From bread to beer – from neighbourhood to neighbourhood

Worldwide, around a third of all food produced is wasted, and our neighbourhood is no exception. Although food waste is often perceived as an accepted collateral damage of our consumer culture, we propose an alternative approach: beer. All brewing processes are based on carbohydrates – i.e. on sugar, which is contained in rice and bread, for example. This means that exactly what many businesses in our neighbourhood throw away can be used as a resource for the production of our beer products. Our idea and goal are simple: we work with restaurants with surplus rice and with bakeries with surplus baked goods to develop new, hyperlocal beer products for our neighborhood. Furthermore, the brewing process produces a protein-rich side stream: brewer's grains. Another goal of the project is to work with local bakeries to return this side stream to the bread cycle and use it to make bread, chips and crackers and sell them in our favorite bakeries, bars, and stores.

Pain de Minuit - France (https://pain-de-minuit.com/en/bread-beer.php); Toast Brewing - Great Britain (https://www.toastbrewing.com/); Brewbee - Switzerland (https://brewbee.ch/)

We are a company (e.g. start-up, SME)

BIERlab and the Circuit team (Daniele Torresini, Jessica Stabile, Pierre Elser, Anna Tervahartiala and Marco Näf)

I/we are still looking for comrades-in-arms

BIERlab (Grüngasse 7, 8004 Zurich) together with bakery and restaurant partners around Alt-Wiedikon and Binz