Bread is the most wasted food product in France: around 1.3 million tons are thrown away each year, with a significant environmental impact. For artisans, however, the issue is more complex than it seems — customer demand in shops remains highly unpredictable, and empty displays at the end of the day are a major source of dissatisfaction. To combat waste, innovations are multiplying. Unsold baguettes, pastries, and other products can be transformed into new raw materials. Biscuits, specialty breads, fermented beverages… what are the most effective ways to embed the bakery industry in a truly circular approach?
