Bakkersgrondstof

Bakkersgrondstof is a sustainable initiative founded by three passionate bakers—Paul Berntsen, Jos Veltmaat, and Sebastiaan Hetterschijt—who aim to combat food waste by repurposing surplus bread from Dutch bakeries. With over 700,000 loaves remaining unsold daily, Bakkersgrondstof collects and processes this bread into a flavorful bread flour, resulting in a unique sourdough bread that offers a second life to delicious yet unsold loaves. Their process not only aims to reduce CO2 emissions from the catering industry but also ensures that the nutrients in the bread are better absorbed by the body due to the sourdough preparation that breaks down gluten and phytic acid. Bakkersgrondstof promotes a sustainable partnership with catering establishments, helping them manage excess bread while providing consumers with healthy and tasty sourdough bread, which is available in their Brood-shop. The initiative underscores a commitment to sustainability and a passion for bread, addressing the alarming statistic of 51 million kilos of food wasted annually in the catering industry.