BBM Magazine 87 - April/Nisan 2025

CONSUMPTION RESEARCH • TÜKETİM ARAŞTIRMASI BBM • APRIL - NİSAN 2025 66 The breakdown of waste is as follows: Households: 60% (the largest share, often from discard- ing stale bread). Retail Outlets: 20% (products unsold by day’s end). Restaurants and Cafés: 17% (unserved or overpro- duced bread). The German Bakers’ Authority has introduced strate- gies to curb waste: Awareness Campaigns: Initiatives like “Brot ist Gold” (Bread is Gold) aim to educate consumers. Repurposing Stale Bread: Recipes for dishes like dumplings (Knödel) or desserts (Arme Ritter) using stale bread are promoted. Discounted Sales: Many bakeries offer end-of-day products at up to 50% off. Recycling: In some regions, stale bread is used for biogas production or animal feed. The EU’s goal to halve food waste by 2025 has spurred action in Germany. Apps like “Too Good To Go” help baker- ies sell unsold goods to consumers at reduced prices. İsrafın dağılımı şu şekildedir: Hanehalkları: %60 (en büyük pay, genellikle bayatlayan ekmeklerin çöpe atılmasıyla oluşur). Satış Noktaları: %20 (gün sonunda satılmayan ürünler). Restoran ve Kafeler: %17 (servis edilmeyen veya fazla üretilen ekmekler).