Lantmännen Unibake launches food waste campaign to reuse leftover bread in commercial kitchens

Under the catchy name “Sustaina’bites”, Lantmännen Unibake is launching a new food waste concept that brings more flavour to kitchens all over the world with less waste and a lower climate impact.

“We are targeting companies in the food and beverage industry such as cafés and restaurants, but also canteens and other commercial kitchens,” says Audrey Renaudie Regnier who is Global Category Director for Bread at Lantmännen Unibake. “With Sustaina’bites, we want to help our customers find new ways to reuse what has previously been labeled as food waste. We have produced recipes made by our own chefs where we use leftover bread to replace an original filler like chickpeas or lentils and make it a natural part of a new dish.”

For the campaign that kicks off in late September 2024, Lantmännen Unibake’s chefs have made three recipes: a delicious soup, a cassoulet, and meatballs. More recipes are already in pipeline and will be published frequently at www.lantmannen.com.

Supports global sustainability trend

Sustaina’bites speaks to a global sustainability trend focused on doing more with less. If we can reduce our energy consumption, and if we can find new ways to use and reuse what has already been produced, we can save resources and lower the climate impact.

“We know our customers in commercial kitchens hate to throw away food. Just like we all do when we through away food in our private households. It just feels wrong. They are happy when we can help them with inspiration and recipes on how to reduce their food waste and support the green agenda,” Audrey Renaudie Regnier says.

“On top of that, there is also a financial upside when we talk about reducing food waste. The more food you can convert from trash to saucepan, the more you can bring down your costs in the kitchen.”

With Sustaina’bites, we want to help our customers find new ways to reuse what has previously been labeled as food waste

One out of many initiatives

Audrey Renaudie Regnier emphasizes that for Lantmännen Unibake the battle against food waste goes beyond the scope of Sustaina’bites.

“As one of the large food suppliers in the market we want to play a bigger part and take more responsibility across the food value chain. We have already launched a lot of initiatives in our bakeries and in logistics to cut down on food waste. With Sustaina’bites we want to work closely together with our customers in commercial kitchens on reaching common goals to reduce wasted resources,” she says.

Sustaina’bites comes with a step-by-step guide for kitchens to:

• Identify Dish Candidates
  Identify dishes on the menu where filler ingredients are traditionally used, or where bread could effectively replace some or all of the meat
• Enhance with Seasoned Bread
  Replace the traditional filler or (some of) the meat with seasoned and dried bread, staying true to and enhancing the dish's essential flavours
• Communicate the Benefits
  Educate customers about the enjoyable and responsible choice they're making by enjoying these revamped dishes. Perhaps the menu features a "Food Savior Dish" or “Climate Fighter’s Choice” sign beside the dish? Read more about Sustaina’bites.