Bread is a basic food in our daily lives and has become a part of many people's diets. What is less well known, however, is that there is a serious food waste problem hidden behind bakeries.
Globally, about 1.3 billion tonnes of food is wasted each year, and bakery waste is particularly striking. Just how far is the bakery wasteful?
In order to ensure the freshness of the product, the bakery produces a large amount of bread every day. However, due to inaccurate sales** and inadequate inventory management, many breads end up not being sold within the expiration date and have to be discarded.
In the process of making bread, a large number of leftovers and substandard products will also be produced. These often cannot be repurposed and can only be thrown away.
In addition, when consumers buy bread, they are often influenced by the variety and attractive appearance of bread, resulting in excessive purchases. These breads are often not eaten in a short period of time and end up being wasted.
Bakery waste not only burdens the environment, but also wastes social resources. Therefore, we must pay attention to the problem of waste in bakeries and take effective measures to reduce waste.
Bakeries need to step up sales** and inventory management to avoid overproduction and overstocking. At the same time, bakeries can use leftovers and substandard products for the production of other food products to reduce waste. In addition, consumers also need to establish a correct consumption concept, buy bread reasonably, and avoid waste.
Overall, bakery waste is a serious problem that requires us to work together to solve it. Only in this way can we achieve sustainable development and protect our common home.