Baked goods are a category of products where absolute freshness is essential. For this reason, food waste is relatively high. At Felzl, a bakery chain based in Vienna, this was no different. Stale and expired baked goods had to be disposed of for a fee – in addition to an ethical also an economic problem.
Studio Dankl’s approach
The innovation was based on in-depth analyses of the initial situation. Over a period of one and a half years, the bakery’s material flows were documented, energy consumption was measured, and the company was subjected to a sustainability assessment. At the same time, solutions were developed in co-creation processes with employees and customers.