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Rejected Cornflakes To Beer: Kellogg's Effort To Reduce Food Waste

Kellogg’s is using leftover or rejected cornflakes to make beer instead of throwing them away. Reducing food waste is a huge task for everyone, especially huge corporations that produce tons of food a day. Instead of having perfectly good food rot in a landfill, it’s good that we are able to find ways to turn it into other consumable goods.

While Kellogg’s isn’t the only big brand that is beginning to reduce their food waste, it is good to see more and more successful companies take this step. In a way, they are setting the precedence for smaller or new businesses to follow. This way, business practices can continue to slowly change to greener and more resourceful norms.

Manchester’s Seven Bro7hers and BrewDog will be teaming up with Kellogg’s to create an IPA beer from “ugly” cornflakes that don’t make it into a box. The cornflakes get rejected because they’re either too big, too small, broken, or a bit too overcooked; however, there’s nothing fundamentally wrong with them that they should just be thrown away. The beer, appropriately called Throw Away IPA, is made with 30% cornflakes and 70% wheat for the grain content, and the flakes add a sweet flavor to this golden IPA. With this product, Kellogg’s reports that they were able to reduce their food waste by 12.5% in their UK locations.

Other than the Throw Way IPA, the brewery is also planning to release other beers of similar composition. Their successful partnership with Kellogg’s is a significant advantage in getting more companies to work with them to not only reduce their food waste but also create a good product that consumers will want to buy. This way, reducing food waste becomes a more sustainable project than simply boxing rejected cornflakes and selling them again.

Via: Seven Bro7hers Brewery

Finding new and innovative ways to reduce our food waste is an essential part of creating a greener environment. Kellogg’s and the brewers showed us that there are so many potential uses for the same product if we are able to expand our imagination. Along with reducing our waste, we should also begin to find ways to be more resourceful with what we have. This way, perfectly good food will not end up rotting away in landfills.

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