Over 30% of food is wasted, representing a significant loss in value but also leading to many potential externalities.

One of the most frequently wasted foodstuffs is bread. As a relatively cheap product with a short shelf life, bread is chucked out at an astonishing rate, as supermarket surplus as well as in the home. In fact, an incredible almost 40% of all bread produced in Italy is thrown away. However you look at it – taking into account the record numbers of people short of food, biological nutrients being lost from the system or from pure economics – this just doesn’t stack up.

We will organize an open workshop offering a solution: discarded bread can be used to replace a third of the malted grain used in beer brewing.

Participants, under the guidance of a professional brewmaster, will go through all the necessary steps to produce high quality beer from collected surplus bread.