In bakeries across Europe, the conversation around sustainability and carbon reduction moved to the background. It is this big hairy problem no one really wants to talk about, but it’s becoming unavoidable. Pressures from regulation, supply chain disruptions, volatile input prices, and changing customer expectations are converging. Large retailers and caterers are setting emissions targets. Governments are introducing sourcing laws. And ingredient volatility—from butter to energy—is impacting business margins.
By 2050, bakeries of all sizes will be expected to operate with net-zero emissions. This is not an abstract ambition. The UK, France, Germany, the Netherlands, Australia and Japan have all legislated this target. For some, the deadline is even earlier. The implications will touch everything: how a bakery sources ingredients, uses energy, manages logistics, and communicates with its customers. But what does a realistic transition look like?
In the current industry discourse, most attention is placed on energy efficiency, food waste reduction, and local sourcing. These are visible, actionable, and often supported by grants or low-risk investments. Reducing oven energy use, optimizing delivery routes, or choosing flour from a regional mill are worthwhile. But these efforts are not enough. Data from lifecycle assessments show that these measures, while beneficial, typically only reduce emissions by 10–30%. They improve operations—but they don’t fundamentally change the emissions profile of what’s being baked.
To make a meaningful impact on bakery carbon emissions, we must address what’s inside the product. Ingredients represent over 80% of a bakery’s footprint. And among those, butter stands out. Dairy butter emits between 9 to 12 kg of CO2 per kilo—one of the highest carbon intensities of any common food ingredient. Plant-based pastry fats like Be Better plant-butter, in comparison, emits 82% less carbon. Swapping or partially replacing butter in laminated doughs, cakes, and cookies offers an immediate pathway to cut product-level emissions. Assuming butter represents 20 – 40% of total ingredients, your application emits by 35–45% less Co2 (minus 1.6–2.5 kg).
So why is this step often overlooked?
Tradition plays a major role. Butter is associated with quality, especially in classic European pastry. There’s a perception—among bakers and consumers—that using real butter is non-negotiable for taste and authenticity. Even when modern alternatives offer comparable performance and flavour, there’s hesitation to change recipes that have worked for decades. The switch also requires trials, adjustments in process, and occasionally customer education.. Compared to installing LED lighting or optimizing oven scheduling, changing butter feels more disruptive.
Yet, it’s precisely this disruption that is needed.
Ovens are the second major source of emissions, consuming large amounts of gas or electricity. Retrofitting to electric ovens, improving insulation, and installing smart baking systems that avoid energy waste can reduce emissions from baking by 10–30%. The investment varies. For a small bakery, changing oven systems or adding exhaust heat recovery may cost €10,000–€40,000. For a semi-industrial line, costs are higher, but so is the potential return, especially as energy costs and carbon levies increase.
Next is the facility. Refrigeration, proofers, HVAC, and lighting all offer gains. Moving to LED, replacing inefficient compressors, and switching to renewable electricity—either via supplier contracts or solar panel installation—can cut facility emissions significantly. In some cases, solar PV can cover 20–30% of energy needs, with payback within 5–7 years.
Ingredient sourcing is another lever. Many bakeries already look for local flour and seasonal fruit for freshness or storytelling. But the climate benefit is real. Avoiding ingredients tied to deforestation—like certain cocoa, soy, palm oil and as well dairy—avoids the indirect emissions linked to land use change, one of the largest hidden contributors to global emissions. With new EU laws and UK forest-risk regulations taking effect, this is not only the right thing to do, it’s a matter of compliance.
Waste is the final layer, and a visible one. Food waste is lost carbon. A croissant that ends up in landfill doesn’t just waste ingredients and effort; it also releases methane. Reducing overproduction, repurposing leftovers, and composting organic waste lowers emissions and improves margins. Several bakeries report that even modest waste reduction measures—predictive baking, end-of-day discounts, upcycling crumbs—have a tangible impact.
So what does this add up to?
For an average retail or semi-industrial bakery, a realistic five-to-ten year transition plan could look like this:
-Swap out key ingredients that drive emissions, starting with butter. Pilot plant-based alternatives in select products and expand based on results.
-Audit oven energy use and upgrade where needed. Insulation and smart controls can yield fast wins.
-Transition to renewable electricity. For those who own their property, solar installation is increasingly viable.
-Tighten sourcing standards. Work with suppliers to certify that key commodities are deforestation-free and, where possible, locally grown.
-Address food waste systematically. Monitor daily sell-through, introduce repurposing routines, and measure improvements.
The cost of inaction is rising. Energy prices remain volatile. Butter prices continue to swing. Climate-related regulation is expanding. Large buyers, including hotel groups, food retailers, and corporate caterers, increasingly include carbon performance in their procurement. And consumers, particularly younger generations, are watching how businesses respond.
The competitive environment is shifting. What once was considered innovation—plant-based cakes, low-waste baking, or carbon-conscious production—is becoming the new benchmark. Bakeries that move early will gain access to procurement lists, lower risk premiums, and reputational leadership. Those who wait may find themselves on the defensive.
This is not a marketing issue. It’s a business issue. A cost issue. A future-proofing issue. Transitioning to net zero is not about overnight reinvention. It’s about stacking smart, profitable decisions over time. It’s about owning your footprint before someone else does.
The baking industry has always combined tradition with transformation. Generations have modernized techniques without losing what matters. The shift to lower-carbon operations is no different. And just like with lamination or fermentation, the earlier you master the craft, the better your results.
It’s no longer a question of if. It’s a question of how—and when.
Sources: IPCC 2023 report, Carbon Trust bakery decarbonisation guidelines EU Deforestation Regulation 2023, UK Forest Risk Commodities law (2024), Lifecycle analyses from Poore & Nemecek (2018), Arla carbon footprint reports, Warburtons sustainability reporting, Be Better My Friend LCA data, Panera Bread Cool Foods Program, Grupo Bimbo ESG disclosures.
This blog was written using AI-assisted research across more than 20 verified sources, combining regulatory insights, industry reports, lifecycle data, and sustainability benchmarks specific to the bakery sector.
