Turning Absurd Waste Into Craft Ale Beer

A sensational take on sustainable brewing and its fight against global food waste

  • Turning Absurd Waste Into Craft Ale Beer
  • Turning Absurd Waste Into Craft Ale Beer
  • Turning Absurd Waste Into Craft Ale Beer
  • Turning Absurd Waste Into Craft Ale Beer
  • Turning Absurd Waste Into Craft Ale Beer

The domino effect of overproduction and food waste continues to haunt our environment daily. Toast Ale, a British brewer, has unlocked the creative solution to sustainable beer production by turning fresh bread scraps and surplus into crafted ale beer.
Tristram Stuart, the mastermind behind this venture, has been battling issues surrounding food waste for over 15 years. As an environmental activist, Tristram founded Feedback, an international environmental organization that strives to fight food waste at every level of the food system. With 100% of Toast Ale’s profits going towards Feedback’s campaigning mission to influence governments, international institutions and change society’s attitude toward food waste, Stuart remains one of the most recognized and respected environmental activist of today.  
We briefly spoke with Louisa Ziane, Chief Brand & Finance Office at Toast Ale, about how companies and consumers alike can reduce food surplus and its negative domino effect on the wider environment.
“Food production is the biggest impact we have on the environment with huge amounts of resources - land, water, fuel and energy - going into producing our food resulting in negative consequences such as climate change.”
Even though some levels of surplus are inevitable to prevent, she notes, “every effort should be made to keep it in the human food chain through redistribution or, where not possible, as animal feed”. 
At Toast Ale, they stand by the statement: “if you want to change the world, you've got to throw a better party than those destroying it”. Through fun and inclusive means, their charitable initiative, Feedback, aims to create awareness and shift consumer expectations and preconceptions that “shelves can’t always be fully stocked with cosmetically perfect produce”. Creating an engaging community around a specific goal is at the core of their initiative, and “what better way to engage people than over a beer?”, Louisa Ziane remarks.
With sustainability at the epicenter, Toast Ale sets the standard for eco- driven companies through distribution realignment and sustainable production processes. “We work with a sandwich maker situated very close to our brewery partner, and they deliver the bread as part of their usual distribution routes.”
With expansion on the horizon, they plan to do so by setting up operations in the countries that they wish to expand, such as brewing American Pale Ale in New York rather than exporting it from the UK.
In her final remarks, Louisa Ziane spoke about how we as consumers can participate in simple everyday rules and rituals to contribute towards the movement against food waste. “Consumers have huge buying power and can influence the practices of the supermarkets. The first step is to ask supermarkets to report their food waste figures, as this puts pressure on them to reduce whilst helping entrepreneurs identify opportunities to develop brilliant solutions. Also think about what you buy - we can prove consumers prefer taste and nutritional quality over cosmetic appearance by choosing to buy imperfect produce. And of course, do everything you can in your own home to reduce waste - only buy what you need and eat what you buy.”

Author : The Slowear Journal


sustainable  | beer  | brewer  | craft ale  |

related articles | Food & leisure |