It sits in an unassuming white can dotted with yellow specs that mimic the bubbles brewing inside. At first pass, Toast Ale looks like any other artisanal brew you'd find on the shelves of Whole Foods or Trader Joe's. But a flip of the tap reveals a product that's unsurpassed in its commitment to fighting food waste. Every can of the pale ale contains a slice of surplus bread that would have otherwise been tossed.
These days, flour is cheap and bread is plentiful. A bit too plentiful. Sandwich shops and bakeries often throw away a large portion of loaves (up to 17 percent by some estimates) without batting an eye, and households around the world toss 24 million slices every day. Our motives for trashing are plentiful: Our bread is a bit stale, its end pieces don't taste as good, its sell-by date has passed. Though seemingly well-intentioned, these reasons have contributed to a real problem.