Crumbs of Change: Rethinking Bread Waste

Crumbs of Change: Rethinking Bread Waste

By The Bread Waste Project

Join us at the University of Lancashire to address bread waste within the Circular Economy.

Date and time

Location

Engineering & Innovation Centre (EIC)

Fylde Road Preston PR1 2XS United Kingdom

Lineup

Agenda

9:00 AM - 9:30 AM

Registration / Tea and Coffee

9:30 AM - 9:35 AM

Welcome

9:35 AM - 9:50 AM

Rob Wilson: Turning Surplus Bread into Beer

This presentation provides a brief background to Toast Brewing and how this social enterprise turns surplus bread into beer with the aim to change the world of brewing to end bread waste.

9:50 AM - 10:00 AM

Discussion / Questions

10:00 AM - 10:15 AM

The Retailer’s Perspective: Bakery @ Booths

This presentation introduces Booths, their bread and bakery supply chain and the buying of bread and cake. It also explores what happens to bread that is not sold.

10:15 AM - 10:25 AM

Discussion / Questions

10:25 AM - 10:40 AM

Break

10:40 AM - 10:55 AM

Dr Bruce Gahir: Reducing Bread Waste: A Structural Equation Modelling Approach

This presentation investigates critical wastage points along the bread and bakery supply chain, applying Structural Equation Modelling (SEM) via SmartPLS4 and exploring the moderating role of Generat...

10:55 AM - 11:10 AM

Discussion / Questions

11:10 AM - 11:45 AM

Panel Discussion

11:45 AM - 12:30 PM

Networking Lunch

Good to know

Highlights

  • 3 hours, 30 minutes
  • In person

About this event

Business • Environment & Sustainability

Welcome to Crumbs of Change: Rethinking Bread Waste! Join us at the Engineering & Innovation Centre (EIC) at the University of Lancashire for a thought-provoking event on tackling bread waste. The event is organised by the Bread Waste Project, located in the School of Business.

Bread is one of the most wasted foods in the UK with around 25 million slices discarded daily (WRAP, 2023). This half-day event is of relevance to anyone involved in the bread and bakery supply chain from cultivation all the way through to consumption, as well as an academic audience. The event reports on the research to date of the Bread Waste Project, including a model to optimise the bread and bakery supply chain. The event also features presentations by external speakers on topics such as using bread to brew beer, and a retailer's approach to minimising bread and bakery waste. This free event includes refreshments and a networking lunch.

Tags

Organised by

The Bread Waste Project

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Free
Sep 18 · 09:00 GMT+1