On 5 June 2025, following the initiative of AIBI, the European industrial bakery industry launched the ‘Sustainable Wheat Initiative Europe’: a widely supported action plan to reduce the climate impact of wheat production. The Federation of Large Bakeries of Belgium (FGBB) also signed the manifesto, along with more than 45 other players from the bakery supply chain. Their goal? To push back the CO₂ emissions of wheat and flour with 30% by 2030, compared to 2022. A necessary step towards a more sustainable food system.
Baking a low-carbon chain together
Flour is the main ingredient of every bakery product. However, what is often less known is that around 80% of the CO₂ emissions from wheat flour originate in the field, primarily due to agricultural practices. That’s why agriculture holds the key to cutting the bakery industry its climate impact in the long term. Therefore, collaboration across the entire chain is crucial — from farmer to baker, from miller to distributor.
By 2030, the sector aims to exclusively use wheat having a carbon footprint that’s 30% lower per kilogram. The manifesto unites bakeries, millers, and farmers around a shared vision and a concrete roadmap. It provides science-based objectives, guidelines, and practical support on the way to net zero by 2050. "The ambition to reduce CO₂ emissions by 30 percent by 2030 is both realistic and absolutely necessary. Together, we’re sowing the seeds for the wheat of tomorrow,” says Tom Quintelier, Secretary-General at FGBB.
A mutual responsibility
The industry is committed to supporting farmers in their transition to sustainable practices, with investments in regenerative agriculture and scalable solutions. This approach aligns perfectly with Fevia’s sustainability roadmap, which focuses on sustainable collaboration across the entire value chain. By implementing sustainable practices right from the wheat cultivation stage, the bakery industry makes a tangible contribution to the European ambition of achieving a 55% reduction in emissions by 2030.
The initiative hopes to create a snowball effect within the bakery industry. Today, 46 companies have already made the commitment. "This is an important step towards more sustainable food and production in Europe," says Guido Vanherpe, Vice-Chairman of AIBI. If we want to keep baking sustainably, we need to start sowing today.