Re-branding bread to improve quality of production and reduce food waste - ReBreading

"<< Background >>The ReBreading project (https://rebreading.eu) was initiated to address significant needs in line with the Horizontal Priority of Environment and fight against climate change, particularly the reduction of food waste within the EU's Farm to Fork strategy, part of the European Green Deal. Recognizing that food waste contributes substantially to EU emissions, the project aimed to provide new and future bread-making professionals with the necessary tools, know-how, and incentives to engage in sustainable practices. These included reducing food waste, collaborating with local farmers/millers, utilizing plastic-free packaging, and adopting sustainable methods in their work environments. This initiative sought not only to make the bread-making sector more environmentally friendly but also to contribute to healthier and more nutritious bread production options, supporting VET providers in adapting their training to meet green and digital transitions in the labor market.<< Objectives >>The Re-Breading project aimed to integrate sustainability in baking and education, focusing on:1) Infusing Artisan Baking Virtues: Promoting sustainable, healthy baking among professionals and educators.2) Reducing Food Waste: Equipping bakers with skills to become ""green"" agents, focusing on waste minimization and local sourcing.3) Providing Scientific Insights: Offering knowledge on how different materials and techniques impact bread's nutritional value and quality.4) Fostering a Community: Creating a network for sharing best practices and enhancing collective knowledge across local, regional, and European levels.5) Raising Awareness in Education: Integrating sustainability into VET curricula to influence future generations of bakers.6) Developing an Online Platform: Establishing a digital hub for disseminating knowledge and aligning educational content with market needs.7) Influencing Consumer Habits: Educating the public on sustainable consumption and the benefits of local, nutritious bakery products.These objectives sought to cultivate a sustainable, informed baking industry from production to consumption.<< Implementation >>The ReBreading project executed a series of planned activities over 24 months:1) Project implementation activities: started with preparatory steps, culminating in a kick-off meeting to set the project's direction. 2 TPMs and 6 online meetings were organized for successful project management.2) Development and Dissemination: We developed the project's visual identity, including a logo and branded templates. A project website and e-leaflet were created to disseminate objectives and outputs. Social media presence was established for broader engagement.3) Educational Material Creation: Throughout the project, we completed three major results: the curriculum framework, online platform, and VET educator handbook, each designed to infuse sustainability into the baking sector.4) Community Building and Learning: Organized a Learning, Teaching, Training (LTT) activity and multiplier events to share best practices and sustainable techniques with our target groups.5) Final Phases: Concluded with reporting, dissemination, and setting up sustainability processes, ensuring the project's long-term impact.Each step was documented and shared with our network through press releases and newsletters, ensuring transparency and community involvement.<< Results >>The partnership produced the following outputs in multiple languages that are available via the project website: https://rebreading.eu and on the Erasmus+ Project Results Platform:- Re-Breading Training Curriculum for In-potentia Professional Bakers covering 7 modules for sustainable baking including an E-book with regional bread recipes; - ReBreading Online Platform engaging over 130 registered users. - Re-Breading’s Interactive Guidebook for VET institutions and educators reaching more than 70 educators with green practices.The project engaged over 500 stakeholders in sustainability-focused baking education through diverse activities, enhancing digital literacy and fostering sustainable consumption. This initiative equipped participants with the necessary skills to reduce waste and enhance product quality, directly addressing food waste challenges. By hosting Learning, Training, and Multiplier Events, it cultivated a community focused on sustainable baking, boosting the skills and capabilities of both individuals and organizations. The project fostered a community of practice among new professional bakers and VET educators, facilitating the exchange of knowledge and best practices in sustainable bread production."