Scientists from the University of Life Sciences in Poznań, together with colleagues from the Institute of Environmental Protection and the Institute of Human Nutrition Sciences of the Warsaw University of Life Sciences, have attempted to estimate the scale of losses in baking and confectionery industry in Poland.
As part of the research, scientists tried to determine the causes of this phenomenon, assess the risk of its occurrence, identify recovery points and ways to reduce and prevent losses. Part of the work report is a guide of good practices for reducing food losses and food waste in bakery and confectionery production.
This is the first such study in Poland, its results will be a key to building a roadmap for further research aimed at reducing food losses and more sustainable resource management in bakery and confectionery processing. They can contribute to increasing corporate social responsibility and the value of co-creation.
