LASEPA Is Poised To Reduce Emission To The Barest Minimal – Engr. Adebola Shabi, GM LASEPA

Lagos State Environmental Protection Agency (LASEPA) holds its annual one day seminar/workshop for the association of Master Bakers and Caterers Lagos Chapter yesterday at the Adeyemi Bero Auditorium, Alausa Ikeja.

At the event themed: “Environmental Sustainability In the Baking Industry”, the General Manager, Lagos State Environmental Protection Agency (LASEPA), Engr. Rasheed Adebola Shabi stated that the agency is determined to reduce the emission of carbon mono oxide into the environment and thereby call on the Master Bakers and Caterers Association to support the government in achieving its aim.

He said “It was earlier discovered that the bakers contributed 12% emission into the environment which was later reduced to 10% but now, we want to reduce it to the barest minimal”

The General Manager also said bakers were crucial to the policy’s implementation of the Lagos state and the nation as a whole.

He said further that bakers, who produce bread which is consumed by 80 percent of the population must embrace modern baking standards that would reduce their carbon emission.

The Chairman of the association, Mr. Jacob Adejonrin thanked the General Manager for organising the workshop and urged that it will be more beneficial if the workshop is schedule to be holding quaterlly and not yearly as bakers need constant orientation.

He also promised that all members of the association will ensure they support the government in achieving its aim and make Lagos emission Free State by upgrading their bakeries. He therefore seeks for the assistance of the government at all times.

The first guest speaker, Mr. Toplonu Adebodun while delivering his speech said all bakers needs to ensure a cleaner environment, division of labour and employ business development managers to manage their business.

He also stated that they need to technologies and strategies that can facilitate the development of their products as well as involve in research to undersgtand what the customers need.

The second guest speaker, Mr. Michael A. Somoye urged all bakers not to take money as their priority but ensure that their bakery is neat as food hygiene is very important and it must be given more attention.

He stated futher that “all equipment must be constructed so as to facilitate a cleaning environment”

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