Every year 10m tons of food is wasted in France. The economic cost is a staggering €16bn a year. The environmental cost is also significant. French food waste produces 15.3m tonnes of CO2 each year, 3% of the country’s total carbon emissions.
Specialising in the production of organic breads in Loire-Atlantique, La Panetière des Hameaux hopes to help tackle the problem and has adopted a zero waste approach across its business.
The company, which operates two organic bakeries in Nantes and Pornic, has been trying to ‘upgrade’ bread that has gone stale and would otherwise be sent to landfill ‘for a long time’, co-manager Quentin Allonville told FoodNavigator.
La Panetière des Hameaux’s first efforts saw it working on a beer project ‘but we soon realized that we were going to be producing waste with the spent grain’, Allonville told FoodNavigator. The organic bakery wanted more.
Allonville initially struck on an idea to up-cycle stale bread into other baked goods at a bread fair in Paris. “I saw a company that allowed hard bread to be crushed very finely. It was then that the idea of being able to bake cookies began to take shape.”
It was at this time that Allonville met the Handicap Travail Solidarité (HTS), an association that the professional development of people with disabilities. “It was the start of a long collaboration…”
Le Pagachis: One smart cookie
Cookie brand Le Pagachis is the result of two years development work which was carried out by La Panetière des Hameaux in collaboration with HTS.
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November 17, 2020 at 11:12PM
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Use your loaf: French bakery tackles food waste through 'upgraded ingredients' - FoodNavigator.com
"ingredients" - Google News
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