Baking systems are the core of the flour-based production process in the food sector. Bread as the main product of the sys tems is one of the oldest and main human foods worldwide that must be followed in the sustainable production path. The environmental sustainability of baking systems as one of the main aspects of sustainable production has been evaluated in the present research. The environmental impacts of seven baking systems were calculated and compared using the life cycle assessment method, SimaPro software, and CML-IA baseline V3.02/EU25/Characterization model. The values of the input to total output index and total normalized environmental indicators were calculated. The lowest and highest values of the input to total output index were obtained for Rizeshi Nimeh Hajmi and Sangak and Lavash bread-baking systems, respectively. The baking systems were ordered based on the total normalized environmental indicators. The main indicators in all bread baking systems were marine aquatic ecotoxicity, terrestrial ecotoxicity, and eutrophication potential. The main hotspots in the systems were wheat flour production, natural gas production, and electricity generation. The results are useful for optimiz ing wheat farm management, flour production, and baking processes and consequently reduce the environmental impacts.
