The Bread Project has reached a major milestone, having baked and delivered its 100,000th loaf of sourdough for people in need.
As part of a dedicated effort to feed those in need, The Bread Project Charitable Trust (The Bread Project), founded by Auckland’s Bread & Butter Bakery, has baked and delivered over 100,000 fresh sourdough loaves and fruit buns to vulnerable Kiwis. This is via community partnerships with the New Zealand Food Network (NZFN), Auckland City Mission and other local foodbanks and charities.
The initiative takes a purposeful approach to donation - one that’s built into the heart of the business instead of relying on surplus or compromised stock like traditional food rescue. Every day, Bread & Butter dedicates a portion of their production to provide hundreds of loaves of fresh, naturally fermented sourdough to NZFN and Auckland City Mission who distribute it on the frontlines.
"The Bread Project was established to expand on a commitment to making real bread accessible to more people, regardless of circumstance. This bread isn’t surplus, it’s made intentionally to the same high standards as the retail products we supply to cafés, restaurants and shops through the North Island,” said Bread & Butter’s Co-Owner, Simon Henis.
“Without the alignment and capabilities of places like NZFN, we wouldn’t have been able to make this idea a reality. Since launching in November, we’ve already surpassed our initial goal of donating 1,000 loaves per weekday, and have delivered about 80,000kg’s worth of fresh, nourishing bread to those who need it most," added Aidan Kenealy, Bread & Butter’s Co-Owner.
NZFN, the country's largest food support charity and national food rescue, is currently receiving almost 2,000 items from The Bread Project per week in a combination of sourdough loaves and fruit bun packs, which they redistribute across the North Island.
Nutritious bread has already been distributed to 33 Food Hubs throughout New Zealand, reaching 23 cities in eight regions. Feedback has been overwhelmingly positive.
“The sourdough and buns have been warmly received by our community kitchens and recipients, offering comfort and nourishment to many. Recipients have expressed gratitude, noting how such quality food brings dignity and joy during challenging times,” said a representative from the Hauraki Māori Trustboard, one of NZFN’s Food Hubs in Paeroa.
Staff at Te Hiku Pataka in Kaitaia shared that the bread looks delicious and whānau who have received it have been quite overwhelmed.
“It’s incredibly meaningful to receive intentional donations like this, where the food is made exclusively for the purpose of helping people,” said Gavin Findlay, Chief Executive of NZFN.
“We, alongside so many organisations, are working hard to rescue excess kai from food businesses to help address our country’s concerning food waste levels. The Bread Project is a heartening example of how businesses can play a critical role in supporting Kiwis doing it tough, ensuring food support isn’t just an afterthought, but is intentionally baked into their operations.”
Findlay added that demand for food support continues to rise, and this kind of intentional donation is an inspiration to the whole corporate sector.
“We know times are tough for everyone, but if business leaders could take a moment to think about how we could work together to give back to the community, the collective impact would be huge.”
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