How regenerative agriculture is transforming the bakery and snacks landscape

Regenerative agriculture is a farming practice that’s transforming the way food is produced. Focused on improving soil health, biodiversity and ecosystems through methods like crop rotation, reduced tillage and the use of cover crops, regenerative agriculture aims to reverse environmental degradation while promoting sustainable food production. The bakery and snack sectors are increasingly embracing this approach, not only meeting consumer demand for sustainability but also building more resilient supply chains. With companies like Wildfarmed, Quinn Snacks and Puratos leading the way, it’s clear that regenerative agriculture is the future. Why regenerative agriculture matters The practice goes beyond minimizing harm – it actively improves the environment by restoring ecosystems and promoting healthier soil. This is critical at a time when conventional farming methods have depleted soil health, releasing significant amounts of carbon into the atmosphere. According to a report from Puratos, 64% of global consumers are seeking products produced sustainably and regenerative agriculture plays a pivotal role in meeting these expectations. Nestlé Professional’s recent report – Unlocking the Community Benefits of Regenerative Agriculture from Field to Fork – reveals that farms adopting regenerative principles can see farmer incomes rise by up to 49%, thanks to reduced input costs and stronger community connections. “By strengthening local ecosystems, improving livelihoods, and fostering community resilience, regenerative practices can make a real, lasting impact,” said Katya Simmons, MD of Nestlé Professional UK&I. She added the practice “has the power to transform not only our food systems but also the communities they support, highlighting the broader impact of these practices on both ecosystems and local economies. “However, our journey towards a regenerative future is not without its challenges. It takes collaboration, innovation and a commitment to learning and improving.” In the report, Charlie Taverner – who leads the Food, Farming & Countryside Commission’s (FFCC) ‘farming futures’ program, emphasizes how regenerative agriculture can restore the farming community’s standing within the community. “The main thing I think that has been broken is the connection of food to place and so there’s great potential for regenerative farming to restore some of those place-based relationships and rebuild social and cultural meaning and value,” he said. For bakery and snack producers, sourcing ingredients from regenerative farms aligns with consumer preference for environmentally friendly products: a shift that is becoming increasingly important to remain competitive in a marketplace where eco-consciousness is a priority. Leaders in regenerative agriculture Several bakery and snacks producers are pioneering the adoption of regenerative agriculture. One of the most prominent is Wildfarmed, a UK-based regenerative agriculture initiative founded in 2019. Wildfarmed works with over 100 farmers across the UK and France, growing wheat without pesticides or herbicides, which promotes biodiversity and enhances soil health. Its flour is now used by over 500 brands, including ASK Italian, Franco Manca and Waitrose, in products ranging from sourdough bread to pizza bases. Similarly, Puratos UK has made significant strides in regenerative agriculture, launching sourdough products made from regeneratively farmed flour. The company has partnered with UK farmers to grow crops like rye and spelt using regenerative methods. “We’ve partnered with cooperatives like Cultivae and Farm for Good to support pioneering farmers transitioning to regenerative agriculture,” said Francesca Angiulli, Puratos’ sustainability director. Collaborations like these not only ensure a sustainable supply chain but also provide farmers with fair compensation, making it easier for them to invest in regenerative practices. ADM, too, has expanded its regenerative agriculture program into the UK, supplying Nature’s Gold Regeneratively Sourced Baker’s Bread Flou to bakers looking for sustainable alternatives and a great story for their customers. The snacks sector is also making strides. Kind Snacks has launched the Almond Acres Initiative, a three-year project aimed at sourcing almonds exclusively from regenerative farms by 2030. “Sourcing almonds from regenerative farms helps us improve soil health and biodiversity,” said a Kind Snacks spokesperson. The company’s goal is to reduce reliance on synthetic chemicals in almond production, contributing to a more sustainable supply chain. Quinn is another leader in the movement. Known for its pretzels and popcorn, the Boulder, Colorado-based company has partnered with farmers like Steve Tucker, who grows sorghum using regenerative methods. “Regenerative agriculture not only improves crop health but also creates more resilient supply chains,” founder Kristy Lewis told BakeryandSnacks, noting the company’s partnership with farmers like Tucker is a model that others in the industry can follow. Quinn is also part of the Soil Carbon Initiative, which encourages farmers to adopt regenerative practices that improve soil health and climate resilience. Clif Bar is making similar commitments with its Clif Kid brand, which has achieved Climate Neutral Certification. “We believe that we have a responsibility to take care of the planet,” said Sarah Beaubien, senior director of Impact & Sustainability. By sourcing ingredients from regenerative farms, Clif Bar is actively working to reduce its greenhouse gas emissions while offering sustainable snack options. Nestlé Professional’s partnership with First Milk – highlighted in its latest report – also rewards farmers with sustainability bonuses for adopting regenerative practices such as reducing chemical use and improving water quality. “The benefits of regenerative agriculture go beyond just environmental gains – they include stronger connections with local communities and increased economic resilience,” said a Nestlé representative at the launch of the report. Additionally, the division of the global food and beverage company conglomerate, dedicated to serving the foodservice and hospitality industries, is collaborating with The Allerton Project to provide farmers with the tools and knowledge they need to transition to regenerative practices. Nearly 500 Nestlé employees are set to visit farms this year to experience firsthand the impact of regenerative agriculture on food production and community well-being. Why the bakery and snacks sectors should get involved Adopting regenerative agriculture offers a multitude of benefits. By sourcing ingredients from regenerative farms, businesses can reduce their environmental footprint, improve product quality and build stronger relationships with consumers who are increasingly seeking sustainable options. According to Bertie Matthews of Matthews Cotswold Flour, “One of the benefits of a regenerative system is that the production costs for the farmers should be lower.” He notes the practice reduces the need for expensive inputs like fertilizers and pesticides, ultimately leading to more sustainable and cost-effective production. Moreover, regenerative agriculture provides an opportunity to improve the long-term viability of soil, ensuring a stable supply of high-quality ingredients for years to come. “Regenerative farming results in a broader mix of grains being grown and improves soil health,” added Bob Gladstone of Silvery Tweed Cereals. His perspective reflects the potential to create a more diverse and resilient food production system, which benefits both farmers and the environment. This, in turn, makes the agricultural system more resilient to the challenges posed by climate change and environmental degradation. By investing in regenerative agriculture, the bakery and snack sectors can play a crucial role in driving positive environmental and social change. As Katya Simmons of Nestlé Professional UK&I puts it, “Regenerative agriculture has the power to transform not only our food systems but also the communities they support.” The time for action is now and the rewards – for businesses, farmers, consumers and the planet – are clear.

How regenerative agriculture is transforming the bakery and snacks landscape

As the bakery and snack sectors seek more sustainable solutions, regenerative agriculture is emerging as a transformative force. Could adopting these eco-friendly farming practices help companies reduce their environmental impact while meeting the rising consumer demand for sustainable products?

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