Bread is one of the earliest and oldest foods we know. It had become a staple food of humanity since people started domesticating their plants during the Neolithic. Today, bread is still playing an essential part in our daily lives. More importantly, it is central to the future of human sustainability.
Harry-Brot has been a family business baking bread in Germany for 333 years. Its long history and contribution to the industry are regarded as an intangible world heritage. As a market leader in Germany, they produce not only bread but also other baked goods with a high level of service every day.
Sustainability has always been a central value of this family business. Thomas Blohm, managing partner at Harry-Brot explains:
“As a family business, we always think sustainably, because we don’t calculate for the short term, but for the long term.”
Harry-Brot’s vision of sustainability puts people in the centre, particularly in the sustainability goal of the health and well-being of their employees. There are a lot of long-term employees at the company who have worked here for generations. These employees have grown up with the special team spirit at Harry, and the company is keen to carry the culture and spirit of Harry into the future and the next generations. Harry-Brot has purposely designed training and education programmes to achieve this goal.
Adapting to the ever-changing dynamic of customer relationships is also crucial in thinking sustainably. Customers expect more than just fresh and high-quality products to meet their needs. They also wish to know more about how the products were made, and where they came from. Harry-Brot produces the products regionally and distributes them regionally. They locate their distribution centres at logistically convenient locations for their customers.
Another critical element of sustainability is the environment. Harry-Brot only sources their raw materials from the mills close to their factories.
“On average, the flour travels less than 100 kilometres from mills to our factories”, says Axel Lange, purchasing director at Harry-Brot.
Harry-Brot realises its responsibilities as a food producer. On the one hand, they are very mindful when dealing with their resources. Matthias Dorfmeister, sales director of the North-East region explains, “we handle our raw materials very well, so that we have no waste in production. We also plan for our goods in such a way that we don’t have any waste and throwaway items. Food is simply too precious for that”.
On the other hand, Harry-Brot will install an extensive photovoltaic system to cover a 22,500m2 logistic hall in Soltau. Frank Kleiner, CEO marketing and sales, recognises that using photovoltaic systems is not advantageous in bakery production. They will constantly be testing and employing new models. “But in logistical areas, it is an
excellent opportunity for us to become more independent in terms of electricity in the future”.
Looking to the future, Harry-Brot continues to seek possibilities that bread production can be more efficient and sustainable. They have partnered with local universities and international student organisations on many projects. In this active partnership, Harry-Brot is not only a sponsor but also in close exchange with many young and talented students. They work together towards the common goal of a sustainable future.
