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Port Coquitlam woman searching for non-profit to take donated bread

A recent stop for a loaf of bread has led Nicole Whitman on an unexpected search for an organization willing to take dozens of loaves of donated dough.
Oliviers breads
Olivier Audibert of Olivier's Breads and Nicole Whitman are hoping a charitable organization will step up to take dozens of loaves of donated bread that would otherwise go to waste.

A recent stop for a loaf of bread has led Nicole Whitman on an unexpected search for an organization willing to take dozens of loaves of donated dough.

The Port Coquitlam woman was on her regular run to Olivier's Breads' factory outlet on Kingsway Avenue to pick up a loaf or two when she noticed a truck dumping a staggering amount of bread into an organics bin. She emailed the owner and asked whether the bread couldn't be going to people in need.

After they spoke in person, Whitman decided to take on the job of finding a new home for the bread.

"He's quite happy to see it go but he just doesn't have the resources to get it out there," Whitman said.

But she has encountered a surprising roadblock: Nobody seems to want it.

She tried Covenant House and Union Gospel Mission in Vancouver but neither needed any bread.

Closer to home, Whitman pitched it to the Share food bank but was told bread isn't in short supply on its shelves.

Quest Food Exchange on Vancouver's Downtown Eastside will take some, but not all, of it.

Heritage Woods secondary school in Port Moody will also take some for a sandwich program for Downtown Eastside residents.

Complicating the efforts are the logistics of pick-up and delivery.

"I have a full-time job, I can't be delivering bread all over the place," Whitman said. "But it's a ridiculous amount of bread — it could feed the Tri-Cities."

Olivier Audibert, the chef and owner behind Olivier's Breads, said the wasted bread stems from a couple of issues: He is contractually obligated to oversupply some clients to ensure their shelves remain fully stocked throughout the day, and then to take back what doesn't sell. And consumers usually opt for only the freshest bread when yesterday's is still perfectly edible.

Audibert estimates about $15,000 worth of bread is tossed each week.

"We are trying to get it less and less but it's still a lot," he said.

Audibert is making adjustments in his production line to keep the waste to a minimum but is hopeful that Whitman can find a home for the bread that would otherwise go to the green bin.

• If you can help Whitman find a home for Olivier's leftover bread, email [email protected].

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@spayneTC