{"id":4335,"date":"2022-10-13T20:43:30","date_gmt":"2022-10-13T18:43:30","guid":{"rendered":"https:\/\/cwep.eu\/?p=4335"},"modified":"2024-03-12T19:04:03","modified_gmt":"2024-03-12T18:04:03","slug":"re-breading-re-branding-bread-to-improve-quality-of-production-and-reduce-food-waste","status":"publish","type":"post","link":"https:\/\/cwep.eu\/en\/re-breading-re-branding-bread-to-improve-quality-of-production-and-reduce-food-waste\/","title":{"rendered":"Re \u2013 breading  \u2013 Re-branding bread to improve quality of production and reduce food waste"},"content":{"rendered":"<p><\/p>\n<style><span style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" data-mce-type=\"bookmark\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" data-mce-type=\"bookmark\" class=\"mce_SELRES_start\">\ufeff<\/span><span style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" data-mce-type=\"bookmark\" class=\"mce_SELRES_start\">\ufeff<\/span><br \/>    .posted-on{display:none}<br \/><\/style>\n<div class=\"number\"><span class=\"time\"><strong>Implementation period:\u00a0<\/strong>01.02.2022 &#8211; 01.02.2024<\/span><\/div>\n<div class=\"number\"><strong>Assistance program: <\/strong>ERASMUS+<br \/>\n<strong>Project number:\u00a0<\/strong>2021-1-LT01-KA220-VET-000034891<\/div>\n<p><strong>Project description: <\/strong><\/p>\n<div class=\"aims\">\n<p>The Re-breading project aims to implement the &#8216;Farm to Fork&#8217; 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 &#8216;reversing the rise in overweight and obesity rates across the EU by 2030&#8217;, which is highlighted as &#8216;critical&#8217; in the Farm to strategy, which also states that &#8216;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 &#8216;the estimated amount of household food waste, which is strongest among the three sectors of households, food services and retail.<\/p>\n<\/div>\n<p><strong>Target group<\/strong><\/p>\n<ul>\n<li><em>bakers &#8211; both graduates and current students Grupa docelowa<\/em><\/li>\n<li><em>VET trainers, Educators,VET training institutions, SMEs in the bread industry, nutritionists, millers<\/em><\/li>\n<\/ul>\n<p><strong>Project results<\/strong><\/p>\n<ul>\n<li><strong>R1: Re &#8211; Breading training programme <\/strong><\/li>\n<li><strong>R2: Re &#8211; Breading Online platform <\/strong><\/li>\n<li><strong>R3: Re &#8211; Breading interactive Guidebook<\/strong><\/li>\n<\/ul>\n<p><strong><u>Partners <\/u><\/strong><\/p>\n<ul>\n<li>EUROPOS SOCIALINIS VERSLUMOUGDYMO IR INOVATYVIU STUDIJU INSTITUTAS \u2013 Kaunas, Lithuania (coordinator)<\/li>\n<li>CSI CENTER FOR SOCIAL INNOVATION LTD \u2013 Nicosia, Cyprus<\/li>\n<li>STOWARZYSZENIE CENTRUM WSPIERANIA EDUKACJI I PRZEDSIEBIORCZOSCI \u2013 Rzesz\u00f3w, Poland<\/li>\n<li>FUTURE IN PERSPECTIVE LIMITED \u2013 BALLYJAMESDUFF, Irleand<\/li>\n<li>BUYUK ORTADOGU SAGLIK VE EGITIM VAKFI \u2013 Ankara, Turkey<\/li>\n<li>JOBALITO RECTECH LTD \u2013 Larnaka, Cyprus<\/li>\n<li>AKMI ANONIMI EKPAIDEFTIKI ETAIRIA \u2013 Athens, Greece<\/li>\n<\/ul>\n<p>Social media: <a href=\"https:\/\/www.facebook.com\/rebreading.europe\">https:\/\/www.facebook.com\/rebreading.europe<\/a><\/p>\n<p>Website: <a href=\"https:\/\/rebreading.eu\/\">https:\/\/rebreading.eu\/<\/a><\/p>\n<div class=\"footer\"><img loading=\"lazy\" decoding=\"async\" style=\"margin: 0px 10px 0px 0px;\" src=\"https:\/\/cwep.eu\/wp-content\/uploads\/2014\/08\/erasmus.png\" alt=\"erasmus\" width=\"176\" height=\"50\" \/><br \/>\nChanging lives. Opening minds<br \/>\nCo-funded by the Erasmus+ programme of the European Union.<br \/>\nThe European Commission support for the production of this publication does not constitute an endorsement of the contents which reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.<\/div>\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Implementation period:\u00a001.02.2022 &#8211; 01.02.2024 Assistance program: ERASMUS+ Project number:\u00a02021-1-LT01-KA220-VET-000034891 Project description: The Re-breading project aims to implement the &#8216;Farm to Fork&#8217; 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 [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":4380,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[39],"class_list":["post-4335","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-current-projects","tag-eu"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Re \u2013 breading \u2013 Re-branding bread to improve quality of production and reduce food waste - CWEP<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cwep.eu\/en\/re-breading-re-branding-bread-to-improve-quality-of-production-and-reduce-food-waste\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Re \u2013 breading \u2013 Re-branding bread to improve quality of production and reduce food waste - CWEP\" \/>\n<meta property=\"og:description\" content=\"Implementation period:\u00a001.02.2022 &#8211; 01.02.2024 Assistance program: ERASMUS+ Project number:\u00a02021-1-LT01-KA220-VET-000034891 Project description: The Re-breading project aims to implement the &#8216;Farm to Fork&#8217; strategy outlined in the European Green Deal. 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