How? By sourcing local products that incorporate upcycled or ‘spent’ ingredients – viable foods like imperfect produce, ugly fruits, and barley used by craft breweries to make beer are typically discarded.
When food ends up in a landfill, it creates methane–a greenhouse gas 25 times more potent than carbon dioxide. In fact, if global food waste were measured as a country, it would be the world’s third-worst emitter of greenhouse gases.
We can break this cycle by diverting and upcycling spent food into new jams, soups, bread, pretzels, cookies, crackers, etc, while empowering consumers to do something more about the climate crisis.
We curate products that are healthier by prioritizing:
- Whole grains
- High fibre (from leftover juice pulp and barley)
- Use processes such as natural leavening to reduce use of commercial starters, additives and preservatives to ensure optimal flavour