Improving sustainability in the bakery industry: barriers and solutions
The Conestoga Food Research & Innovation Lab, with support from the Dawn Foods Corporate Giving program, conducted an applied research project to investigate how the bakery industry can adopt sustainable practices in packaging, ingredient sourcing, processing, and waste management in order to reduce its environmental impact and meet evolving regulatory requirements and consumer demands.
Through interviews with small to medium sized bakeries, the project identified current sustainability practices and explored the challenges these businesses face in becoming more sustainable. By addressing these areas, the report and supporting documents aim to equip bakeries with knowledge to understand what environmental impacts to consider and provides actionable recommendations to advance their sustainability efforts.
