Production Bread Key facts • Yara’s fertiliser produced •


with electrolysis of water and renewable energy can reduce the carbon footprint of oat production by 25 to 30 percent, based on Yara’s calculations. Unlike traditional


production


methods that use natural gas, Yara’s mineral fertilisers will replace fossil gas with electrolysis of water. The result is fertiliser with a 70-90 per cent reduction in CO2 footprint, compared to mineral fertilisers produced with fossil natural gas.


In this collaborative effort of uniting the


bread food chain, the ambition is to reduce the costs from decarbonisation for both farmers and consumers. The milling group Norgesmøllene, recognized for its brand “Møllerens”, produces flour, grain, bread and bakery products in Norway, and is committed to giving consumers the opportunity to make lower carbon choices in the supermarket. “We are excited to work together to get this bread out to the store shelves, and soon everyone who bakes at home will have the opportunity to choose grain products with a reduced carbon footprint,” says Jan-Eirik Eikeland, CEO of Norgesmøllene. In addition to Norway’s first food project


involving fertiliser produced with electrolysis of water and renewable energy, the companies want to reduce their climate footprint on all levels. This could include optimising agricultural methods, precision tools for more accurate farming, use of agricultural inputs, a transition to more low-emission transportation, as well as methods for measuring and recording carbon footprint. “This project is a good example of


collaboration to reach climate goals and can form a template for how other companies in different parts of the value chain can also collaborate,” says Petter Haas Brubakk, CEO of Food Drink Norway, The confederation of Norwegian Enterprise.


Strong demand for more sustainable food in Norway In a European survey conducted by IPSOS on behalf of Yara, 65% of Norwegians said that food producers should work to reduce emissions, with 73% saying that farmers should be given incentives to implement more sustainable farming practices. Over half of Norwegians also wanted clear labelling of the carbon footprint on the food they buy. By collaborating across the value chain, the


companies will facilitate food production with a reduced carbon footprint and at the same time promote Norwegian grain production. In conclusion, the innovative collaboration among industry leaders in Norway’s bakery market marks a significant stride towards sustainable solutions in food production. By bringing together giants like Reitan Retail, Norgesmøllene, Felleskjøpet Agri, and Yara, this partnership demonstrates a unified commitment to reducing the carbon footprint of bread production. The focus on oat-based products serves as a pioneering step, showcasing a potential reduction of 25- 30 percent in carbon emissions compared to traditional methods. This collaborative effort not only addresses environmental concerns but also responds to consumer demands for sustainable food choices. This initiative sets a precedent for future collaborations across different sectors of


30 Kennedy’s Bakery Production Feb/March 2024


• On average, 1,155,300 tonnes of grain are produced in Norway each year, of which 300,100 tonnes is wheat and the other 244,800 tonnes are oats. The Norwegian share in wheat flour has averaged 65 per cent over the past 5 years. The trend is increasing but varies widely from year to year due to weather conditions that affect whether the grain meets food quality qualification requirements.


• Precision farming helps reduce the climate footprint of grain production. Applying fertiliser in alignment with the specific needs of crops, not only safeguards crop quality, but also contributes to better profitability for the farmer.


• Tools to measure the carbon footprint will help raise awareness of products’ carbon footprint, the climate impact of food production and give farmers and food producers opportunities to reduce their carbon footprint.


the food industry, illustrating how shared goals and concerted efforts can drive positive change. Ultimately, by prioritising sustainability and innovation, these companies are paving the way for a more environmentally friendly and socially responsible approach to food production in not just Norway, but beyond.


bakeryproduction.co.uk


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