The Future Laboratory
Toast Ale, London Toast Ale, London
Toast Ale, London Toast Ale, London
Toast Ale, London Toast Ale, London

​Lightly toasted

08 : 02 : 2016 Toast Ale : Trash-To-Table : Whole System Thinking

London – Toast Ale, crafted from unsold slices of bread alongside the usual hops, barley and yeast, addresses one of the UK’s most prominent food waste issues.

  • Some 24m slices of bread are thrown away in the UK each day
  • All profits go to food waste charity Feedback, which aims to halve food wastage by 2030

The venture aims to give new life to unsold loaves that would otherwise be disposed of by bakeries, delicatessens and sandwich shops. The waste slices are turned into breadcrumbs, which are then brewed with malted barley, hops and yeast at Hackney Brewery.

Feedback founder Tristram Stuart has made the recipe open source to kick-start a movement in the industry and hopes to collaborate with more breweries in the future.

‘It was at the Brussels Beer Project where I first found out about this innovative brewing process that turns a colossal global problem into a delicious, drinkable solution,’ says Stuart. ‘We hope to put ourselves out of business. The day there is no waste bread is the day Toast Ale can no longer exist.’ We’ll drink to that.

​The Big Picture

There is growing demand for an overhaul of the dining out experience that reflects agricultural practice. Read our Trash-to-table microtrend to find out more. 

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