Sara Gutterman’s Post

🎙️In the other hall, first on the stage is Paolo Betto from GEA Group Paolo is ready to dive deep into "Actions in the Bake Industry for the Environmental Sustainability of the World - A Technical Look on the Baking Process." 🍞🌿 Stay tuned for a day filled with enlightening insights! #BiscuitPeopleConference #EnvironmentalSustainability #BakingProcess #BiscuitProduction #GreenFuture #TechnicalInsights

Ever considered the carbon cost of your plate? 🍽️ We’re on a journey to minimize our food industry’s carbon footprint, and teamed up with the experts at @Klimatoto dissect the carbon impact of each dish. Watch our video to find out how our chefs are reimagining their recipes to limit the carbon impact per meal at 0.5 kg CO2e or less. #SustainableDining #ClimateAction #Accor

The future of baking is here with #SocialSquares! Easyfood A/S is disrupting traditional baking with their latest creation - SocialSquares. This innovation combines traditional soft dough and sourdough with a twist: spent grain flour from Agrain by Circular Food Technology. Here's why it's a game-changer. Spent grain flour, crafted from grains repurposed after breweries have extracted the starch, is the driving force behind this innovative move. As 2024 unfolds, upcycling food isn't just a trend – it's a necessity. Easyfood's bold leap into integrating new food technologies sets a benchmark in the baking industry, showcasing how we can transform unused ressources into cake. So, why does this matter? Our world faces mounting challenges: lesser habitable land, deforestation, biodiversity degradation, and freshwater scarcity. Nature can't tackle these alone. It's crucial for us to disrupt our linear food practices with more circular approaches. By looking into these innovative baking techniques, Easyfood A/S isn't just baking cakes they care. #SustainableBaking #SpentGrainFlour #Upcycling #FoodInnovation #CinnamonBun

Ever considered the carbon cost of your plate? 🍽️ We’re on a journey to minimize our food industry’s carbon footprint, and teamed up with the experts at @Klimato to dissect the carbon impact of each dish. Watch our video to find out how our chefs are reimagining their recipes to limit the carbon impact per meal at 0.5 kg CO2e or less. #SustainableDining #ClimateAction #Accor

So, this April Fools post was my AI experiment. Recently I have seen articles about brands such as Coca-Cola, Heinz Ketchup etc using AI to create an entire advertising campaign. Now, I was a bit sceptical but I decided to give it a whirl. Using ChatGPT I asked for ideas for April Fools posts, the bubble wrap one was the best, but the text needed tweaking to make it more relevant. I used Canva’s AI image generator for the picture on the post - I mean, how else was I going to find someone looking lovingly at some bubble wrap! I don’t think the entire process saved any time and in my mind is not going to replace human thinking and ingenuity. But, it was quite fun to experiment with these new tools. Has anyone else tried anything else like this? #ChatGPT #AI #Canva

Trying the Meati brand meat alternative for the first time. The mouth feel is more beef-like than the other alt-meats I’ve tried and the flavor is decent. I’ve never been a big steak eater, so this probably won’t be a regular on my dinner table. It’s made from fungal mycelia (“mushroom roots”) making it an environmentally sustainable alternative to factory farmed beef. If you want to hear more about the popular meat alternatives on the market, check out the latest episode of Eat Your Greens. 🥩🍄🟫 https://lnkd.in/gaiDjzjx

What do you do with your extra 🥬 🥦 🌽 🥕🤔 Last month, The Associated Press writer Beth Harpaz challenged herself not to buy groceries for a week, using only the random ingredients in her refrigerator and freezer. Some results might make your stomach churn, but she fed herself and lost five pounds while at it. She also “generated very little garbage because I hardly opened any packaging and I had no food waste,” as she writes. I, like Harpaz, have the privilege of more food in my kitchen than I think. But I lack the inspiration or necessity to make leftover produce from the farmers' market into something worth eating. With every trip to the supermarket, instead of using what we already have at home, we not only spend more money, but also create more food waste. In line with the United Nations Sustainable Development Goal 12, for "responsible consumption and production,” I challenge you to eat what you have at home for the next week, following the lead of Harpaz. https://lnkd.in/gfQKzwwH And if you want to learn more about how to reduce your food waste, check out AWorld! United Nations Sustainable Development Group #sustainability #foodwastereduction #sdgs #climatechange

What do eco-conscious consumers expect from brewers? 🌎ESG claims ♻Sustainable packaging 🌾Waste product upcycling In a new article for Brewing and Beverage Industry International, Karine Dedman, Global Category Marketing Manager Brewing & Distilling at IFF, takes a deep dive into some of our proprietary consumer insights data to explore how brewers can innovate, adopt -and transparently communicate- sustainable practices to resonate with today’s consumers. Read the full story here [p.18-20]: http://spr.ly/6043r97NN #brewing #sustainability

Enhancing your bakery’s appeal with a focus on sustainability could attract consumers who prioritize environmentally responsible products and are willing to pay a premium for them. However, navigating the complex landscape of sustainability can be challenging. Not sure where to begin with your sustainability story? Join us for an insightful webinar hosted by Corbion and Commercial Baking. Discover practical strategies to kickstart your sustainability journey and effectively communicate your commitment to consumers. Don’t miss out—tune in to learn more.