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Bread and Butter

We interviewed Isabel from Bread and Butter. She’s been making sourdough in Auckland since 2013 and has been a champion of Foodprint since Day One. Read on to find out more about her background and why she started Bread and Butter.

Why did you start Bread and Butter?

Because I wanted to provide good, honest and healthy sourdough bread to the lovely people of Auckland and at the time there was very little available. It was important to me to use organic ingredients because I know how bad the chemicals used in agriculture and food processing are for the planet and people’s health respectively.

How do you describe your breads?

Traditional, slow fermented sourdough and European specialty breads made with organic and regenerative certified ingredients.

Tell us about your background?

I have a MSc in Microbiology from the University of Auckland. I studied Science communication at Berlin’s Freie Universitaet. My passion has always been to help make the world a better place. For that we need to understand the real underlying causes for suffering and then try and do something about it. Food and health are intricately linked. Not only our own human health, but the health of all living beings on the planet. I therefore see no alternative to healing our planet and our own massive health issues, other than growing and eating better food. Food that meets high nutritional standards and does not destroy the very environment that we and future generations of people have to rely on.

What appealed to you about joining Foodprint?

Food waste is one of our biggest issues. By wasting too much of the food we are growing, we are just throwing away precious resources. By doing this in the industrial- grab-use-throw-away fashion that our economic systems are built on we are literally destroying the future of our children.

As a mother of two children I cannot sit idly and watch this happen. So finding ways of how to mitigate food waste is hugely important to me.

Since food waste in a cafe is sometimes unavoidable due to the unpredictability of customer traffic on any given day, having Foodprint as a means to mitigate this issue is great.

Isabel also writes a blog about how food is grown, processed, distributed and consumed. Check it out here.

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