Our Suppliers

Wanted: Bakery Partners

We work with some of NYC’s finest bakeries committed to seeing their beloved surplus loaves remain in the human food chain.

Bread AloneOrwasher’s | Runner and StoneEataly | Grandaisy | Whole FoodsBaked in Brooklyn

If you’re a bakery wanting to work with us, contact us at hellousa@toastale.com

Why food waste, and why bread?

Did you know that one-third of all food is wasted? That’s 1.3 billion tonnes wasted globally every year. Food production is the biggest contributor to climate change and biodiversity loss so we’re trashing the planet to produce food that no-one eats. In the USA, bread is our most wasted household food items. But bread isn’t only discarded in our homes: bakeries and retailers dispose of day-old loaves, only stocked to give create the illusion of abundance.


To fix this situation, we need to follow the food waste hierarchy. First, reduce overproduction. Second, redistribute surplus to food charities. We never take bread that could feed people with donations of surplus food.  Third, if food isn’t suitable for human consumption, feed it to animals. Growing feed for livestock has a huge environmental impact. Finally, inedible food should be composted or go to anaerobic digestion. This is a last resort as these are inefficient conversions of the resources used to produce food.