Projects

Now in its final stage, the Baking Association of Australia’s Look After Your Dough project is delivering strong results. The program has been embraced by the NSW baking industry with significant interest and enthusiasm.

Of the 540 bakeries that participated in the first stage, 30% indicated they would implement at least one strategy from the Look After Your Dough toolkit. Of the 540 bakeries 17% were rural and regional bakeries, highlighting the program’s reach beyond metropolitan areas.

One key industry stakeholder, Bakers Delight, now has 137 bakeries using the Look After Your Dough platform, diverting more than 40 tonnes of raw waste from landfill. The company has also launched a pilot program with ORG, increasing organic waste removal and repurposing. Plans are underway to expand the ORG pilot across all NSW stores in the coming year.

Garlo’s Pies, a major manufacturer in Western Sydney, reports generating approximately 11 tonnes of raw dough waste each week. While a stock feed company currently collects this waste, the business was inspired by the Look After Your Dough toolkit to explore product reuse strategies. They are now investigating the production of small cookies for coffee shops as a value-adding initiative.

Across the Central West of NSW, from Lithgow to Dubbo, bakeries reported partnering with local cattle farmers to repurpose surplus bread. In Blayney, one bakery is donating leftover pies to a local dog rescue facility. The BAA have strongly recommended to bakeries who may have food waste including meat product going to farms animals that they check with the NSW DPI guidelines.

Gumnut Patisserie in the Southern Highlands has installed three specialised pie units across its bakeries to extend product shelf life and reduce end-of-day waste. These humidity-controlled units are expected to save the business approximately $100,000 annually in food wastage and spoilage.  Below is a photo of the new equipment purchased by Gumnut Patisserie.

 This project is an initiative of the NSW Environment Protection Authority under the NSW Government’s Waste and Sustainable Materials Strategy and is funded from the waste levy.

YOUR FREE TOOLKIT IS HERE!

The BAA has been collaborating with the baking industry in NSW to help minimize production waste. Together with the NSW EPA, we have developed a new toolkit aimed at guiding bakeries in reducing food waste by July 2026, while also ensuring compliance with the new FOGO laws.

The toolkit is designed to equip you and your business with the essential skills and knowledge for effectively managing and separating food waste. Inside, you will find valuable information and suggestions tailored to assist you in decreasing waste from your bakery products.

Just click on the red button below to register for YOUR FREE TOOLKIT.

This initiative is part of the NSW Environment Protection Authority's Waste and Sustainable Materials Strategy.

Mikayla Bragg is one of the lead female mentors for the BAA she continues to share her knowledge with many up and coming apprentices in our industry.

More great stories of Women in Non-Traditional trades from the Agrifood ITAB

The Rising to the Trade, Baking Industry Experienced Workers Qualification Pathfinders Program is an easier and simple way for candidates to get their skills recognised. The program is designed for people who have or had a career in the baking industry but not had their skills formally recognised.

The BAA in partnership with Stop Food Waste Australia and the NSW EPA have released a toolkit handbook to help all bakery owners reduce food waste and get ready for Source Separation. Find out more on how to ensure your bakery wastage is kept to a minimum by clicking this link.