and putting them together in a way that is easy to get eaten.”