Distillers like Misadventure Vodka and Ventura Spirits are getting creative when it comes to reducing food waste. Misadventure Vodka, which launched this past summer, makes all of its liquor from discarded starches. And Ventura Spirits, which launched in 2014, partners with California growers to source strawberries that would otherwise go to waste for brandy.
NPR has more information:
Sam Chereskin and Whit Rigali want to redefine what it means to get trashed. The pair discovered that the sugars in almost-stale bread, bagels and cakes destined for the landfill could be distilled into premium vodka, turning imbibing into an act of social responsibility.
The pair launched Misadventure Vodka this past summer with the dual goals of producing that vodka and reducing food waste. The southern California distillery makes all of its liquor from discarded starches, collecting up to 1,200 pounds of aging bakery products from the local food bank each week.
"We wanted to use the excess food, remove it from the waste stream and make something that tastes good," says Chereskin.