Pret A Manger questions suppliers over food miles
Sandwich chain Pret A Manger says it is looking at the environmental impact of food miles on its products.
“We’re completely reassessing all our suppliers at the moment,” creative chef Nick Sandler told British Baker. ”We’re scrutinising our suppliers more along environmental lines, even down to where the flour in the bread comes from.” There is also a drive within the company to use more environmentally friendly and biodegradable packaging, he added.
The chain has also begun trialling an ‘Artisan Baguette’ – a slow fermented multi-cereal bread made partly from levain, devised by French catering company Lenôtre – which is par-baked by Bridor bakery in Brittany, northern France, and baked-off in-store. The baguette, with a ham, egg and Italian cheese filling, retails for £2.70.
What do you think will be the biggest snack products in the bakery category this year?
- 20 - 22 May, 2008
Bakery China - 21 - 22 May, 2008
Caffe Culture - 03 June, 2008, 16:30 - 21:30
Introductory Bread Making Course - 10 June, 2008 - 11 June, 2008, 20:30
Patisserie for Beginners - 15 - 16 June, 2008
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52nd World Food Business Summit
