{"id":22310,"date":"2024-01-08T17:32:52","date_gmt":"2024-01-08T16:32:52","guid":{"rendered":"https:\/\/www.bakinglab.nl\/?p=22310"},"modified":"2025-07-18T10:26:45","modified_gmt":"2025-07-18T08:26:45","slug":"niets-wordt-weggegooid-niets-wordt-gecreeerd-alles-wordt-getransformeerd","status":"publish","type":"post","link":"https:\/\/www.bakinglab.nl\/en\/news\/niets-wordt-weggegooid-niets-wordt-gecreeerd-alles-wordt-getransformeerd\/","title":{"rendered":"Nothing is thrown away, nothing is created, everything is transformed"},"content":{"rendered":"

At the end of 2023 a delegation of French bakers came to visit a number of bakeries in the Netherlands to learn more about their business models. Baking Lab was one of them.<\/p>\n

A nice quote from the Report about our circulair bakery:<\/p>\n

Antoine Lavoisier<\/a> would say……
\n\u201cnothing is thrown away, nothing is created, everything is transformed\u201d
\nRien ne se perd, rien ne se cr\u00e9e, tout se transforme
\n<\/strong><\/em>French Chemist Antoine Lavoisier<\/a> is famous for his contribution to quantitative chemistry and the discovery (together with Joseph Priestley<\/a>)\u00a0 of oxygen<\/a><\/p>\n

\"\"<\/p>\n

The delegation at Baking Lab, pronation of the thumb<\/a><\/p>\n

During the meeting at our bakery Baking Lab shared information about the pronation of the thumb<\/a> and its role in controlling fire,<\/a> which obviously plays an essential role in the evolution of mankind and the science of baking.<\/p>\n

The report – in French – is available here<\/a><\/p>\n

The Baking Lab wheat clock<\/strong>
\nRead more<\/a> about the way we transformed garbage into\u00a0 a source of Inspiration<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

At the end of 2023 a delegation of French bakers came to visit a number of bakeries in the Netherlands to learn more about their business models. Baking Lab was one of them. A nice quote from the Report about our circulair bakery: Antoine Lavoisier would say…… \u201cnothing is thrown away, nothing is created, everything […]<\/p>\n","protected":false},"author":15,"featured_media":22311,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,206,207],"tags":[],"class_list":["post-22310","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-circulair","category-wetenschapscommunicatie"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"en","enabled_languages":["nl","en"],"languages":{"nl":{"title":true,"content":true,"excerpt":false},"en":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/posts\/22310","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/users\/15"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/comments?post=22310"}],"version-history":[{"count":18,"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/posts\/22310\/revisions"}],"predecessor-version":[{"id":27322,"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/posts\/22310\/revisions\/27322"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/media\/22311"}],"wp:attachment":[{"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/media?parent=22310"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/categories?post=22310"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/tags?post=22310"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}