John Tredgold looked down from his office at the bright, airy bakery below.

“Right now, there’s no lights on in the facility,” said Tredgold, who is Semifreddi’s director of bakery operations.

Leaders of the artisanal baking company – which uses minimal packaging, recycles 95 percent of its waste and limits delivery trips in its effort to be a good steward of the environment – installed 44 solar light tubes that refract soft white sunlight through the ceiling of their 33,000-square-foot Harbor Bay Business Park home, a move that helped cut the company’s energy usage by 20 percent and its bill by thousands of dollars a year.