Case Study: Transformational Entrepreneurship in the UK—“From UK Bread Waste to Global Beer Brand”

Connolly, Rebecca

doi:10.1007/978-3-030-11524-1_3

Cited by 3 publications

(2 citation statements)

References 23 publications

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“…Value-added preparation includes social enterprises that use SF as a raw material to make new products. An example of this is Toast Ale in England, a beer made using surplus bread in place of virgin barley, with profits donated to charities [76]; another example is RecuperAle in Italy, which uses the same method, but involves detainees in the production [77]. A similar method is used to make many other products (jams, chutneys, juices, etc.).…”

Section: Human Reusementioning

confidence: 99%

A Hierarchical Pyramid for Food Waste Based on a Social Innovation Perspective

Lombardi

Costantino²

2021

Sustainability

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Food waste (FW) represents one of the greatest concerns facing mankind today; thus, the UN Agenda 2030 for Sustainable Development establishes that it must be halved by 2030. European Union legislators have taken part in this debate by publishing Directive 2018/851 to monitor the FW reduction goals, according to the waste hierarchical pyramid approach. At present, there are several proposed FW hierarchical pyramids, but these do not regard the associations between the level of waste-tackling strategies and social innovation (SI) models. Thus, the paper aims to build a hierarchical pyramid that considers, for each step of the food-supply chain and each level of the pyramid, all the FW social innovation models. A qualitative analysis of academic studies, institutional documents, and specific projects has been conducted. The results confirm the gap in the scientific literature and the lack of a systematic classification of SI activities to reduce FW. Furthermore, current SI practices are actually more focused on the human reuse of FW than on prevention, whereas SI models based on prevention might return the FWL issue to its systematic dimension. This information will help policymakers to reconsider the structural causes of FW inside the agro-food system, and not only its final consequences.

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Section: Human Reusementioning

confidence: 99%

A Hierarchical Pyramid for Food Waste Based on a Social Innovation Perspective

Lombardi

Costantino²

2021

Sustainability

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“…Recently, some small breweries have started to use surplus bread to make their beers, replacing part of the malted barley that was originally used as a source of sugar for fermentation [19,20]. Studies already carried out have shown that the proportion of malt that can be replaced is limited [8], as malt contains enzymes necessary to break down bread starch into fermentable sugars, meaning that it is not practical to replace more than 25% of the malt.…”

Section: Introductionmentioning

confidence: 99%

Bread as a Valuable Raw Material in Craft Ale Beer Brewing

Martin-Lobera

Aranda

Lozano-Martínez³

et al. 2022

Foods

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One of the ingredients used for brewing is barley, which should be malted; it is considered the most polluting agricultural input. On the other hand, food wastage is today a widespread problem that causes significant environmental damage and also generates large economic losses worldwide. One of the most wasted food products is bread; it is estimated that hundreds of tons of bread are wasted every day worldwide. In this study, the brewing of ale beers with bread was carried out. For this purpose, up to 50% of the malt weight was replaced by different types of bread: wheat bread, whole wheat bread, rye bread, and corn bread. A physicochemical and sensory comparison was made with 100% malt ale beer. All beers brewed with bread had an alcoholic strength similar to that of the control beer, except the corn beer. Beers brewed with whole grain bread showed a higher antioxidant capacity and a higher total polyphenol content. The sensory analysis presented different profiles depending on the type of bread; in general, the addition of bread created a greater olfactory intensity in nose. Thus, it was found that it is possible to brew beer with bread substituting up to 50% of the malt. In addition, it was also shown that the beer brewed with whole wheat bread had similar characteristics to the control beer, even improving some beneficial health properties, representing a great advantage for the brewing industry all over the world.

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Waste Entrepreneurship in South Africa: A Review of the Existing Situation

Adewunmi

2024

Trash or Treasure

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Case Study: Transformational Entrepreneurship in the UK—“From UK Bread Waste to Global Beer Brand”

Cited by 3 publications

References 23 publications

A Hierarchical Pyramid for Food Waste Based on a Social Innovation Perspective

A Hierarchical Pyramid for Food Waste Based on a Social Innovation Perspective

Bread as a Valuable Raw Material in Craft Ale Beer Brewing

Waste Entrepreneurship in South Africa: A Review of the Existing Situation

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