What are some sustainable practices for baking and pastry in the hospitality industry?

1 Choose organic and fair trade ingredients

One of the easiest ways to make your baking and pastry more sustainable is to choose organic and fair trade ingredients whenever possible. Organic ingredients are grown without harmful pesticides, fertilizers, or GMOs, which protect the soil, water, and biodiversity. Fair trade ingredients ensure that farmers and workers receive fair prices and decent working conditions, which promote social justice and economic development. Look for certified labels and logos on products like sugar, chocolate, coffee, tea, vanilla, and spices.

2 Reduce food waste

Another important practice for baking and pastry is to reduce food waste as much as possible. Food waste contributes to greenhouse gas emissions, landfills, and food insecurity. You can reduce food waste by planning ahead, measuring accurately, using leftovers creatively, and donating excess food to charities or composting it. You can also use techniques like freezing, dehydrating, or fermenting to preserve food and extend its shelf life. For example, you can make bread crumbs, croutons, or bread pudding from stale bread, or turn fruit scraps into jam, vinegar, or syrup.

3 Save energy and water

Baking and pastry also require a lot of energy and water, which can be costly and harmful to the environment. You can save energy and water by using efficient appliances, equipment, and tools, and by maintaining them regularly. You can also optimize your oven usage, by baking in batches, preheating only when necessary, and avoiding opening the door frequently. You can save water by using low-flow faucets, dishwashers, and steamers, and by reusing water for cleaning or watering plants.

5 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?