Circular Food Center works on more efficient bread chain

Harvesting, baking, packaging and transporting: there is a lot of energy in our bread. Nevertheless, there are still 700,000 loaves of bread too many being baked every day in the Netherlands. About half of this is wasted by consumers at home, but there is also room for improvement in the chain. For example at supermarkets, where 8% of the bread is returned and processed into cattle feed. A cluster of companies, knowledge institutions, social organisations and governments, under the banner of the Circular Food Center, wants to do something about this. They will work on a more efficient bread chain, from grain to bread box, by preventing return flows. Participants at the start of the cluster are Amarant Bakkers, Bakkerij Fuite, Sonneveld's European Bakery Innovation Centre (EBIC) and the Dutch Bakery Association (NVB). The foundation Samen Tegen Voedselverspilling (Together against food waste) is the initiator.

Toine Timmermans, director of the Foundation Together Against Food Waste: "Many solutions already exist for an efficient bread chain: from the use of data to bake exactly enough to the sale of freshly frozen bread. To make even more of an impact, we want to change the rules of the game, with a focus on preventing return flows. Think about making other agreements in the chain or the layout of shop shelves. The collaborating parties in the cluster want to make existing solutions scalable, with a good earnings model."

Samentegenvoedselverspilling.nl