Saving Grains

In the beginning there was grain; and it was good!

Brewers and bakers, historically, worked very closely together. Mostly because their ingredients were common – grain, yeast, water. Bakers gave brewers their leftover bread to use and brewers gave bakers the spent grain and yeasts to make bread.

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Fast forward 4000 years;

We’re in Bangalore city today, which has over 60 microbreweries churning out all that delicious beer. But what’s happening to all this spent grain?

An average microbrewery in the city uses nearly 200 kg of grain/day that’s about 12000 kg of grain is potentially wasted every day within the city.

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So, What Exactly is Spent Grain?

Brewing relies on grains, typically malted barley, which are first soaked in hot water. This step releases sugars that are crucial to the later production of alcohol. Once those sugars are released into the liquid, the grain is discarded. That discarded grain is called spent grain. 

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In our cities, highly nutritious foods and diets are exclusively available to communities that can afford it, and the idea of sustainability and conscious consumerism is largely elite and not inclusive or accessible.

Through Saving Grains, we’re creating value from so-called “waste”

We’re rescuing these grains to make a “Good Flour”.

​Why good? Because we’re creating a model that derives value from waste by capturing food waste streams in cities – built for communities, through a human centred approach.

Not only is this Good Flour a healthy replacement flour with it’s high fibre and protein, but it is also delicious and versatile and great to cook with. And it is also built on practices of circularity and sustainability, ensuring closed loop urban food systems.