AIBI to Reduce Wheat and Flour Emissions Across Europe
The Industrial Bakers Association launched the Sustainable Wheat Initiative Europe’s manifesto and roadmap towards low-carbon wheat and flour, the goal being to reduce the emissions caused by the two by 30% by 2030.
Jean-Manuel Lévêque, president of AIBI, stated: “As a sector we want to take our responsibility for helping our wheat farmers transition to sustainable agriculture. This is essential to meeting our sustainability goals and to safeguarding the resilience of the European industrial bakery value chain in the face of climate change”
Currently, more than 30 industrial bakery companies, millers, cooperatives, suppliers and value chain actors have signed the Sustainable Wheat Initiative Europe Manifesto.
Guido Vanherpe, board member and vice-president of AIBI, said: “Achieving low carbon wheat and wheat flour requires collaboration across the entire wheat value chain. The launch of this Manifesto marks a turning point in the sustainability journey of the entire sector – and beyond. Bakery products play an important role in sustainable food systems because they are plant based. However, we have the responsibility to limit our environmental footprint and accelerate sustainable wheat initiatives by 2030. Through this joint effort, we are taking a significant step towards improving the daily nutrition of EU citizens and the sustainability of the EU food production system”
AIBI is the International Association of Plant Bakers. The Sustainable Wheat Initiative Europe is an Initiative launched by a group of CEOs of leading bakery companies, representing 50% of plant bakery companies in Europe, or 25% of the total bakery sector.
