Remarkable innovation at Le Pain Quotidien: the Belgian bakery chain is launching a CO2-friendly cannabis bread. “Our most ecological bread ever”, says CEO Annick Van Overstraeten.
“Essential for intestinal health”
Those who eat Le Pain Quotidien’s new cannabis bread will obviously not get high from it: the seeds contain little or no THC, the active ingredient in cannabis that provides the hallucinogenic effect. Products based on the cannabis plant have recently been on the rise, partly because of their health claims.
The bread consists of peeled and unpeeled cannabis seeds, ground cannabis flour, sourdough and organic wholemeal flour. Those seeds also contain vitamins B and E, minerals such as magnesium, potassium, iron, zinc and phosphorus, omega-3 and omega-6 essential fatty acids, over 60 % soluble fibre and proteins essential for intestinal health. The recipe was developed by founder Alain Coumont, in collaboration with Belgian cannabis grower Canbe Farm.
Impact on the planet
According to Van Overstraeten, it is “our most ecological bread to date.” The hemp plant annually stores up to fifteen tonnes of carbon dioxide (CO2) per hectare, or the equivalent of taking nine passenger cars off the road. The plant makes the soil healthy and needs no extra water as its roots can search for water up to more than a metre deep. The entire plant can be used in various applications, from textiles and paper to insulation material: no waste, in other words.
“Our cannabis bread is the result of our quest to take small steps towards a better world by being mindful of the planet,” she says. “Bread is Le Pain Quotidien’s main product, which is why we were looking for innovations that improve the impact of bread on the planet.” From Friday, the cannabis bread will be on sale in all 54 bakeries and restaurants in Belgium, the Netherlands, France and the United Kingdom.
