Diageo India puts spotlight on upcycling by-product

As the world celebrated another Earth Day on April 22, Diageo India’s The Good Craft Co. (TGCC) shone a spotlight on the theme of sustainability and circularity within the food and beverage ecosystem. The focus of this month was ‘Spent Grains’, a byproduct often overlooked but brimming with potential.

For a compelling conversation on upcycling and innovation, TGCC brought together leading voices in the space like Elizabeth Yorke, Founder of Saving Grains, and Namrata Sundaresan, Co-Founder of Käse Cheese. The discussion delved into how various players within the F&B ecosystem can collaborate to repurpose waste and transform it into nutritious, flavourful products.

As a significant byproduct of spirit production, spent grain is often discarded despite its high nutritional value. Typically left over after grains like malted barley or wheat are soaked to extract sugars, spent grain is rich in fibre and protein. It has the potential to be repurposed into everyday foods such as flour blends, granola, cookies, crackers, and even laddus.

The opportunity for reuse is enormous. Bengaluru alone is home to over 60 microbreweries, each using approximately 200 kg of grain to produce 1,000 litres of beer. Harnessing this byproduct can significantly reduce food waste and contribute to more sustainable, inclusive food systems in urban environments. This process uses no additional resources, offering an eco-conscious solution to food system inefficiencies while making nutritious ingredients more accessible in cities.

TGCC, Diageo India’s first global direct-to-consumer experiential initiative, is built on the pillars of craft, community, and innovation. Through platforms like The Flavour Lab in Bengaluru, TGCC is cultivating a community that experiences and appreciates the entire 'Grain to Glass' journey while championing sustainable practices.

“Craft is about creating something truly rooted in its geography,” said Namrata. “While most artisanal cheese made in India is modelled on European styles, adapting these methods to Indian contexts, accounting for different animals, climates, and local conditions, creates something uniquely Indian.”

Similarly, the collaboration between Saving Grains and Käse Cheese illustrates the powerful results of combining culinary craft with sustainability. Spent grain’s enzymatic qualities complement the fermentation process in cheese-making, introducing complex, earthy and umami-rich flavour profiles.

“Indian food has always been about technique– maximising nutrition from what’s available. Modern craft lies in taking traditional culinary wisdom and applying it to new ingredients and byproducts in our ecosystems today,” believes Elizabeth.

Both speakers emphasised that true circularity can only be achieved through collaboration across industries, and this partnership between Saving Grains and Käse Cheese is a testament to the power of working together. Through joint efforts, what was once considered waste is now the foundation for delicious and sustainable products. As Namrata and Elizabeth showcased, artisanal food is not just about scale, but about intention — sourcing responsibly, maximising flavour, and closing the loop on waste.