Tristram Stuart began campaigning against food waste fifteen years ago. When he discovered a way to turn bread, a product with a short shelf-life, into a more profitable beverage: Toast Ale surfaced.
Stuart's team has managed to recycle 3.6 tons of bread within its first fifteen months by using one slice of toast per bottle. Originally sold in London restaurants, Toast Ale has now partnered up with the Chelsea Craft Brewing Company in the Bronx to produce its first bottle of American Pale Ale. Stuart's team in New York has already set the date for its second brew to be sold in Whole Foods Market, which will be available this summer at bars and restaurants in Brooklyn, Queens, and NYC. Read more here.