In Belgium, La Lorraine Bakery Group is launching a bread range with a carbon reduction of up to 40%, in partnership with Delhaize. The emissions are reduced by shifting to wheat from generative agriculture.
The key driver of this project is Belgian wheat grown using regenerative farming techniques. The first 3,000 tonnes have already been harvested, leading to wheat with a carbon footprint that is smaller than half of conventional wheat. The first regenerative wheat, harvested in 2023, was processed into flour and used for the ‘Rustik’ bread range (eight loaves of bread). The ‘Rustik’ range comprises artisanal breads made with Belgian flour, sourdough and a long resting time. The dough is folded by hand and the loaves are baked on stone, the bakery explains.
Thanks to the unique Belgian chain collaboration between Delhaize, La Lorraine Bakery Group, Paniflower and Arvesta, more sustainable bread made from Belgian regenerative wheat is now available: this wheat is grown locally by farmers implementing regenerative agriculture practices, then milled by Paniflower, a flour mill in Antwerp, and used by La Lorraine Bakery Group u for the production of the ‘Rustik’ breads in its fresh bakery site, exclusively for Delhaize. This allows Delhaize to offer consumers a local and more sustainable bread range with a significantly lower ecological footprint.
The CO2 calculation of the Belgian regenerative wheat is based on primary data from the farmers. It is carried out via a certified platform and is audited.
Guido Vanherpe, Group CEO, La Lorraine Bakery Group & Paniflower, shared a statement on the new development: “The quality of our bakery products depends on the quality of wheat, and this is something that only a healthy planet can offer. Wheat flour is our most important raw material, which is why switching to regenerative farming practices is a must to reduce our carbon footprint, ensure a sustainable future for local farmers and further improve the quality of our bakery products. This collaboration with Delhaize is an inspiring example of how we can join forces: we build on the expertise of the farmers, our mill, our bakery and our retail partner. That’s how we are, together, evolving towards a more robust and sustainable food system and supporting farmers in the transition to regenerative technologies. Bread is also a fantastic product in the evolution towards a balanced diet in Europe: it is a staple in our food culture, it is nutritious, it already has a low ecological footprint and it is affordable. We are therefore extremely proud that the artisanal “Rustik” range, developed together with Delhaize a few years ago, is now also a pioneer in sustainability.”
Xavier Piesvaux, CEO Delhaize, comments: “At Delhaize, we are driven by a determined ambition to make our operations more sustainable every day. The food sector plays a key role in addressing climate challenges, and we recognize that transforming agriculture is vital to building more sustainable food systems. By working with our partners across the value chain, we choose to offer consumers more sustainable choices. Our impactful partnership with La Lorraine Bakery Group and the farmers is another great step in achieving Delhaize’s climate goals.”
Kris Moerman, BU Director Agri & Horti Arvesta, also shares his thoughts on the project: “We want to give food producers and retailers the necessary tools to achieve their CO2 reduction ambitions and work with farmers who integrate regenerative farming practices. We do this through the combination of advice on the latest agricultural techniques, an audited certification model and fair compensation for the farmers.”
Photo: La Lorraine
