End Food Waste with Toast Ale Beer

Sampling the world’s fare and imbibing on local beers is one of the most enviable parts of travel. But it also contributes to the world’s food waste crisis. According to reporting by TTG Media, more than 73 billion tourist meals are served every year. Meanwhile, the Airports Council International reports each airline passenger generates about 1.4 kilograms of food waste per journey or 9 billion kilograms of food discarded annually.

Restaurants are stepping up to help, in part by embracing the concept of sustainable cooking and practices like “nose to tail” eating. The idea is every part of an animal is either prepared, repurposed or recycled, so nothing is wasted. Chefs have also introduced diners to the concept of using all the parts of fruits and vegetables,like leafy greens usually discarded from radish tops. And now, beer lovers have the chance to imbibe on sustainable brews like Toast Ale.

With 44 percent of bread wasted, Toast steps in to brew its beer from unsold loaves from bakeries, as well as unused crusts from sandwich makers. The end result is an award-winning craft beer brewed from surplus fresh bread. Toast also gives 100 percent of profits to the Feedback organization to help end food waste. Travelers looking to try Toast for themselves can find it stocked in restaurants and retailers around New York City, Long Island and Hudson Valley. And if you can’t make it to New York on your next vacation, snag Toast’s homebrew recipe and whip up a batch for yourself.