Re – breading – Re-branding bread to improve quality of production and reduce food waste

The Re-breading project aims to implement the ‘Farm to Fork’ strategy outlined in the European Green Deal. The strategy is a fair, friendly and healthy food system to reduce food and prevent waste, support and promote sustainable food production and consumption as well as sustainable food processing and distribution. Re-Breading envisages the creation of sustainable, but also new, healthier and more nutritious options in the production and consumption of bread, emphasising the importance of understanding ingredients, careful selection of raw materials and methods. By rebranding the identity and increasing the nutritional quality of bread products, the project will also contribute to ‘reversing the rise in overweight and obesity rates across the EU by 2030’, which is highlighted as ‘critical’ in the Farm to strategy, which also states that ‘if European diets are aligned with dietary recommendations, this could lead to a significant reduction in the environmental footprint of food systems. The project also aims to contribute to the reduction of food waste at both retail and consumer level by training new and future baking professionals who can have a direct impact on consumers through their productions, thereby reducing ‘the estimated amount of household food waste, which is strongest among the three sectors of households, food services and retail.