Today, Fedima, the Federation of European Manufacturers and Suppliers of Ingredients to the Bakery, Confectionery and Patisserie Industries, announced the recipient of the 2025 Sustainability Grant. This is the first year Fedima has awarded €20,000 in a grant to promote local sustainable practices in the bakery and patisserie sector that contribute to environmental, social, and economic progress. “This year’s awardees show that the industry can take a leading role in climate action and improve local communities,” said Jean[1]Philippe Michaux, Chair of Fedima’s Sustainability Committee. “This project shows how sustainable land use and local engagement can go hand in hand to create lasting environmental and social impact.”
This year’s Sustainability Grant program invests in De Bellota, a Spanish organisation dedicated to producing acorn-based products through sustainable agricultural practices and rural empowerment. Based in Andalusia, De Bellota promotes the responsible harvesting of wild acorns, supporting agroforestry systems that enhance carbon sequestration and combat climate change and desertification. Their work helps preserve the Dehesa ecosystem, Europe’s most biodiverse landscape, and part of the EU’s Natura 2000 network.
By avoiding the use of pesticides and fertilisers, and relying on natural ecological balance, De Bellota’s acorn flour stands out as one of the most sustainable food products, with an exceptionally low carbon footprint. The initiative also strengthens rural economies by reviving traditional harvesting techniques and supporting small-scale food industries, creating jobs and additional income in local communities.
“We are deeply grateful for this FEDIMA opportunity, which allows us to explore and implement new ways of growth as a society using ‘prehistoric-new’ raw bakery materials that positively impact the territory by expanding agroforestry practices and improving people’s nutrition”, said De Bellota representative Javier San Martín Loren, “Rebuilding productive ecosystems like the Mediterranean savannah is key to sustainable food production under climate uncertainty.”
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Joseph Clarke
Editor, International Bakery
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