WATCH: Turning Food Waste into Wellness
Food waste is a global challenge—nearly 25% of all food produced is wasted, contributing to 10% of global greenhouse gas emissions. Tackling food waste starts with prevention, but also includes re-use, recycling and recovery of nutrients as set out in the Irish Government's Food Waste Prevention Roadmap.
BiaSol, a COVID-19 lockdown project, founded by siblings Niamh and Ruairi Dooley, is tackling the issue of food waste & sustainability head-on. Unlocking the principles of the bioeconomy, the company is transforming a brewing by-product—spent grain from Ballykilcavan Brewery - into nutritious, tasty ingredients for humans.
There are over 170,000 tonnes of spent grain produced in Ireland annually. Companies like BiaSol have demonstrated the opportunity in turning an overlooked ‘waste’ resource into a high-fibre, high-protein food. In doing so, it supports a healthier, more circular food system.
