Sustainability continues to reshape the global food industry, from crop production to the final product on the shelf. For sectors like baking, where herbs and fresh ingredients such as basil often feature in breads, pastries and savoury bakes, understanding how key raw materials are sourced is increasingly important.
In response to growing global demand for pesto and the need for sustainable agricultural practices, Barilla has launched the Accademia del Basilico—a dedicated training programme for basil farmers aimed at improving environmental impact and strengthening the basil supply chain.
Responding to Rising Demand with Sustainable Practices
Global pesto consumption rose by 17% between 2023 and 2024, increasing the pressure on basil production. Barilla’s initiative addresses this challenge by supporting farmers in adopting sustainable cultivation methods, with a focus on long-term supply chain resilience.
The programme forms part of Barilla’s broader sustainability commitments, which include using 100% Italian basil certified under the ISCC Plus scheme—a standard for sustainable agriculture verified by independent third parties. The basil used is grown according to the Barilla Basil Charter, which promotes crop rotation, biodiversity and traceability.
Training Programme Overview
Developed in collaboration with Emilia-Romagna-based agri-food training organisation DINAMICA and Open Fields Srl, the Accademia del Basilico launched in early 2025. It offers a series of seven expert-led lessons covering key topics:
Soil preservation
Disease prevention and pest management
Agriculture 4.0 technologies such as Decision Support Systems (DSS)
Farmers are trained in recognising and responding to phytosanitary issues that affect basil crops, with a focus on minimising environmental impact while maintaining quality and food safety.
The programme also explores the role of digital tools in precision agriculture. These technologies allow farmers to monitor crop health and apply targeted interventions, helping to optimise resources such as water and fertilisers and reduce the carbon footprint of basil farming.
Evolving Agricultural Communities
Feedback from participants reflects wider changes in the agricultural sector. Farmers involved in the programme noted that digital tools, once considered impractical, are now becoming essential for maintaining quality and efficiency.
There is also growing representation of women in a traditionally male-dominated industry, bringing fresh perspectives and collaborative approaches to farming practices.
Packaging and Traceability Developments
Beyond farming, Barilla has introduced additional sustainability measures along the production chain. In 2024, the company began using recycled glass jars—known as the Half Flint Jar—containing up to 65% recycled glass. This change reduces raw material consumption, energy use, and CO₂ emissions by an estimated 28% compared to standard glass production.
Additionally, since 2023, consumers have been able to trace the journey of basil used in Pesto alla Genovese through blockchain technology. By scanning a QR code on the packaging, they can access information about the basil’s origins, farming methods and processing stages. By mid-2024, this feature expanded to 14 European markets.
Implications for the Baking Industry
For the baking sector, initiatives like Accademia del Basilico provide insight into how major ingredient suppliers are responding to sustainability demands. The programme highlights several trends of relevance to bakers and food producers:
Increasing emphasis on sustainable and certified ingredient sourcing
Adoption of precision agriculture to reduce environmental impact
Greater traceability and transparency from field to finished product
Integration of circular economy principles through packaging innovations
These developments may influence future procurement decisions, particularly for bakeries seeking to align their ingredient sourcing with sustainability targets or to meet growing consumer demand for ethically produced goods.
Looking Ahead
The Accademia del Basilico represents a broader shift towards education and collaboration in agriculture, aiming to future-proof supply chains for high-demand crops like basil. As sustainability becomes embedded in every stage of food production, understanding these initiatives will be essential for businesses across the baking industry.
