Production Bread


in Norway S


footprint Innovative


aims to craft bread with reduced carbon


howcasing the potential avenues towards sustainable food production, a collaboration has emerged between industry giants Reitan Retail, Norgesmøllene, Felleskjøpet Agri, and Yara. Together, these key players in the


Norwegian food value chain are revolutionising bread production, starting with a focus on oat-based products. Their shared goal? To craft delicious, healthy loaves with a significantly reduced carbon footprint. Here, Kennedy’s


Bakery Production looks into the innovative partnership driving this initiative, highlighting the transformative potential it holds for the future of eco-conscious baking in Norway. The collective efforts of four prominent


companies in the Norwegian food industry have culminated in a concerted push towards sustainability. Through a signed letter of intent, these companies have pledged to reduce emissions across the entirety of Norwegian food production, extending from the creation of fertilisers to the finalisation of food products.


28 Kennedy’s Bakery Production Feb/March 2024


The collective efforts of four prominent companies in the Norwegian food industry have culminated in a concerted push towards sustainability.Kiran Grewal reports.


Their strategy involves a multifaceted approach, incorporating the use of mineral fertilisers produced via electrolysis and renewable energy sources, alongside the adoption of enhanced agronomic practices and the integration of precision farming tools. At the forefront of this initiative is the introduction of oats as the inaugural product, promising a remarkable reduction of 25-30 percent in carbon footprint compared to oats cultivated with traditional mineral fertilisers. With an eye towards the future, these


bakeryproduction.co.uk


partnership


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