Future brew battles against food waste by making beer from leftover bread bear
Entrepreneur Name: Dimitris-Marios Stoidis
Business Name: Future Brew, Southampton, United Kingdom
While reading some articles Dimitris understood how massive is the problem of food waste, more research showed that more than half of it was bread waste. While looking for solutions Dimitri found that he could make beer from leftover bread.
So Dimitri the company, Future brew and pitched the idea to investors at the University of Southampton. Chris Broad, former Apple Director of Sales Contracting and Andrew Doe, founder of confetti.co.uk, offered £20,000 towards development.
Future Brew uses surplus bread collected from local supermarkets to make the beer. With every canned beer you save more than 100g of CO2 emission from being emitted to the atmosphere. They started with a pale ale called The Stag and now sale a pale ale called ‘Dough Dough’. The stag sold out within a day and a half in their university.
During the coronavirus pandemic, the company also stepped up to help some of those most in need. They sold mystery bags of food that would be thrown away by local supermarkets.
