Co-Products Circularity in the Bakery Industry: A Path to Zero Food Waste

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Explore the circularity of co-products in the bakery industry towards reducing food waste. Learn about the strategies, management at the production level, and the average fate of bakery co-products. Discover how stakeholders like food manufacturers and retailers can support a circular economy.

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Co-products circularity in the Bakery Industry EFFPA webinar 06-06-23 The Role of Food Manufacturers and Retailers in the Processing of Former Foodstuffs Together in Support of a Circular Economy AIBI Aisbl Didier Jans

AIBI International Association of Plant Bakers Large / plant bakers in EU + UK + Ukraine Centralised/regional workshops up to multinationals Wide product diversity (Bread special Bread fine bakery pastry, finished products, bake-off, frozen, etc.) Ca. 400 cies > 35 Mio T Bread / bakery products Average EU Bread consumption 56 Kg / pers/ years Bakery is one of the largest food sector

Towards Zero food wastes The Strategy SDG 12.3 (50% global per capita food waste) / EU Code Responsible Food Business Operational objectives to minimize food wastes (towards zero) The philosophy Circulate products at their highest circularity value The contexts Production / operation level Distribution (retails, Hotrec, others) At consumer/household level

Management at production level Towards Zero food wastes Causes /mitigation/remedies Technical issues Overproduction Quality defects Current picture No public statistics available Variable according to companies and types of operations Current order of magnitude: 8% of bakery production On basis of 35 Mio T = 280.000T Reducing / re-using / diverting

Average fate of bakery co-products Food stuffs of edible quality maintain in food chain or equivalent high-grade process Food banks/donation 1% Food re-use (crumbs) 3% Animal feed 75% Biogas 20% Others (beer, fermentation) 1% Incineration < 0,1 %

Cies Sustainability strategy Virtuous strategy Moerman ladder 1% Time and logistics contingencies 3% Demand limitation 3% Demand limitations 75% Suitable /established path 1% In progress / R&D 20% Composite products unsuitable for feed Practically nil < 0,1%

Management at production level Towards Zero food wastes Some Regulatory interferences Renewable Energy Directive Fair energy focus but stumbling on competing uses /silos competences Food supply prominence identified / 2nd generation biofuels Questionable assessment (volume and impacts) AIBI asked DG Energy to withdraw bakery wastes from it s Annex IX delegated proposal Outcome ?

Bread to feed: a well- established partnership Established logistics Hygiene (e.g. NVB/NBVO code) Managed interface Food/Feed High nutrition value Low Sustainability processing Economic viability