Alumna Devin Hardy '08 in New York Times for Work With Ale Company Aiming to Eliminate Food Waste
Alumna Devin Hardy '08 was recently featured in the The New York Times for her work with Toast Ale USA, a company tackling the global issue of food waste through re-purposing bread scraps into craft ales.
Alumna Devin Hardy '08 was recently featured in the The New York Times for her work with Toast Ale USA, a company tackling the global issue of food waste through re-purposing bread scraps into craft ales.
"We are actually physically diverting huge quantities of bread that would otherwise go into landfills," says Hardy '08.
"We are actually physically diverting huge quantities of bread that would otherwise go into landfills," says Hardy '08.
Toast Ale, which was founded by Tristam Stuart in the United Kingdom, will soon be launching in the United States. Hardy '08 is spearheading the US launch and has been working with Chelsea Craft Brewing Company to create Toast's first batch of American ale. Toast intends to brew a much larger second batch this summer, which will be available for sale in New York to start.
"It’s a rev-ALE-lution, and we’re brewing a better planet," says Hardy '08.
We'll raise a toast to that, Devin!
Read the full New York Times article here: http://nyti.ms/2q6a6S6
