Louisa Ziane // Co-founder of Toast Ale

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In episode 56 of the Disruptors for GOOD podcast, I speak with Louisa Ziane, Co-founder of Toast Ale on creating beer from food waste and building sustainable collaborations with breweries around the world.

With its signature beer made from surplus bread, Toast Ale is at the forefront of the fight against food waste, and the movement to make the food industry more sustainable. 

“Food production is responsible for 80% of deforestation, 70% of freshwater use, 30% of greenhouse gas emissions and is the largest contributor to soil erosion and biodiversity loss. Yet one-third of food goes to waste. We’re here to change that,” shares Co-Founder and COO Louisa Ziane, who worked as a sustainability consultant before teaming up with Stuart to create Toast Ale. 

In the brewing process, Toast replaces one-third of the malted barley with bread. The bread provides starches that are broken down to fermentable sugars by enzymes contained in the malt. The yeast feeds on the sugars during fermentation to create alcohol. 

Malt accounts for a significant part of the beer production carbon footprint. By replacing virgin barley with surplus bread, Toast reduces the need for land and water use in its production processes, thereby mitigating carbon emissions leading to climate change. 

The social enterprise uses the heel ends of loaves that can’t be made into sandwiches. They source simple white, brown or whole-meal sliced bread that has easily accessible sugars, and is widely available.

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