LOWINFOOD présente un manuel pour réduire les produits invendus et accroître la durabilité dans les boulangeries

 

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AREFLH is a partner of the EU Project LOWINFOOD. It gathers food chain actors who design together low-waste value chains by supporting innovations in the fruits & and vegetables, bakery products and fish sectors. LOWINFOOD supports reducing food loss and waste in the European Union by demonstrating innovative solutions following a multi-actor approach. 

 

The LOWINFOOD partner Institute of Sustainable Nutrition (ISUN) has recently completed a workbook for bakeries, to guide and prepare employees in bakeries for using digital forecasting tools, aiming to reduce unsold bakery products and promote sustainability. 

The ISUN has thus analysed the deferent types of food losses in bakeries :

• Storage losses refer to losses that occur in the context of storage, including, for example, raw materials that have suffered quality losses due to overstorage or incorrect storage and can no longer be used in production.
• Broken bakery products are those that are no longer sold due to faulty production or other quality defects
• Unsold bakery goods : items produced but that could not have been sold and are therefore left over after the shop's closing time. Such returns include products from the company’s own production, unbaked dough, or products for which at least one production step was carried out in the company's own production site (e.g. glazing of donuts). The returns either go back to the main production site for further use or are disposed of.

 

Then ISUN has studied the ways to reduce these unsold goods returned to the production site and created training materials aimed at bakery employees. They consist of three modules built on each other.

• The first one helps to deal with the topic of sustainability in bakeries.
• The second module covers the basics of merchandise management in bakeries with the aim of achieving more sustainable management.
• Lastly, the topic of digitalization in the bakery trade is addressed in the third module. 

 

These models consider the day-to-day processes and challenges in the bakery trade and develop practical solutions.   

The three models present the learning objectives, including a case study as a practical example to clarify theoretical contents through situations from everyday work in bakeries, and set out different work assignments.  

 

To know more download the Workbook here  

 

For more information about the project, visit the following media :

• The page dedicated to the project on AREFLH website

• lowinfood.eu

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This project has received funding from the European Union’s Horizon 2020 Research and Innovation Programme under Grant Agreement No.101000439