BATTLE CREEK, MICH. — Kellogg Co. has ramped up the energy efficiency efforts at its Eggo bakery in San Jose, Calif., with the addition of fuel cell technology that the company said generates enough clean, reliable energy to produce about half of the facility’s annual electrical consumption. The system also uses less water to generate the power than if it had been supplied by a utility grid, Kellogg said.

“We’re maximizing our production while creating energy-efficient solutions for making waffles,” said Diane Holdorf, chief sustainability officer. Earlier this year, the bakery began testing new types of energy efficient waffle irons that have helped achieve a 15% savings on electricity as well as produce 12% more waffles per cycle.