10th January 2022
The LOWINFOOD project has recently started the demonstration phase in the bakery sector. Bakery is one of the 3 sectors aimed at by the project, with the fruit & vegetable and fish sectors.
Bakeries in 3 countries implemented social innovations and discussed hotspots of bread losses and related actions. The first-round table with 12 selected bakeries was located in the province of Viterbo (Italy). The discussion was firstly focused on the activities that they already put in practice to measure and avoid bread losses. They came to the conclusion that without a methodological approach to measure bread losses it is impossible to quantify the surplus in the production and to find new solutions to tackle this problem.
A team of the University of Tuscia (Italy) has prepared a diary, to take note of relevant data such as the daily production of bread, the price and the destination of the surplus bread. The measurement will start from February 2022 and will last 6 months.
For more information about the project, please visit the following media :
- The page dedicated to the project on AREFLH website
- lowinfood.eu
This project has received funding from the European Union’s Horizon 2020 Research and Innovation Programme under Grant Agreement No.101000439
