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Posts tagged as Iceland

Creating Boozy Beverages from Food Waste: 10 Brewers Doing it Right

From spirits, beer, wine, and even sake, Food Tank has compiled a list of businesses that are transforming food waste into alcoholic beverages.

McGovern confirmed that humans have been enjoying alcoholic beverages for approximately 9,000 years, which started as wine made from rice, honey, and fruit. And although drinkers hear a lot about the health impacts alcohol has on the human body, there is little awareness of the environmental impacts alcohol production has on the planet, including its contribution to greenhouse gas emissions, distribution, and packaging.Fortunately, the brewers listed below are using food waste to create their boozy concoctions.

1.Alchemy Distillery Located in Humboldt County, California, Alchemy Distillery strives to reduce their impact on the environment in every area of their production system. They even donate 100 percent of the grain leftover after distillation to a pig farm, which has exceeded over 30,000 gallons to date.More recently, Alchemy Distiller took on the challenge of making whiskey from day old bagels. Alchemy reclaims roughly 60 pounds of stale bagels per week from a local bagel shop with similar views on reducing waste and sustainability.The anticipated release date for the bagel-based whiskey is sometime near the end of 2019.

2.The Brussels Beer ProjectDid you know that people have been enjoying beer for over 7,000 years? According to the Ancient History Encyclopedia, it is believed that beer most similar to the beverage we enjoy today was first made from fermented barley bread. The Brussels Beer Project in Belgian has taken a page out of these ancient traditions and has created a craft beer from leftover stale bread.
The beer is named Babylone, based on the brewing process that was traced back to the city of Babylon.

3.Carrot VodkaIn an attempt to reduce food waste on their farms, Gen Windley and Alice Gorman, members of Kalfresh customers focus team, came up with an idea to use carrots unfit for the supermarket to make vodka. It seems that the use of carrots to make alcohol is becoming a bit of a tradition in Gorman’s family, as her husband also used carrots to make beer, which he called “the Wabbit Saison.” The carrot-based beverages can be found in Queensland, Australia.

4.Catch of the DayCatch of the Day by-product designer Björn Steinar fights food waste by rescuing fruits from dumpsters and transforming them into vodka. Located in Reykjavík, Iceland, Steinar demonstrates that you can transform various fruits into spirits without any fancy equipment, as Steinar uses a simple open-source distilling machine.The creative name refers to the flavor of vodka based on the fruit that was repurposed, ranging from blueberry, banana, strawberry, and pineapple.

5.Dairy Distillery: VodkowBased in Ontario, Canada, Dairy Distillery utilizes milk permeate, a sugar-rich by-product of cheese and yogurt production, to make a smooth spirit, which they have named Vodkow. The two founders, Omid McDonald and Neal McCarten, recognized a gap in the dairy production system and saw this as an opportunity to make use of a useful by-product.In doing so, Dairy Distillery also creates a means of cost saving to Ontario dairy farmers as the disposal of milk permeate is part of the collective milk price.

6.Inman Family WinesLocated in Santa Rosa, California, Inman Family Wines has a different take on closing the loop from farm to table. What they refer to as “Four-Course Compost” is the use of compost as the sole source of fertilizer for their grapes, eliminating the need for chemical inputs.The compost used at the vineyard is derived from food waste accumulated in restaurants, hotels, and residences in the San Francisco area. This is not the only eco-friendly practice followed at the winery.To name a few, the wineries’ solar-powered systems powers up to 98 percent of their electricity requirements, they repurpose all waste water to be used for vineyard irrigation, and they have even invested in lighter weight wine bottles, which require fewer inputs due to their thinner glass and have a higher content of recycled material.

7.Misadventure VodkaFound in over 50 restaurants in Southern California, Misadventure Vodka follows the motto “leave no trace” and has put this into practice by redirecting food waste out of the landfill to create their product. Based in San Diego, the two founders create their craft using baked goods no longer suitable for food banks, otherwise destined for the landfill.From cake to cookies and pretty well any baked good you can think of, Misadventure Vodka uses it all.

8.SachiA research team from the National University of Singapore have come up with a way to utilize tofu whey, a by-product of tofu production, to develop the first of its kind, sake-like alcoholic beverage. With an increase in demand for plant-based proteins, such as tofu, this will be followed by an increase in the waste associated with tofu production.
Not only does the repurposing of this by-product reduce food waste but it also offers an alcoholic beverage with health benefits from the tofu whey including high levels of calcium, prebiotics, and isoflavones, which have been related to improved heart health, bone health, and anti-carcinogenic properties.

9.Toast Ale Toast Ale rescues day-old bread from bakeries and the heel ends of bread from sandwich factories to make their award-winning brew. To date, Toast Ale has diverted over 1 million slices of bread from the landfill.Founder of Toast Ale, Tristram Stuart, was inspired to reduce and take action on food waste after a conversation with another brewer on our list, Brussels Beer Project. Not only does the use of bread to make beer reduce food waste, it also reduces all other components involved in the process chain of beer production and bread decomposition, including the associated greenhouse gases produced from growing, malting, and transporting barley, and the methane gases produced from bread rotting in the landfill.

10. Waste Not Chef Mario Batali teamed with brewer Sam Calagione to create a beer made out of food waste.Their recipe idea follows a similar concept to pruno, an alcoholic beverage that originated in prisons created by prisoners to make alcohol under the radar using any ferment able foods available. However, the ingredients Chef Batali and Mr.Calagione use are a little bit on the higher end in comparison, for example they’ve used overripe tomatoes rather than ketchup, as well as rotten grapefruit, Ugli fruit, stale bread, and Demerara sugar. The two have proven that it is possible to make a good tasting beer and reduce food waste at the same time.

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How to Find All the Vegan Food at Iceland Supermarkets

Stockist of all things frozen, Iceland Foods supermarkets have been filling up British ice-boxes since 1970. Under the popular motto “That’s why Mums go to Iceland” the 800-store strong chain became synonymous with budget buys and quick, midweek meals.
There is no denying that the store founded by Malcolm Walker, (or Sir Malcolm since his knighthood in 2017) has in the past, been associated with party platters and oven chips. But prawn rings aside, it has has been one of the UK’s most progressive food companies when it comes to responding to market trends and environmental concerns.
Iceland’s Sustainability Commitments,Long before Iceland launched its own popular line of meat-free products last year, the supermarket chain had been putting food sustainability and the nation’s health at the forefront of its product development. According to Iceland’s website, the chain removed all artificial colorings and monosodium glutamate from its own products in 1986.It also banned mechanically recovered meat, or ‘white slime’ from all its own brand goods in 1990 and went on to guarantee all its own label products were GM ingredient-free in 1999. about this adThroughout its almost fifty-year story, Iceland had been particularly tuned in to customer needs.
The chain was well ahead of the game when it offered a home-delivery service in 1996 and Sir Malcolm was named Most People-Focused CEO at the annual HR Excellence Awards in 2014. An especially customer orientated move was Iceland’s launching of its own plant-based line in 2018.A quick rummage on Iceland’s grocery website shows the company’s awareness of customer needs, with vegan, vegetarian, and gluten-free all having their own search categories.The vegan search option returns 45 products.
Even more impressive is that aside from Iceland’s exclusive No Bull range, the results also include a number of other plant-based products, showing an insightful understanding of plant-based ingredients and the growing interest in the segment. Meat-free staples such as Linda McCartney sausages are listed along with serendipitously vegan-items like vegetable spring rolls and weight loss company Slimming World’s branded Aloo Gobi.While Iceland has yet to launch any ‘No Bull’ ice cream or any plant-based desserts under its own-brand label, its close attention to market demands suggests this will be coming soon. In the meantime, Iceland stocks several vegan-friendly puddings such as Aunt Bessie’s winter fruit crumble and Iceland’s own cherry cola tornado ice lollies.
As well as its commitment to supplying the growing food market with affordable, plant-based, and GMO-free items, Iceland is also a key player in the fight against unnecessary food packaging. In particular, Iceland is determined to reduce its use of non-biodegradable plastic in its own product packaging.The overarching aim is to reduce ocean plastic pollution which causes major damage to marine life.In January, the chain announced that it would be removing all plastic from its own products with the goal of being plastic-free by 2023.The plan for plastic purging will include replacing black plastic ready meal trays with recyclable aluminum and swapping cellophane fruit and veg bags with paper ones or cotton nets. The supermarket also plans to replace plastic punnets with options like paper bands which according to Iceland’s website, have been used to bunch its bananas since September 2018.Palming off Palm OilIceland palm oil adIceland is not only invested in reducing plastic pollution and its own carbon footprint, but it is also focused on ethical sourcing. The supermarket developed its own custodianship named SeaKind to promote sustainable fishing and it also ensures all its meat comes from suppliers who rear their animals according to a strict animal welfare policy.
Most notably, last year Iceland took a firm stand against deforestation and the increased endangerment of orangutans by banning palm oil from all its own-brand products. The chain announced the ban in April 2018 and gives an update on its website:“No Iceland own label products containing palm oil as an ingredient have been manufactured since last year.We have 100% achieved our goal.”The freezer chain received a particularly frosty reception when it aired its Christmas commercial which highlighted the impact of palm oil production on the orangutan’s natural habitat.
“We think this is a huge story that needs to be told. We always knew there was a risk [the clip would not be cleared for TV] but we gave it our best shot.
”Considerably more than frozen peas, Iceland is an environmentally-minded company which also runs its own charitable trust called the Iceland Foods Charitable Foundation. Last year Iceland delivered on its pledge to donate a staggering £10 million to fund the Hub of the UK Dementia Research Institute at UCL.
This followed Sir Malcolm and his son Richard Walker’s charity expedition of Mount Everest in 2011, where they raised over £1 million for  Alzheimer’s Research UK. Not only does the fundraising British supermarket stand by its values in the face of controversy, but it is also making undeniably cool and tasty plant-based options accessible to everyone.
A study conducted by survey consultants, Census wide announced last August that 28 percent of people in the UK identify as meat reducers. Many of these people listed the environmental impact of meat as their reason for choosing more plant-based options.Having a meat-like product without the carbon footprint is a win-win situation for beef fans and proves that vegan-friendly foods don’t have to revolve around broccoli.Following the success of its quarter pounders, Iceland went on to launch a whole plant-based ‘No Bull’ range last September.
The new line contained 13 products, including a seasonal ‘No Turkey’ plant-based Christmas dinner for one. This rather inspired ready meal, consisting of plant-based turkey, wild mushrooms, chestnuts, and gravy meant plant-based eaters could pull up to the Christmas dinner table with minimal fuss.
Especially in families with different lifestyles and diets, the single-serve vegan option neatly avoided the holiday chef having to cook two dinners. As well as the festive feast, Iceland’s line also includes plant-based chicken strips vegan-friendly mince, and ready-made pork and chicken paella, sans animal products.
The full list contains:No Bull Quarter Pounder Burgers No Bull ‘Meatballs, which can be added to pasta dishes or sandwiches No Bull Mince for fans of BolognaiseNo Chick Strips for stir-fries, stews or anything that typically tastes like chicken No Chick Vegan Crispy Fillets for a particularly satisfying vegan fried chicken experience No Porkies Vegan Sausages for livening up mashed potatoes No Porkies Chorizo slices which are fantastic on pizza or added to saladsNo Chick No Porkies Paella for evenings when you just don’t have time to cook from scratch No Bull Asian Burgers, made of wheat protein and flavoured with Asian aromatics such as aniseed and ginger No Bull Vegan Tofu and Vegetable Burgers, packed with shitake mushrooms, peas, sesame oil, and almost 50 percent tofuDairy-Free Pizza Icelands No Cheese Pizza Iceland raised the bar one peg higher when it decided to market not one, but two fully plant-based pizzas. These No Cheese pizzas are thin crust and the exclusion of fromage not only makes them suitable for plant-based diets, but it also makes them lower fat and considerably healthier.
Of all the animal-derived products eaten in the standard western diet, dairy has been linked to chronic disease in multiple studies. Luckily Iceland’s plant-based pizzas are as dairy free as they are delicious.
The two ‘No Cheese’ pizzas are:No Cheese Italian Garden Pizza, topped with mushrooms, red onions and lots of herbs.No Cheese Hummus Pizza, which sounds like it shouldn’t work but is actually like a gorgeous Italian flatbread loaded with toppings.A very nice touch is that the hummus takes on a kind of caramelized quality during the baking process.Staying true to its affordable roots, almost all of Iceland’s own plant-based products come in at £2, from the pizzas to the sausages.The only exceptions are the No Porkies Vegan chorizo slices which cost £2.50 and the chicken strips and mince which will set customers back £3.50. Compared to only a handful of years ago when plant-based products were mostly available at expensive health food shops which smelled vaguely of millet, Iceland’s offerings are incredibly accessible and affordable.

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Shop for Frozen online at Iceland. Choose from convenient delivery slots and get free next day delivery on orders over £35.

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