Like the prevention and the cure to reduce the dispersion of waste in the environment, another goal that Panitalia aims to pursue is also fighting the food waste.
Data collected by various Italian and European Institutions and Associations estimate that around 10% of volume of food waste refers to bread.
When we talk about the good bread of the past or of the one made by peasants who used their own sown grown and collected wheat, we refer to a food only made by flour, mother yeast, water, salt (not always). It was not made all days, but only few times in a month, so the conservation was the basic element to let people consume it once it was prepared. To avoid mould and easier drying, the bread was kept in dry and ventilated places.
Reducing bread wastes will be possible also today mostly if we behave in a modern way, keeping in mind our past culture and if the bread chain (made by producers, distributors and consumers) was able to build the right approach.