With the budget speech postponed due to disagreements within the GNU, the focus has been mainly on the proposed VAT hike and the suggested expansion of the list of basic foods exempted from VAT. Economists disagree as to how effective this approach would be, but this week there is more to be said about our daily bread than whether it is taxed or not.
15 – 23 February is Real Bread Week. Real Bread is defined as the “delicious, nutritious and additive-free timeless original, dating back perhaps as far as around 14 400 years”. It is naturally wholesome and nutritious, easily digested and bioavailable and is of real value, taste and joy. These breads such as the ones from the La Motte Bakery, are usually baked with stoneground flour and a sourdough method and are undeniably delicious and wholesome.
Our awareness of carbohydrates, calories and gluten has made bread fall out of favour – or at least made it a guilty pleasure. But as our consciousness of what we consume increases, so should our knowledge. Not all breads are the same. When care goes into the growing of the grain, the milling of the flour, a slow fermentation process and eventually into the baking of the bread, many of the modern-day concerns might be less concerning. Understanding the value of Real Bread, whether you buy it from a bakery or bake it yourself, might change your mind about bread.
When we know a little more or better, we might realise that Real Bread is not bad for us, but they take longer to bake and are normally more expensive than many other breads available from supermarkets. While they might be worth the little bit of extra money or time, with all the zero rate VAT talk when it comes to basics such as bread and knowing that a big portion of our population has to settle for the cheapest option, isn’t it a little insensitive to talk about Real Bread? This question is an essential part of the focus for Real Bread Week. This annual, decade old, international, non-profit event promotes better bread for all communities and for a better planet.
We want everyone to have access to good food. Food that even when basic and simple, is nutritious, healthy and wholesome. We might even insist that such food can add to our wellbeing and joyfulness. The truth is, however, that healthy food is often more expensive that choosing a bag of pasta or pap and not everyone has the time or space to grow or make their own. The same is true for bread. Mass produced breads and buns are usually much more affordable than the sourdough loaf. And even when you might be able to afford baking a proper bread rather than buying it from an artisanal bakery, you might not have the time and the facilities to do so. And it is with this budget-minded approach that I really find the principles of Real Bread Week interesting as it encourages bakeries and communities to find ways to make Real Bread accessible.
While promoting Real Bread is at the heart of an artisanal bakery, baking to these high standards are expensive and there is only so much you can charge for a loaf of bread and so much you can give away. The Real Bread for All Guide suggests innovative ways to bring real bread to everyone’s table. Choosing Real Bread is an investment in yourself and your family – it keeps you fuller and more satisfied for longer, it is much better for gut health and being less refined it might reduce many other health risks.
I can’t help but feel that bread is doing a more important job here. I think it can also be the catalyst for us to think about the bigger picture and how we can motivate not only feeding those in need, but how to inform and support them, how to get our communities involved and benefit from economy of scale to ensure we all eat Real Food and importantly, when it comes to our daily staple, Real Bread.
In a country with unemployment and poverty, it seems to make sense to exclude basic foods from VAT, but perhaps almost like Vitality points for healthy food shopping, there should be an incentive to choose, support and promote the Real Basics.