Podcasts about toast ale

As March comes to a close, the edie team delivers a special podcast ‘relay' for this month's edition of Sustainability Uncovered, live from their biggest conference of the year in London – edie 24. This episode features interviews with Belu Water, Diageo, Toast Ale, Hattiers Rum and B Lab UK. Whether you're a business leader, climate expert, environmental professional, youth activist, or just someone with a passion for all things sustainability and climate action – this podcast is for you! Sustainability Uncovered, hosted in partnership with Lloyds Bank, uncovers some of most inspiring and insightful sustainability and climate action stories from across the globe. The show features live in-the-studio guests, leader interviews, need-to-know round-ups, listener quizzes and more – all wrapped up into monthly episodes. Say hello: podcast@fav-house.com

Paul Lindley is an award-winning British entrepreneur and social campaigner. Paul began his career as a Chartered Accountant at KPMG, then spent 9 years at Nickelodeon's children's TV network, rising to become Deputy Managing Director. In 2006, he founded Ella's Kitchen, the UK's biggest baby food brand.  Ella's Kitchen believes in purpose as well as profit and was certified as one of the UK's first B Corporations, validating its mission to use business as a force for good. Paul sold the company in 2013 and stepped away from it in 2018.In 2017 his first book ‘Little Wins: The Huge Power of Thinking Like a Toddler' was published.  His second, ‘Raising the Nation: How to Build a Better Future for Children (and Everyone Else)' will be published in 2023. In 2018, Paul was appointed Chair of London's Child Obesity Taskforce by the Mayor of London, Sadiq Khan.In 2019 he founded just IMAGINE if… an annual innovation competition supporting entrepreneurial ideas designed to address the UN's Sustainable Development Goals.In 2022 he was appointed Chancellor of the University of Reading.Paul is Chair of Robert F Kennedy Human Rights UK, a director of the purpose-led business Toast Ale, and is a Trustee of Sesame Workshop, the creators of Sesame Street. Paul has received recognition as the UK's Entrepreneur of the Year and Director of the Year, has been awarded two honorary doctorates and was appointed an OBE in the 2019 New Year Honours.Paul is a vocal advocate for entrepreneurship, for the evolution of capitalism towards better serving all of society, for a greater focus on ‘humanness' in the way our economy and civil society are structured, and for children's welfare. He campaigns for both public policy and societial behaviour changes in all of these crucial areas.Find out more about Paul Lindley OBE via: LinkedIn.Find out more about Ella's Kitchen via: their website, Instagram and Facebook.A new episode EVERY WEEK, showcasing the journeys of inspirational entrepreneurs, side hustlers and their mentors. We discuss their successes, challenges and how they overcame setbacks. Focusing mainly on what they wish they had known when starting out. The podcast aims to give aspiring entrepreneurs the confidence to START UP and START NOW by showcasing real and relatable entrepreneurs. After all, seeing is believing! Join the conversation using #startupstartnow and tagging us on Instagram, Twitter, Facebook and LinkedIn. Don't forget to leave a review as it really helps us reach those who need it and allows us to get the best guests for you! Connect with START UP. START NOW. and to nominate a guest please visit: www.startupstartnow.co.uk.  To connect with Sharena Shiv please visit: www.sharena.co.uk.

Toast Ale is beer that's brewed using surplus bread that's otherwise wasted. In this episode, co-founder Louisa Ziane explains how it's made, and Toast Ale's mission to tackle the planet's food waste problem - one beer at a time. Hosted by Bruce Bratley Featuring Louisa Ziane of Toast Ale

44% of all bread is wasted in the UK. This was one of many food waste stats that got the attention of the founders of Toast Ale, so they decided to do something about it. Chief Toaster and co-founder, Rob Wilson invited me up to their new premises in London for a chat. We opened a couple of cans, had a good laugh and I heard all about how they brew with surplus bread, which beers pair with what foods, being the first uk beer company to get a B Corp and all the cool things they do as a social enterprise.  Rob very generously shared a 20% discount code too, you need to listen to the end to get it - it'll be worth it. There's 6 different Toast brews to choose from and you can buy their delicious planet saving beer at toastale.com, Coop (look out for their Hazy pale ale collaborative brew), Waitrose, Ocado and plenty of independants like Hisbe and North Laines pubs. Cheers

In this episode of Fit for the Future, Pioneers Post host Tim West quizzes social entrepreneur Louisa Ziane of Toast Ale and expert Eddie Finch from Buzzacott accountants on four key 'Ms' to get right.

This episode is all about the circular economy, explaining what it means, how it differs from the standard linear economy, and how adopting circularity benefits your organisation and the world in general. Our host Will Richardson is joined by Naomi Cohen, Senior Manager at Green Element, who specialises in resource and waste management.   Naomi and Will are joined by inspiring individuals from organisations that are already making the change to circularity: Sam Coggin from The Coggin Group, Sylvia Garvin from The Juice Round, and Brendon Rowan from Cradle to Cradle.      Highlights:   Naomi describes the ‘take make waste' approach to products and materials, and how the circular economy eliminates waste by keeping products in circulation.   Slyvia Garvin became very aware of the amount of packaging used within her organisation and decided to start focusing on reuse as a solution.   The Juice Round produces hand-make drinks in reusable glass bottles; they also offer a financial incentive for consumers to return and refill their bottles.  The Cradle-to-Cradle methodology allows designers to look at 5 key elements: material health, material reutilisation, renewable energy, water and soil stewardship, and social fairness.   Brendon talks about the Wonder Wean, a portable food processor for weaning, designed using the Cradle-to-Cradle methodology.  Naomi talks about her time in the waste and resource management sector, and how she has seen first-hand the amount of perfectly serviceable office furniture and other products that are thrown away unnecessarily.  Sam Coggin from The Coggin Group discusses how they provide sustainable office furnishing and furniture recycling solutions.   Sam discusses the importance and benefits of upcycling, and how his ultimate goal is to be known for remanufacturing in a commercial scale.   Naomi touches on the importance of servitisation, the idea that when we buy things, we often don't need the item itself as opposed to the service it provides.     Resources:  The Coggin Group: https://www.thecoggingroup.com/ (Sustainable Office Furniture & Recycling Solutions | The Coggin Group)  Cradle to Cradle Design Consultancy:  The Juice Round: https://www.thejuiceround.co.uk/ (Sustainable drinks - Zero waste and Plastic free drinks - The Juice Round)  Ellen Macarthur Foundation: https://ellenmacarthurfoundation.org/ (How to build a circular economy | Ellen MacArthur Foundation)  Dame Ellen's 2015 TED Talk: https://www.ted.com/talks/dame_ellen_macarthur_the_surprising_thing_i_learned_sailing_solo_around_the_world (Dame Ellen MacArthur: The surprising thing I learned sailing solo around the world | TED Talk)   Toast Ale: https://www.toastale.com/ (Toast Ale - Raise a toast. Save the world. Cheers)   The Wonder Wean: https://www.imaginationfactory.co.uk/design-for-manufacture--wonder-wean/ (The Imagination Factory | Design For Manufacture - Wonder Wean)   WRAP: https://wrap.org.uk/ (WRAP - Circular Economy & Resource Efficiency Experts)   The Good Goods: https://www.thegoodgoods.co/ (Good Goods - Reusable Wine Bottle (thegoodgoods.co))  Zach Lawless podcast: https://www.greenelement.co.uk/podcasts/zach-lawless/ (Zach Lawless, co-founder of Good Goods | Sustainable Business Podcast (greenelement.co.uk))  Louisa Ziane podcast: https://www.greenelement.co.uk/podcasts/louisa-ziane-of-toast-ale/ (Louisa Ziane of Toast Ale | Sustainable Business Podcast (greenelement.co.uk))  

My conversation with Rob Wilson: Food waste is a huge global challenge. Did you know that the most wasted food on the planet is bread? Rob Wilson, the "Chief Toaster" and CEO of Toast Ale sought to tackle this challenge by founding Toast Ale - a UK-based craft brewery that brews beer from leftover bread that would otherwise go to waste. Since its inception in 2016, Toast Ale has saved millions of pounds of bread from being wasted by brewing it into delicious beer and ale. In fact, Rob even open sources his beer recipes - encouraging others to brew their own beer and to share their innovative recipes. The goal is to put himself out of business by solving the world's bread waste crisis. Although I'm not sure that will ever happen, it's a lofty aspiration and Rob Wilson is a highly aspirational (and inspirational) person. Learn more about Rob and Toast Ale on their website https://www.toastale.com/ and their Instagram page @toastale

The second episode of the ‘Pioneers Wanted' podcast season 3, brought to you by Hunch, is now live. Throughout this series, Hunch Founder Philip Clarke interviews pioneers to explore their outlook, learn from their experiences, and be inspired by their audacity. In this episode, Phil sits down with planet-saving, beer-brewing social entrepreneur, Louisa Ziane. They explore the freedom that comes from real purpose, the surprising intentions of investors and the miracle properties of white sliced bread.

In this episode of #positiveleaders, we look at how a beer brand, Toast Ale, and a global food and beverage company, Danone, two purpose-driven companies, address the challenge. Toast Ale's chief toaster, Robert Wilson, believes “to change the world, you have to throw better parties than the corporation destroying it”. He tells us how he intends to do it with his beer made of surplus fresh bread that would otherwise be wasted, while Danone's VP of research and innovation User eXperience, Victoire Dairou talks about how she engages consumers in healthier and more sustainable eating and drinking practices. Together we discuss the level of user engagement with innovative products like theirs, opportunities and challenges, how traditional companies can play their part in a wider systemic and sustainable transformation of the food system, the role Europe could play and much more.

On this holiday episode of Tech Bites, we'll look at paying it forward to building better communities with Studio ATAO's The Neighborhood's Table. Host Jenifer Leuzzi talks with Edric Huang, Head of Programming at Studio ATAO, about combating gentrification through intentional hospitality and their current fundraising project. Make it a real black Friday this year and keep your favorite non-profit organization out of the red. Check out these episodes of Tech Bites to discover some new organizations we talked with this year: 245 The Forge, 235 The Barrio Fridge, 232 With Warm Welcome, 220 Spicy Green Book, and 217 Toast Ale.Photo Courtesy of Kyung Ji Chyun.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

You know how sometimes people refer to beer as liquid bread? This is because beer and bread are made with similar ingredients, grain, yeast, seasoning, etc. But what if bread actually was an ingredient? My next guest shares an old innovation that is quenching a global problem, as well as our thirst. The Good Beer Matters Podcast comes to you with support from BreweryDB.com, your digital destination for brewery experiences! --- Send in a voice message: https://anchor.fm/jeremy-storton/message

Episode three of Target 1.5C offers advice, support and signposts to organisations within the food and beverage industry. The advice and information contained in this episode is to empower organisations with the knowledge and know-how to play their part in limiting global heating to 1.5C. This podcast features an insightful case study from Louisa Ziane, the founder of Toast Ale; an award-winning and environmentally sustainable brewery. Louisa shares the key lessons from their journey and successes to inspire and support those wishing to make their own business more environmentally sustainable. Our industry expert and strategist, Emma Littlewood, shares her experience as an environmental consultant who has worked with many organisations the food & beverage sector. She offers guidance to those looking to improve their sustainability credentials in this sector.

There's lots going on again, as we bring you our 21st episode!Rob Wilson, chief toaster from Toast Ale joins us to explain how they're trying to change the craft beer industry, one slice of bread at a time!We both take a virtual trip to Grimsby and to Docks Beers for our Brew To Me feature,  while an eclectic selection of beers await in our Drinkalong section in association with Haul! Beer.A huge 15 per cent stout from Left Handed Giant gets the Hype or Tripe treatment - and there's plenty more going down along the way!We are two guys, called Dave. We're massive fans of the craft beer scene and we release a new episode every three weeks. We are proudly sponsored by Haul! Beer and we team up with them for our Drink Along With Us feature in every episode.Read more in Feed Spot's top 30 craft beer podcasts, which you can see here. Check us out on Instagram, Twitter and Facebook too!

The sixth episode of this season of It's The Small Things sees us sit down for a cold one with Toast Ale co-founder and COO Louisa Ziane. While a relatively young business, the social enterprise has made big progress in its efforts to both grew great beer and tackle the food wastage and wider sustainability issues that are becoming increasingly prevalent. Louisa has overseen a tricky period for Toast Ale where growing pains associated with recruitment and big competition on the British craft beer scene keep her and the team constantly on their toes. This episode has advice on: How to embed sustainability initiatives into your business Implementing mental health objectives for your team Adapting and improving your brand to really stand out

Drink beer, make the world better! This is no corporate greenwash. You can grab a delicious ale and make a direct contribution to fixing the food system and addressing the climate emergency. Consumer power creates change.The food system is the biggest contributor to climate change and biodiversity loss, yet we waste a third of everything we produce. Nearly half of bread is never eaten. Toast Ale uses surplus fresh bread from the bakery industry to brew its beer. Co-founder and chief operating officer Louisa Ziane explains how its beer, available from supermarkets, in restaurants and online, creates environmental and social impacts which go way beyond saving millions of slices of bread from waste.She tells me how Toast measures and is cutting its carbon footprint, explains how it secured investment to support its growth (getting listed in supermarkets needs a lot of up-front capital) and describes how its purpose is locked into the heart of the business.Toast is a brewery which truly does what it says on the can. I found this conversation fascinating. Also in the show today: funding for social enterprise, electric vehicles and more. Timings:0 - 40:56 Louisa Ziane interview, including:6:25 What being a certified B Corp means and why collaboration and open-sourcing is key to Toast's impact.10:50 Toast has measured its carbon footprint for the past three years and this year its calculations were certified. Louisa explains how it is reducing its emissions and where to start when it comes to measuring your carbon footprint accurately.17:40 Offsetting isn't a solution alone.21:00 Why Toast is working with Soil Heroes and Feedback.25:35  Equity for Good: Toast's investors have pledged that any net capital gains they get if they sell their shares in the future will be reinvested into organisations with environmental missions.29:33 What were the biggest challenges in launching and growing Toast?35:40 Other amazing businesses and breweries Louisa admires – pop some of these in your pantry!Also covered on this episode:Free trials of electric vans for businesses, social enterprises and other organisations in Sheffield. Details here.Funding: for social enterprises operating in the environment sector, check out the Enterprise Development Programme here.£150,000 (and up) grants from the The National Lottery Community Fund's Growing Great Ideas programme.New ShAFF (Sheffield Adventure Film Festival) outdoor screen showing Adventure Bites films, free, in Sheffield City Centre.Millions of people in Britain have poor or low numeracy skills. New research from social enterprise Plain Numbers about how to boost comprehension of bills and financial information.Photo of Louisa Ziane by Joanne Warren Moore. Check out other episodes of Business Live here.

Louisa co-founded Toast Ale in 2015. She is the Chief Operating Officer, managing the company's commitment to people, planet and profit, and ensuring the brand is true to its purpose: to end food waste over a cheeky pint. She is a certified management accountant with a background in sustainability consulting and marketing. She's passionate about social enterprise, the circular economy and the growing B Corp movement. Instagram: @toastale @lou_zed Website: www.toastale.com

Levy UK is the catering and hospitality partner to many of the UK's iconic sport, leisure, heritage, performing venues, conference and exhibition centres – and with that comes great responsibility for a green future. MD of Levy UK and Ireland Jon Davies shares how so much is possible to change within the catering and hospitality industry, and why the future is bright.  In this inspiring conversation, we learn more about how such a large catering company is tackling food waste and working with sustainable suppliers. We also discuss rewilding land, educating people's food choices, preparing for this year's UN Climate Change Conference of the Parties (COP26), finding sustainable solutions for clients – and the power of oyster mushrooms. Links: City Harvest: https://www.cityharvest.org.uk/ (https://www.cityharvest.org.uk/)  ‘No Planet B' by Mike Berners-Lee: https://www.amazon.co.uk/There-No-Planet-Handbook-Break/dp/1108439586 (https://www.amazon.co.uk/There-No-Planet-Handbook-Break/dp/1108439586) ‘The Omnivore's Dilemma: A Natural History of Four Meals' by Michael Pollan: https://www.amazon.co.uk/Omnivores-Dilemma-Natural-History-Meals/dp/B079TKZL38/ (https://www.amazon.co.uk/Omnivores-Dilemma-Natural-History-Meals/dp/B079TKZL38/) ‘In Defense of Food' by Michael Pollan: https://www.amazon.co.uk/dp/B079TM1NRS (https://www.amazon.co.uk/dp/B079TM1NRS) ‘We Are The Weather' by Jonathan Safran Foer: https://www.amazon.co.uk/We-are-Weather-Saving-Breakfast/dp/0241363330 (https://www.amazon.co.uk/We-are-Weather-Saving-Breakfast/dp/0241363330) ‘Cooked' (Documentary Series): https://www.netflix.com/title/80022456 (https://www.netflix.com/title/80022456) Toast Ale: https://www.toastale.com/ (https://www.toastale.com/) Rubies in the Rubble: https://rubiesintherubble.com/ (https://rubiesintherubble.com/) Flawsome Drinks: https://flawsomedrinks.com/ (https://flawsomedrinks.com/) Dash: https://dash-water.com/ (https://dash-water.com/) Nurture Brands: https://nurturebrands.com/ (https://nurturebrands.com/) Levy: https://levy.co.uk/ (https://levy.co.uk/)  #45 The Power of AI Technology with Marc Zornes, Co-Founder of Winnow: https://hospitality-mavericks.captivate.fm/episode/45-the-power-of-ai-technology-with-marc-zornes (https://hospitality-mavericks.captivate.fm/episode/45-the-power-of-ai-technology-with-marc-zornes) Connect with the podcast: https://colossal-designer-2784.ck.page/40ada1483a (Join the Hospitality Mavericks newsletter): https://rb.gy/5rqyeq (https://rb.gy/5rqyeq)   More episodes for you to check out https://www.hospitalitymavericks.com/podcast (here) Please participate in our survey here on how organisations are changing ways to build an employee and customer exspirence: https://hospitalitymavericks.typeform.com/to/t0vQz39b (https://hospitalitymavericks.typeform.com/to/t0vQz39b) A big thank you to our sponsor Bizimply who are helping progressive leaders and operators making every shift run like clockwork. Head to our website at https://www.bizimply.com/?utm_source=partner&utm_medium=referral&utm_campaign=mavericks (www.bizimply.com) or email them directly at advice@bizimply.com. This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy Chartable - https://chartable.com/privacy Support this podcast

How can you get people to leave positive reviews on online review sites? How do you deal with controversial comments on social media? And what are the biggest factors behind "checkout abandonment" on small business websites?Harvey Morton is a website, digital and social media expert. He works with small businesses through to larger brands such as Santander and some Universities. And he solves their website, digital and social media issues, all with a focus on gaining customers.He's also a former winner of the National Young Freelancer of the Year Award. Timely that I interviewed him on National Freelancers' Day.Since Harvey was last on Business Live he's appeared on national and regional radio, in numerous newspapers and other media, and has launched his own well-reviewed podcast. These have all had tangible benefits to his business. Harvey kindly describes how some PR tips I gave him have unlocked a huge range of media opportunities, which I was thrilled to hear.Also in the show: a funding opportunity, an interactive game in Sheffield, and some recommendations. Timings:0-3:17 Introduction and updates3:17-49:16 Interview with Harvey Morton. National Freelancers Day, how his business has evolved, why social media engagement is important, fixing issues which prevent customers from buying, preventing overwhelm (more tips from Harvey here), addressing controversial topics on social media, using online review sites, starting his own Social Sanctuary podcast, getting interviews and coverage in the media, and shocking findings from his own research. Find Harvey online here and on twitter.49:16 Tech Nation's Net Zero programme – grant or investment funding to help businesses to scale and meet zero emissions targets50:10 The UK Social Enterprise Awards (deadline 2 July)50:28 The Beat the Street Game in Sheffield51:09 I've been reading: this article in Pioneers Post magazine about Amsterdam-based social enterprise Plastic Whale's successful Online Company Cleanups – great idea51:27 I've been listening to: Heidi Fisher's interview with Chris Roberts of the North Wales Dragons, a social enterprise and community football team which raises money  for charities all over the UK and beyond (I edit and produce Heidi's podcast)52:05 I've been watching Netflix's On Becoming a God in Central Florida, a compelling drama about a horrifying multi-level marketing pyramid scheme52:21 And I've been drinking delicious Dark Woods Coffee and Toast Ale (beer which makes the world better)

a UN Food System Summit & Sourcing Matters project Together, the UN Food Systems Summit and Sourcing Matters launch their new and thought-provoking podcast series, Laying Down Tracks. This inspiring 8-part miniseries, led by Aaron Niederhelman, will feature world experts on issues related to world hunger, malnutrition, climate change, and much more. Focused on the real experiences of rolling out the United Nations Sustainable Development Goals, each episode will bring forward solutions through motivating discussions. We are laying down tracks to head into a new world where our food systems mean prosperity for people and the planet.  Listen now to 'Laying Down Tracks' (LDTs) to learn how you, too, can help save our planet. --- --- LAYING DOWN TRACKS - ep.2:  SUSTAINABLE CONSUMPTION If food waste was a country, it'd be the third biggest global greenhouse gas emitter. “We waste at least a third of the world's food sources. So, a third of all that environmental impact is happening for no good reason, just for food to be left to rot,” said author and activist Tristram Stuart as he joins Aaron Niederhelman as co-host for this second episode. Stuart is known for his craft beer line Toast Ale, which turns a potential food waste magically into beer. That is something we can all cheers to. He is joined by Lana Weidgenant, Deputy Director of Zero Hour International and UN Food Systems Summit Vice-Chair for Action Track 2, and Webster Makombe, a law student and youth activist from Scaling Up Nutrition Movement. Sustainable consumption is becoming more of a priority from each generation to the next says Weidgenant, while Makombe shares how local foods are changing consumption habits in Zimbabwe. Join us to hear all about how you can change your consumption habits – and your beer choice – to create lasting changes in our food systems. --- Host: Aaron Niederhelman Co-host: Tristram Stuart, co-founder of Feedback and founder of Toast Ale Guest: Lana Weidgenant, Deputy Director of Zero Hour International and UN Food Systems Summit Vice-Chair for Action Track 2 Guest: Webster Makombe, law student and youth activist from Scaling Up Nutrition Movement

In this episode, Anna Jordan meets Paul Lindley – author, campaigner and founder of Ella's Kitchen.  We talk about relearning the valuable business skills you had as a toddler and why you should consider becoming B Corporation certified.  You can also visit smallbusiness.co.uk for more on exit strategies and making your business greener. Remember to like us on Facebook @SmallBusinessExperts and follow us on Twitter @smallbusinessuk, all lower case. Don't forget to check out the video version of this episode and subscribe over on our YouTube channel! Would you prefer to read Paul Lindley's podcast interview instead? Hello and welcome to Small Business Snippets, the podcast from SmallBusiness.co.uk. I’m your host, Anna Jordan. Today we have Paul Lindley, author, campaigner and founder of Ella’s Kitchen. He launched the company in 2006 after being dissatisfied with a lack of healthy, tasty and convenient food for children. He sold Ella’s Kitchen to Hain Celestial in 2013, stepping away from the business completely in 2018 to focus on his social campaigning. In the same year, he was appointed chair of the London Child Obesity Taskforce by Mayor of London, Sadiq Khan These days, Paul is the chair of Robert F Kennedy Human Rights UK and a trustee of Sesame Workshop, the creators of Sesame Street. He also sits on the board of social enterprise, Toast Ale.   We’ll be discussing what it takes to run an ethical business and how you can relearn the unexpected business skills you had as a toddler. Anna: Hi, Paul. Paul: Hi Anna, how are you? Anna: I’m alright, thank you. How are you? Paul: Good. I'm feeling I'm feeling quite positive. Actually. I had my Covid jab this morning. My arm’s sore, but it's an excuse to think positively about the future. Anna: Yeah, yeah. Paul: It is incredible what they've done. Over the last six months as a business or like the last year, but as a business, to take all that innovation through to get 25 million people within, what, 12 weeks? Anna: I know, I l know. Paul: It’s been an awful year, in so many ways. But you know, we've got a lot to look forward, we've got to pick on the things we've learned, we've got to celebrate some of the pivoting that businesses have done the innovation that's come around the resilience, the community that we've built over this time and sort of build back better, but what suffering we've had this last year. Okay, so let's just jump straight in. In your book, Little Wins, you talk about the business skills that we have as a toddler that we unlearn. So, what kind of business skills are you referring to? What kind of practical exercises can business owners do to relearn these skills? Paul: Thank you for coming in straight away with Little Wins – it's such a passion of mine. The book came out of my experience of building Ella’s Kitchen. Inside of me – in this grey haired 50- something-year-old – there's a little boy. I think that was the key within Ella’s Kitchen, that we had this childlike mindset of that we could do stuff, we could have an imagination and a free-thinking that would make me make the business work when everyone was saying that the odds are really stacked against you. So, I took that and I took the heart of our hero, our core consumer, and thought through the skills that toddlers have, and how we use them in our company. Then I took a step back and thought, ‘Well, everyone was a toddler.’ Everyone can unlock their personal potential as an adult or a business owner – not by learning new skills, but by relearning and rediscovering those old ones of imagination and free-thinking and self-confidence. And a whole nine of them that I put in my book. This is to simplify this complicated life that we've got to allow us to make decisions in business or in our personal lives, like toddlers do with much less information, and move forward with positivity and a ‘can do’ mindset. So really, it's about that idea that you can become the best person of the person you once were, the best version of a person that you want to work by having this type of mindset. You can bring that to your personal life, you can bring that to business. The sorts of things that I talk about are the fact that toddlers have such confidence, such creativity – they dive right into things and never give up, they get noticed. They're honest with each other, they show their feelings, they have fun, they involve others, all sorts of things that, to be honest, by the time we're all around four or five years old, we must think, ‘Life's great, I'm only four or five, and I've learned all these skills, I'm going to live to 85. What more is there to come?’ The truth is that whether asked how our society works, whether it's parenting or education, or the corporate system, narrows our vision, and it sort of asks us to conform. If you're a small business owner, if you're an entrepreneur, you want you and your team not to conform, you want you and your team to imagine things that could be possible, and to go and do them to have the wherewithal to do it to go and do them. It's really all about the mindset of the corporation, the culture, the mindset of the culture of the business. You as the business owner, you as the senior person in that accountancy firm, you've got the opportunity to set that. I think it's by setting up systems and processes and recruiting the right people that have the mindset so that you can be brave and curious – both of those things unnecessarily because what is true for any business, or any of us in this world right now: if we do nothing, we keep the status quo, we'll move backwards. The world is changing at such a rapid pace, we have to innovate, we have to try things that may or may not work. We've got to build the confidence and the bravery and the curiosity to experiment and find that way through because that gives us the edge. That's really cultural, I think. You can set your corporate reward system to set bonuses wholly on financial performance, wholly on growing five per cent from last year. We all know we've yet, well, maybe we should have set a five-year bonus that doesn't expect us to grow in any given year, because we're trying things that are going to really deliver in three-or-four-years’ time. We're happy to make mistakes and get it wrong. As long as we can iterate and we can learn, we can adapt, and we can build something from those trials and errors, then we have a better business over a five-year period. So how and I would advocate that we certainly didn't tell Ella’s Kitchen businesses I'm involved with now, though, is build a bonus scheme based on one year wholly on financial performance. Obviously, you need a successful sustainable business that makes profits and that interest should be tied to bonuses. But living the values of the reason why your company exists, I think, should be embedded within the way people are remunerated and motivated and rewarded for contributing to their company. Setting your values, for example, at Ella’s Kitchen, we had five. One of them was to be childlike. So that might be okay for a consumer brand that's got a kind of fun personality for the marketing people to deliver. But if you're the payroll person or the accounts receivable person, how do you interpret being childlike into your work? One of them one year brought ring and renamed the remittance advices to be ‘from my piggy bank to yours’. That was the habit, they reworded it, that was the small thing that they did. But it brought a smile to the person who's in the business that they were dealing with the parent and had to come from, and that person may have been a parent or may not may have talked to somebody that was a parent or may not. It was the way that, just a tiny little language change, we could get people talking about our business. And that was a real ‘thinking like a child’ aspect. That person got that part of their bonus based on that. So that's one thing that’s really around the culture and the systems that you set out.  Ultimately, you want to employ people with an open mindset who do believe in the reason you set up a business and believe that you can get there. Because if you're a small business, it's probably against the odds that you will get there, and unless you stack yourself with people who believe it and will go out of their way to do it because they motivate, you inspire them. They know what the mission of the business is, you know what the business plan is, what it takes to get there – and everyone works on that together to deliver and that's where this idea of thinking like a toddler can really be impactful. Right. So, I'm going to go from starting a business, right through to exit. One of the key decisions, if you're looking to exit, is who you're going to pass your business on to, and are they going to carry on as you would see fit. I guess with Ella's Kitchen, because your vision and your values are so deeply ingrained in the brand, how did you go about making the decision of finding the right successor for the business? Paul: Well, when you sell your business, it's hugely emotional. And it's very personal. So, my experience may be very different to others. Some people want to sell a business, walk away, don't really care what happens. They want the money in the bank, and they created something from nothing and that was their job. I named my business after my daughter. I have, as you said, very personally set the vision and the values of how that the first number of years went for Ella’s – it does matter to me still, what becomes of Ella’s and that it maintains those values. There are two things:  Who do you sell to? Who succeeds you as the chief executive? So, who do you sell to? I sort of thought of this as a horse race in a way and there were three jumps to get over and each of them was associated with the word ‘value’. The first jump to get over, and if a potential acquirer couldn't get over that we wouldn't talk to them, was values. Do they see the world in the same way as we see it? Will they support and protect the way we've seen the world and the way our business has been successful, because we've seen the world that way? Will they tinker with it? If they tinker with it, we’ll tell them now it’ll fail. And don't – let's stop the conversation. But if they do see the world in the same way, if they believe the why of why we set ours up and why it's successful, and they give us the confidence that they won't tinker with that, then we're over that first hump. The second is value – we've all worked really hard to create something of value, you need to pay as the price that that value should deliver – there's obviously an overlap between the two. If there's overlap, great, we can continue the race. If there isn't an overlap, we need to walk away because that's just not recognised. Then we get over that second hurdle. The final fence is really around added value. In my view, it's sort of what added value are they going to do to this business to make it better than we could do without them? Maybe they'll open up more markets, maybe they'll have their own factory, but we can be more efficient and better supply chains, lots of reasons why. We can start to get into the deal and the labels. We were very careful to go through that when we sold. Then it was okay – I stayed on board for another year, I ran that business, and Ella’s Kitchen for $300m business for a year, delivered what we promised and then wanted to stand back. And then it was, well, who is going to deliver and keep the heartbeat of this company going? I'm a big believer in promoting and rewarding from within a company with sort of developing talent and making people feel as though they can get to the top. We have some excellent leaders within the business. Third, the guy that took over had been in the business three or four years, was the sales director, seven years later is still the CEO, a guy called Mark Cuddigan. He is just awesome. He has the, you know, sometimes I joke that perhaps Mark is the best leader that Ella’s has had. But he has taken that business, keeping its heart, keeping its soul, keeping that mission and that vision as a feeling rather than something in the head and he delivered it with his own handprint with a team that has gone on and expanded. The value, the sort of impacts that the business has, both in terms of shareholder return and stakeholder return and delivering a mission to help children live better lives. I think you've got to do your homework for who that person is, if you care what happens next. I think it's absolutely based on values and how people see the world. And we looked for five leadership skills, really. I always do this with any sort of recruitment, no matter what the level. If they aspire to be a leader, if we want them to be able to inspire their team going forward. And those are about emotional maturity, because it is going to be a roller coaster ride. You've got to take the rough with the smooth and you've got to be mature about that. It's about a drive for improvement all the time, never been satisfied that where you are is where you're going to get to, driving your processes, your systems, your products, culture, everything forward all the time constantly. It's about effective communication. So many mistakes in business happen because we don't hear each other properly –and we don't take the time to talk to each other or listen to each other. That effective constant communication is absolutely vital. The final thing is that rather ability to see in the wider context of where our business sits in the industry, where the industry sits in society and what we can control and what we can't. That kind of leads to the fact that you don't have to actually win every battle, you want to win the war in the end if you achieve your vision. You can collaborate with your competitors in certain areas, you can do things together that will improve not only both of your businesses, but also the consumer or the client's life at the end of it by working together sometimes, or working with your suppliers or your customers. So, those are the five things and Mark excels at all of those. I would say the learning that I've seen from others, and which I was determined not to do, was my time was over. If I was going to stand back, I'm standing back. I'm there at his ear if he wants advice and he's counselled to device in the past in attendance tenders. But don't be a backseat driver – let them make the mistakes or the failures that they need to make to understand how they can get to success. Be a counsel. I think that the two most proud things I have about the Ella’s Kitchen experience happened after I ceased to be CEO. The first one is that it became a B Corporation. Mark and I worked with the shareholder and with the team to make sure that we’d qualify for that. I’m incredibly proud that Ella’s Kitchen was one of the first B Corporations in this country. I think the B Corp movement is an incredible movement to nudge forward the way we do business to a much better place. The second thing is, I think for the last five years, Ella’s Kitchen has been voted one of the UK’s Best Companies to Work For. And that's Mark, inspiring his team to really enjoy working there, really feel as though they're achieving something, being rewarded however which way that is for that contribution. We've talked a lot about inside the organisation and what's effective. And of course, you're an advocate of B Corp. A lot of small businesses today are wanting to show customers their ethics and their ethical credentials. How would you suggest small businesses go about proving how ethical they are? Paul: So what B corporations are, they're businesses that meet the highest standards of verified social and environmental performance. They set themselves up for public transparency and legal accountability to deliver on more than the purpose of making money. And they hold themselves accountable for that. What the process is, you have to do this survey, where it's really hard to pass, but you only need 40 per cent to pass. But it's hard to get to that point, since we've looked at all aspects of your business – governance, the supply chains, the people, finance, loads of things. You have to do things to make sure that you'll have a structurally sustainable business, then once you pass that you've got to go into your constitution of your company and change it effectively to say we're not just about shareholder return and maximising that, we're about stakeholder return and optimising that, we care about the environment and the communities that we draw teams from and we sell to. Each of those things are as important as the profit that we make. Think about it, the business that we operate is in the ecosystem of all sorts of other things that are happening in the world. You want a healthy interdependence between communities, the planet, and business and profit that works together. So I can give you statistics to show that B corporations perform better financially over the long term than non B corporations, I can show you that cost base is more efficient, because people stay longer because they see and believe in your mission and it’s verified, and you know where you're going. What it brings it validates your reason, your why, your mission – it tells your staff and your potential staff that you are committed to it and Ella’s Kitchen and some of the new businesses I'm involved with, we've had staff applying, team people applying to the roles because it's a B Corporation. It protects you versus your shareholders, if you like in that you can create more environmentally friendly packaging, but it costs a penny more, you can't be fired for by that because the environmental impact is as important to the profitability of the company. And you create you join this network of wonderful business leaders that really tried to use business as a force for good. I'm a huge advocate of that – it puts pressure on yourselves to live, to walk the walk of what you're talking. But it's ingrained and it helps you think through the social, the environmental and governance aspects to make your business not only the best in the world, but the best for the world as well. My hope is the future of business. And by looking at the first five years of B Corporation in this country, which we've just passed our fifth birthday, it's growing, growing like nowhere else in the world. And those businesses are performing better with more and more loyal and engaged staff. Anna: That's interesting, because I would have thought it's because consumers are becoming savvier, that it would be more of a draw for them. But I never thought that would attract employees who would be looking for the B Corp certificate. Paul: I would just say that back to – it’s people, again, consumers and employees are people wanting to find things that live what ethics and values they have in their head. If that's buying something because it's got a little knitted bauble on the top of the smoothie that going to get towards grannies versus one that isn't maybe if they employee wants to work for somebody that isn't just about making money for the shareholders, but it's also helping society where we've got a problem with loneliness with older people, that person's happy. They're just people an answer that I really think business. I don't think business is really about economics, although it has to make money. It's about psychology. It's about understanding why somebody is going to change their behaviour because you exist, and that behaviour is going to improve their lives, you're going to be able to make some sustainable returns out of it. And we all want to live in a better world because we feel really good when you create a business that does that every one of your team well, and the consumer will as well, because we're all just people. Anna: Well, I can't follow that, so I'll wrap up there. But thank you ever so much for coming on the podcast, Paul. It's been great. Paul: Absolutely welcome, Anna, and I’m delighted to share some things that I hope can help others. You can find out more about Paul and his book ‘Little Wins: The Huge Power of Thinking Like a Toddler’, at paullindley.uk. You can also visit smallbusiness.co.uk for more articles on exit strategies and making your business greener. Remember to like us on Facebook at SmallBusinessExperts, follow us on Twitter @smallbusinessuk (all lowercase) and subscribe to our YouTube channel, linked in the description. Until next time, thank you for listening.

This fourth session in the Earth Convention series explores the huge global impact of food production on the environment and climate change - and indeed on human health. Food production is responsible for a quarter of all the greenhouse gas emissions contributing to global warming, according to a recent study from Oxford University. However, the environmental impact of different foods varies hugely. One of the most powerful things that we, as individuals, can do to reduce our emissions is change what we eat. And it is increasingly recognised that we cannot achieve our national and international climate targets without overhauling the food system. In this session we examine a range of issues with leading experts and innovators who are charting the way forward - from what has been exposed about the global food system by the coronavirus crisis to what constitutes "sustainable eating". How has the food industry evolved since the Second World War? Which part of the food supply chain is most carbon intensive and can we find a solution to food waste? What can consumers and governments do to encourage farmers, businesses and retailers to reduce their carbon emissions? Speakers Professor Tim Benton – Director of the Energy, Environment and Resources programme at Chatham House. From 2011-2016 he was the “champion” of the UK’s Global Food Security programme. Anthony Warner – journalist, blogger and chef also known as “The Angry Chef” and author of the new book Ending Hunger: The Quest to Feed the World Without Destroying It. Dr Geeta Sethi – Advisor and Global Lead for Food Systems at the World Bank and responsible for managing the World Bank’s programme on Food Loss and Waste Reduction. Tristram Stuart – food campaigner, founder of Toast Ale, TED Speaker, and author of The Global Food Waste Scandal. The environmental campaigning organisation he founded, Feedback, has spread its work into dozens of countries worldwide. Chaired by Rosie Boycott – Crossbench peer, food campaigner and co-founder 5x15. Learn more about 5x15 events: 5x15stories.com Twitter: www.twitter.com/5x15stories Facebook: www.facebook.com/5x15stories Instagram: www.instagram.com/5x15stories

The B Corp movement envisions a global economy that uses business as a force for good. Businesses should not only generate returns, but also to create value for its customers, employees, community, and the environment. Through its rigorous assessments, there are now over 3,300 certified B Corporations across 150 industries in 71 countries. In this episode we explore the pragmatic way to assess if businesses are built as ‘good’. It’s clear that becoming a B Corp is no award show or marketing exercise as you need to continually improve to maintain your status. Join us as we discuss our scores from their assessment, how it has helped many businesses grow sustainably, and its implications for going mainstream. Resources mentioned: https://bcorporation.uk/ (BCorporation.uk) https://www.hospitalitymavericks.com/podcast/episode/26a06cb6/hospitality-and-the-infinite-game-001-long-term-thinking (#001: Long-term Thinking) https://www.hospitalitymavericks.com/podcast/episode/299f7e23/hospitality-and-the-infinite-game-002-doughnut-economics (#002: Doughnut Economics) https://www.hospitalitymavericks.com/podcast/episode/28680a8d/hospitality-and-the-infinite-game-003-circular-economy (#003: Circular Economy) https://www.toastale.com/ (Toast Ale) https://www.thebearkitchen.co/ (The Bear Kitchen) https://app.bimpactassessment.net/get-started (B Corp Free Assessment Tool) https://www.amazon.co.uk/There-No-Planet-Handbook-Break/dp/1108439586 (‘There Is No Planet B’ by Mike Berners-Lee) Get in touch: Michael’s Email: michael@hospitalitymavericks.com  David’s Email: david@objectspaceplace.com  Michael’s LinkedIn: https://www.linkedin.com/in/michaeltingsager/ (https://www.linkedin.com/in/michaeltingsager/) David’s LinkedIn: https://www.linkedin.com/in/davidchenery-sustainablehospitalitydesign/ (https://www.linkedin.com/in/davidchenery-sustainablehospitalitydesign/)  We have been recording this from a brand new podcast suite at Plus X Innovation Hub on Lewes Road in Brighton. This place is an awesome seven storey Innovation Hub for creative and innovative entrepreneurs. It’s got media suites for creating content like podcasts, it’s got maker workshops for prototyping including a 3D printing farm, plus it’s got plenty of co-working and office space. They’ve also just launched an Innovation support programme for businesses called BRITE which you can check out at http://www.briteinnovation.co.uk (www.briteinnovation.co.uk).  This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy Chartable - https://chartable.com/privacy Support this podcast

Here we are on the 4th episode of Weekly gupshup with Circular Collective. It's been a good ride so far. We hope you like this special segment of our podcast where myself and Piyush Dhawan bring to you amazing examples from the globe in the context of sustainability and circular economy..they are world examples which India and our citizens can take inspiration from and drive change. Today we are going to discuss about Toast Ale. Toast Ale are brewing quality beers by using surplus bread to replace virgin barley thereby helping the planet and people by reducing the demand for land, water and energy, and avoiding emissions. One of the most frequently wasted foodstuffs is bread. As a relatively cheap product with a short shelf life, bread is chucked out at an astonishing rate, as supermarket surplus as well as in the home. Did you know that discarded bread can be used to replace a third of the malted grain used in beer brewing? Toast have hit upon a business model that could help this practice scale around the world. By actively sharing the recipe for their pale ale, the startup provides the basis for replication by other breweries in collaboration with Toast, adapting to local bread available and brewing traditions. Hit play and prepare to be amazed! Weekly gupshup will be an active thread on LinkedIn, therefore we urge all you listeners to- * Join us in a conversation by commenting on our posts; (click on this link) * Follow our page- (Circular Business Podcast-India & The Circular Collective ) * Like | Share | Subscribe to our podcast and please rate and review us wherever you listen to your podcast! --- Send in a voice message: https://podcasters.spotify.com/pod/show/circular-business-podcast/message Support this podcast: https://podcasters.spotify.com/pod/show/circular-business-podcast/support

Krista's guest this week is Louisa Ziane who, along with environmental campaigner Tristram Stuart, co-founded Toast Ale, a company that turns surplus bread into beer. Louisa explains that the practice of making beer from bread originated in ancient Mesopotamia and reveals that the idea for Toast Ale came from a visit to a brewery in Belgium that produces a beer using the unsold bread from a local bakery. Toast Ale is a certified B Corps and a social enterprise that donates its profits to charities that are focused on transforming the food system. Louisa's dedication to the cause means that she is strongly in favor of a circular economy where companies turn the waste streams from their production processes into marketable by-products. She also encourages individuals to buy only what they need and to eat everything they buy. As the person responsible for managing Toast Ale's commitment to people, planet, and profit, Louisa discusses the challenges of scaling up a purpose-led business whilst remaining true to its principles and getting across a serious message in an effective and light-hearted way.Connect with Toast Ale: Website: toastale.comInstagram: @toastaleTwitter: @ToastAleFacebook: @toastale Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Paul Lindley OBE is Founder of organic baby and toddler food brand, Ella's Kitchen. Before turning Ella's Kitchen into a company with a global turnover of over $100 million the entrepreneur worked as deputy managing director of Nickelodeon UK. Away from work Paul is a committed philanthropist. He is currently the Chair for Robert F Kennedy Human Rights UK and a Trustee of Sesame Workshop, a Board member of social enterprise Toast Ale and Counsellor at One Young World and a Director of Bite the Ballot to name but a few. James sat down with Paul for a fascinating chat, which covered his early career, how and why he started Ella's Kitchen and why he believes business can be a driver for positive change within society. Make sure to like and subscribe to the Riding Unicorns podcast to never miss an episode. Also don't forget to give Riding Unicorns a follow on Twitter and LinkedIn to keep on top of the latest developments.

Toast Ale is a brewery on a mission to create a world without waste. They brew their delicious beer using surplus fresh bread and are leading the way when it comes to sustainability in the drinks industry. In this episode, COO and co-founder Louisa Ziane speaks about how Toast achieved B Corp status, how they donate their profits to charities tackling the systemic causes of food waste, their unique model for raising investment and of course, she reveals some of the unique challenges presented by brewing beer with bread! - Join the Journey Further Book Club: http://bit.ly/2r4fBWR Get in touch: podcast@journeyfurther.com

Invasive sushi, bread beer, cardboard cocktails—oh my. We’re traveling from Connecticut to the UK, into the ocean and out of the trashcan to find more foods that are available for the taking, but often overlooked by our rigid food systems and tastes. Visit https://page.ideo.com/food-podcast-4 for full show notes.   

Could a beer save the planet and feed the world? Every year, 1.3 billion tonnes of food produced for human consumption is lost and wasted. A staggering quaintly of food that could easily feed the 840 million people who are hungry. The UN designated September 29th as International Awareness Day of Food Loss and Waste to grow awareness and inspire action. Toast Ale and Interboro Ales & Spirits have joined together to release ‘United Rye Stout,’ a seasonable craft stout brewed with surplus nordic organic rye bread from Bread Alone Bakery. Upcycling surplus bread reduces food waste, and the land, water and energy requirements to produce and grow malt. On this episode of Tech Bites, host Jennifer Leuzzi talks with Toast Ale founder Tristram Stuart and Interboro Ales & Spirits Founder and Brewmaster Jesse Ferguson about their collaboration.Photo Courtesy of Interboro Ales & SpiritsHeritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Caitlin tries Toast Ale, make butchers more European hockey names and the Kasperi Kapanen trade is discussed along with what the 15th pick might be. • AHL News - 2:00 • OHL/Junior News - 11:30 • British Hockey/World News - 17:20 • NHL Strike - 29:40 • NHL Predictions - 37:50 • Kasperi Kapanen Trade - 44:45 • Arizona forfeit draft picks - 53:40 • UFA Goalies - 57:00 • 1996 OHL Diamonds in the Draft - 1:04:20 • Remarkable AHL Rookies 2005/06 - 1:12:55 • Marco Rossi Quiz - 1:26:30 • Any Other Business - 1:33:30

This is a really powerful episode of the ideas lab podcast. Many of us have ideas about how to change the world for the better. How to take a campaign or a message or cause and make a real impact possibly around the entire world. Few of us achieve that. But Tristram Stuart has done. A few years back, Christian decided that he wanted to gather 5000 people in London's Trafalgar Square and feed them with hearty, healthy food made from ingredients that otherwise would have been thrown in the rubbish. To find out what happened and the impact it had that reverberated around the world, and how it led on to him creating a new beer brand called Toast Ale made from discarded bread slices - listen to this remarkable episode.   Best Wishes, John   For full links and notes please visit:  https://theideaslab.org/tristramstuart-feedingthe5000 ______________________________________________________________ Music provided by Argofox: TheDiabolicalWaffle – My Wish https://youtu.be/sRWEMjYR6e4

The business model canvas is a powerful tool to get a quick sense of how a business works. It can also be used to show how businesses can create social good. In this episode, we will be examining how different forms of resources can be used by businesses to create interesting models. Specifically, we will be looking at Toast Ale, and how they have been able to take a waste product from another industry and turn it into one of their key resources. 00:00 - Intro 00:15 – 4 Categories of Resources 03:53 – Case Study: Toast Ale 09:06 - Corrections 10:14 – Outro --- Sign up for the Social Business Modelling Workshop: https://strategymadesimple.ca/workshops You can continue the conversation by joining SocialEconomyConnect.com. Social Economy Connect is a free mutual support platform for practitioners, social entrepreneurs, co-op members and developers and third sector supporters to discuss issues and solutions with a focus on social outcomes in the economy.   Resources: Business Model Generation: https://www.strategyzer.com/books/business-model-generation Toast Ale: https://www.toastale.com/ Toast Ale 2019 impact report: https://www.toastale.com/uploads/files/1585947098ToastAle2019ImpactReport.pdf --- Get the Strategy Made Simple social business model canvas: https://strategymadesimple.ca/social-business-model-canvas-signup Transcript available on the Strategy Made Simple blog: https://strategymadesimple.ca/blog/video-social-business-model-canvas-customers For more information visit strategymadesimple.ca   Contact Matthew: Twitter: @MatthewRempel Email: matthew@strategymadesimple.ca Scripted, recorded and edited by: Matthew Rempel Music provided by: epidemicsound.com

Are you a food tech innovator running a startup that is working to tackle one of the urgent food system challenges facing us today? Maybe you’re working on shortened supply chains, food loss mitigation, accessible food e-comm or functional ingredients. Are you looking for global collaboration and top-notch mentorship to move your business forward? If you are, this show is for you. FoodBytes! Pitch is going 100% VIRTUAL in 2020 and startup applications are now open until August 10, 2020. On this episode of Tech Bites, host Jennifer Leuzzi talks with Nina Meijers, VP of Food & Ag Start-up Innovations at Rabobank, about the evolution and expansion of the 2020 FoodBytes! Pitch Virtual program. Joining the conversation with a firsthand look at how participation for a start-up can impact business is Shannon Flannigan, US Chief Toaster of Toast Ale, a winning start-up from 2019 FoodBytes! San Francisco. Episode 2014 of Tech Bites is made possible by the generosity of Niman Ranch and VerTerra.Photo Courtesy of FoodBytes!Heritage Radio Network is a listener supported nonprofit podcast network, support Tech Bites by becoming a member! Tech Bites is Powered by Simplecast.

Tristram Stuart is an international award-winning author, speaker, campaigner and expert on the environmental and social impacts of food. His books have been described as "a genuinely revelatory contribution to the history of human ideas” (The Times). The environmental organisation he founded, Feedback (www.feedbackglobal.org), works to regenerate nature by transforming our food system. He is also the founder of Toast Ale (www.toastale.com) which upcycles unsold fresh bread into award-winning craft beer. 100% of Toast's distributable profits go to Feedback and other aligned charities worldwide. After 3 years of operations, Toast saved more than 1 million slices of bread from going to waste. Tristram is an official UN Champion of SDG 12.3 to halve food waste by 2030. He won the international environmental award in 2011, The Sophie Prize. He is an Ashoka Fellow, a National Geographic Emerging Explorer and a World Economic Forum Young Global Leader.

Waste in the field, the factory and in the kitchen - the truth behind the scandal of global food wasteUN Manifesto Chef Arthur Potts Dawson joins Tristram Stuart, author, campaigner and founder of Toast Ale and food waste charity Feedback and Will Edge, founder of Greensand Ridge Distillery, as they talk with Amanda about the global scandal that leaves farmers unpaid, food rotting in fields and waste on an epic scale while millions starve. See acast.com/privacy for privacy and opt-out information.

If you live in or have been to the UK, you may know that they have the biggest sandwich industry in the world: 80 million pre-made sandwiches are sold every year! During production, the crust and ends of the loaf are cut off and thrown away because they can’t be used in the sandwich. So what can we do about all this bread waste? In this Episode of Sustainability Matters Today, I speak with Louisa Ziane, Co-Founder and Chief Operating Officer of Toast Ale, and Champion of Sustainable Beers. Toast Ale is a UK brewery that takes the unused ends of bread from the sandwich industry and uses it to replace virgin barley, to create amazing “planet-saving” lagers, pale ales, and IPAs. Having already saved almost 2 million slices of bread from being thrown away, they also act as a social enterprise, donating all of their profits to charities in order to ultimately deliver systemic change to fix the food system. Their bread-beer recipe is also open to the public so hobby brewers can make their own beer. Plus they’re constantly collaborating with other breweries around the world: from the US to the Netherlands to Iceland - their goal of reducing wasted food is really picking up speed! And if all that isn’t enough, the beer is delicious and is stocked in some of the UK’s biggest supermarkets! I hope you enjoy the episode! If you like what you hear, please subscribe to the podcast and leave a review to support us! Resources: Website: https://www.toastale.com Instagram: https://www.instagram.com/toastale/ Twitter: https://twitter.com/ToastAle LinkedIn: https://www.linkedin.com/company/toastale Facebook: https://www.facebook.com/toastale/

For episode 18 of 'Adjusting, with...', we are talking to Rob, CEO at Toast Ale. To listen to our first episode with Toast Ale, scroll back to find season 5, episode 43. Follow Toast Ale @toastale and buy their beers at https://www.toastale.com/ Find us @whatscookingpodcast or email thewhatscookingpodcast@gmail.com. If you're enjoying the podcast, please support us by reviewing and subscribing. These episodes are recorded over video chat so please bear with us if the sound quality isn't perfect!

In episode 56 of the Disruptors for GOOD podcast, I speak with Louisa Ziane, Chief Operating Officer at Toast Ale on creating beer from food waste and building sustainable collaborations with breweries around the world.

Today we are with The Food Waste Project, which is a consultancy service dedicated to advising the hospitality sector with a particular focus on corporate offices, on food waste prevention and reduction strategies.We have spoken endlessly about food waste both from the consumer side and business side. Other episodes: Olio, Toast Ale, Oddbox, and Too Good To GoThe Food Waste project is a B2B company helping businesses find Food Waste solutions by consulting them on their journey. They focus on helping people reduce food waste in office spaces, which is an area that can easily be forgotten about. Today we really wanted to discuss a) the impact of COVID on a start-up and b) how food waste will be impacted when we reach a new normal

In the second episode of The Shape We're In, Eulogy's Phil Borge-Slavnich speaks to Rubies in the Rubble, Toast Ale and Too Good To Go about the unique ways they are tackling the challenge of wasted food, while giving us consumers more bite-sized options to make a difference. The idea of wellbeing is wrapped up in the choices we make. If we choose to eat healthy, nutritious food, we expect to feel good. This idea of cause and effect is obvious, and personal. Our individual action has an individual impact. Yet increasingly, we are being encouraged to change our behaviours for a reason that may feel distant to us—but is arguably more vital than any other. Our environment. We're feeling a growing sense of anxiety over the impact our food choices make. Alongside watch outs like single-use plastics and the carbon footprints of specific foodstuffs, the mountainous issue of food waste, by volume alone, towers above the rest. What we need are some examples of inspiration. People who are making a difference to what we consume and doing good to the planet as they do it. Our guests share the brilliant ways they are taking on one of the biggest issues of our time, while inspiring the public to do the same.

44% of bread baked around the world is never eaten – but for Toast Ale, this is an opportunity. Matt and Lukxmi meet Rob Wilson, "Chief Toaster" at Toast Ale, to hear how the brewery is creating delicious beer from crusts that would have otherwise ended up in the bin. They are also joined by Linda Grieder, founder of RethinkResource, to discuss how the food industry can do more to divert waste and side streams, by putting them to good use (and making money along the way).

Alien Concept: APR Marc & Josh discuss the meaning behind the term APR and if there is a better definition. What does APR stand for? What products does it apply to? Why should you worry about it? Penny for your thoughts: Is it ever ok to steal from work? Obviously any criminal activity in the workplace is wrong, but is there flexibility if you ever want to take home a pen, post-it note or an envelope?  Plus, we try Toast Ale, which is beer made using leftover fresh bread! About us The In For A Penny podcast is produced and presented by freelance personal finance journalist Marc Shoffman and The Orchard Practice financial planner Joshua Gerstler. Each episode aims to address the confusing concepts and challenges from the world of business, finance and wider society. How to leave a review Apple devices: Launch the Apple Podcast app on your smartphone Search for the In For A Penny Podcast Click on the artwork and tap the reviews tab to leave feedback Tap on the stars to leave a rating Click send You may need to sign in to iTunes to do this Android devices: Download the Podbean app Search for the In For A Penny podcast Leave a review via the comments tab You can also comment directly on our Podbean profile on a desktop computer @marcshoffman @joshgerstler @inforapennypod1

Imagine buying a fresh loaf of bread, cutting it in two and immediately throwing half of it in the bin.  You eat what’s left and then you buy another loaf the next day and do exactly the same thing again.   It sounds crazy, doesn’t it – and not something any of us would do deliberately.  But, across the world, that is what the human race is doing.   OK, it’s not quite half. It’s actually 44%, which is still an eye-watering proportion.  44% of all the bread we produce is not eaten, at all.    That is why Toast Ale was born. Set up in 2016, it sells delicious, award-winning beer using surplus bread and its open-source recipe has inspired brewers from South Africa and Iceland to Brazil and New York. Its BHAG – its Big Hairy Audacious Goal – is to convert the whole of the UK’s brewing industry to its way of thinking in the next 15 years. So, whenever we raise our glass, we’ll all be helping to save the planet.   Rob Wilson is Toast Ale’s CEO. Before he joined the Toast team, he’d already got a serious track record in social entrepreneurship. This includes spending his ‘mega-moon-honey-moon’ in Africa, gathering stories about other inspirational entrepreneurs with his wife.    Get ready for a life-enhancing conversation, which encourages us all to have fun as we help build a better future for planet earth. 

This episode of the Age of Plastic Podcast I talk food waste with Global Brand, Culture and Sustainability Officer Louise Zaine from Toast Ale. They make beer from waste bread! We get a history lesson in beer, talk crusts, B Corps, home brewing and what you should drink your beer from! I went along to help make a special brew you can get your hands on from 28th November at six selected London Brewdogs in time for Thanksgiving called Dubbel Dubbel Toil and Trouble! To celebrate Thanksgiving and rescue pumpkins. Proceeds will go to Hubbub to help fix the food system. Hubbub https://www.hubbub.org.uk/pumpkin-rescue Find out where to pick up Toast in a supermarket near you here; http://www.toastale.com/ Get the recipe for homebrew here; https://www.toastale.com/homebrew-recipe/ Paper Beer Bottles https://www.thedrinksbusiness.com/2019/10/carlsberg-unveils-worlds-first-paper-beer-bottle/ Charity Feedback https://feedbackglobal.org/ The Feedback Gleaning Network https://feedbackglobal.org/campaigns/gleaning-network/ Mooncup https://www.mooncup.co.uk/ Tristram Stuart https://www.tristramstuart.co.uk/ B Labs Charmian Love https://www.linkedin.com/in/charmian-love-61565aa5/?originalSubdomain=uk Eco Life Hack a plastic free charity helping calendar. The chocolate ones taste pants anyway. https://adventofchange.com/

What's worse: dressing your kid for Halloween or buying Nike clothes? Jonty gets irate, Drabs gets biblical and Lau-Lau gets drowsy. It's the third and final part of our 'is it okay for Christians to celebrate Halloween?' arc! Peter Laws shares the second installment of his Horror flick recommendations and we ask: is Halloween conforming to this world? Is it too commercial? Have we forgotten the true meaning of Samhain and Walpurgisnacht?  The team drink beer and discuss all this and more at Berro Lounge in Didcot.  Also a shout-out to Toast Ale who are making the world better through beer. Check them out and follow them on twitter: @ToastAle You can follow Peter Laws on Twitter: @revpeterlaws Follow Beer Christianity on Twitter: @beerxianity and find us on Spotify, Apple Podcasts, YouTube and Stitcher.  All Beer Christianity shows and info available at http://beerchristianity.libsyn.com  Jesus Christ is the Son of God and came to teach us a better way to be while reconciling us to God and each other in a way we could never do without Him. He also changed water into wine. Nice. 

“If you were to take food waste and size it up as a country, it’d be the third largest contributor to greenhouse gas emissions, behind China and the US."And of all the food types that end up going to waste, bread takes the #1 spot.Enter Shannon Flannigan and her company Toast Ale - the international food waste company transforming leftover bread into delicious pints of beer.Learn more at: https://toastale.com.

Tristram Stuart is an international award-winning author, speaker, campaigner and expert on the environmental and social impacts of food waste. His books have been described as "a genuinely revelatory contribution to the history of human ideas” (The Times) and his TED talk has been watched over a million times. The environmental campaigning organisation he founded, Feedback, has spread its work into dozens of countries worldwide to change society's attitude towards wasting food. He is also the founder of Toast Ale, a beer launched in the UK in 2016 that is made using fresh, surplus bread. Recorded live at Wilderness Festival in Oxfordshire August 2019. 5x15 brings together outstanding individuals to tell of their lives, passions and inspirations. Learn more about 5x15 events: www.5x15stories.com Twitter: www.twitter.com/5x15stories Facebook: www.facebook.com/5x15stories Instagram: www.instagram.com/5x15stories

https://www.toastale.com/ (Toast Ale) is planet-saving beer made from surplus bread, because 44% of bread is never eaten. For more information go to Green Element Podcast This episode is hosted by Will Richardson - connect with Will on https://uk.linkedin.com/in/greenelement (Linkedin) or Twitter  This episode is produced by Woon Tan of Podcast Publishing  

Graham shares a beer with the chief toaster at social enterprise Toast Ale, to talk empathy, social entrepreneurship, and mindfulness.

Graham shares a beer with the chief toaster at social enterprise Toast Ale, to talk empathy, social entrepreneurship, and mindfulness.

Today’s guest is Louisa Ziane, Global Brand and Sustainability Director for Toast Ale. You’ll hear all about how Louisa helped get Toast off the ground and how her varied background – from  law and accounting, to consulting and digital marketing – made her the perfect person for the job. Louisa also tells us about Toast’s mission and why it’s so important to her and, of course, what she enjoys most about being a part of the beer industry.

Creating a product with surplus bread, tackling food waste through positive action and putting the mission for change before profits with David, Head Breadwinner at Toast Ale. We spoke to David from Toast Ale about all things food waste and how to tackle it. We heard how Toast are making their ale using surplus bread – leading the way in a new side of the food industry and demonstrating how a change of view about what we consider unusable food can make a big difference. In focusing on their mission over profits, they hope to spread the word about the food waste issue. Toast give all of their profits to Feedback, the charity started by Toast founder Tristram Stuart, and in doing so are making real steps towards creating systemic change. We also talked about the Toast team and heard how they are creating an ethos that sidesteps traditional hierarchy to give every member an equal voice. We recorded this episode at Toast bread quarters within the Bankside sustainable workspaces – there is some background noise on the episode as it's a bustling space but it's a great conversation so we hope you'll bear with us! Find Toast at www.toastale.com or on Instagram at @toastale. Check out their Crowd Funder page at www.crowdfunder.co.uk/craft-beer-can Find us on Instagram @whatscookingpodcast, on Twitter @whatscookingpod or drop us a line on thewhatscookingpodcast@gmail.com.

Welcome back to Climate Queens! This month we are exploring FOOD WASTE and the journey of our food from farm to fork. Have you heard of Food Waste before? Did you know that there is a difference between food waste and food loss? We will be chatting all about this and so much more. Grab your cup of tea or coffee and settle in as we explore some great tips on how to be smart with your shopping & how you can reduce your food waste with our three simple steps, which will be your new BFF! Ireland is now the second country to declare a climate emergency after the UK: https://www.independent.ie/irish-news/politics/ireland-declares-climate-emergency-things-will-deteriorate-rapidly-unless-we-move-very-swiftly-38098129.html Greta Thunberg graced the cover of time magazine:  http://time.com/collection/100-most-influential-people-2019/5567758/greta-thunberg/ 7 million acres of land were saved in the amazon rainforest: https://www.upworthy.com/millions-of-acres-of-rainforest-saved-a-tiny-amazon-tribe-just-defeated-big-oil-in-a-historic-lawsuit ONE THIRD of food is wasted globally every single year: http://www.fao.org/save-food/resources/keyfindings/en/ If food waste were a country it would be the third largest ommiter of green-house gases - after the USA and China.  http://www.fao.org/3/a-bb144e.pdf Over 800 million people experiencing chronic undernourishment and food poverty:  https://www.worldhunger.org/world-hunger-and-poverty-facts-and-statistics/  2017 stats 1 in 8 people experience food poverty in ireland https://food.cloud/wp-content/uploads/2017/12/Annual-Report.pdf Updated to 1 in 11: https://food.cloud/the-problem/ 1 million tonnes of food is wasted in Ireland every year: https://www.dccae.gov.ie/en-ie/environment/topics/sustainable-development/waste-prevention-programme/Pages/Stop-Food-Waste0531-7331.aspx  Equivalent to filling Croke Park: http://voiceireland.org/our-work/food-waste/  The difference between food loss and food waste: http://www.fao.org/food-loss-and-food-waste/en/ 40% Food Loss & 40% Food Waste: https://ec.europa.eu/food/safety/food_waste/stop_en 16% of crops wasted in UK: https://www.independent.co.uk/environment/fruit-vegetables-food-waste-farms-uk-birmingham-manchester-feedback-a8220171.html Use By and Best Before Dates:  https://www.fsai.ie/faq/shelf_life/best_before_and_use_by.html Food wasted due to confusion over labelling:  http://www.europarl.europa.eu/RegData/etudes/BRIE/2016/593563/EPRS_BRI(2016)593563_EN.pdf Just Eat It Documentary: http://www.foodwastemovie.com/ Climate Quiz, Project Drawdown: https://edition.cnn.com/interactive/2019/04/specials/climate-change-solutions-quiz/index.html 1000 litres of water in one glass of milk: https://www.unitedutilities.com/faq/bills-payments/what-does-a-litre-or-cubic-metre-of-water-cost/ €700-€1000 spent every year on food waste:  https://www.irishtimes.com/news/environment/turning-food-waste-into-profit-1.3097437 The effect of food waste in landfill:  https://www.moveforhunger.org/the-environmental-impact-of-food-waste/ Over ⅓ of our bins is made up of organic waste: https://stopfoodwaste.ie/resource/food-in-our-bins/ Tristram Stuart Ted Talk (14 minutes): https://www.ted.com/talks/tristram_stuart_the_global_food_waste_scandal?language=en#t-507837 Solutions:  StopFoodWaste: https://stopfoodwaste.ie/ The Food Waste Diversion Project: https://www.facebook.com/diversionproject/ Sustainable Food Shopping; Evocco: https://www.evocco.com/ Recipe Key: http://www.recipekey.com/ Food Cloud:  https://food.cloud/ Falling Fruit:  http://www.fallingfruit.ie/ Misfit Foods: https://misfitoddsquad.com/ Toast Ale: https://www.toastale.com/ Feeding the 5000: https://feedbackglobal.org/campaigns/feeding-the-5000/ Voice Ireland: https://voiceireland.org/food-waste.php

Lawrence Speelman explains how their UK company is transforming unused fresh bread leftover from bakeries into Laura's favorite beverage: beer! 

Julie Raskin is the Senior Advisor for Partnerships and Executive Director of the Foundation for New York's Strongest at The Department of Sanitation New York (DSNY). Julie talks to us about how she got to her dream job and also the Food Waste Fair coming up on May 23rd at the Brooklyn Navy Yard. I love how Julie has combined her love of the environment, giving back to the community and business into her current job. If you're around on May 23rd, definitely go and check out the Food Waste Fair. It's going to be an amazing day filled with delicious food and educational talks. Tickets are on sale now and $50 covers interactive exhibitions and meet and greets. Money goes to support the Foundation of New York's Strongest. Mentioned in this episode: Central Park Conservancy Rescuing Leftover Cuisine Re-Think NYC Bureau of Recycling and Sustainability Food Waste Fair Challenge - $60 for Early Bird tickets until May 3rd Adam Kaye of Blue Hill Curb side organics collection map in NYC You'll recognize a lot of the names of vendors and partners presenting at the Exhibition Hall for the Food Waste Fair because they've been guests on the show. Ancolie, Commit to Green, Rescuing Leftover Cuisine, Common Ground Compost, Food For All, Rise, and Toast Ale. — Join the conversation on Facebook and follow us on Instagram. Don't forget to subscribe, review, and share this podcast with other eco-warriors. We read all of your reviews and your positive ratings help us spread the word and spur more eco-warriors to action. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/trashtalking/support

We are joined with Rob Wilson, Chief Toast Master (aka CEO), at Toast Ale, and award winning craft beer company taking fresh bread that would have been waste and turning it into beer. 1/3 of all food that is produced gets wasted, which is exactly why we wanted to dive into the topic of food waste, but also learn how companies like Toast Ale are doing pretty cool things to solve this global problem. Listen to hear about how Toast Ale makes a very unsexy problem into a very tasty product, from how they get the bread all the way to how they make their beer- we cover it all. We also chat about how their profits go Feedback, a campaign group working to regenerate nature by transforming our food system. You can purchase Toast Ale and learn more about them herePlease share, rate, review and subscribe to help us on our mission to open up the conversation on sustainability.Follow us @podcastswitch or visit www.podcastswitch.com

Beer, Bread, and B Corp; what could be better? Host Amy Koonin is joined via Skype by Toast Ale's Louisa Ziane to talk about all things food waste and fermentation. Transcending the time difference, Louisa sheds some light on how a simple idea can inspire real change. Toast Ale is a B Corp out of the UK that is taking craft beer to the next level by using leftover bread from bakery partners to brew both smooth and smart. With over 1 million loaves saved from the landfill, Toast Ale is a mission-driven malt that is changing the way we think about the ingredient supply chain.

To continue with our Podcast Showcase Series, we have an episode from Katie Jones from the Food Heroes Podcast. In this episode, she interviews a cool startup in the UK, a company that makes beer out of old bread. Katie Jones popped out of the scene last year when LinkedIn had this weird power of getting individuals to talk more. I was fortunate to ride the wave of this, and so did Katie. Katie has a very interesting story. You can actually listen to it on her podcast. I believe it’s episode 20. It’s a really good episode and you learn a ton about Katie’s background. Also, I get a shoutout on this episode, if you’re interested in seeing the inception of this, I’ve posted it on the show notes. So Kate is also an expert in plant-based foods such as vegan ice cream and vegan cheese. This is because of her experience at So Delicious, a very popular vegan ice cream company. Katie, who is inherently entrepreneurial, stayed in the company for 6 years building the company and creating vegan products and creating systems to execute these vegan products. After being laid off at So Delicious through an acquisition, she took time to find herself. How did she do this? Well, she took her dog and her RV and traveled around the United States. Through her RV journey, she really explored herself.  Around that time, she researched Copywriting and jumped into it. After a few months of writing, she decided to well, start a podcast! Her fascination with B-Corp spurred the development in podcasting and with 20 episodes, Katie has had some amazing guests who are doing good work in the food system we live in. Many of her episodes focus on things such as food waste, or ethical sourcing of unique ingredients like saffron or eggs. If you’re into hearing the stories of the people who are making the world just a little bit better, this is the podcast for you. Sponsor This episode is sponsored by the West Coast Nuriv Music and Tech festival a free music festival on March 6th, or the day before Expo West opens its doors. We have bands like The Bombpops, Direct Hit, Dog Party (opened for Green Day tour, 2017), Get Dead and a "Mystery" Headliner! FAT Wreck Chords presents, NURIV 2019 at the E Sports Arena in Santa Ana. email: innovate.today@virun.com to get on the list and a chance for a VIP spot as well. invite your friends! If you want to sponsor, email customer.service@virun.com ..we have a few open spots for sponsorship.    

What We’re Drinking American Pale Ale by Toast Ale Pale Ale - American 5% ABV All profits go to charity to end food waste US distribution contract brewed with Captain Lawrence Brewing Company Under the Wire by Two Roads Brewing Company and Aslin Beer Company IPA - New England 5.5% ABV Brewed with Hallertau Blanc and Mandarina hops Thank you to Paul S. for sending these over to us. Check out his beer adventures on Instagram at @BeersWithShim. Social Updates We have created dedicated social accounts for Drinking Socially so we can more easily communicate with our listeners! Twitter Facebook Instagram We also created a Facebook group for Drinking Socially you to discuss shows, suggest beers, and catch behind the scenes content. Style of the Week This week we explore the happy accident that is the Wheatwine. https://vinepair.com/articles/best-wheat-wine-beer-guide/ https://learn.kegerator.com/wheatwine/ Untappd 3.4.0 Update Kyle runs through the updates in our latest Untappd release. You can find the full release notes here. Homebrew Untappd Our friend John Holzer from the FourBrewers podcast joins us to talk about home brewing. Beer Articles If the Rams Win the Super Bowl, Bud Light Promises Free Beer for LA Bud Light Is the First Big Beer to Have Massive Nutrition Labels Russian River Brewing doubles Pliny the Younger production for 2019 release Sponsor Show off your love of Untappd. Check out our online store and pick up Untappd branded glassware, shirts, sweatshirts, hats, and more! Go to http://store.untappd.com and enter the coupon code “PODCAST” at checkout to get 20% off all orders Connect Twitter Facebook Page Facebook Group Instagram

Many of our guests are on a journey to social purpose – developing it, finding it, evolving it. What’s rarer are the companies that are founded for a purpose; built from day one to address an urgent social need. Ella’s Kitchen founder Paul Lindley created his baby food company, Ella’s Kitchen, to give babies a healthy start in life – improving their lives and helping them develop a healthy relationship with food. That may not sound unique, but Lindley’s success can be attributed to his approach: to “put children right at the heart of the company and build everything around them.” Further, Lindley adopted a toddler’s way of thinking in building and evolving his business. Between ages 3 – 5, 98% of children think divergently, concentrating on one thing, then another, then another, in a non-linear pattern. Divergent thinking is a measure of creativity. By the time those children mature to 25 years old, however, only 2% think divergently. “I argue that we should grow down more to think like that again,” Lindley says. Toddlers are full of self-confidence, ambition, free thinking, imagination, and determination – traits that today’s leaders would do well to embody. Lindley’s thriving business – which became the UK’s leading baby food brand – went far beyond its products in addressing a social issue. With Ella’s Kitchen, Paul created a platform for the issue of early childhood nutrition, doubling down on critical moments in a child’s development such as the weaning period. The brand and its founder are vocal advocates for childhood nutrition and the healthy development of toddlers, creating reports, commissioning reviews of existing research, convening expert roundtables, introducing legislation to Parliament, implementing pilot programs, and forming coalitions to drive impact. Lindley has since sold Ella’s Kitchen, but his work is far from over. He serves on the board of Toast Ale, which makes beer out of bread that would be wasted; helped launch Equity for Good, where investors dedicate their successful investments to social impact projects; serves as trustee and board member for Sesame Workshop to create educational experiences for children across the globe; and a lot more. What Lindley’s ventures have in common is their drive to unearth new ways to approach old problems. “What drives me every day is climbing new mountains and not believing that the world is limited. It is unlimited.” Here are a few of our favorite insights from Paul Lindley: Focus on the people your business serves. “The heart of business is people. It’s not money. Understanding what motivates people to invest in you, or to work for you, or to buy from you is the trick to a successful business.” Balance the long- and short-term. Ella’s Kitchen provides nutritious options for children and their parents. But Lindley’s company also exists to support a thriving society: “I started my own business because I had an idea that I thought society could benefit from, in that I found a way that I thought children could eat better, therefore be healthier, therefore be happier, therefore contribute to our society better as adults.” Trust starts from inside the company. Building trust with stakeholders is table stakes. But building internal trust in a company’s mission, vision, or purpose is just as important – if not more. “Any brand works from the inside out,” and having trust in your company and its purpose builds trust with external stakeholders. Invite others into your mission. Ella’s was a relatively small, if not mighty, voice in its advocacy efforts. To amplify and accelerate impact, Lindley challenged a range of stakeholders to join in his advocacy efforts – including government, the food industry, society, parents, and even children. Resources + links Paul Lindley’s Website Policy Efforts Ella’s Kitchen Book: Little Wins by Paul Lindley Video: BaByC News Video: Veg for Victory

In this episode: - Emma talks tackling food waste with Rob Wilson from Toast Ale; - we meet some of the people behind two of the breweries from Berkshire's thriving brewing scene - Chris & Ian from Wild Weather Ales and Luci Clayton-Jones from Double-Barrelled; - we hear about the positive side of the brewing scene from G - founder of Craft Beer Cares; - and Natalya Watson - beer sommelier, certified Cicerone and all-round beer geek - gives us a potted guide to some of the most important innovations in beer in the last 100 years. PLUS - resident beer sommelier, Jane Peyton, tastes and talks beer with added extras! Produced & presented by Emma Inch (@fermentradio)

Did you know 44% of bread produced in the UK goes to waste since it’s never eaten? And it’s such a relief that now companies like Toast Ale are trying to turn things around by making beer from that. Louisa shares with us how Toast formed, the positive impact brought about by it, and ways you can reduce food waste in your home by brewing your own beer.  On this episode of the Food Heroes Podcast, we’re joined by the positive and bubbly, Louisa Ziane. She is the chief brand officer of Toast Ale. Toast Ale is a beer company which uses surplus bread to brew beer addressing issues like food waste, feeding the hungry, and edible upcycling. Before we go further, it’s only fair to acknowledge that Toast Ale is a B Corp certified company which is one more reason to raise a glass and celebrate with Louisa.

Chief Toaster Rob Wilson joins us from to explain how Toast Ale is tackling the food global waste problem. Toast is an award-winning craft beer brewed with surplus fresh bread that would otherwise go to waste.

Chief Toaster Rob Wilson joins us from to explain how Toast Ale is tackling the food global waste problem. Toast is an award-winning craft beer brewed with surplus fresh bread that would otherwise go to waste.

Chief Toaster Rob Wilson joins us from to explain how Toast Ale is tackling the food global waste problem. Toast is an award-winning craft beer brewed with surplus fresh bread that would otherwise go to waste.

Did you see this viral video of an art installation made out of fabric scraps found in an abandoned factory in Southeast Asia. In the video, these renegade artists put together scenes of things you would find in nature, like a tornado, out of clothing scraps that had been abandoned over a decade previously. Along with the infamous waste photographer Von Wong, one of the organizers for the Clothing the Loop project is Laura François, a contributor to the Huffington Post and speaker at TEDx Penang Road. Originally from Canada, Laura believes that creating a positive impact in the fashion industry is directly linked to creating lasting change on human rights and environmental issues. -- Want to meet the movers and shakers in the fashion and food communities of NYC? Then join us for futuristic fashion + sustainable food and drinks. Co-Hosted by Jodie Taylor and featuring eco-fashion by Malaika New York, ADAY, and Taz the Tailor. Get your tickets for Summer Sustainability + Rooftop Summer Drinks on Tuesday, July 31st at Kickstarter HQ (58 Kent St. Greenpoint Brooklyn). Libations and small bites by Proud Pour, Toast Ale, Tito's Vodka, Misfit Juicery, Teapigs, Gotham Greens, Ocean Hugger Foods and Food for All. -- Get into the conversation on Facebook and follow us on Instagram. Don't forget to subscribe, review, and share this podcast with other eco-warriors. We read all of your reviews and your positive ratings help us spread the word and spur more eco-warriors to action. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/trashtalking/support

Tara DePorte is a self-proclaimed expert generalist. She described her typical work week as wading in the Hudson one day to wearing a suit and talking over policy at the UN the next. In 2011, Tara started the Human Impacts Institute as a way to help make the conversation around conservation fun and exciting. She knew that if she wanted to help turn the tide on talking about trash, pollution, and conservation, she had to reach people in a way that mattered. They recently launched a project called The Hub, HII's membership program. Check it out and consider helping to support this amazing institution and everything they make happen here in NYC. They produce some amazing content and help fund artist work that promote the conversation around climate change. Check out this funny video on their site called Think Like A Kid. -- We're hosting another event! Co-Hosted by Jodie Taylor and featuring eco-fashion by Malaika New York, ADAY, and Taz the Tailor. Join us at Summer Sustainability + Rooftop Summer Drinks on Tuesday, July 31st at Kickstarter HQ (58 Kent St. Greenpoint Brooklyn). Drinks and small bites by Proud Pour, Toast Ale, Tito's Vodka, Misfit Juicery, Teapigs, Gotham Greens, Ocean Hugger Foods and Food for All. Use TRASHY5 for a 20% discount on tickets while they last. -- Join the conversation on Facebook and follow us on Instagram. Don't forget to subscribe, review, and share this podcast with other eco-warriors. We read all of your reviews and your positive ratings help us spread the word and spur more eco-warriors to action. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/trashtalking/support

You've probably heard a similar story - someone hates their 9-to-5, they quit, move across the country, find true love and the career of their dreams. This is Desiree Kaplan's story, a staff writer for the online green publication called Green Matters. Desiree, former attorney born on Earth Day, always knew that the environment was important to her, but it was a chance meeting with the founders of Green Matters that led to her successful and amazing career change. -- Resources mentioned in this episode: Green Matters Zero Waste Home by Bea Johnson Sustainability initiatives by Richard Branson -- Join the conversation on Facebook and follow us on Instagram for more trashy inspiration. Don't forget to subscribe, review, and share this podcast with other eco-warriors. We read all of your reviews and your positive ratings help us spread the word and spur more eco-warriors to action. Enjoy the warm weather and beautiful eco-fashion by Malaika New York, ADAY, and Taz the Tailor at our Summer Sustainability + Rooftop Summer Drinks on Tuesday, July 31st at Kickstarter HQ (58 Kent St. Greenpoint Brooklyn). Drinks and small bites by Proud Pour, Toast Ale, Tito's Vodka, Gotham Greens and Food for All. Use promo code TRASHY5 for a 20% discount for friends, followers + listeners while the early bird tickets! Limited supply. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/trashtalking/support

The future of what we eat is changing, not just with what we eat but also how and why. Sourcing quality and responsibly grown food is becoming the norm, with mainstreamContinue reading#BT 032: Toast Ale

Rob is Chief Toaster at Toast Ale which brews beer using surplus bread that would otherwise go to waste and donates all profits to the charity Feedback to fight against food waste at every level of the food system. Prior to leading Toast, Rob was Director of Ashoka UK, where he worked alongside and supported some of the world's most remarkable social innovators. He is also a serial social entrepreneur who has founded several social change organisations both in the UK and in Africa.In this episode we discuss:How Rob's early success as a social entrepreneur helps him see the potential in other startupsWhy Toast Ale stood out as a perfect social ventureHow enormous surpluses of bread accumulate in our food systems and why it is such a huge problemHow Toast Ale is working to address this waste in the UK and globallyThe partnerships that have helped Toast to grow so quicklyWhy they chose to become a B-Corporation and whether Rob would recommend it for other companiesWhat the future holds for Toast AleThis was a particularly fun conversation (I can confirm the products are delicious!) and an extremely interesting one too. For anyone looking to startup a social enterprise or ethically-motivated company this is essential listening.

Rob is Chief Toaster at Toast Ale which brews beer using surplus bread that would otherwise go to waste and donates all profits to the charity Feedback to fight against food waste at every level of the food system. Prior to leading Toast, Rob was Director of Ashoka UK, where he worked alongside and supported some of the world's most remarkable social innovators. He is also a serial social entrepreneur who has founded several social change organisations both in the UK and in Africa.In this episode we discuss:How Rob's early success as a social entrepreneur helps him see the potential in other startupsWhy Toast Ale stood out as a perfect social ventureHow enormous surpluses of bread accumulate in our food systems and why it is such a huge problemHow Toast Ale is working to address this waste in the UK and globallyThe partnerships that have helped Toast to grow so quicklyWhy they chose to become a B-Corporation and whether Rob would recommend it for other companiesWhat the future holds for Toast AleThis was a particularly fun conversation (I can confirm the products are delicious!) and an extremely interesting one too. For anyone looking to startup a social enterprise or ethically-motivated company this is essential listening.

Susan Albert was working in the fashion and textile industry here in NYC. She had moved from her homeland in the UK and was struck by the amount of disposability here in the US. After her kids were born, Susan wanted to figure out a new career path. She decided she would create artwork that spoke to the theme of sustainability and environmental impact. Susan's multimedia works are on display at her studio in Gowanus, Brooklyn as well as in various places like the Human Impact Institute and NYC Climate Week. A graduate of the Royal College of Art in London, my favorite piece of Susan's has to be the tablecloth she created with imagery of various pieces of trash and QR codes that can start “dinner” conversations on issues of waste. -- We're hosting a screening of WASTED! The Story of Food Waste on April 10th at the Kickstarter HQ in Greenpoint Brooklyn. Get your tickets now. Entrance includes food and drink from sustainable companies like Toast Ale, Proud Pour, Ancolie, Rescuing Leftover Cuisine, Aerofarms + Local Roots, Nomad Trading Co., RISE Products, Food for All, Eleva Coffee and a take-home eco-goodie bag sponsored by Commit to Green, Bareburger, The Fillery and Teapigs. Featuring photos by JCT Photography. Join the conversation on Facebook, follow us on Instagram, and try our repurposed coffee body scrub. Don't forget to subscribe, review, and share this podcast with other eco-warriors. We read all of your reviews and your positive ratings help us spread the word and spur more eco-warriors to action. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/trashtalking/support

Born from one sailor's love of the ocean, By the Ocean We Unite is on a mission to prevent plastic pollution. Their work includes research conducted at sea on mini-expeditions where they invite interested citizens to join them. These expeditions are led by Roos Swart, a Marine Biologist who completed her Masters in the Dutch Caribbean. BTOWU is a clear example of how ordinary citizens can help educate and guide the public conversation around conservation and environmental protection. You can join them for one of their sailing expeditions. Their next one sets sail on April 14th from Harlingen, Netherlands. Check out the information on their Facebook page. -- Resources mentioned in this episode: Guppy Friends Bubble Barrier Blue Planet 2 Plastic Expedition Up to Norway Plastic Soup Foundation Seabin -- We're hosting a screening of WASTED! The Story of Food Waste on April 10th at the Kickstarter HQ in Greenpoint Brooklyn. Get your tickets now. Entrance includes food and drink from sustainable companies like Toast Ale, Proud Pour, Ancolie, Rescuing Leftover Cuisine, Aerofarms + Local Roots, Nomad Trading Co., RISE Products, Food for All, Eleva Coffee and a take-home eco-goodie bag sponsored by Commit to Green, Bareburger, and Teapigs. Featuring photos by JCT Photography. Join the conversation on Facebook, follow us on Instagram, and try our repurposed coffee body scrub. Don't forget to subscribe, review, and share this podcast with other eco-warriors. We read all of your reviews and your positive ratings help us spread the word and spur more eco-warriors to action. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/trashtalking/support

About 40% of food in America will be wasted. And an average American family wastes $1,500 worth of food every year. That's billions of dollars of food that goes to landfill, creating greenhouse gases that warm our planet. Don't be a statistic. Sabine Valenga and her co-founders, David Rodríguez and Victor Carreño, were at a Harvard incubation program when they came up with the idea of Food for All, an app that allows you to rescue food from restaurants an hour before they close at a fraction of the cost. The app has partnered with hundreds of restaurants in Boston and New York City, with plans to disrupt the food waste culture in America and beyond. -- Want to meet Sabine and other eco-warriors like her? We're hosting a screening of WASTED! The Story of Food Waste on April 10th at the Kickstarter HQ in Greenpoint Brooklyn. Get your tickets now. Entrance includes food and drink from sustainable companies like Toast Ale, Proud Pour, Ancolie, Rescuing Leftover Cuisine, Aerofarms + Local Roots, Nomad Trading Co., RISE Products, Food for All, Eleva Coffee and a take-home eco-goodie bag sponsored by Commit to Green, Bareburger, and Teapigs. Featuring photos by JCT Photography. Join the conversation on Facebook, follow us on Instagram, and try our repurposed coffee body scrub. Don't forget to subscribe, review, and share this podcast with other eco-warriors. We read all of your reviews and your positive ratings help us spread the word and spur more eco-warriors to action. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/trashtalking/support

Founded in 2013, bio-bean® is the first company in the world to industrialize the process of recycling waste coffee grounds into advanced biofuels and biochemicals. In the UK alone, they produces 500,000 tons of waste coffee grounds every year. Like most of our trash in landfills, organic material breaks down and creates methane, a greenhouse gas that is 28 times more potent than carbon dioxide. Coffee, rich in oil, makes a source of energy that burns clean and hot, perfect for cold countries with wood burning stoves like the UK. Julia Porter, National Supply Chain Manager, and Dianne Mitchell, Engineering Director, at bio-bean chat to us about their processes, challenges, and tips for living a more sustainable lifestyle. There are some funny stories and jokes, but bio-bean, with plans to expand into extracting oil from coffee waste at a commercial scale, has some serious solutions to ending our global dependence on fossil fuels. We're hosting a screening of WASTED! The Story of Food Waste on April 10th at the Kickstarter HQ in Greene Point Brooklyn. Get your tickets now. Entrance includes food and drink from sustainable companies like Toast Ale, Proud Pour, Ancolie, Rescuing Leftover Cuisine, Nomad Trading Co., RISE Products, Food for All, Eleva Coffee and a take-home eco-goodie bag sponsored by Commit to Green, Bareburger, and Teapigs. Join the conversation on Facebook, follow us on Instagram, and try our repurposed coffee body scrub. Don't forget to subscribe, review, and share this podcast with other eco-warriors. We read all of your reviews and your positive ratings help us spread the word and spur more eco-warriors to action. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/trashtalking/support

Bertha Jimenez, with a degree in mechanical engineering and Ph.D in technology management, heard about industrial symbiosis when she was studying fish packaging warehouses. Wanting to understand what happened with the massive amounts of waste, she realized there was a significant difference between the companies who put their waste into the trash and those who upcycled. Looking for a way to keep the flow going on several industrial processes, Bertha and her team members came across an ingenious idea - take spent grain from microbreweries and turn it into high protein flour. RISE Product's low carb flour has now been made into several products by companies like Runner + Stone, Grain Stand, Lighthouse, Osteria Francescana, and others. If you're interested in working with RISE flour or want to learn more about them, you can reach out to bertha@riseproducts.co or jessica@riseproducts.co. Resources mentioned in this episode: Change Food William McDonough, Cradle to Cradle and Upcycle We're hosting a screening of WASTED! The Story of Food Waste on April 10th at the Kickstarter HQ in Greenpoint Brooklyn. Get your tickets now. We've extended our listener discount - use TRASHYEB5 for a $5 discount on tickets. Entrance includes food and drink from sustainable companies like Toast Ale, Proud Pour, Ancolie, Rescuing Leftover Cuisine, Nomad Trading Co., RISE Products, Food for All, Eleva Coffee and a take-home eco-goodie bag sponsored by Commit to Green, Bareburger, and Teapigs. Join the conversation on Facebook, follow us on Instagram, and try our repurposed coffee body scrub. Don't forget to subscribe, review, and share this podcast with other eco-warriors. We read all of your reviews and your positive ratings help us spread the word and spur more eco-warriors to action. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/trashtalking/support

It all started with one challenge between 10 friends - plant 1,000 trees each to help offset their carbon footprint. Well, that challenge never ended and soon turned into an organization that is starting a Treevolution in South Africa. Lauren O'Donnell did not mean to start a green revolution. In fact, she wasn't even all that interested in sustainability or conservation. But, in taking on this personal challenge, Lauren and her friends sparked something in the community. Today, Greenpop has planted over 82,000 trees in ancient forests near Cape Town as well as in disadvantaged communities in the city. Their annual Reforest Fest takes place on the weekends of March 13-15th and March 23-25th and includes planting trees, seminars on sustainability, live music and local food. Check out one of their events and help support the planting of trees on their website. Cape Town is today facing a water crisis that will leave the city with no water by May 11th*, what the town is calling Day Zero. Greenpop has put a hold on their city-wide tree planting, but they are holding water-wise workshops to help educate people on the conservation of clean water. *Date projections change regularly. Check the city's website for the most up-to-date information. -- Tune in to the very end where we answer a listener question about plastics and China refusing to accept the US's recycling. We have special guest Sam Silver from Sims Municipal Recycling Center here in New York City who gives us some great tips on recycling and breaks down the issue surrounding recycled materials and gas prices. -- Resources mentioned in this episode: Happy Earth People: http://happyearthpeople.com/ Wazoogles: https://wazoogles.com/ -- We're hosting a screening of WASTED! The Story of Food Waste on April 10th at the Kickstarter HQ in Greenepoint Brooklyn. Get your tickets now and use TRASHYEB5 for a $5 discount exclusively for Trash Talking listeners. Promotional discount expires on March 9th. Ticket price includes food and drink from sustainable companies like Toast Ale, Proud Pour, Ancolie, Rescuing Leftover Cuisine, Nomad Trading Co., RISE Products, Food for All, Eleva Coffee, Teapigs, and more. Join the conversation on Facebook, follow us on Instagram, and try our repurposed coffee body scrub. Don't forget to subscribe, review, and share this podcast with other eco-warriors. We read all of your reviews and your positive ratings help us spread the word and spur more eco-warriors to action --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/trashtalking/support

All beer is made from four ingredients - water, carbohydrates, hops and yeast. In ancient Babylonian times, they would use bread as the carbohydrate source as a way to preserve a food prone to spoilage. When Tristram Stuart, founder and CEO of Toast Ale, first heard about this recipe he realized he had found the perfect project to go all in on. Toast takes leftover bread from bakeries and sandwich shops and turns it into delicious beer. The company has open sourced its recipe and encourages franchises and partnerships in other cities and countries. They have partnerships in New York City, Iceland, South Africa, and Brazil, with further plans to expand. All proceeds go to Tristram's charity Feedback. Louisa Ziane is the Chief Financial Officer and Brand Manager for Toast Ale UK. She went from working in finance to the Carbon Trust and eventually landing the opportunity to help Tristram start Toast from the ground up. Louisa shares with us some incredibly inspiration stories about how she chose her current career path and how she made huge pivots in her life. Resources mentioned in this episode: Waste: Uncovering the Global Food Scandal The Carbon Trust Farmaggedon Impossible Burger WASTED! A Story of Food Waste Dan Barber of Blue Hill WastED London Regrained Tea People Snact Change Please Moon Cups Toast Ale is hiring in the UK and across their global partners. Check it out. We're also gearing up for our screening of WASTED! A Story of Food Waste that Toast and Tristram Stuart are featured in. The screening will be held on Tuesday, April 10th at the Kickstarter HQ in Greenpoint Brooklyn. Tickets include Toast beer and other sustainable beverages and food. We will have special early bird pricing specifically for Trash Talking listeners, so sign up for the mailing list and be the first to know. There are limited spots and we anticipate the event selling out. Join the conversation on Facebook, follow us on Instagram, and try our repurposed coffee body scrub. Don't forget to subscribe, review, and share this podcast with other eco-warriors. We read all of your reviews and your positive ratings help us spread the word and spur more eco-warriors to action. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/trashtalking/support

One hour wasn't enough to run through the highlights for the past 12 months, so here is another special show for your enjoyment.  We hope you've enjoyed Christmas - here's one last present for you...catch the likes of Pinky Lilani, Willie Harcourt-Cooze, Dalston Cola, Emily Crisp, Toast Ale, Brindisa and Moma.  We'll be back to our normal format next week.   

 Show NotesToast Alehttp://www.toastale.com/Tyranny of Universal Basic Income http://quillette.com/2017/10/09/universal-basic-income-threat-tyranny/Send money directly to people living in extreme poverty.https://www.givedirectly.org/Tesla Solar Energy in Puerto Rico: https://techcrunch.com/2017/10/24/tesla-makes-quick-work-of-puerto-rico-hospital-solar-power-relief-project/BaseCamp “pings” https://m.signalvnoise.com/from-an-internal-basecamp-announcement-re-pings-ims-e0f61ec9e3bdDeep Work by Cal Newporthttps://www.amazon.co.uk/Deep-Work-Focused-Success-Distracted/dp/0349411905Forums versus Slack.https://twistapp.com/ 

Thank goodness – we've returned to our normal British summertime climate; blustery wind and drizzling rain. How reassuring. To keep the theme of normality going, we've got another fabulous FoodTalk for you. First up, we got a bit saucy – we were trying to find our perfect match. Nope, we weren't looking to replace Sue Nelson or Guy Routledge as presenters. Instead we had a great chat with Tiggs. They have created some fantastic sauces/dressings/marinades – whatever you want them to be really. Another perfect match that we've had recently is pairing up some fantastic innovative companies with the awards that they deserve at The FoodTalk Awards. One of those was Kitchup, we matched them with a silver award for their app which helps growing companies find kitchen space to expand their operation. Charlie Jones gives us the lowdown on what they do. From one winner to another, we welcomed the ‘Chief Toaster' Rob Wilson on to the show. We didn't grab him from a random canteen – he's actually the brains behind a quite brilliant brand of beer called Toast Ale. We love these guys…they turn beer into bread, need we say anymore?

Solar power accounts for 39% of all new electricity generation capacity last year. Greentech Media recently hosted its 10th annual solar summit and to give us an overview of where the industry's headed, we have Stephen Lacey, Green Tech Media's editor in chief. Toast Ale is beer that reduces food waste by using leftover bread that is otherwise thrown out. To tell us more is Madeline Holtzman of Toast Ale. Tom Appel of Consumer Guide Automotive shares a test drive of the Kia Niro hybrid crossover.

It has been a week of celebration here at the FoodTalk Show. On Monday we hosted our first-ever FoodTalk Awards – a fantastic night of foodie innovation, which took place at London's Oxo Tower overlooking the Thames. We heard from a couple of the winners on the night, including Toast Ale, Boozy Udders and B-Tempted, but on Thursday we returned to the relative normality of the FoodTalk studio. Sue Nelson, Guy Routledge and Ollie Lloyd blasted away any awards night cobwebs with the help of some fantastic guests. Presenting can be a hungry job, so luckily our first guest had their finger on the pulse when it comes to street food. We heard from Leon Travers of Kerbstop – they have developed an app to beat the big takeaway giants by helping people to find pure and simple food.  Moving on… If there were any hangovers from our night in the spotlight, we had a bit of a hair of the dog remedy thanks to Lee Caulfield. He brought along a nice mobile freezer full of delicious ice cream and, even better, it was also filled with booze – Cheers have developed the world's most alcoholic ice cream.  

Madi Holtzman of Toast Ale USA joins this episode of It's the Beer Talking to talk about the importance of fighting food waste on a global scale... with beer. Toast Ale uses surplus bread that otherwise would have ended up in the landfill to make craft beer. This week, hosts Jeff Baker and Jason Strempek try two pilsners: Hera Pils from Fort Hill Brewery in Easthampton Ma. and Brau Pils from DC Brau Brewing Co. in Washington Dc.

On the season finale of Fuhmentaboudit!, Mary, Chris and Rachel are joined by Madi Holtzman and Devin Hardy of Toast Ale, a beer brewed with surplus bread that would otherwise be wasted. Their special recipe combines toasted bread with malted barley (pale malt, CaraMalt, and Munich Malt), hops (Hallertau, Centennial, Cascade, Bramling Cross), yeast and water. Profits from the sale of Toast Ale will go to Feedback, an environmental organization that campaigns to end food waste at every level of the food system.

This week, we bring you a very special live Wednesday edition of Beer Sessions Radio featuring Tristram Stuart, an international award-winning author, speaker, campaigner and expert on the environmental and social impacts of food waste. His books have been described as "a genuinely revelatory contribution to the history of human ideas” (The Times) and his TED talk has been watched over a million times. National Geographic featured Tristram's food waste activism on the cover of their May 2016 issue. The environmental campaigning organization he founded, Feedback, has spread its work into dozens of countries worldwide to change society's attitude towards wasting food. He is also the founder of Toast Ale, a beer launched in the UK in 2016 that is made using fresh, surplus bread.

In our final episode of this season we brew a cacao and vanilla infused milk stout. We find out what types of food will pair well with the beers we've brewed this series from food and beer writer Laurence Creamer. We talk to Toast Ale and learn what brewers can do to help reduce the UK's bread waste problem. And, we wrap up the series by dropping the C word. Craft. To book a brew course at UBREW. Visit https://ubrew.cc/ and use the code WMAB20 at checkout. See acast.com/privacy for privacy and opt-out information.

Graham shares a beer with the chief toaster at social enterprise Toast Ale, to talk empathy, social entrepreneurship, and mindfulness. Rob and Graham worked together at Read International, a charity Rob founded and Graham would go on to chair. Now, Rob works to reduce environmental waste by brewing beer made from the bread bakeries night otherwise throw away the following day. [Graham Allcott](http://www.grahamallcott.com/) is the founder of [time management training](http://thinkproductive.co.uk/ "Link: http://thinkproductive.co.uk/") company [Think Productive](http://thinkproductive.co.uk/). If you want to sample a few cans of Toast Ale, use the coupon code `IKNOWROB` when at the [Toast Ale shop](https://www.toastale.com/shop/). This podcast is produced by [Origin](https://origin.fm/).