Bread: sustainability baked in
Bread is inherently one of the most sustainable products in the supermarket. But what makes bread so sustainable? How significant is the impact of growing grain and baking bread? And what is Bakker Goedhart doing about sustainability?
Bread scores well compared to other products in the supermarket. The largest environmental impact of bread occurs in the supply chain at the bakery's suppliers, primarily due to fertilization of grain fields, raw materials like butter, and energy used in processing raw materials. Production at Bakker Goedhart accounts for approximately 1/3 of bread's total environmental impact, with almost all of this being caused by energy consumption.
Relatively low environmental impact
However, compared to other foods, bread has a relatively low environmental impact. The CO₂ emissions of a kilogram of meat are a staggering 50 times higher than those of a kilogram of bread. Among bread types, whole wheat bread has a slightly lower environmental impact than white bread, while currant buns and croissants have a higher impact. Furthermore, bread is the largest source of plant-based proteins in the Dutch diet. This contributes to the protein transition, with all its associated environmental benefits. See also our article on the protein transition.
“At Bakker Goedhart, we believe that sustainability is an integral part of good craftsmanship. Bread is already sustainable, but we continue to strive for even better solutions. Because only by remaining critical can we continue to bake responsibly in the future – for our customers and for the planet.” – Janet Borgesius
Continuously improving
At Bakker Goedhart, we optimize our ovens and production processes to use energy as efficiently as possible. And we critically examine logistics. We source locally as much as possible. The distance from our bakeries across the country to supermarkets is short. Nevertheless, we are constantly looking for smarter routes and transport methods to further reduce CO₂ emissions. Through route planning software, we limit mileage, and with hybrid and electric trucks, we reduce emissions. Wherever possible, we replace animal ingredients with plant-based alternatives. This reduces the environmental impact and aligns with consumer preferences.
Preventing food waste
We also strive to prevent food waste through a smart ordering system that helps supermarkets order precisely the right quantities of bread. Any surplus is sold via Too Good To Go. Good packaging also helps extend shelf life and thus prevent waste. At consumers' homes, over 60 million slices of bread are wasted each week – that's about 3 slices per person per week. With useful storage tips and recipes for stale bread, this waste can be combated. This is another way we contribute to the sustainability of our product.
Sustainable Wheat
On June 5, 2025, Goedhart Brood & Specialiteiten, along with other leading European bakeries, millers, cooperatives, and suppliers, signed the manifesto of the Sustainable Wheat Initiative Europe. With this, we commit to a shared ambition: a 30% reduction in wheat and flour emissions by 2030.