Nourishing the future through a responsible sourcing strategy, working together with our suppliers to tackle sustainability issues linked to carbon emissions, deforestation, human rights and animal welfare.
Redefining tomorrow’s bakery with sustainable innovation, creating a future-proof range of bakery products that are tasty, nutritious and light on the environment.
Crafting meaningful moments, striving for a portfolio of purpose-led brands that are forces for growth and forces for good.
Decoupling our company growth from our carbon emissions and reporting transparently, reaching net zero by 2039 for our own emissions and by 2050 for our entire value chain.
Navigating the path to a greener and leaner bakery operation, reducing our energy consumption to the technical minimum and shifting to renewable energy sources.
Safeguarding what nature has to offer by actively supporting the shift to regenerative agriculture, reducing our carbon footprint while also improving soil health and biodiversity to ensure quality wheat in the long run.
Wrapping our bakery products in more sustainable packaging, creating a closed-loop system where our packaging is reduced, reused and recycled.
Leaving no crumb behind by committing to a zero food waste mentality, reducing our food waste to an absolute minimum and better valorizing the food waste we can’t avoid.
Rising together with our local communities by creating education opportunities for less-privileged youngsters and increasing access to good quality food.
Nourishing our bakery family, creating unity between happy and healthy employees that thrive in a safe, inclusive and rewarding workplace.
Guido Vanherpe
CEO La Lorraine Bakery Group
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