We explore new ways to share the ancient narrative of bread and discuss topics related to nutrition, food waste and health. In our circulair bakery and during workshops we use old bread as an ingredient to make better bread and prevent further food waste. You can try it out in our bakery café.
We organise workshops and tailor-made programs for companies, schools and the general public and explain fundamental scientific principles that underlie the process of fermentation, bread making and cooking. See also our contribution to the (Dutch) weekend of science and an article about bread (Dutch) in the Folia and about sugar and our brain.
Food systems have the potential to nurture human health
and support environmental sustainability; however, they
are currently threatening both. Providing a growing
global population with healthy diets from sustainable
food systems is an immediate challenge.
Source: Food in the Anthropocene: the EAT–Lancet Commission on
healthy diets from sustainable food systems (Jan. 2019)
We provide an opportunity for students who work at Baking Lab to be engaged in the development of socially relevant projects, read more – in Dutch – in this article (University of Amsterdam).