Bread Street: The British baking bloomer?
Bread is cheap and plentiful and remains a dietary staple. But this report shows that we are losing diversity in our bread supplies and in the varieties on offer.
Current mass production methods may also be putting our health and the environment at risk, as well as contributing to economic decline in some towns. Half a dozen case studies show what a vibrant bread culture could be, and recommendations point to how local baking distinctiveness could be promoted.
Report contents
Summary
Introduction
The story today
Issues
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Health
- Salt
- Additives
- Fats
- Yeast
- GM in bread
- The effects of modern wheat varieties
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Culture
- The substitution of the 'appearance of real' for 'real'
- The erosion of regional distinctiveness
- Loss of traditional skills
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The Environment
- Pesticide use and residues
- Pollution from yeast production
- Bread distribution and packaging
- Wheat imports
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The Local Economy
- Loss of income for local economies
- Decline in mills
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Opportunities for change
- Increase consumer demand for better quality bread
- Increase the number of bakers producing quality bread
- Increasing UK wheat and organic wheat production and processing
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Appendix
- Bread in an Italian household
- The Somalian Home-baker
- The Polish Commercial Bakery
- The Indian Home-baker
- The English Home Baker
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The Kosovan Home-baker
- References
Published Monday 31 May 2004
London Food Link: London Food Link brings together community food enterprises and projects that are working to make good food accessible to everyone in London to help create a healthy, sustainable and ethical food system for all.
