Re-branding bread to improve quality of production and reduce food waste - ReBreading
▶Summary
The ReBreading project (https://rebreading.eu) was initiated to address significant needs in line with the Horizontal Priority of Environment and fight against climate change, particularly the red...
▶Objectives
The Re-Breading project aimed to integrate sustainability in baking and education, focusing on: 1) Infusing Artisan Baking Virtues: Promoting sustainable, healthy baking among professionals and educators. 2) Reducing Food Waste: Equipping bakers with skills to become 'green' agents, focusing on waste minimization and local sourcing. 3) Providing Scientific Insights: Offering knowledge on how different materials and techniques impact bread's nutritional value and quality. 4) Fostering a Community: Creating a network for sharing best practices and enhancing collective knowledge across local, regional, and European levels. 5) Raising Awareness in Education: Integrating sustainability into VET curricula to influence future generations of bakers. 6) Developing an Online Platform: Establishing a digital hub for disseminating knowledge and aligning educational content with market needs. 7) Influencing Consumer Habits: Educating the public on sustainable consumption and the benefits of local, nutritious bakery products. These objectives sought to cultivate a sustainable, informed baking industry from production to consumption.