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We are an educational, interactive and circular bakery lab We are now running at full speed. We make bread, vegetarian and vegan lunches and pastries. We don’t throw leftovers away. We make new bread from old bread, we make pastry from old croissants, we make dishes based on fruit and vegetable fibers. Our workshops meet a clear need. Participants learn to make sourdough bread and to think more fundamentally about nutrition and health. Every year we welcome around one hundred thousand visitors from home and abroad. We often hear that they find our atmosphere and design special and inspiring. The creation of an inspiring working environment for young people is perhaps the most important thing we have achieved in recent years. Baking Lab is an Living Lab, <\/strong>an<\/span> open place where new ideas arise. Making mistakes is allowed, and mistakes are given the opportunity to be translated into new discoveries.\u00a0<\/p>\r\n We have grown into a school for circular innovation\u00a0 Preventing food waste can serve as a practical and inspiring training model for promoting circular innovation in general.\u00a0<\/strong>Challenging ourselves to get creative with food \u201cwaste\u201d inspires outside-of-the-box thinking that extends beyond the food realm.<\/strong> Inspiration gained in the kitchen can be applied to various business domains, like developing new products, reorganizing processes, fostering new awareness, and cultivating behavior changes. At our circular bakery, we develop educational programs centered around these themes. Sustainability managers and administrators are increasingly coming to our school to gain the inspiration and knowledge needed to drive changes within their organizations.\u00a0Our method not only inspires creativity but also demonstrates that preventing food waste goes hand in hand with promoting more healthy and sustainable food systems.<\/p>\r\n Read more about the school for circular innovation<\/a>.<\/b><\/p>\r\n We share knowledge to prevent food waste\u00a0
<\/b>Baking Lab began in Amsterdam in 2017 as an educational micro-bakery. Our aim was simple: to teach people how to make delicious bread the traditional way, infused with modern\u00a0\u00a0scientific<\/a> knowledge. We envisioned an open bakery where everyone could witness and savor the bread-making process, encouraging curiosity and active participation. Our dream was to offer workshops, foster an inspiring environment for bread baking, and serve tasty food, prioritizing vegetarian, organic, and locally sourced ingredients. Additionally, we sought to harness the creativity of young minds to discover innovative ways of reducing food waste.
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<\/b>Bread is one of the most wasted foods in the world.\u00a0We develop recipes that prevent wastage of stale bread.\u00a0The Dutch Circulair Foundation selected our method as a best practice<\/a>\u00a0.\u00a0Our knowledge is shared weekly with an international audience, during\u00a0workshops<\/a>\u00a0and\u00a0team building events<\/a>\u00a0.\u00a0We now also participate in national\u00a0(research) projects to<\/a>\u00a0promote nutrition and health.\u00a0We also develop new recipes with which we reuse residual flows from the catering industry. For example, we use fibers from vegetables and fruit in our pastries and many other dishes.<\/b><\/p>\r\n