De Bellota has been awarded €20,000 through Fedima's inaugural Sustainability Grant for its acorn-based ingredient production in Andalusia.

The Spanish organisation harvests wild acorns and processes them into flour for bakery applications. The production method avoids pesticides and fertilisers, relying on natural ecological processes within the Dehesa ecosystem—identified as Europe's most biodiverse landscape and part of the EU's Natura 2000 network.

"We are deeply grateful for this Fedima opportunity, which allows us to explore and implement new ways of growth as a society using 'prehistoric-new' raw bakery materials that positively impact the territory by expanding agroforestry practices and improving people's nutrition,"

said De Bellota representative Javier San Martín Loren.

"Rebuilding productive ecosystems like the Mediterranean savannah is key to sustainable food production under climate uncertainty."

The agroforestry system used by De Bellota supports carbon sequestration and combats desertification. According to Fedima, the acorn flour has an exceptionally low carbon footprint compared to conventional bakery ingredients.

Jean-Philippe Michaux, Chair of Fedima's Sustainability Committee, said the project demonstrates how sustainable land use and local engagement can create environmental and social impact.

"This year's awardees show that the industry can take a leading role in climate action and improve local communities."

De Bellota's model revives traditional acorn harvesting techniques, creating employment and additional income in rural areas whilst preserving existing forest ecosystems.

Fedima launched the grant programme in 2025 to promote sustainable practices in the bakery and patisserie sector that contribute to environmental, social, and economic progress. The federation represents ingredient manufacturers and suppliers across 13 European countries, with an estimated 24,850 direct employees and approximately €6 billion in annual turnover.