In 2016, we launched Toast with a mission to brew great beers and spread big ideas that could change the world.
How will we change the world?
Food production is the biggest impact we have on the planet – it’s responsible for 80% of deforestation, 70% of fresh water use and 30% of greenhouse gas emissions that contribute to climate change. Yet globally we waste one-third of the food we produce. The UN Sustainable Development Goals, the blueprint for achieving a better and more sustainable future for all, includes a goal to tackle this problem: Goal 12.3 calls on all nations to halve food waste and reduce food loss by 2030.
We think this presents a huge opportunity to change our planet for the better. Food waste is a monumental environmental problem. But, of all environmental problems, it’s one of the easiest and most delicious to solve.
Surplus bread to beer
Bread is one of the most wasted food staples across the world. In the UK, 44% of all bread baked is destined to never be eaten. We want to change this. By using surplus bakery bread to produce our beer, those grains – essentially wheat – can be enjoyed rather than wasted. And with less demand for barley, we have a smaller footprint on the land. At the end of the brewing process the spent grains are used as animal feed or composted and returned to the land. It’s a pretty neat circle of loaf.
Profits to charity
We are a social enterprise and donate 100% of our profits to the charity Feedback to transform the food system. Their vision is a world in which human activity replenishes rather than degrades the environment, and sustains people on a fair basis. Securing nutritious, delicious food for all should go hand in hand with protecting our environment.
Their campaigns engage and mobilise citizens. At their free public feasts, they serve up a delicious communal meal for 5000 people, made entirely out of food that would otherwise have been wasted. To date Feedback and their partners have hosted over 40 of these events all around the world.
They expose systemic problems that have led to the unsustainable use of resources within the food system, and act as a critical friend to industry and policy makers. Their work includes research into food waste in the supply chain, campaigns to remove unnecessary date labels, and policy engagement to keep surplus food in the food system by feeding animals.
When solutions cannot be achieved with changes to current organisations, models and practices, they pilot alternatives to demonstrate the feasibility and benefits of a new food economy. Examples include their volunteer program for gleaning or and new community food economies.
We are committed to have a material positive impact on society and the environment. As we are a Certified B Corp, this is embedded in our company Articles of Association.
Using surplus bread in our beer and supporting Feedback, is part of our work towards Goal 12.3. This is not a goal we can achieve alone, and so we have a core value to collaborate and share to scale our impact. We have open-sourced our recipe, accessed over 50,000 times, and we invite breweries, bakeries and charities or non-profits working towards a sustainable food system, to join us to create a revALEution.
We have brewed with almost 1 million slices of surplus bakery bread. Our bold ambition is to brew with 1 billion slices. Join us!