Greener bread with local flour agreement
Published Date:
31 January 2008
By Karen Steel
CARBON footprint-watching bread lovers can rest more easily as they sink their teeth into a sandwich made with Sainsbury's bread, because a deal struck by the supermarket giant means the flour used at its Haverhill store will be travelling only ten minutes, from Linton.
Sainsbury’s is now using floured from UK wheatfarmers’ co-operative Camgrain in all its 360 in-store bakeries.
Local Camgrain farmers store their flour in Linton.
Elaine Paul, bakery manager for Sainsbury’s, Haverhill, said: “We know our customers want to know where their food comes from and we’re really pleased we can confidently tell them we source our flour from East Anglia and even better for Haverhill, just ten minutes from the store, in Linton.”
karen.steel@haverhillecho.
The full article contains 132 words and appears in Haverhill Echo newspaper.
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Last Updated:
28 January 2008 2:14 PM
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Source:
Haverhill Echo
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Location:
Haverhill
