In Bengaluru, known as India's beer hub with over 60 microbreweries, a chef named Elizabeth Yorke turned food researcher took on the initiative to upcycle 'spent grain', a byproduct of the beer brewing process, into sustainable food products. Instead of letting the spent grain be discarded as trash, Elizabeth transformed it into various goodies like cookies, brownies, bread, chapatis, pizzas, and laddus. During the last year alone, she saved 1,200 kgs of spent grain from being discarded. This initiative not only contributes to reducing food waste but also introduces a sustainable practice in a region where approximately 12,000 kilograms of wheat and barley byproducts are produced daily, often ending up as cattle feed or in landfills. Elizabeth's effort shines a light on the potential of utilizing byproducts to create sustainable food systems, which is an inspiring step towards environmental responsibility and food sustainability.
Photo Credit: SJ 📸
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