Brewery/Bakery Partnership Recycles Surplus Bread Into Brewskis

A New York City bakery is collaborating with a brewery in a project whose overall mission is to cut food – especially bread – waste. Startup brewer Toast Ale uses unsold, but still fresh, bread donated by artisanal bakery Bread Alone, which also donates much of its surplus to churches, food pantries, and other charities. Toast Ale, like all brewers, needs food starch to make its product. The company gets at least some of its food starch from bread donated by Bread Alone Bakery. The starch forms sugars, that are eventually fermented to make beer. According to Toast Ale, it has brewed more than 5,000 gallons of beer in New York, and “saved more than 2,200 pounds of bread." [Image Credit: © ToastAle.com]