The American Bakers Association’s (ABA) President and CEO Robb MacKie testified before the House Energy and Power Subcommittee today discussing the negative impact EPA’s Tailoring Rule would have on the baking industry. EPA’s potential lowering of its regulatory thresholds combined with the costs of Title V permitting and prevention of significant deterioration rules could be economically devastating for bakers. “In 2009, Administrator Jackson promised that EPA would not regulate ‘every cow and Dunkin Donuts,’ but that is what would happen if bakers need to consider their CO2 emissions from dough. Yeast cells, which are living organisms, help dough rise and create CO2 as a byproduct, like we do when we breathe,” said MacKie. “The bottom line is that the cost of overly-broad proposed rules that regulate natural, agriculture-related CO2 will force American families to pay more for baked goods,” MacKie concluded.
- Robb MacKie’s full testimony
- Video of MacKie’s testimony onYouTube
- Subcommittee on Energy and Power Website – Full list of witnesses and testimony
According to EPA’s own calculations, the food industry represents less than two tenths of one percent of emissions contributing to climate change and bakers are only a fraction of the food processing sector. No one knows how expensive these requirements would be, but as an example, some states have forced bakers to consider emissions controls that have ranged up to as much as $80,000 per ton removed. Contrast that to less than $1,000 per ton to scrub sulfur from a coal-fired power plant and a mere $80 per ton to dispose of municipal garbage.