STORY LINK / LONDON, ENGLAND (May, 2020) – With its signature beer made from surplus bread, Toast Ale is at the forefront of the fight against food waste, and the movement to make the food industry more sustainable.
Whilst visiting the Brussels Beer Project, and learning more about the ancient recipe used to brew beer from bread for their Babylone Beer, Tristram Stuart, Toast Ale’s Founder, recognized three opportunities.
Firstly, industrial quantities of bread were being wasted all over the world; secondly, the craft brewing movement was booming; and thirdly, he had spent the past 20 years catalyzing a global movement of food waste activists and entrepreneurs.
“Food production is responsible for 80% of deforestation, 70% of freshwater use, 30% of greenhouse gas emissions and is the largest contributor to soil erosion and biodiversity loss. Yet one-third of food goes to waste. We’re here to change that,” shares Co-Founder and COO Louisa Ziane, who worked as a sustainability consultant before teaming up with Stuart to create Toast Ale.