Lantmännen is an agricultural cooperative and Northern Europe’s leader in agriculture, machinery, bioenergy and food products.
Bread makes up a significant portion of restaurant waste. As a staple food, it’s estimated that 100 million tons of bread are produced globally each year, with hundreds of tons wasted daily (Source: Bread Surplus: A Cumulative Waste or a Staple Material for High-Value Products, 2022). A 2019 study by the IFIC Foundation found that 42% of people “sometimes” and 19% “always” think about food waste when eating out. However, they also want to enjoy themselves and have a delicious culinary experience—they are, after all, having a beautiful night out!
Some consumers' demands (and how to meet them!)
Demand: Embrace Responsibility
Solution: Repurpose surplus bread into flavorful dishes to satisfy consumers' desire for responsible dining choices. This practice minimises waste and promotes sustainability while satisfying ethical dining preferences.
Demand: Minimise Waste
Solution: Creatively utilise surplus bread to address concerns about food waste. By incorporating leftover bread into your menu, you can significantly reduce the amount of bread discarded daily and enhance your guests' satisfaction with their responsible dining choices.
Demand: Make it Fun
Solution: Inject excitement into dining experiences by reinventing classic dishes with a twist of flavorful bread. Challenge your guests with new takes on familiar favuorites, offering a fresh and innovative approach that enhances both taste and texture.
Demand: Intensify my Experience
Solution: Transform familiar, possibly lacklustre dishes into memorable eating experiences with intensified flavours. Use bread to elevate the taste and texture of classic recipes, creating an impactful and unforgettable meal.