Led by Wholegrain Milling Co, Certified Sustainable, Deakin University, and artisan bakery partners Rustica and Infinity, the ‘Sustainable Bread Life Cycle Case Study’ has garnered a lot of interest from within the industry.

Tracking emissions from paddock to plate, the Study shows that bread can be more than a staple, it can be a climate solution driving supply chain transparency.

Click on the links below to read some of the industry coverage:

Baking Business How sustainable flour can help bakers stay ahead of the new climate rules

The Land The new grain reality: how sustainable supply opens new premium markets

Food Technology & Manufacturing The flour effect pathway to Scope 3 emission cuts