The issue of sustainability and food waste is very much top of mind for consumers. Food and drink brands are making great strides to reduce waste and improve their sustainability in line with these consumer preferences.
It’s estimated that about 85% of brewery waste comes in the form of grain, which can often be reused either as animal feed or as an ingredient for human consumption. Sweden’s largest brewery, Spendrups, has partnered with a Stockholm pizzeria to turn their spelt grain by-product into pizza crusts. Launched in the summer of 2017, one third of the pizza crusts contain spelt grain by-product from Spendrups’ Norrlands Guld Ljus pale ale.(Stylus, 2017)
As well as being a creative way to otherwise wasted grain, the pizza also boasts an impressive nutritional profile. High in protein and fibre, soaking the spelt during the malting process also lowers its sugar content.
Think about your waste at every stage of your sourcing and production line.
- How could you rethink production processes to become more sustainable?
- What value can you extract from waste products?