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.
P4G has provided the partnership with $100,000 in catalytic grant funding.
The partnership will upcycle Brewers’ spent grain (BSG) into a nutritious alternative flour that can be used in consumer food products such as granola bars and bakery items. Despite its high nutritional content, BSG remains largely unused and constitutes a major by-product of the brewing process. The process of upcycling BSG will prevent heaps of food waste from entering landfills while benefiting the environment since the production of 1 kg of flour saves 11 kg of carbon emissions, 3.7 tons of water and diverts 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
Food and Agriculture Value Chain