Combining great beer with food waste reduction
Guests visiting the Danish sushi restaurant Sticks’n’Sushi can now enjoy a great beer on the side with good conscience, as the served beer, due to a new partnership, is now based on surplus rice that normally would we wasted.
Earlier, it frequently resulted in food waste when the Danish sushi restaurant Sticks’n’Sushi cooked big amounts of rice in their restaurants. But in a new partnership between Sticks’n’Sushi and DTU (Technical University of Denmark) they are brewing beer on surplus rice that normally would be wasted. The new beer contains 20 % surplus rice.
The Danish sushi restaurant has spent years working on the purposeful goals of becoming more sustainable and comes out on top once again, due to a new partnership with DTU’s brewery. In the long term, Sticks’n’Sushi hopes to put the beer called “Gohan Biiru” on the menu in all its restaurants in Denmark.
In Asia a lot of beers are brewed on rice, so the idea of rice-based beer is not new. However, it is in fact a new sustainable solution to brew beer with surplus rice. Leftover rice can be used for both biogas and animal food, but with help from DTU National Food Institute, the restaurant can now recycle the rice and thus lifting it higher up the value chain.
A reduction in food waste is not the only target Sticks’n’Sushi is focusing on. They are also working on developing more sustainable take-away packaging. The restaurant chain is currently using 3.7 million plastic units a year made by recycled plastic, but the dream of Jesper Kongsvad, General Manager of Sticks’n’Sushi is to create eatable take-away wrapping.
