3. November 2020

Sustainability – quality breads quality breeds

We make our share of mistakes – and for obvious reasons work actively on projects addressing food waste and surplus bread from the bakery. Quite often breads are disregarded for being baked too much, or if the sourdough has played a trick on our bakers – resulting in odd looking breads, making it unsuitable to market. Nevertheless the breads are of high quality organic ingredients and our bakers have made an effort aiming to create breads to the highest standards. We need to ensure that these products are not wasted.

We work with a number of initiatives limiting food waste. Food waste is one of the key challenges identified by the UN, when it comes to addressing and providing solutions for the many agendas surrounding sustainability. Notably a challenge for which we as a bakery can and must be part of the solution. We therefore have several initiatives implemented addressing this.

You may have heard about many of our initiatives un upcycling. You may even have had the chance of tasting some of these tasteful products that we have named Genbrød (a play on words that refers to recycled bread).

We are also pleased to work directly with talented and likeminded farmers. Every week Johanne and Claus pick up surplus bread, that they serve for their livestock of goats, chicken and pigs. Livestock treated with lots of love and respect. And the result is outstanding cheese, eggs and meat sold directly to the Michelin restaurants in Copenhagen – thus completing the circle. Read more about Copenhagen Goat Milk  here  and Hegnsholt here.

Softer brioche burger buns
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3. November 2020

Softer brioche burger buns
IL FORNAIO NEW COMERS
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22. July 2020

IL FORNAIO NEW COMERS
COVID-19 (CORONA VIRUS)
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22. July 2020

COVID-19 (CORONA VIRUS)

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