All Sustainability articles – Page 2
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NewsSpice goals: Hawkens Gingerbread nurturing homegrown supply of ginger
Biscuit maker Alastair Hawken is on a sustainability mission to cultivate ginger for bakery production via his hydroponic system inside a polytunnel in Grantham, Lincolnshire
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NewsDeliveroo and The Felix Project partner on charitable bakery initiative
The online delivery platform has converted one of its dark kitchen units in London into a new space creating bread and healthier bakes from surplus fruit and veg to help tackle food insecurity
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Promotional featureHow bakeries can ensure the apple pie is never far from the tree
With consumers increasingly interested in where the ingredients in their baked goods are sourced – and willing to pay extra for provenance – bakers need to ensure their field to fork traceability for fruit is reliable and quality-driven.
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OpinionReformulation isn’t about ‘cheap swaps’, it’s withstanding the unpredictable
Almond shortages signal a bigger shift for the baking industry with product developers being urged to create recipes that can withstand the unpredictable and embrace sustainability
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NewsFDF unveils toolkits to help industry meet sustainability goals
As part of the trade body’s Ambition 2030 initiative, it has created five toolkits to help members meet sustainability objectives in areas such as net zero, food waste, and packaging
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NewsFinalists announced for Sustainability Initiative of the Year 2025
Regenerative flour brands, a duo of plastic eliminating suppliers, and a bakery chain sharing its surplus form the line-up of finalists
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NewsChocolate alternative Win-Win secures £3m funding
Funding will be used to further fuel growth in the UK with investment in people and new product lines
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NewsGovernment-funded project supporting Welsh food manufacturers relaunched
Now renamed The Helix Programme, the initiative has delivered an impact of over £676m since 2016 including technical support for Welsh firms such as Just Love, Pettigrew Bakeries, and ANR-Probake
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NewsBakeries missing out by not using fibre claims on pack
Fibre claims have topped protein ones in new bakery launches over the past five years, but some retailers are missing out by not flagging the nutritional claims to consumers
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NewsUK bakery supply chain battles ‘hidden waste crisis’
Earth & Wheat founder James Eid highlights the urgent need to tackle the issue of bakery waste in the UK and pushes for a change in how manufacturers think about surplus
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FeatureBeyond the buzzword: how regenerative farming is shaping bakery’s future
As regenerative farming enters the mainstream, does the industry need to come to an agreement on what it means? And without this clarity, do consumers really understand what they are buying in to?
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Product NewsGail’s launches new heritage grain sourdough, crispbread, and shortbread
Bakery chain unveils three new bakes developed as part of its sustainability initiative ‘The Wheat Project’, with heritage wheat supplied by nine organic farmers across the UK
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NewsGreggs unveils innovative sustainability solutions at first Eco Drive-Thru
The opening builds on the success of Greggs’ first Eco-Shop in 2022, from which elements have now been rolled out to over a quarter of its shop portfolio
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NewsCo-op switches mini bakery bites packaging to cut 18 tonnes of plastic
Described as a ‘first-to-market innovation’, the convenience retailer is switching from traditional plastic tubs to a bag-in-a-box format for its mini bite bakery range
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OpinionBakeries are rising to the net zero challenge, but more support is needed
Bakers making moves towards net zero are doing more than cutting emissions – they’re protecting margins, building resilience, and ensuring they remain relevant, although they will likely face a few hurdles along the way
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Product NewsFlavourful and sustainable bakes unveiled in Gail’s summer 2025 menu
High-end bakery chain has launched a new sourdough loaf along with seasonal sandwiches, savoury pastries, and sweet treats across its shop estate
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Product NewsFood-to-go supplier Simply Lunch launches new premium handmade range
A Chicken, Chorizo & N’Duja Foccacia and a Veggie New Yorker Pretzel are among 30 new convenience items rolled out by the Croydon-based supplier
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NewsDeliveroo and Gail’s partner with students on coffee cup project
With breakfast and coffee one of the fastest growing categories on the platform, Sheffield Hallam students have been asked to create a sustainable cup which ensures hot beverages arrive in perfect condition
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NewsBooths trials waste-free frozen garlic bread initiative
Northern family-run retailer has developed recipes for garlic bread products made out of leftover baguettes, ciabatta, organic loaves, and white cobs
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NewsCybake and Vita Mojo team up to integrate bakery management and sales software
Sales data captured by Vita Mojo POS at retail bakeries can now flow into Cybake’s software system, which calculates how many of each product is needed in shops each day