Home bakers trying to save the planet one stale croissant at a time

So I'm getting back into baking more seriously, and I keep wondering what the actual impact is of my little hobby. Like yeah I use silicone mats now instead of parchment, and I try to freeze leftovers, but I, also just made a batch of croissants with butter that probably travelled further than I did last month. Curious what other home bakers here do. Is vegan baking actually worth it for the planet or does the taste tradeoff just mean people waste more? And what about stuff like almond flour vs regular flour, feels like there's so many conflicting takes on what's actually better.