Food Waste is a $940billion global issue. The team at Rutherford and Meyer are tackling this problem head on by rescuing spent brewers’ grain under their brand – Upcycled Grain Project.
In 2019, Rutherford and Meyer began the journey into locating a sustainable ingredient source for a range of crackers. Sustainability is of the utmost importance to not only the company but the world – 30 percent of food is wasted per year accounting for 6-8% percent of greenhouse gas emissions.
With this vision in mind, Rutherford and Meyer searched for the perfect sustainable ingredient to not just help the environment but consumers as well. They were able to find this ingredient at a local brewery – the left over or ‘spent grain’ from the brewing process, and the Upcycled Grain Project was born.
Upcycled food has been recognised as the number one effective solution to global warming and the Upcycled Grain Project is doing their part to aid this cause.
Not only does the grain help reduce food waste, the environmental impact and reliance on new resources, but it is full of nutrients. Packed with fiber, protein and naturally sugar-free; wasting this nutrient filled ingredient would be a mistake.
“Losing a valuabe ingredient, filled with those nutrient benefits would be a waste. We wanted to make sure the ingredient we rescued was going to benefit the environment and consumers”
To date Upcycled Grain Project has rescued over 12 TONS of spent brewer’s grain.
“Continuing to rescue this grain is of the utmost importance to us and we are exciting to see how much we have saved by the end of 2022.”
Bio –
Jan Meyer is the CEO of Rutherford and Meyer and Upcycled Grain Project. She took over the company from her mother in early 2000s, alongside her husband Russell. Her goal was to continue the company’s sustainability work and create industry leading, innovative products.
