csiadm March 9, 2023
Re-breading contributes to the goal of European Green Deal (2019) that consumers should ‘know where the food comes from, its nutritional value, and its environmental footprint’ and also to the Commission’s target for halving the per capita food waste at retail and consumer levels by 2030.Re-Breading envisions the creation of not simply sustainable, but also new, healthier and more nutritious options for bread production & consumption. By emphasising the importance of understanding the ingredients, carefully choosing the raw materials and the methods (sourdough, autolysis, folds, rest in blocks and in piece, slow kneading, long-fermentation), Re-Breading will provide the necessary tools, know-how and incentives for new bread-making professionals, recently graduated or present students, that wish to work in the artisan sector of bread-making.
- Infuse the benefits of artisan baking in the mindset of both new and future baker professionals as well as VET educators, as a concept that can promote and defend healthy and sustainable products.
- Redefine the role of new baker professionals in the food waste chain, giving them skills for becoming “green” agents in their work environment
- Provide scientific knowledge to the new baker professionals related to how the materials can impact the nutritional value of the bread products, and how kneading, fermentation and other
techniques can impact their quality - Raise “green” awareness among VET institutions and educators and infuse sustainability in their curricula by offering an online platform .
- Impact the habits of the consumers and raise “green” consciousness by
providing them local, nutritional, and healthy bakery products
- EUROPOS SOCIALINIS VERSLUMO UGDYMO IR INOVATYVIU STUDIJU INSTITUTAS (Lithuania)
- CSI CENTER FOR SOCIAL INNOVATION LTD(Cyprus)
- STOWARZYSZENIE CENTRUM WSPIERANIA EDUKACJI I PRZEDSIEBIORCZOSCI(Poland)
- FUTURE IN PERSPECTIVE LIMITED(Ireland)
- BUYUK ORTADOGU SAGLEGITIM VAKFI (Turkey)
- JOPALITO RECTECH LTD (Cyprus)
- AKMI ANONIMI EKPAIDEFTIKI ETAIRIA(Greece)
This publication (communication) reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein. [Project number: 2021-1-LT01-KA220-VET-000034891]
