agriculture Article How to Prevent Bread Losses in the Baking and Confectionery Industry?—Measurement, Causes, Management and Prevention Elzbieta˙ Gory ´nska-Goldmann 1,* , Michał Gazdecki 1, Krystyna Rejman 2, Joanna Kobus-Cisowska 3 , Sylwia Łaba 4 and Robert Łaba 4 1 Department of Economics and Economical Policy in Agribusiness, Pozna´nUniversity of Life Sciences (PULS), Wojska Polskiego Str. 28, 60-637 Pozna´n,Poland;
[email protected] 2 Department of Food Market and Consumer Research, Warsaw University of Life Sciences—SGGW, Nowoursynowska Str. 159 C, 02-776 Warsaw, Poland;
[email protected] 3 Department of Gastronomy Sciences and Functional Foods, Pozna´nUniversity of Life Sciences (PULS), Wojska Polskiego Str 28, 60-637 Pozna´n,Poland;
[email protected] 4 Institute of Environmental Protection—National Research Institute (IEP-NRI), Krucza Str 5/11D, 00-548 Warsaw, Poland;
[email protected] (S.Ł.);
[email protected] (R.Ł.) * Correspondence:
[email protected]; Tel.: +48-61-848-7126 Abstract: Food losses and waste are associated with inefficient use of agricultural land, water and other resources and agricultural raw materials. Reducing the scale of food wastage is one of the most urgent challenges for food system operators, starting from agriculture to food consumption in the households. This is all the more urgent as food insecurity has deepened during the COVID-19 pandemic. There are few studies on how to reduce food losses in food processing sectors, as most researchers focus on the demand side of the market, especially within household consumption. To fill the knowledge gaps related to the inefficient production system in the baking and confectionery industry (BCI), research was conducted to estimate the scale of losses in BCI in Poland, determine their causes and assess the risk of their occurrence, identify retrieve points (RP) and ways of reducing Citation: Gory´nska-Goldmann,E.; and preventing losses.