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REBREAD: Revolutionizing Bread Waste into Resources

When

Started in 2021 and ongoing

Where

Cracow, Poland

Who

REBREAD

Financing

Financing in the amount of PLN 1,000,000 was provided by undisclosed Corporate Partners

Objectives

Their general objective is to combat bread waste by transforming stale bread into a valuable raw material and promoting a circular economy approach. Specific objectives include: Specific Objectives: • Scientific Research: Conduct in-depth scientific research on bread utilization, working in permanent collaboration with the laboratory at the Hugo Kołłątaj Agricultural University in Krakow. • Knowledge Sharing: Share comprehensive knowledge, including well-thought-out recipes and know-how, with various stakeholders interested in utilizing bread as a raw material, even under their own brands. Provide a platform for the exchange of knowledge and expert contacts. • Global Collaboration: Promote open manufacturing and the idea of "DESIGN GLOBAL, PRODUCE LOCAL" by sharing experiences and knowledge with entrepreneurs worldwide. • Facilitate Raw Material Management: Create a market for the management of bread as a raw material, following the principles of FOOD WASTE MANAGEMENT HIERARCHY, and encourage cooperation between raw material suppliers and customers. • Consultancy Services: Provide expertise in extending the shelf life of bread, preserving bread at the Point Of Sale, developing circular recipes, marketing upcycled products with a limited carbon footprint, and how REBREAD's offerings can contribute to non-financial reporting requirements, such as ESG. • Licensing: Offer licenses for bread-saving processes, product recipes, and the use of the REBREAD, KRAST, FLOURA brands. • Global Community Building: Support a global community focused on saving bread and emphasize its significance in addressing global food waste issues.

Stakeholders of the project

The success of this initiative hinges on the collaborative efforts of various stakeholders, including: • Scientific Institutions: Collaboration with the laboratory at the Hugo Kołłątaj Agricultural University in Krakow, ensuring robust scientific research. • Corporate Partners: Recognition and support from corporate partners that value the innovative potential of REBREAD. • Entrepreneurs: Entrepreneurs globally who are interested in utilizing bread as a valuable raw material. • HoReCa Industry: Professionals and experts from the HoReCa (Hotel, Restaurant, and Catering) industry. • Global Community: A worldwide community focused on saving bread and promoting its importance in addressing food waste and sustainability challenges.

Beneficiaries

The project reaches various beneficiary groups: • Global Entrepreneurs: Entrepreneurs worldwide who gain access to knowledge and expertise in reusing bread waste, contributing to their businesses and the environment. • Consumers: Individuals who benefit from innovative, upcycled products made from rescued bread. • Scientific Community: Researchers and scholars in the field of sustainability and circular economy. • Food Industry Professionals: Those in the HoReCa industry who can enhance their sustainability practices. • Communities: Communities worldwide that benefit from reduced food waste, lower carbon footprints, and improved access to sustainable products.

Description

REBREAD is a comprehensive initiative focused on tackling global bread waste sustainably. It encompasses scientific research conducted in collaboration with a university laboratory, knowledge sharing through recipes and know-how, global outreach to promote sustainable bread use, a marketplace for raw material management, consultancy services, and licensing opportunities. REBREAD builds a worldwide community dedicated to bread waste reduction, involving consumers, experts, and professionals. It supports circular practices, emphasizing a smaller carbon footprint and quantifiable environmental impact. Through open manufacturing principles, it empowers global entrepreneurs to adopt similar sustainable bread waste solutions.

Results achieved

The project has yielded substantial results, including: • Reduced Bread Waste: Significantly decreased bread wastage, contributing to global efforts to reduce food waste. • Innovative Products: Creation of innovative bread-derived products such as snacks, probiotic drinks, cosmetics, and biodegradable packaging. • Environmental Impact: Lowered carbon footprint through local sourcing of raw materials. • Global Collaboration: Facilitated worldwide collaboration among entrepreneurs and professionals. • Community Building: Fostering a global community focused on sustainability and food waste reduction.

SWOT Analysis

REBREAD innovatively transforms stale bread into a valuable raw material, addressing food waste and sustainability challenges. Collaborations with scientific institutions and a university laboratory enhance credibility. However, raising awareness and resource-intensive scientific research pose challenges. The global focus on sustainability presents expansion opportunities, but competition and resource constraints are threats. To sustain effectiveness, REBREAD must adapt to evolving regulations and industry changes.

Discover more

https://www.facebook.com/rebreadcom https://www.youtube.com/@change_by_rebread