The carbon footprint of brown bread, french bread (baguette or ball), with flour type 80 or 110
Brown bread, French bread (baguette or ball), with flour type 80 or 110 emits about 0.386 kg CO₂e per 1 kg of prepared product. Below is where that figure actually comes from — every stage of the chain, not a single headline number.
- Processing
- 0.157 kg
- 41%
- Turning the raw product into food: milling, refining, slaughter, curing.
- Transport
- 0.133 kg
- 34%
- Moving it from farm to processor to shop.
- Packaging
- 0.096 kg
- 25%
- Producing the packaging it reaches you in.
Lower-carbon alternatives
Each emits less than half as much as brown bread, french bread (baguette or ball), with flour type 80 or 110.
Similar products
Common questions
- How much CO2 does brown bread, french bread (baguette or ball), with flour type 80 or 110 produce?
- About 0.386 kg CO₂e per 1 kg of prepared product, measured across the supply chain. That is roughly the same as driving 2 km in an average petrol car.
- What drives the footprint of brown bread, french bread (baguette or ball), with flour type 80 or 110?
- Processing is the largest contributor at 0.157 kg CO₂e, about 41% of the total. Transport is only 0.133 kg — which is why what you eat matters far more than how far it travelled.
- Where does this data come from?
- The WRAP UK Food & Drink Emission Factor Database v2.0, which aggregates peer-reviewed life-cycle assessments. This product's figures come from Agribalyse (ADEME).
Figures from the WRAP UK Food & Drink Emission Factor Database v2.0, which aggregates published life-cycle assessments; this product's data originates from Agribalyse (ADEME), for France. Real values vary by farm, region and method — treat these as the shape of the problem, not a measurement of any one item on your shelf.
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