In the month that the Real Bread Campaign is helping to share the delicious delights of genuine sourdough, and champion the people who make it, Campaign coordinator Chris Young questions the way some industrial loaf fabricators are using the term.
An investigation by the Real Bread Campaign has found up to 26 ingredients and additives, including refined flour, on the ingredient lists of wholemeal loaves manufactured by nine of the UK’s largest industrial loaf fabicators.
Scotland The Bread has announced it is to set up a new mill at artisanal hub Bowhouse on the Balcaskie Estate in the East Neuk of Fife.
According to The NHS, ‘some people with wheat sensitivity have no problems when they eat […] sourdough bread […] or any bread from a specialist bakery, rather than a supermarket.’
Sugardough bakery in Brighton and Hove has teamed up with Plumpton College to deliver a new bakery apprenticeship from this September.
On 22 June 2018, an organic sourdough loaf baked by Woodlea Stables was named overall winner in the second annual Scottish Bread Championship.
This month sees the launch of two new One Mile Bakery bakeries, each delivering Real Bread in a one mile radius and running baking classes for local people.
Having published the No Loaf Lost guide in January 2018, the Real Bread Campaign can now announce the names of the first ten bakeries to sign the No Loaf Lost pledge to slice loaf surplus and waste.
Resource Efficient Scotland is offering free support to small and medium sized food businesses in Scotland to help them cut down the surplus they generate.
In January, Defra opened the Food Waste Reduction Fund to expressions of interest from not-for-profit organisations in England.
A French study has found a diet higher in ultra-processed foods may increase the risk of cancer by 12%.
Northampton clinic St Andrew’s Healthcare has opened a bakery at its hospital that will teach vocational skills to mental healthcare patients.
Researchers from The University of Manchester have found that, on average, the carbon footprint of the ready-made sandwich is around twice that of a sandwich made at home.
Researchers from the University of Hertfordshire have made a breakthrough in identifying the nutritional quality of loaves, which could pave the way for a standard definition for wholegrain foods.
Real Bread Campaign supporter Modern Baker has received a £763,000 grant for research into the nutritional value of long-fermented breads.
Ahead of the 10th annual Real Bread Week in February, the Real Bread Campaign has created a new surplus reduction guide for small bakeries.
The surplus reduction guide to help small bakeries save dough.
With its new No Loaf Lost guide due for publication in January 2018, the Real Bread Campaign is playing a role in a collective effort to make food and drink production and consumption more sustainable.
After five years of growing and research, Scotland The Bread has released three wholemeal flours, each organically grown and milled in Scotland from a 19th century Scottish wheat variety.
On Monday 20 November 2017, Real Bread Campaign supporter E5 Bakehouse hosted a gathering for professional bakers from around the capital.
The Campaign turns ten in 2018 and we’re encouraging supporters around the world to organise events to mark this milestone.
There are growing numbers of initiatives and enterprises working to reduce the amount of surplus loaves that are wasted. Now the Real Bread Campaign is working to help bakeries tackle the surplus they produce in the first place.
In the UK, food products that carry 'protected food names' are on average sold at almost twice the price of comparable food, worth around £1bn to the UK economy. But so far, Defra has not stepped up to the challenge of championing protected food names in EU negotiations and the Repeal Bill, argues Gerry Danby of Artisan Food Law.
A small but widely reported Israeli study has prompted the Real Bread Campaign to renew its call for more research into the effects on health different types of loaf production.
Crumbs Brewing has teamed up with Chalk Hills Bakery to become the latest initiative to turn a slice of the UK enormous loaf surplus into beer.
University of Sheffield researchers have calculated that ammonium nitrate fertiliser accounts for 43% of the greenhouse gas emissions produced during the manufacture of a supermarket loaf ‘dwarfing all other processes in the supply chain.’
The Real Bread Campaign has written to MPs Andrea Leadsom and George Eustice, respectively Secretary of State and Minister of State at the Department for Environment, Food and Rural Affairs (Defra), calling for improved loaf labelling and marketing legislation.
In December 2016, London Food Link brought together Organico and Plan Zheroes to save nearly 600 Christmas goodies from going to waste, and help two charities bring some festive cheer.
Jestic Foodservice is launching free baking workshop days for Real Bread Campaign supporters who run, or are planning to start, microbakeries.
Kicking off a new Community Supported Agriculture cereal cooperative
On 8 October, join the Real Bread Campaign, SPAB Mills Section and the Traditional Cornmillers Guild for Crop to Crust II at Sacrewell Mill, Peterborough.
The Real Bread Campaign is pleased to read reports that The Food Safety Standards Authority of India (FSSAI) has recommended banning the use of potassium bromate in loaf manufacture.
The Real Bread Campaign has reacted to a national chain marketing itself as ‘the bakers’ admitting yesterday it is now only selling loaves ‘where we see high levels of customer demand’.
Richard Lochhead MSP, Cabinet Secretary for Food, chose a Real Bread Campaign supporter bakery to launch a new £70m support scheme for Scottish food and drink businesses.
Consumer rights victory in Australia sets shining example for other countries to follow
From 9 - 15 May, dough nuts around the world will be joining forces for Real Bread Week, the annual celebration of independent Real Bread bakeries and loafing around at home. Bakers, millers, baking teachers and everyone else can get involved, whether with friends, family, neighbours or colleagues, perhaps in association with a local bakery, café or restaurant, pub, community group, farmers’ market, school, or workplace.
London Food Link and Real Bread Campaign supporter E5 Bakehouse has been chosen as a finalist in the BBC Food & Farming Awards 2015. The other independent, London food enterprises on the podium are Crystal Palace Food Market, Square Root Drinks and What the Dickens. London-based finalists also include the MA in Food Anthropology course at SOAS, the national (but currently predominantly Londony) Food Assembly, and Sustain's own national Campaign For Better Hospital Food.
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