We’re excited to announce the launch of our decarbonisation guide with the support of industry-leading bakeries and industry specialists – Baker & Baker, Siemens, and the Federation of Bakers!
This report aims to investigate the various pathways bakeries can take to decarbonise operations and lower their environmental footprint. It will bring together Spooner’s in-house expertise surrounding cutting-edge hybrid oven technology and industry insight from leading European bakers.
The Decarbonisation Challenge
The bakery sector represents the third-largest food production sector in Europe, after meat and dairy, with the total bakery product consumption in Europe amounting to approximately 42 million tons.
The global bakery industry produces millions of tonnes of goods each year, with high-speed bread lines producing up to 12,000 loaves per hour. This scale requires significant energy use, which results in substantial carbon emissions. While exact energy data for the bakery sector is currently unavailable, the food industry accounts for roughly 30% of global energy consumption and emissions. Figures such as these highlight the need for more manufacturers to invest in low-emission technologies and sustainable practices.
Every bakery has a carbon footprint, but not all bakeries know where to begin reducing it. From the ovens baking thousands of batches of baked goods to the hot-water systems operating around the clock, many of the processes that keep production running are inherently carbon-intensive. These can lead to substantial energy losses that often go unnoticed, driving emissions and costs far higher than many industrial bakeries realise.
This comprehensive report offers expert commentary from industry leaders to help bakeries take actionable steps to become more carbon conscious and less carbon intensive.
Why Decarbonisation in Bakery Matters
The bakery sector and climate change are inextricably linked. The climate directly affects the ingredients the sector depends on, while the sourcing of those ingredients and the production of bakery goods generate a significant carbon footprint that contributes to climate change.
Whilst this remains true, the market landscape that bakeries sit within can vastly impact if and when decarbonisation projects will take place. The current market changes might not be intrinsically linked to sustainability, but all of them have a domino effect on an industrial baker’s ability to decarbonise. This influence can be seen in areas such as:
- Prioritisation – where decarbonisation sits on the strategic agenda.
- Investment capacity – the budget available to upgrade or replace key equipment.
- Consumer expectations – particularly the growing pressure from younger generations to demonstrate credible sustainability action.
- Cost efficiency – the need to identify operational changes that both reduce costs and cut carbon emissions.
“Decarbonisation is being accelerated by a mix of regulatory pressure, consumer expectations, supermarket standards and cost imperatives. While some bakeries are acting to “do the right thing”, many are motivated by shareholder demands or the potential for ROI. Supermarkets are increasingly mandating sustainability standards from suppliers, and legislation will soon require action. Ultimately, decarbonisation is fast becoming a commercial necessity, not just a nice-to-have.”
– Keith Thornhill, Head of Food & Beverage at Siemens
In the coming years, the bakery market will continue to evolve, but one priority will remain constant: the climate. Bakers will need to ensure that sustainability is embedded throughout their operations and that decarbonisation activities are integrated at every available opportunity.
Addressing High Energy Consumption
For many industrial bakeries today, energy use remains one of the highest operating costs and a major source of carbon emissions. From the graph below, you can see that the majority of countries globally still heavily rely on fossil fuels for electricity generation. This has prompted many businesses to seek alternative modes of production, including the adoption of on-site renewables coupled with hybrid/electric machinery to minimise their carbon footprint without compromising product quality.
‘Decarbonising Your Bakery’ explores both the challenges and opportunities industrial bakeries face, offering an in-depth look at the practical steps they can take to reduce energy consumption and cut emissions to build future-ready operational systems.
A Glimpse Inside the Report
‘Decarbonising Your Bakery’ provides a practical roadmap for bakeries to reduce their carbon footprint across key areas, from industrial electric ovens to heat-recovery projects.
Drawing on experiences from real-world case studies and expert analysis, the report breaks down:
- The current landscape of the bakery industry, from product composition to regional production.
- The decarbonisation journey highlighting the industry’s carbon footprint and the changes the bakery sector is making towards a more sustainable future.
- The key challenges faced by bakeries that is hindering the process to net zero such as high energy consumption, investment, or accessing a renewable energy supply.
- The drivers that are supporting bakeries on their decarbonisation journey including regulatory frameworks and consumer behaviour changes.
- The sustainability projects industrial bakeries are currently implementing or historic projects that have shown success.
- The new hybrid or electric systems that are being specifically designed for the bakery sector.
First-hand insights from industry experts
Featuring valuable contributions from major leaders across the baking industry, in this guide, you can expect to obtain insight from the following:
- Nicholas Bevan – Director, Corporate Communications & Sustainability – Baker & Baker
- Andrew Pyne – Chief Executive – Federation of Bakers
- Professor Averil MacDonald OBE
- Keith Thornhill – Head of Food & Beverage – Siemens
- Jim Colston – Director – Process Energy
- Simon Rowlatt – Business Development Manager – Spooner Industries
- Andy Rankin – Commercial Director – Spooner Industries
- Gil Bundy – Chairman – Bundy Baking Solutions
- Robert (Bob) Bundy – President, Global Coating Operations – Bundy Baking Solutions
- William (Bill) Bundy – Chief Executive Officer – Bundy Baking Solutions
- Jason Bowman – President, American Pan Europe & MENA
- Andrew Marson – Technical Director – Spooner Industries
- Andrew Stead – General Manager – SpoonerPlus
To further understand how industrial bakeries are navigating the challenging operating environment, we spoke to leaders across the sector. These experts share on-the-ground perspectives and reflections on where industrial baking is heading. For example:
The Chief Executive of Federation of Bakers, Andrew Pyne explains how decarbonisation is
“a balance between economics and social responsibility, as these two don’t necessarily always play hand in hand. The decisions are not clear cut, between what one business might want to do, and what is financially viable to do.”
However, a pertinent point brought forward by Gil Bundy, Chief Executive Officer at Bundy Baking Solutions is that decarbonisation isn’t one to be achieved alone.
“To overcome barriers, greater collaboration across the industry will be essential to drive innovation and create scalable, cost-effective solutions for carbon footprint reduction.”
Spooners’ Commercial Director, Andrew Rankin, tells the story behind Spooner’s development of the hybrid oven, spotlighting its ability to “deliver identical temperature, humidity, and velocity to the product, regardless of the fuel used.” Not only does this approach offer cleaner, more efficient production, but it also plays a key role in achieving decarbonisation across bakery operations.
Want to Learn More?
Although transitioning to net zero might seem challenging, especially for industrial bakeries and businesses with limited resources, this report highlights how decarbonisation doesn’t have to happen all at once. Meaningful progress toward net zero all starts with intentional, achievable, data-driven steps.
Decarbonising your bakery isn’t just about reducing emissions; it’s about running a smarter, more efficient business. Ready to take the first step towards a more efficient and low-carbon bakery?
Read the report today to start your bakery’s journey towards a net-zero future.
