Last December, during the CEBP Cercle d’Études Boulangerie Pâtisserie meeting in Paris, a round table brought together key players to discuss the decarbonisation of the wheat-flour-bread sector.
With inspiring speeches by Samuel Vandaele, Nele Van Malderen, Jean Manuel Leveque and a conclusion by Didier Boudy, the message is clear: the low-carbon transition is a collective challenge.
Supporting professionals is key: a dedicated roadmap and a financing model for this transition allow us to move forward collectively towards our objectives. True decarbonization is being worked on in the sector, with a european project in which each company must include its policy and actions. As Christoph Büren, president of Vivescia, recalled: “Alone, we do nothing, we have to work together in the sector.“
