How bakery industry is changing to comply with new consumer trends on sustainability and eco-consciousness

¹ Federal State Autonomous Scientific Institution “Scientific Research Institute for the Baking Industry”, 107553 Russia, Moscow, Bolshaya Cherkizovskaya street, 26A
² Federal State Budgetary Educational Institution of Higher Education «Russian Biotechnological University», Volokolamsk highway 11, RU 125080, Moscow, Russian Federation

^* Corresponding author: i.shaposhnikov@gosniihp.ru

Abstract

The paper provides the main features of the requirements of sustainable development for baking industry to comply with new trend of consumer demand, especially in cohorts of millenials and zoomers, The authors analyzed the best practices of market leaders in the development of a corporate strategy for sustainability. It has been established that the sustainable development strategy is based on the principle of life cycle assessment of bakery products (LSA) and has to be comprehensive, including economic, social, political and environmental aspects: the use of natural capital, assessment of the carbon and environmental footprint, minimization of waste of food raw materials and final products and the use of environmentally friendly packaging, traceability and transparency, the health of consumers and staff support, the use of local raw materials and recipes, concern for the development of local communities and the preservation of the biosphere in the places where products and consumed plant raw materials are produced, intensive communications with consumers to explain sustainable development issues. Bakery products should be positioned as traditional, natural, friendly for the planet and a man. The authors conclude that for successful bakery business has good foundation to be positioned for consumers as really sustainable