{"id":3246,"date":"2024-09-09T15:05:50","date_gmt":"2024-09-09T15:05:50","guid":{"rendered":"https:\/\/circulareconomyforfood.eu\/?p=3246"},"modified":"2026-06-18T15:41:37","modified_gmt":"2026-06-18T15:41:37","slug":"rebread-en","status":"publish","type":"post","link":"https:\/\/circulareconomyforfood.eu\/en\/rebread-en\/","title":{"rendered":"Rebread"},"content":{"rendered":"\n
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Country: <\/strong>Poland<\/h6>\n\n\n\n
Address: ul <\/strong>. Mogilska 6531-545 Krak\u00f3w, Poland <\/h6>\n\n\n\n
Type of reality:<\/strong> Company<\/h6>\n\n\n\n
Target:<\/strong> B2B, B2C<\/em><\/h6>\n\n\n\n
Claim: Design <\/strong>globally, manufacture locally<\/h6>\n\n\n\n
Website:<\/strong> www.rebread.com<\/a><\/h6>\n<\/div><\/section>\n\n

Scenario<\/h2>\n\n

Bread waste<\/strong> is a significant global problem, with about one-third of all bread produced<\/strong> going to waste each year. This waste occurs at various stages<\/strong>, from production to consumption, due to factors such as overproduction, consumer behavior, and a short shelf life. Bread waste contributes to greenhouse gas<\/strong> emissions and strains landfills, representing a loss of resources and exacerbatingfood insecurity<\/strong>. Efforts to reduce bread waste include improved inventory management and educating consumers about storage and portion sizes. <\/p>\n\n

Description<\/h2>\n\n

Rebread<\/strong> is a company founded in 2021 by a bistro called\u201cHandelek<\/strong>.\u201d The idea arose from the problem of leftover bread that occurred during the COVID-19 pandemic: it was difficult to predict demand for the product, which led to significant food waste. <\/p>\n\n

Rebread focuses on three key points:<\/p>\n\n