The project “Re-breading” continues at full speed

Based on the “Farm to Fork” strategy within the scope of the European Green Deal, our project continues to work at full speed in order to create sustainable, more nutritious and healthy options for bread production and consumption, reduce food waste and confront obesity. Within the scope of the project, we interviewed with the target groups (professional bakers, students or recent graduates of bakery schools , vocational centers and educators, academic institutions , NGOs and local administrations, dietitians and doctors).

During these interviews, the target groups were first informed about our project. Afterwards, comprehensive focus group studies and interviews were conducted with sector professionals. During these extensive activities, a participatory learning approach was followed to strengthen the competencies of the target groups and build new ones. Awareness of the bakery sector as a “green” pioneer in terms of influencing consumers’ habits, combating food waste and providing healthier and more nutritious options was also raised.

At the same time, as agents of green change, masters in the bakery sector have the perspective of enhancing cultural and natural heritage by transferring their knowledge to new bread-making professionals, recent graduates or current students who want to work in the sector.

Focus group discussions

In line with the studies carried out, sector professionals and participants were interviewed and their opinions and views on these issues were obtained within the framework of the following items.

• Participants’ perceptions and attitudes towards bakery and food waste
• Barriers and enablers to reduce food waste and food pressure
• Sustainability
• Production process and environmental and climatic impacts
• Impact of food and agricultural engineers on the process In line with the work carried out, our interviews with sector professionals were completed in line with the following items.
• Bread, production stages and processes of bakery products
• Sustainability and environmental issues in bread production
• Management of production waste generated by the bakery sector
• Impact of sourcing ingredients from local producers on food waste
• Is the best method you have used or learned from experience applicable to preventing food waste?

Project modules Indicator Subjects of the modules are:

• Understanding of local materials related to bread production
• Ensuring the quality and nutritional quality of the products: Know-how in all stages of bread making
• Prevention/reduction of food waste. Preventing/reducing food waste and food pressure in bakeries
• Spread the word to customers/clients

Learning from others: Best practices from artisanal bakeries in relation to food sustainability and/or nutritious bread. When determining the topics of the modules, a special focus was placed on sustainable and healthy bread production to prevent/reduce food waste within the framework of scientific thinking and understanding.

Developing a curriculum that includes innovation will therefore have a significant impact on teaching practices and will be highly empowering for the students involved. It is likely to lead to a rebalancing of teaching methodologies in line with the current priorities of the Erasmus+ program and will make a valuable contribution to the objectives of the European Education Area.

Finally, this Project Outcome in all its aspects will be shaped through a co-creation process with the participation of target groups and stakeholders in order to achieve greater proximity to their needs and expectations and thus have an impact on their implementation