Bake What We Knead: Solving the Problem of Excess Bread

Read the full story at Civil Eats.

I could spend all day collecting day-olds from bakeries for the community meals program I run. The donuts, danishes, and buttery rolls look luscious, but our guests have plenty of access to refined foods. I want to offer healthier options, so I started think more about what all this extra bread does to all of us—not just those who rely on emergency feeding programs, but also to the average eater, and bakers, too.

As a nation, we’re making too much bread. Exactly how much is hard to say, but some estimate that one-third of all the bread made in America goes to waste. In their roadmap to less food waste, ReFED reported that grain products constitute 19 percent of food waste in our country. In New York City, City Harvest redistributed 5.1 million pounds of bread in 2016, or almost 10 percent of the food they collected.

Author: Laura B.

I'm the Illinois Sustainable Technology Center's Sustainability Information Curator, which is a fancy way of saying embedded librarian. I'm also Executive Director of the Great Lakes Regional Pollution Prevention Roundtable. When not writing for Environmental News Bits, I'm an avid reader. Visit Laura's Reads to see what I'm currently reading.

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