The Federation of European Manufacturers and Suppliers of Ingredients to the Bakery, Confectionery and Patisserie Industries (Fedima) has launched the Grant for Local Sustainable Initiatives, inviting applications from small businesses, craft bakers and research institutions across the EU, UK, EFTA countries and Turkey.
The aim: to fund grassroots projects that can push the sector forward on its sustainability journey.
The initiative is significant not just for its financial contribution, but for its underlying message - that the future of the bakery industry depends as much on local innovation as on large-scale policy shifts.
“Sustainability is not just an aspiration - it’s a necessity,” says Jean-Philippe Michaux, chair of Fedima’s Sustainability Committee. “This grant is designed to support those already taking action and give them the boost they need to scale or test new ideas.”
Encouraging change at the local level
The grant is open for applications until 30 June 2025, with projects expected to tackle challenges ranging from waste reduction and circular economy models to sustainable packaging and energy efficiency. Nutrition also features on the priority list, with Fedima recognising the growing importance of healthier bakery products in driving long-term social sustainability.
For an industry built on heritage, tradition and strong community roots, these themes aren’t new. But the ability to implement lasting change often hinges on resources - and that’s where the grant could prove transformational.
While the amount may seem modest in comparison to EU-level sustainability budgets, for a small family-run bakery or a university food lab, €20,000 can go a long way in piloting a new composting system, switching to biodegradable packaging or building a local ingredient sourcing network.
And Fedima president Thomas Lesaffre believes this is exactly where the biggest potential lies. “By supporting those who are leading the way in sustainable practices, we hope to inspire broader industry-wide progress,” he says.
Spotlight on innovation
Applicants must be engaged in the bakery, patisserie or confectionery value chain and located within eligible countries. Fedima is specifically targeting projects that demonstrate originality, community relevance and the potential for measurable environmental, social or economic impact.
Crucially, the grant isn’t just about technical solutions. Social impact - such as workforce inclusion, fair sourcing or reducing inequalities in access to nutritious baked goods - is also encouraged, reflecting a broader interpretation of sustainability.
This aligns with a growing trend among industry bodies in the East to adopt more holistic sustainability frameworks that include environmental footprint, public health and socio-economic resilience.
“The most exciting part about this grant is its openness,” says a sustainability officer at a regional bakery chain in Germany. “So many grants are written with large companies or academic institutions in mind, but this one feels like it’s really for us.”
Bridging the gap between policy & practice
The launch of the grant comes at a time when bakeries are facing increasing pressure to adapt. From tightening EU regulations on packaging and energy use to consumer demands for cleaner labels and eco-conscious production, the need for sustainable transformation is urgent.
But while the intention is there, the capacity to act isn’t always evenly distributed. Large corporations often have R&D departments, access to consultants and substantial capital to invest in change. Smaller businesses - though often more agile and innovative - lack the bandwidth to pursue sustainability on their own.
Fedima’s grant seeks to bridge that gap. It’s a call to action - one that recognises the value of small actors in driving meaningful progress and the importance of supporting them along the way.
Applications are now open and will be reviewed based on their relevance, feasibility and expected impact. The selection process will also consider whether the project can serve as a replicable model for others in the industry.
Interested applicants can find full details, eligibility criteria and an online submission form on Fedima’s website.
So, whether it’s a low-waste production model in Belgium, an energy-saving oven retrofit in Turkey or a nutrition-forward pastry line in Portugal, Fedima is hoping this grant will uncover the kind of forward-thinking that can ripple through the wider industry.
Because when it comes to sustainability, the future of bakery rises from the grassroots up.
