Deschutes Brewery’s Post

Whole Foods Market just wrapped up an inspiring Q4 all-hands and let me tell you—there’s a lot to celebrate, and even more to be excited about. One of the highlights was an in-depth look at the future of sustainable sips, led by our own Mary Guiver and an incredible panel that included Garrett Oliver from Brooklyn Brewery , Peter Skrbek from Deschutes Brewery, Jack Dyer from Topa Topa Brewing Co., and Paul Lightfoot from Patagonia Provisions. They shared a clear vision of how the brewing and winemaking worlds are going greener by the day, proving innovation and sustainability (Kernza and Fonio are just two climate-smart ingredients that can be added to a brew to make a great beer) truly belong in the same glass. Our 2025 trend forecasts also confirm it: sustainable sips are on the rise. From regenerative agriculture to lightweight wine bottles these eco-conscious efforts are reshaping what we pour and Whole Foods Market will continue to be at the forefront, supporting brands that prioritize the planet while raising the bar for quality and creativity.

🔥 Circular transition in practice: Today, Vermaat, De Bakkers Combinatie B.V. and MaGie Creations closed the loop by introducing a bagel made with beer grain 🌾 The PowerBagel! This year, Vermaat will introduce the new PowerBagel in at least 100 of its locations. Starting with hospital restaurants. Jan Willem van der Flier: "By incorporating beer grain in our bagel, we can offer our guests a product that is rich in flavour and packed with fibre and protein." Patrick Tissen of De Bakkers Combinatie B.V. is proud to facilitate this introduction: "Residual streams like beer grain can help improve nutritional values of bakery products, and do so without losing flavour while reducing the ecological footprint at the same time." 💚 Needless to say, we are proud to show how circular transitions are shaped. All it takes is a hands-on approach and grit. 💪 Want to be part of a circular transition yourself? Then contact us and join our mission to hashtag #keepfoodfood! #sustainability #circulareconomy #foodinnovation 📷 Jan Willem De Venster

In the heart of Northern England, a wave of sustainable innovation is brewing 🌱. As someone passionate about eco-friendly practices, I'm inspired by the efforts of local food brands. Let's give a shoutout to some who are leading the way: Thwaites Brewery in Blackburn has been brewing with care since 1807. Their energy-efficient brewing processes and waste reduction programs aren't just saving the planet - they're making every pint taste that much sweeter 🍻. We’re doing our bit at Proper Nutty (born in Yorkshire) because it isn't just about that delicious, award-winning ‘Smunchy’ texture. We also use recyclable packaging and sustainably source our peanuts, making each jar a small step toward a greener future 🌍. And let’s not forget Whitewater Chocolates from North Yorkshire. Using ethically sourced cocoa beans and eco-friendly packaging, they prove that deliciousness doesn’t have to come at the planet's expense 🍫. Sustainable practices aren’t optional – they’re essential. These Northern food brands show it’s possible to produce high-quality products while protecting our environment. They’re not just protecting our planet; they’re inspiring others to follow suit. As a champion of sustainable business practices, I actively support eco-friendly brands. Let’s celebrate these pioneers and keep pushing for more sustainability in every bite we take. Who’s your favourite eco-friendly brand, and why? Drop your thoughts below! 👇 #Sustainability #EcoFriendly #FoodAndDrink #CPG #NorthernEngland #Innovation #Leadership

Can crackers have a conscience? Absolutely! At Agrain by Circular Food Technology, we're changing the game when it comes to food loss. It starts with something as simple as grains. These so-called 'spent' grains aren't really spent. Once the starch is removed in the brewing process, they're still bursting with fiber and protein. That's where we come in. We collect these grains from Danish breweries, including Bryghuset Møn, and that's where our partnership with Bisca A/S begins.   Bisca has created the Møn series of crackers, where delicious meets sustainable. The crackers, like Dark Sky and Rye, go beyond taste. They're about local sourcing, supporting the Møn community, and caring for the environment by utilizing Bryghuset Møn's grain by-products. This is food upcycling at its finest. This initiative is more than just developing food. It's about innovative thinking and preparing for a more sustainable future. It's being mindful of our resources and making choices that respect the environment while creating something people love.   What steps are you taking towards a sustainable future?

Exploring Sustainability in Action: Visit to MAX Burgers 🌍🍔 During our recent visit to Max Burger, we had the incredible opportunity to witness how a fast-food chain is leading the charge in sustainability. Max Burger is known for its innovative Delifresh Plant Beef—a plant-based burger designed to appeal to even the most committed meat lovers. Through years of research, they’ve crafted a product that delivers the taste and experience of traditional beef, but with a fraction of the climate impact. Beyond their plant-based innovations, Max Burger has set ambitious goals to reduce emissions across its entire value chain. In fact, they became the world’s first restaurant chain to offer a climate-positive menu, offsetting more than 100% of their carbon emissions. It’s inspiring to see a company take responsibility for emissions not just at the restaurant level, but across the entire lifecycle of their products—from farm to customer, including even the transport footprint of each meal! By 2022, they aimed for 50% of meals sold to be free of red meat, a goal they came close to achieving, demonstrating that sustainable food choices are not only possible but can be embraced at scale. 🌱 As sustainability leaders, it was eye-opening to see firsthand how a business can be both environmentally conscious and commercially successful. #Sustainability #NetZero #PlantBased #Innovation #ClimatePositive #Leadership #GreenBusiness

April is #EarthMonth! 🌍 Throughout the year, but especially this month, we emphasize our commitment to making upcycled ingredients the norm in the food industry 🌱 ♻ Reflecting on the insightful discussions from the recent event 'Dipping into Upcycling,' where, in addition to tasting delicious #sauces made with #upcycledingredients, Greencovery founder Carlos Cabrera emphasized the need for collective action to address food loss and waste, we're more driven than ever to create a lasting impact for both our generation and those to come! 📢 Whether you're looking to valorize side streams or seeking new sustainable ingredients for your product portfolio, we're here to collaborate with you on this revolutionary path 🤝 👉 Get in touch with us and let's shape a more sustainable future together! 🌎 #upcyclingfood #Sustainability #circulareconomy

At SAGE Sustainability, we are immensely proud to spotlight our visionary client, Ginglani Distillers, led by founder and CEO Shivam Ginglani. Right from their early days, Ginglani Distillers/ Woodsmen Mountain Whiskey have prioritized sustainability, implementing a strategic blueprint that guides their critical decisions as they grow. Their commitment to managing water and waste, reducing emissions, fostering employee wellbeing, and promoting responsible consumption truly sets them apart as a burgeoning leader in the distillery industry.   A heartfelt thank you to Shivam for acknowledging our partnership. We are excited to continue co-creating significant, measurable impacts that serve as benchmarks within the industry.   We are particularly inspired by Shivam's leadership and his team's dedication to sustainability. Their example is a powerful call to action for other young companies: 𝐒𝐭𝐚𝐫𝐭 𝐰𝐢𝐭𝐡 𝐒𝐮𝐬𝐭𝐚𝐢𝐧𝐚𝐛𝐢𝐥𝐢𝐭𝐲 𝐧𝐨𝐰, 𝐧𝐨𝐭 𝐥𝐚𝐭𝐞𝐫. It is crucial to embed sustainable practices from the beginning, rather than waiting until you are larger. Ginglani Distillers exemplifies how early action can shape a business's ethos and operations for the better, paving the way for a sustainable future.   Together, let’s redefine industry standards and lead a #CarbonPositive future.   #Sustainability #Distillery #SAGESustainability

Episode 16 Saturday Startup- CHUK (Eat Safe), Chuk aims to build a healthy ecosystem for restaurant packaging material and encourage circular economy by preserving resources.🌍 Ved Krishna introduced CHUK to provide compostable food packaging to combat increasing garbage problems. Chuk offers eco-friendly packaging material for all types of cuisines including curries, thalis, salads, desserts. They vouch for their quality, consistency, and reliable supply. All their packaging materials are 100% Biodegradable and Compostable which can help in reducing the CO2 Emissions for Restaurant Industry and even reduce its Plastic Footprint. ✅ By using Chuk’s biodegradable tableware restaurants will not only give their clients an environmentally conscious dining/delivery experience but also will help to develop a greener and more sustainable food service sector. 🍃 With the intention of preserving the environment and creating a better food experience, Chuk’s eco-friendly food plates were created. They reduce the need for virgin resources and avoid having agricultural waste end up in landfills by using agro-residues and convert it into ecofriendly packaging- plates, container, Etc. The circular economy is helped by this strategy, which also promotes preserving resources.✅ Share this reel with your favourite restaurants because by working together, we can maintain our support for companies like Chuk and build a sustainable future for future generations! To know more about such green businesses, follow @sustainabilitywithaashima ❤️ #ecofriendlypackaging #restaurantbusiness #sustainability #food #zomato #ecofriendly #biodegradable

This morning, Two Hands had a super exciting discussion with The Sustainable Restaurant Association’s (SRA) Managing Director, Juliane Caillouette Noble. We are strongly aligned on the impact we intend to achieve. SRA is active in 73 countries across six continents with over 10,500 professional kitchens, yet they feel like they have only just begun. Interestingly, Juliane mentioned multinational restaurant groups are using the UK to pilot sustainability initiatives before expanding them globally. This aligns with Sustainability Ventures’s Hannah Robinson's insight that London is a global sustainability leader, second only to Boston. This also aligns with Two Hands strategic decision to prove its global scalability in the UK following 5 years commercial operations in Australia and China. We were thrilled to hear many things from Juliane: -      The digital trust of end data and supply chain transparency provided by blockchain technology aligns strongly with SRA’s goals. -      The significant issues facing producers and restaurants require a total food system solution, rather than placing the burden solely on farmers and restaurants. -      Fitting well with SRA’s mission is Two Hands’ blockchain-authenticated, scope 3 reporting of carbon footprint, biodiversity, and sustainability metrics (such as water quality, air quality, soil quality, pollinators, and farmer well-being) reported by food portion directly to consumers, restaurants, and aggregated at an institutional level. -      Like Two Hands, SRA is passionate about supporting farmers and fishers and achieving the best outcome for both ends of the supply chain. Also, like Two Hands, SRA believes in collaborating to achieve end goals. SRA provides a comprehensive suite of services to restaurants, including chef training, sustainability certification, and waste solutions. The shared values to solve huge issues in food supply chains are worth pursuing. Many thanks to Conor Carey of London & Partners for the kind introduction.

I'm excited to try Patagonia x Fieldwork Brewing Co.'s new Kernza lager! I've always admired Patagonia's steadfast commitment to the environment and continuous push for sustainable options. As The Drinks Business notes in a subsequent article, a recent Pall Corporation survey found that despite the cost-of-living crisis over half of respondents would pay up to 30% more for a more sustainably-produced beer. As we have more unusual and unseasonable weather and realize the full impact of human consumption on the environment, sustainable production, throughout the supply chain, will continue to grow in importance. Coupled with Gen Z's preference for brands that authentically champion their shared values, it will be increasingly necessary for brands to launch with sustainability ingrained into their DNA, like Patagonia and Brother's Bond Bourbon, or find ways to organically incorporate it into their existing operations.   https://lnkd.in/gw3b-_af