Frank van Eerd says: "Nutrition is the most important element for our body to perform well. This is important for top athletes, but also for people who want to stay healthy for as long as possible. People like you and me. That's why we founded GrainLabs, a laboratory for grains. A knowledge center where consumers, grain processors, scientists, healthcare professionals and sports experts share knowledge and work together."

"Both in GrainLabs and in our bakery we experiment and innovate," Frank adds. "We develop new products. Because what tastes good, in our opinion, should also be good."

"Our passion for good and healthy food keeps us moving"  

The most healthy cereal

"Together with scientists, sports experts and people from healthcare, we research the health aspects of different grains," Frank continues. "For example, the Bisschopsmolen has also introduced 'tritordeum' to the Dutch market as a new cereal. We did this in collaboration with Maastricht University and Wageningen University & Research. Among other things, it won the European Sustainability Award for the healthiest cereal. Yes, we are quite proud of that!"

"We're not just a bakery with a mill"

"We are much more than that," Frank emphasizes. "In recent years, the Bishop's Mill grew out of its size. That's why we went looking for a new place to bake, distribute and develop new products. Of course with attention to sustainability, healthy food, regional products and (top) sport." 

"A small grain with a big impact"  

Millions of sandwiches end up in the trash

Sustainable business for a healthier world is hugely important to Frank. "Of all groceries in the Netherlands, about 14% ends up unused in the trash. For bread, that's about one in five slices every day. Together, four hundred thousand whole loaves of bread a day or ten million slices of bread. A cruise ship in weight. The Bishop's Mill would like to contribute to the circular economy. That is why we are trying to find a solution to this waste." 

"A cruise ship in weight of uneaten sandwiches!"  

Smaller loaves, more slices sold

"We see it as our personal responsibility to combat food waste," Frank emphasizes. "A quarter of people regularly throw away food because the packaging is too big or not resealable. That is why we have been baking smaller loaves of bread since 2016. We thought that this would reduce the turnover of our bread, but no. The turnover of our bread remained the same in figures, but the quantity of loaves sold increased by 15%." 

The Forbidden Bread ...

Frank and his team didn't leave it at that. Because there was still bread left over. "Together with Gulpener Bierbrouwerij we started looking for ways of circular economy to reuse leftover bread. From this, 'The Forbidden Bread' was born. Leftover bread from the Bisschopsmolen is dried, ground and eventually reused to make beer," Frank explains. 

... makes a craft beer!

"Just like for us as a baker, it is essential for the Gulpener Beer Brewery that only natural ingredients are used to make the craft product. This way the circle is complete and nothing has to be thrown away anymore." 

Who does good, meets good 

In conclusion, does Frank have a tip for other entrepreneurs? "Consider from the start: who are you, where do you want to go and especially what positive impact do you want to have on society? Dare to learn from others, dare to fail and stay close to yourself. Entrepreneurship is about more than making money. It's about creating value for people, nature and the economy." Wise words to which Frank adds, "He who does good, meets good."

"The ingredients for a healthy product, a healthy company  and a healthy economy."  

If it doesn't fit, we don't do it

"Enjoying the good life and learning something from it is extremely important to us. Every link in the chain receives a fair price and we treat our environment in a sustainable way. This is our guiding principle in everything we do. Now and in the future. If it doesn't fit, we don't do it. That means that we sometimes have to take a detour to reach our goal and that it sometimes takes a little longer, but that's not a bad thing at all."

Thanks to the excellent work of our team of experts, we are able to offer our customers the best possible service.

www.bisschopsmolen.nl