- On average, bakeries throw away 10.6% of their products every day, even though some of them are fit for consumption the next day (source: ADEME).
- Even though anti-waste platforms, websites and applications exist, bakeries don't systematically post their unsold products on them and don't recycle everything. Local associations do not have the logistical and human resources to collect small quantities of unsold goods from multiple outlets.
- This waste has a considerable environmental impact. It does not benefit the French, who are affected by food shortages and insecurity, or the craftspeople who are forced to throw away the unsold fruits of their labour and pay to destroy the goods.

HOW DO WE WORK?

Pas Perdu offers bakers and confectioners in Montpellier city centre a regular or on-demand service to collect and recycle their unsold goods (bread, Viennese pastries, savoury preparations, sandwiches and cakes, excluding fresh cream-based pastries). With its cargo scooter, we are helping to
1. reducing social inequalities by delivering daily to partner associations and supplying solidarity fridges.
2. Reduce food waste by using a special crumbler to grind bread into a powder that can then be used for other recipes, making beer or animal feed. This bread powder is also redistributed to partner craftsmen, who save on flour;
3. Reduce the financial, social and environmental costs associated with transporting and processing waste.
4. Reduce food inequalities by occasionally selling (at events and markets) artisanal products at prices everyone can afford.

Pas Perdu

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Pas Perdu

Org chart

Teams

Offices

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