Regenerative agriculture is used to restore ecosystems and preserve soil fertility, aligning with our commitment to decarbonize the food supply chain”


Tomorrow consumer insights show that 64% of shoppers globally


look for sustainably


produced products. In Europe, our data shows they are willing to pay more for freshness, naturalness, health and craftsmanship, as well as products made from local ingredients where farmers receive a fair price. As a result, bakers are driving demand for these types of products, too. Finally, regenerative agriculture becomes even more important as the fertile topsoil layer thins, making it much more difficult to grow crops. We believe in working together with the value chain to preserve the soil and ecosystem, while ensuring a fair revenue from farm to fork. By changing the way we source ingredients, we’re helping to create innovative food solutions for the health and well-being of people everywhere.


Could you discuss Puratos’s partnerships


with farming cooperatives to promote regenerative agriculture practices, and how does these partnerships contribute to the company’s supply chain transparency and traceability goals? We’ve got pilot projects in place with farming cooperatives, including ‘Cultivae’ and ‘Farm For Good’ in Belgium, to support pioneering farmers


transitioning


What motivated Puratos to prioritise regenerative agriculture in sourcing ingredients for bakery products, and how does this commitment align with consumer demand for sustainable food options? Sourcing ingredients that use regenerative agricultural practices is a viable and attractive solution for us – for several reasons. Firstly, it’s our environmental responsibility as part of the food industry, which accounts for around 25% of global CO2 emissions. Take bread, for example – 75% of its carbon emissions come from raw materials and production processes. As climate change becomes a reality, we must join forces across the industry to decarbonise the bakery, patisserie and chocolate value chains. Secondly, consumers are becoming more aware of the impact of their food choices and are turning to products that match their values and beliefs. Our ‘always-on’ Taste


bakeryproduction.co.uk to regenerative


agriculture. We also have partnerships across Australia, the UK and Italy, which enable us to measure the environmental benefits of regenerative agriculture and its impact on crops, our solutions and, ultimately, our customers’ products. It’s a win-win for eco- conscious bakers - artisans or industrials – trying to meet their own sustainability targets.


How does Puratos ensure fair compensation and support for farmers transitioning to regenerative agriculture methods, and what impact does this support have on local agriculture communities? We’re committed to driving sustainable progress in the bakery industry and supporting the people we work with, including farmers. For example, we ensure fair compensation and support


for farmers transitioning to regenerative agriculture methods, by agreeing


an expected purchase volume and cost for cereals upfront – before the crops have even been sowed. This is rare in the industry, but it means farmers can focus on the agronomical part, so they can invest more in regenerative agriculture in the future, too. We also liaise directly with the cooperative to ensure a fair price for both parties.


What are some of the challenges or barriers that Puratos has encountered in implementing regenerative agriculture practices within its supply chain, and how is the company addressing these challenges? Building a new supply chain can be challenging, so finding the right partners is key: we look for farmers, cooperatives and partners for milling and storage that are planet-conscious and motivated. This helps to ensure the quality and consistency of ingredients from farm to fork, while limiting the extra supply chain costs for our customers. Communication can also be confusing as there is no clear definition for regenerative agriculture. Neither


is there any official


framework for product communication when it comes to sustainability. We are working on translating the impact on the field into clearer messaging guidelines for our customers that can be applied to their consumer communications – either on the shelves or online.


Change always takes time, especially in big organisations, but with the effects of climate change growing, the food industry needs to adopt progressive agricultural practices, even if we are still waiting for answers to some of the questions. We must collaborate, learn and grow, to ensure the quickest response to the issues society is facing today.


Can you share insights into Puratos’


research initiatives regarding the impact of regenerative agriculture on crop quality, soil health, and biodiversity, and how these findings are shaping the future of bakery ingredient sourcing?


As part of our research projects and collaboration with farmers, we see that products produced from raw materials using


Kennedy’s Bakery Production June/July 2024 19


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