Food Upcycling for the Future


The Food Upcycling for the Future partnership aims to directly reduce food waste issues and mitigate carbon emissions in Indonesia by upcycling beer byproducts into a nutritious alternative flour.

Investing in Impact

P4G has provided the partnership with $100,000 in catalytic grant funding.

Food Upcycling for the Future will upcycle Brewers’ spent grain (BSG) into nutritious alternative flours that can be used in consumer food products such as granola bars, bakery items and noodles. Despite its high nutritional content, BSG remains largely unused and constitutes a major by-product of the brewing process. The process of upcycling BSG into nutritious alternative flour will not only prevent a large amount of food waste from going to landfills but also have a positive environmental impact since the production of 1 kilogram of flour could save 11 kgs of carbon emissions, 3.7 tons of water, and divert 3 kg of food waste.

The partnership plans to sell its upcycled flour to food businesses. Food Upcycling for the Future will pilot this model in Indonesia before upcycling other food by-products from industries including sesame oil, dairy and other food products while expanding to other countries. This partnership has the potential to contribute to Indonesia’s ambitious targets of achieving 30% waste reduction and 70% waste management by 2025.

During the P4G funding period, the partnership aims to mitigate 38.5 tons of Co2 emissions; change food policy regulation in Indonesia to make it more conducive for upcycling; and share a case study of its experiences so others can learn from this model.


Upcycling beer byproducts into nutritious flour

P4G Theme

Food and Agriculture Value Chain




Partnership Type


Countries of Operation

Indonesia ,

Supported By

Republic of Korea ,


News & Events

Partnership Community of Learning

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The Courtauld Commitment 2025
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The Women’s Livelihood Bond™
IIX Women’s Livelihood Bond Series