We all think about making the world a better place by doing our bit one by one. Even if it is conserving water, saving up on fuel by carpooling, reusing containers, not using thin plastic bags or more. We are blindless polluting the earth by our careless lifestyles. But a chef from Bangalore made drastic changes to how breweries handle their beer production leftovers.
Magical Transformation Of Breweries Leftovers Into Food
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Elizabeth Yorke, a Bangalore chef and an eminent food researcher, has undertaken the course for sustainable living. She focuses on the aspect of upcycling Bangalore’s breweries’ leftovers. Those leftovers are called spent grain which comes out as a byproduct from brewing wheat and barley. She then turns them into delicious and nutritious food products.
Bangalore is the hub for breweries and lit party scenes, so she gets a huge supply of spent grain. This Bangalore chef was able to transform 1200 kgs of breweries’ leftovers into sustainable products last year. That means she saved tons of food waste from being discarded into landfills! That is such a great initiative.
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Elizabeth Yorke can turn spent grain into cookies, brownies, laddus, breads, pizzas and rotis. With the way every city has heaps of waste, finding sustainable ways of living is very crucial for the coming generations.
How Did This Bangalore Chef Get Into The World Of Leftover Upcycling?
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- Elizabeth has forever been passionate about food. She believes the kitchen is a site where you can witness and ponder how and why the food items are treated the way they are.
- She thought about what happens to the food before and after its preparation. This factor ignited an interest in researching more about it.
- The idea of transforming spent grain into food products came when she was interning in California with a food historian, William Rubel. William specialises in recreating bread recipes dating back to the 17th century!
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- During the learning process, Elizabeth got acquainted with the connection between baking and brewing. Earlier, both these procedures were done in a similar workspace and would use the same components. So, somehow they were dependent on each other.
- She began to work with the imbibed teachings to create some experimental food products with spent grains. Surprisingly, she ended up creating all those amazing food items. It is truly an art that she has mastered.
Also Read: These Microbreweries In Pune And Bangalore Have Been Declared Best In India
Her Brainchild Is ‘Saving Grains’
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She gave an insight into how much Bangalore produces spent grain. A brewery might brew about 1000 liters of excellent beer in a day. That is nearly 200 kgs of grains with a wastage of about 12000 kg every day. We have to agree she is doing a great job on her part!
She established her startup ‘Saving Grains’; it utilises the same concept of dealing with food items produced from spent grains. Spent grain has no alcohol content, so the products are safe for kids and teetotalers. Yet it still has some fibre and protein value (not the complete value) which is crucial for transformation and consumption because no one would like to eat non-nutritious food.
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Also Read: Microbreweries In Maharashtra To Soon Allow Takeaways Of Craft Beer
Try out this Bangalore chef’s amazing creation and let us know what you think about it. When are you starting to make a change in your lifestyle?
Cover Image Credits: Instagram/savinggrains
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