The Science Based Targets initiative (SBTi) launched a pilot program on 16 June 2025 for companies to test the draft Corporate Net-Zero Standard V2. The pilot, running until 15 August 2025, represents a significant development for industrial bakers considering science-based climate targets.

What's New in Version 2

The revised standard builds on the original 2021 framework, which currently supports over 1,850 companies in setting credible net-zero targets. The V2 draft introduces what SBTi describes as a more pragmatic approach designed to accelerate emissions reduction from 2026 onwards.

The pilot operates in two phases. Phase One involves a broad survey collecting input from companies across all sectors and regions. Phase Two will see selected companies use real-world data to test the near-final standard, focusing on implementation challenges and methodological validation.

Why Industrial Bakers Should Pay Attention

Industrial bakeries face particular carbon intensity challenges. Energy consumption from continuous oven operations, refrigeration systems, and packaging processes creates substantial emissions profiles.

Supply chain emissions from agricultural inputs—wheat, dairy products, and other ingredients—add further complexity to carbon accounting.

The timing of this pilot affects industrial bakers. With implementation scheduled for 2026, companies participating in the pilot can influence how the standard addresses sector-specific challenges.

Market Context

Sustainability requirements increasingly influence commercial baking contracts. Retailers and food service companies routinely include carbon reduction commitments in supplier evaluations. Science-based targets provide measurable frameworks that buyers recognize as credible climate action.

The European market, in particular, faces growing regulatory pressure around climate disclosure and reduction targets. Industrial bakers serving European markets or operating European facilities will likely encounter net-zero requirements through various channels—whether through direct regulation, customer demands, or investor expectations.

Participation Details

The pilot accepts companies of all sizes and sectors. Alberto Carrillo Pineda, SBTi's Chief Technical Officer, emphasized the organization's focus on gathering diverse evidence to ensure the final standard works practically for businesses.

Companies interested in Phase One only can complete the survey by 15 August. Those seeking consideration for Phase Two's hands-on testing should indicate this interest during Phase One participation.

Strategic Considerations

For industrial bakers evaluating participation, the pilot offers early visibility into upcoming requirements and potential influence over methodologies affecting sector-specific carbon accounting.

The standard's emphasis on practicality suggests SBTi recognizes previous frameworks may have presented implementation barriers for some companies. This revision process aims to address those concerns while maintaining scientific rigor.

Companies with complex supply chains may benefit from participating in Scope 3 emissions methodology development, as these emissions often represent the largest portion of food sector carbon footprints.

Industrial bakers can participate in shaping standards they will likely need to meet, rather than implementing requirements developed without industry input.