Breadremain

Breadremain is a term used in discussions of bread waste and circular food systems. It denotes the portion of bread that remains after initial use, including stale loaves, crusts, trimmings, and other byproducts that are saved rather than discarded. In practice, breadremain functions as a catchall category for bread-derived leftovers that can be repurposed into new foods or materials.

Origins and usage of the term are tied to online zero-waste and home-cooking communities, where it emerged in the 2010s and 2020s as a concise way to describe repurposing bread leftovers. The concept is closely associated with reducing food waste and promoting resource efficiency within households and food service operations.

Processing and common uses of breadremain include drying and grinding into breadcrumbs, toasting for croutons, soaking for bread pudding or stuffing, and even converting stale bread into bread-based batters or fillings. When not used for food, breadremain can be composted as part of organic waste programs.

Impact and reception vary. Proponents emphasize cost savings, reduced waste, and the creation of new textures and flavors from leftovers. Critics note potential overlap with established notions of leftovers or stale bread and emphasize that safe handling and quality considerations are important for practical applications.

See also: breadcrumbs, bread pudding, bread crusts, food waste, upcycling.