法国袋式面包的消费量降至每人每天3.5 oz,促使面包店改用可持续的手工面包。 French baguette consumption drops to 3.5 oz per person daily, prompting bakeries to switch to sustainable, artisanal breads.

由于生活方式的改变、家庭烹饪的减少和食品使用量的迅速增加,法国的袋式面包作为教科文组织承认的文化象征,每日消费正在下降,现在人均平均消费3.5盎司,不到二战后水平的一半。 The French baguette, a UNESCO-recognized cultural symbol, is seeing declining daily consumption, now averaging 3.5 ounces per person—less than half its post-WWII levels—due to shifting lifestyles, reduced home cooking, and rising fast food use. 一项2023年调查发现,36%的法国消费者在五年内削减了面包摄入量。 A 2023 survey found 36% of French consumers had cut bread intake in five years. 作为回应,一些面包店,如Rennes的Seize Heures Trente, 已经完全消除了袋式面包, 代之以更大的、耐久的酸奶和用有机面粉制成的全谷物面包, 以减少浪费、改善营养、满足现代口味。 In response, some bakeries, like Seize Heures Trente in Rennes, have eliminated baguettes entirely, replacing them with larger, longer-lasting sourdough and whole grain loaves made from organic flour to reduce waste, improve nutrition, and meet modern tastes. 虽然传统主义者抵制这一变化,但倡导者说,这一转变反映了向可持续个体面包的更广泛转变,更符合当前的健康和环境价值观。 While traditionalists resist the change, advocates say the shift reflects a broader move toward sustainable, artisanal breads that better align with current health and environmental values.