Délifrance reaches major sustainability milestone

Délifrance’s efforts to reduce its Greenhouse Gas (GHG) emissions have been……

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Following the launch of its first ever CSR report in March 2024, which revealed significant progress on several of its key sustainability commitments, Délifrance’s efforts to reduce its Greenhouse Gas (GHG) emissions have been certified by the Science Based Targets Initiative (SBTi).

The objectives certified by the SBTi include a 42% reduction in GHG emissions for scopes 1 and 2, as well as 29% reduction in GHG emissions for scope 3, all by 2030. Délifrance has also set themselves an ambitious goal of non-deforestation on their main potentially affected raw materials by the end of 2025. These emissions reduction targets, aligned with its parent company – French cooperative group VIVESVIA – are consistent with the goals of the Paris Agreement, aimed at limiting the temperature increase to 1.5°C above pre-industrial levels.

The SBTi certification process is a significant milestone for Délifrance, providing its stakeholders with verified assurance of its long-term commitment to reducing its environmental footprint. This includes focusing on the biggest impact areas of GHG emissions such as raw materials purchasing, energy and refrigerant gases used in its factories, and freight.

Nathalie Genebes, global CSR director at Délifrance says: “Achieving SBTi certification reflects our deep commitment to sustainability and the validation of our efforts to integrate environmental responsibility into our core business strategy. As a leading manufacturer of baked goods, we are dedicated to continuing our work in reducing our carbon footprint, to reaching our 2030 targets and supporting the ambitious climate goals of VIVESCIA Group.”

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Editor, International Bakery
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About International Bakery

International Bakery is the leading authority in global bakery content, delivering expert news, in-depth articles, exclusive interviews, and industry insights across print, digital, and event platforms. Published 10 times a year, the magazine is a trusted resource for professionals seeking updates and analysis on the latest developments in the bakery sector.

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