• Today, as the global community celebrates Earth Day, the food industry's attention is turning more than ever to the fragile balance between production and resource conservation.
• In a context where sustainability has ceased to be just a theoretical concept, becoming an operational necessity, the European Green Deal is charting the new roadmap for bakeries, patisseries and confectionery units everywhere.
The European Green Deal (European Green Deal), launched in December 2019, represents the European Union's ambitious strategy to transform the continent into the first climate-neutral zone by 2050.
The intermediate objective is to reduce net greenhouse gas emissions by at least 55% by 2030, compared to 1990 levels. This is achieved by decarbonizing the economy, promoting the circular economy, increasing energy efficiency and accelerating the transition to renewable energy sources.
For the energy-intensive bakery sector, the Green Deal means higher costs for electricity, natural gas and carbon credits through the ETS system. Added to this are new requirements for packaging, waste reduction and sustainable labelling. Bakeries, with high consumption in ovens, refrigeration, proofing and transport systems, are feeling these pressures directly.
The situation became even more complicated in 2026. Energy prices rose sharply, and inflation made transition investments even more expensive. In March 2026, Romanian President Nicușor Dan joined a group of 10 European leaders from countries such as Italy, Poland, Greece and Hungary, signing a joint letter calling for an urgent review of some provisions of the Green Deal. The main motivation is that the current legislative framework risks becoming a real danger for industries that are difficult to transition, due to excessive costs and still insufficiently developed decarbonization solutions.
Significant pressure in the bakery sector
The impact on Romanian bakeries is already visible. According to the analysis of the Smart Energy Association (AEI), the share of energy and fuels in the production cost of bread is significant. The estimates made by Dumitru Chișaliță (President and founder of the Smart Energy Association (AEI)) show concrete scenarios of price increases: with a 30% increase in diesel and 60% in gas, the price of bread could rise between 15,8% and 24,7%. In the case of a more pronounced increase in diesel (up to 70%), the increase could even reach 38,6%. ROMPAN President Aurel Popescu has been drawing attention since March to a possible price increase of up to 10% only by the end of the same month, exclusively due to fuels.
Small and medium-sized bakeries face specific challenges. They have low profit margins and a limited capacity to absorb cost increases without fully passing them on to consumers. Competition from large chains, which benefit from better bargaining power and easier access to European funds, exacerbates the situation. In addition, the bureaucracy in accessing financing for energy modernization represents an additional barrier for many local producers.
However, there are practical solutions that bakeries can implement right now. A first direction is to increase energy efficiency: optimizing the baking schedule by grouping production, cold proofing, preventive maintenance of ovens and better thermal insulation can bring savings of 10-20% on bills. Switching to LED lighting and heat recovery systems complement these immediate measures.
Another important solution is the adoption of renewable energy. Many bakeries have roofs suitable for the installation of photovoltaic panels. There are European and national funding schemes (AFM, PNRR) that can substantially reduce the initial investment.
Reducing the carbon footprint
Waste reduction also plays a key role. Reusing dough, transforming unsold bread into by-products such as breadcrumbs or croutons, and using biodegradable or returnable packaging meet both European requirements and consumer expectations.
In the medium term, bakeries that invest intelligently in efficiency and renewables will achieve lower costs and a more attractive image on the market. The Green Deal is not only a constraint, but can become an opportunity for those who adapt early. The review requested by Romania and other European states remains essential to protect jobs and the price of a strategic product like bread.
Alignment with standards Green Deal involves, beyond a change in mentality, a strategic investment in technologies that minimize the carbon footprint. For specialists in Romania who want to combine respect for the environment with the optimization of operational costs, Nova Pan provides a range of state-of-the-art equipment, specifically designed to save energy and reduce losses.
Thus, sustainability becomes a tangible competitive advantage, providing manufacturers with the necessary tools to build a sustainable business, ready for the demands of a green future. In the medium term, bakeries that invest intelligently in efficiency and renewable resources will achieve not only lower costs, but also a stronger image in the eyes of the modern consumer.
Romanian bakers have demonstrated a remarkable capacity for resilience over time. The key to survival in 2026-2027 lies in smart adaptation: cost reduction, continuous innovation and accessing available funds.
We welcome your comments on this article about the measures you have already implemented in your bakery, or those you are planning to implement in the near future. Your experience can be of great help to the entire sector.
Article written by Gabriela Dan, Editor-in-Chief Arta Albă
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