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A l’occasion du webinaire organisé par Farinez’vous. Découvrez 10 solutions pour éviter le gaspillage alimentaire et réduire les invendus !
Every year in France, 10 million tons of food are wasted. In total, 20% of the food produced ends up in the bin, i.e. 150 kg per year and per person.
The consequences of food waste are economic and environmental. Indeed, we count a loss of 16 billion euros per year with a consumption of 15.3 million CO2 equivalent.
It is estimated that 98% of French people consume bread, i.e. 47.5 kg per year for each inhabitant. Unfortunately, food waste does not spare the bakery and confectionery sector, as food waste is estimated to represent 4.5 kg each year per inhabitant. (Source: ADEME)
From an economic point of view, the loss represents approximately 11 billion euros (including tax) per year in turnover.
It is estimated that 98% of French people consume bread, i.e. 47.5 kg per year for each inhabitant. It is also estimated that more than half of this production loss will be destroyed and about 40% will be used for animal feed.
Thanks to a number of solutions, bakeries can considerably reduce their unsold goods.
These solutions include the QINTO application, Too Good To Go and the Tiller Systems digital checkout system from Farinez’vous, which enables them to manage stocks and unsold goods. The newcomer to checkout, Top Order, is also worth watching.
The anti-food waste application Phenix enables the digital sale of unsold food at discounted prices from retailers to consumers.
Also, some bakeries can offer discounts before closing time or the next day.
An alternative to selling at a reduced price is to donate, either to associations with which a partnership has been established or via a networking platform, or directly to individuals.
List of platforms: PROXIDON, PÂTISSERIE SOLIDAIRE, HOPHOPFOOD, FOOD2RUE, LINKEE.
The law of 10 February 2020 on the fight against waste allows unsold food to be sold within the company if it is sold at preferential prices, i.e. discounts of 50% or less of the normal public selling price, including tax.
The Kolectou start-up’s mission is to combat food waste by transforming unsold bread into ready-to-use preparations for individuals and catering professionals.
In some cases, unsold food can be used as raw material for new recipes. For example, in the production of brioches perdu, savoury spreads made from special breads and French toast in the “cordon bleu” style.
Today there are new machines, called crushers or crumblers, which allow bread to be crushed for more flexible use in new recipes.
In some cases, unsold food can be used as raw material for new recipes. For example, in the production of brioches perdu, savoury spreads made from special breads and French toast in the “cordon bleu” style.
Beer is an alternative to food waste, as for some years now unsold bread can be reused to produce and market craft beers.
The famous Russian drink, Kvas, is a fermented drink made from bread. In order to reduce unsold goods in artisanal bakeries and pastries, other fermented drinks can be imagined.
Unsold bread can be collected from suppliers and processed into thick breadcrumbs for cattle and fine breadcrumbs for pigs and chickens.
For more information : https://adobe.ly/39OH95v
The French Baguette
210.00€
The wheat flour
179.00€
