The 'flour effect' pathway to Scope 3 emission cuts
An Australian study has revealed that sustainably grown and milled flour can reduce food supply-chain emissions by between 22 and 77%, offering food manufacturers a ready-made solution to meet new Scope 3 climate reporting requirements.
The Reimagining Bread life-cycle analysis, a collaboration between Wholegrain Milling Co., Certified Sustainable, Deakin University, and artisan bakeries Rustica (Melbourne) and Infinity (Sydney), tracked greenhouse gas emissions from paddock to plate. It found that flour choice alone can be a decisive factor in lowering a company’s overall carbon footprint.
“Flour may seem humble, but for food companies facing mandatory climate reporting, it’s a lever that delivers measurable, auditable emissions reductions,” said Ash Truscott, Sustainability and Market Development Manager at Wholegrain Milling Co. “We’ve shown it’s possible to turn sustainability ambition into data-backed performance.”
The research analysed every stage of the bread supply chain, from grain production and milling to baking, using data independently audited and modelled under the Greenhouse Gas Protocol and National Greenhouse and Energy Reporting (NGER) framework.
Key findings include:
- 77% lower emissions from Certified Sustainable grain compared with conventional benchmarks (71.9 kg CO2e vs 315 kg CO2e per tonne).
- 55% reduction at the flour-milling stage (222–227 kg CO2e vs 495 kg CO2e international benchmark).
- 22–26% reduction at the bakery level through process efficiencies and verified inputs.
- These verified reductions span Scope 1 (direct fuel use), Scope 2 (electricity) and Scope 3 (upstream and downstream activities), producing the first auditable dataset for flour’s role in food-sector decarbonisation.
“The farming process is the reason these grains are low carbon,” said Marg Will of Certified Sustainable. “Our partner farms have implemented regenerative and sustainable practices that improve soil and ecosystem health using fewer chemical fertilisers, which are energy-intensive to produce, and reducing tilling, which means less diesel fuel use. This combination improves soil carbon, cuts emissions at their source, and produces high-quality, mineral-rich wheat with a lower carbon footprint and no chemical residues.”
The findings demonstrate that sustainability gains can be achieved across the entire food ecosystem from farms and mills through to bakery shelves. By rethinking the raw ingredients behind everyday staples like bread, the study shows that small shifts in sourcing and process can translate into major emissions savings at scale. For retailers and food manufacturers under pressure to substantiate climate claims, this represents a rare opportunity: a proven way to cut emissions within existing product lines using verified, ready-to-report data.
Beyond corporate sustainability metrics, the research highlights a broader transformation underway in Australia’s food system; one where ingredient choices are directly linked to climate performance. Participating bakeries achieved not only reduced emissions but also operational efficiencies such as lower waste and improved energy tracking, proving that environmental and commercial outcomes can align.
“Supermarkets and food majors have ambitious net zero targets but limited levers inside the store walls,” Truscott said. “Switching to sustainable flour provides verifiable Scope 3 reductions at scale and tangible proof of progress to regulators, investors and consumers alike.”
The study reframes flour, one of the world’s simplest ingredients, as a strategic climate solution. By providing field-level, auditable data across every stage of production, it establishes a new benchmark for transparency in food manufacturing. For consumers, that means the bread on their table can now be part of a measurable, science-backed sustainability story.
“Sustainable flour isn’t just about better bread, it’s about better business data,” Truscott said. “It gives procurement teams credible, auditable information that feeds directly into ESG disclosures.”
As food and agriculture move into an era of verified sustainability, Reimagining Bread proves that even the smallest of ingredients can unlock deep emissions cuts across entire supply chains. By quantifying flour’s climate impact with field-level precision, the study provides both a blueprint and a benchmark for manufacturers, retailers and policymakers seeking credible, data-driven pathways to net zero. It’s a reminder that meaningful climate action doesn’t always start with sweeping reforms; sometimes, it begins with something as simple as flour.
Whey to go up: unlocking further potential for cheese by-product
A new mixed-method study explored four models that could provide potential for the Australian...
New farmer incentives to reduce on-farm emissions
Fonterra has announced new funding for farmers to reduce their on-farm emissions.
Food ingredients business installs electric boiler to reduce emissions
Shifting from gas towards electricity from renewables, Arla Foods Ingredients has installed an...
