[ad_1]
When we talk about sustainability, we don’t just talk about food waste, because there are many aspects involved. We got to know A Padaria Portuguesa better and discussed this topic.
A Padaria Portuguesa has been committed to sustainable development since it opened its first store in 2010 on Avenida João XXI in Lisbon. The first focus was on fighting food waste and practicing a circular economy. In its fight against food waste, Padaria Portuguesa has a wide network of partners, with volunteers from various institutions collecting leftover food when stores are closed, which is then distributed to those who need it most. In this case, the bakery has a partnership with the Refood chain, a collaboration that has lasted for more than ten years.
In the first five months of 2024, Padaria Portuguesa has donated around 1,200,000 products to partner organizations. This amount is equivalent to around 200 tons of food. The company has also entered into a partnership with the digital platform Too Good To Go, connecting customers with restaurants and stores, allowing them to “rescue” unsold food. In the first few months of 2024, this partnership has saved more than 20,000 Surprise Baga surprise basket that’s the equivalent of about 200,000 portions of food.
Circular economy: what does it mean and how is it implemented in A Padaria Portuguesa?
In the European Union, 2.2 billion tons of waste are generated every year. The EU is currently updating its waste management legislation to facilitate the transition from a linear to a circular economy. What is a circular economy? It is a production and consumption model that involves sharing, renting, reusing, repairing, renewing and recycling existing materials and products for as long as possible. In this way, the life cycle of products is extended. In short: repair, reuse and recycle.
Currently, the company has 71 stores and two self-owned production plants across the country, taking steps to give waste a second life through the circular economy. Every day, approximately 280 kg of organic coffee grounds, generated from the more than 20,000 beverages served in the stores, are reused as fertilizer to grow mushrooms. This sludge arrives at the facility NÃM Mushroomsa factory that uses these residues to produce fresh oyster mushrooms. What’s the process? “When coffee grounds are mixed with straw and mycelium, a type of mushroom seed, magic happens. Over a period of six weeks, NàM recreates the perfect conditions for producing fungi in its factory”, explains Rita Neto, Director of Marketing and Communications, speaking to SAPO. NåM then returns the coffee grounds, which have been transformed into fresh oyster mushrooms, to be used every day to make delicious mushroom pies, thus continuing the cycle of the circular economy. In just three years, NàM has achieved a production of one and a half tons of mushrooms per month.
The organic coffee served in A Padaria Portuguesa comes from Honduras, Peru, India and Congo, and is provided through a partnership with Delta Cafés. This selection undergoes a rigorous certification process to verify the sustainability of its origins. The assessment is carried out from land preparation, harvesting and pruning, to the packaging of the coffee itself. Everything ensures that there are no unnatural products, that is, organic coffee does not contain any toxic residues of synthetic fertilizers, pesticides, preservatives, artificial colors or flavors.
A great place for orange and apple peels
Twelve years after opening its first store, A Padaria Portuguesa came up with the brilliant idea of repurposing orange peels into marmalade. On average, they use about five tons of oranges per day to produce the natural juices they offer in their stores. At the Marvila plant, A Padaria Portuguesa uses the peels of 1,500 oranges to produce about 750 kilograms of marmalade.
Alcobaça apples are the basis of A Padaria Portuguesa’s natural juices – with the exception of natural orange juice. Of the 5 kg of Alcobaça apples needed to produce 3 litres of natural juice, about 1.5 kg are considered potential waste from a circular economy perspective. After dehydration, this amount is transformed into 300 grams of apple powder. Later, the pastry chefs at A Padaria Portuguesa in the Marvila factory use this flour to make delicious cookies and cakes, such as the base for apple sand and raspberry tart.
Are the products used at A Padaria Portuguesa seasonal and organic?
In addition to seasonal fruits, Padaria Portuguesa uses a variety of organic seasonal leaves in its sandwiches and salads. “Whenever possible, we give priority to national products, not only for their quality and differentiation, but also because of their seasonality,” says Chef Paulo Cardoso.
Raspberry pie is an example of a seasonal product, as it is only sold when Palmera raspberries are in season.
Padaria Portuguesa has been recognized as a National Superbrand, a recognition of brand excellence, since 2022. It has renewed its image, philosophy and reinforced its mission to offer customers products based on high-quality raw materials.
[ad_2]
Source link
