We began by sourcing bread from bakeries all over London. As we’ve grown, so has the amount of bread we use. We now work with sandwich manufacturers like Adelie Foods. They create over 3 million Food To Go products a week, including sandwiches that don’t use the heel end of the loaf. These fresh slices of bread are segregated and delivered to our brewers the next day.

Why Bread?

Food production is the biggest impact that we have on the environment – it uses huge amounts of land, water and energy – yet one-third of all food is wasted. That’s 1.3 billion tonnes wasted globally every year – 15 million tonnes in the UK. We’re trashing the planet to produce food that no-one eats.


Bread is a hugely popular staple, but also tops the list of most wasted food items. In the UK, up to 44% is never eaten. In our homes, we waste almost 900,000 tonnes every year – around 24 million slices every day. But there’s huge amounts of bread wasted before it even reaches out homes. Sandwich makers discard the heel and first slice of every loaf because we don’t buy sandwiches made with crusts – a single factory discards 13,000 slices of fresh bread every day. Bakeries and retailers overproduce and overstock because we expect abundant supplies of day-fresh bread. And then there’s the restaurant bread baskets, hotel buffets … you get the picture!

What can we do?

First we need to stop overproducing. Support the Real Bread Campaign’s initiative to tackle overproduction


Second, unavoidable surplus should be redistributed to feed people. Many of the UK supermarkets now have partnerships with charities who help them to get surplus food to those in need.Support one of the many brilliant organisations that receive and use, or otherwise help with, donations of surplus food here. Unfortunately there’s often more surplus bread that charities can handle because it has a short life and is bulky so requires storage space.


Third, if food isn’t suitable for human consumption or there’s excess, it should be fed to animals. In the UK, Tesco and Sainsbury’s send their bakery surplus to be made into animal feed. We do the same with our spent grain.

As a last resort food can be composted or go to anaerobic digestors, but these are pretty inefficient ways of converting the resources used to produce food into soil and energy. Landfill is a terrible final resting place for food. Without the presence of oxygen, food can take many years to decompose and releases methane, a greenhouse gas that contributes to climate change.

We’re starting to map our supply chain with Provenance. Join us!