Helping bread consumers avoid mold

Mold is a common and unfortunate side effect that can spread among many food products if they are left in the wrong conditions for too long. Once the mold appears, that item is usually useless, and it’s a good bet the owner will throw the affected piece of food out. It has gone from something edible to garbage in the customer’s mind.

And yet, since food waste is such an important issue with so many effects seen across the country, is there some way that bakery labels and other food-related stamps can help users reduce the amount of usable food they throw away?

For some products, one solution might be to list some alternatives, like food banks and recycling programs, right there on the label. The Connecticut Mirror has reported on the need in that state to promote compost and food recycling. Damian Krieg, a chef at a local establishment, was quoted in the source describing how the composting program at the Bridgewater Village Store proceeds.

“Anything that is biodegradable goes into the compost heap. You could even use paper which is biodegradable,” he said. “The baker uses one upstairs and just before she leaves she brings her bag down here. We combine them with that. Sometimes we do have to empty them twice day.”

Most of the time, the average person does not necessarily confront the waste that excess food leaves behind. Thinking about this can be critical to promoting better practices around the world: an art project in France recently attempted to recreate the Arc De Triomphe in bread products to draw attention to wastefulness.

If your company engages with label printing software, you might be at a better position to give customers insight into how they can be better consumers.