{"id":7566,"date":"2025-10-03T15:06:27","date_gmt":"2025-10-03T15:06:27","guid":{"rendered":"https:\/\/circulareconomyforfood.eu\/?p=7566"},"modified":"2026-06-18T15:27:29","modified_gmt":"2026-06-18T15:27:29","slug":"pane-di-san-teobaldo-en","status":"publish","type":"post","link":"https:\/\/circulareconomyforfood.eu\/en\/pane-di-san-teobaldo-en\/","title":{"rendered":"St. Theobald’s Bread"},"content":{"rendered":"\n
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Fact sheet written by Michele Burrascano, Marta Tambone, Francesco Maurizio Volpe of the Science of Gastronomic Design course of the UNISG Bachelor of Science in Gastronomic Sciences and Cultures degree program<\/p>\n<\/div><\/section>\n\n

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Country: <\/strong>Italy<\/h6>\n\n\n\n
Address: <\/strong>Via Vida 8, Alba 12051<\/h6>\n\n\n\n
Type of reality: <\/strong>Social Promotion Association<\/h6>\n\n\n\n
Target audience: <\/strong>B2C<\/h6>\n<\/div><\/section>\n\n

Scenario<\/h2>\n\n

In Italy in 2018: 85 percent of the bread consumed is fresh and artisan-made<\/strong>. About 1.6 million tons are produced each year, with Lombardy and Sicily leading the way in terms of number of bakeries (ANSA, 2019). Bread waste<\/strong> in artisanal bakeries in northern Italy is a real problem, with both economic and environmental impacts for several years. <\/p>\n\n

According to the president of the Federazione Panificatori Italiani, Luca Vecchiato, average waste in bakeries is between 1 percent and 2 percent of daily production<\/strong> (CGIL, 2010). The issue remains relevant, with recent data confirming its importance. An analysis conducted between February and June 2022 on twelve artisanal bakeries in the province of Viterbo found that 5.1 percent of the bread produced daily remains unsold<\/strong>, generating an economic loss of 5.5 percent with respect to daily takings<\/strong> (Civitavecchia, 2022). At the national level, it is estimated that each Italian wastes an average of 1 kg of bread per year<\/strong>, placing this food as the second most wasted food (EFA, 2023). <\/p>\n\n

Regarding the condition of destitution<\/strong> in Italy some ISTAT data from 2024 note that 23.1 percent of the population is at risk of poverty or social exclusion <\/strong>(ISTAT, 2024), <\/strong>up from 22.8 percent in 2023 <\/strong>(ISTAT, 2023). While 5.7 million individuals<\/strong> live in absolute poverty, accounting for 9.8 percent of the population<\/strong>, with greater incidence on minors<\/strong>, among whom absolute poverty <\/strong>reaches 13.5 percent<\/strong>, involving more than 1.13 million children and youth <\/strong>(ISTAT, 2024).<\/p>\n\n

Description<\/h2>\n\n

“St. Theobald’s Bread” is a solidarity<\/strong> initiative that began in 2013 in Alba’s Cathedral parish, thanks to the efforts of Fr Dino Negro and Fr Renzo Costamagna. Every evening, volunteers <\/strong>collect unsold bread, pizza and other products <\/strong>from local bakeries and businesses<\/strong>, then distribute them free of charge<\/strong> to those in need (Corriere di Alba Bra, 2020). <\/p>\n\n

During holidays such as Easter, traditional sweets<\/strong> such as doves are donated in addition to bread, thanks to the contribution of large companies<\/strong> such as Ferrero and Eataly, which provide other foods (Alba Gazette, 2021).<\/p>\n\n

Inspired by St. Theobald<\/strong>, who distinguished himself in the 12th century forassisting the poor<\/strong>, the project today has strong ties to the tradition of helping and caring for the community.<\/strong> Every day, about 15 volunteers prepare food bags for families in need, migrants, and people living in destitution (Alba Gazette, 2018). “St. Theobald’s Bread” is not just about distributing food: it is also an opportunity to strengthen a sense of community by providing a place where vulnerable people can find support and create social bonds<\/strong>. <\/p>\n\n

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