Odds are, baking is a relaxing labor of love for you and a blessing for those in your life.
But now you’re wondering about the impact your hobby has on the planet. You realize that at least some parts of your usual baking practices are bad for the environment, and you want to change that.
Good on you!
Read on for five basic steps towards eco-conscious baking.
Step #1: Cut Down on Single-Use Plastics
Disposable piping bags, sandwich bags, food wrappers, oil bottles, and plastic wrap—can you imagine the amount of plastic you use on baking alone?
Here’s how you can change that:
Swap Disposables for Reusables
My number one recommendation would be getting a few bee’s wax wraps. Better yet, make them at home using cotton fabric and pure beeswax.
Either way, these wraps can replace plastic wrap and sandwich bags in many cases.
It’s also wise to get washable pastry/piping bags and give them a thorough cleanse after every use. I know this can be inconvenient, but it beats contributing to pollution just to ice a cake.
Get Creative
You don’t always have to buy new reusables. Odds are, you already have lots of handy stuff that could double as baking aids.
Here are a few examples off the top of my head:
- Glass jars and old cookie tins (vs. plastic bags)
- Plates and pan lids (vs. plastic bowl covers and dough-rising bucket lids)
- Your hands (vs. an egg separator)
Shop at Local Bulk Stores
Check out if your city has a bulk, plastic-free store. You can bring your own containers and refill them there.
Step #2: Replace or Reuse Your Parchment Paper (Wisely!)
Isn’t paper biodegradable? What’s going on here?
Well, parchment paper isn’t just any paper—it’s coated with silicone.
And that actually makes sense when you think about it. If the paper weren’t treated in some way, it wouldn’t be so nonstick and temperature-resistant.
The issue here is that silicone isn’t biodegradable or compostable.
The sustainable thing to do here is limit your parchment paper use, which is understandably tricky if you’re a baker.
That said, you could grab reusable baking mats and pan liners for a start.
Plus, it’s possible to reuse parchment paper up to three times provided it wasn’t contaminated with anything that can’t be safely wiped off or killed with heat.
For instance, the strips you use under your cake to protect the turntable aren’t safe for reuse.
Step #3 Make Smart Ingredient Swaps
While you’re out shopping for baking ingredients, consider making some eco-conscious swaps.
Fortified Whole Grains
Using whole grains can help reduce greenhouse gas emissions (GHGs). These grains also use less water and land!
Plant-Based Milks
Lots and lots of baking recipes use dairy.
However, raising livestock comes at a price—GHGs, deforestation, and so on. Whenever possible, use plant-based milk alternatives.
Here’s a quick comparison of the footprint (per liter) to put things into perspective:
| Milk Type | Land Use | GHS | Freshwater Use |
| Dairy | 8.95 m² | 3.15 kg | 628.2 L |
| Almond | 0.5 m² | 0.7 kg | 371.46 L |
| Soy | 0.66 m² | 0.98 kg | 27.8 L |
| Oat | 0.76 m² | 0.9 kg | 48.24 L |
That’s not to say that alternatives like almond milk are without flaws. But you win some, and you lose some, I guess.
Step #4 Optimize Your Oven
Gas or electric—it’s hard to say for sure.
On the one hand, electric ovens can be energy-inefficient. Yet, there’s hope that their carbon footprint will shrink with time as we switch to renewable energy sources.
So, instead of focusing too much on the fuel source, check out some general and easy-to-apply optimization tips:
- Don’t preheat willy-nilly. Not all baked goods need a preheated oven (see: cold-oven pound cake).
- Use your oven lights and don’t open the door unnecessarily. You lose 25°F every time!
- Resort to convection when possible.
- Use a toaster oven for smaller baked dishes.
Step #5 Revamp, Store, and Reduce Food Waste
This one seems obvious, but I couldn’t leave it off the post.
There are a few steps that you can take before throwing out leftovers.
Egg whites? Freeze them or turn them into a meringue.
Whipping cream? Use it as a coffee creamer, add it to your mac n’ cheese, or drop it into your frosting.
Overripe fruit? Bake a quick bread or a cobbler.
Even your stale baked goods could be revamped into a rich breakfast casserole!
Final Thoughts
You don’t have to become an exclusively vegan baker. You don’t have to stop buying packaged products altogether.
Baby steps are fine!
Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.