# Garbage-Based Beers In This New Brewing Show, Sam Calagione Makes Beer Out of Food Waste By Charlotte Joyce Kidd | Published 2015-10-29 | Eco Source: Trend Hunter, https://www.trendhunter.com/trends/sam-calagione References: [grubstreet](http://www.grubstreet.com/2015/10/mario-batali-food-waste-beer.html) & [firstwefeast](http://firstwefeast.com/eat/mario-batali-and-sam-calagione-wastenot-pruno/) Sam Calagione of [Dogfish Head Craft Brewery](https://www.trendhunter.com/trends/unfiltered-ipa) now has his own beer-brewing [YouTube](https://www.trendhunter.com/trends/all-day-ipa) show -- and in the first episode, he creates a unique brew out of a very unexpected collection of ingredients. Inspired by the wastED movement, Sam Calagione and chef Mario Batali create a garbage-based brew. They use the past-its-prime produce from Batali's Eataly restaurant in Chicago to make their own craft beer. Then they serve the food-salvaging beer at the restaurant, along with a dessert course built entirely on the wastED philosophy. Every year, approximately 40% of the food produced for human consumption goes to waste in the U.S. The [food waste movement](https://www.trendhunter.com/trends/giant-food-and-divert) is a huge opportunity for restaurant and food retail managers to eliminate inventory wastage in their operations. By crafting new waste-utilizing products that conscientious consumers will feel good about buying, the food industry wins on two fronts. ## Trend Insights (Trend Hunter) - Score: 2.7/10 - Popularity: 41% | Activity: 32% | Freshness: 8% - Audience gender: 50% men, 50% women - Primary generations: Millennial, Gen X - Top markets: North America ## Categories [Trend Hunter](https://www.trendhunter.com/trends) > [Eco](https://www.trendhunter.com/eco) ## Key Themes ### Key Themes Behind This Trend - **Garbage-based Brewing:** Creating unique craft beers using food waste as ingredients presents an opportunity for brewers to tap into the sustainable and waste-reducing movement. - **Food Waste Reduction:** Developing innovative solutions to reduce food waste in the restaurant and food retail industry is a disruptive opportunity to address environmental concerns and improve efficiency. - **Conscious Consumerism:** Catering to conscientious consumers by offering waste-utilizing products and services creates a market for sustainable and socially responsible businesses. ### Where This Applies - **Brewing:** Breweries can leverage the trend of garbage-based brewing to differentiate their products and appeal to environmentally conscious consumers. - **Restaurant:** Restaurants can embrace the food waste reduction trend by implementing practices that minimize waste and offer waste-utilizing menu items to attract ethically minded customers. - **Food Retail:** Food retailers can explore ways to reduce food waste in their operations and partner with waste-utilizing product manufacturers to meet the growing demand for sustainable and eco-friendly options. ## Related on Trend Hunter - [Bread Surplus-Created Beers](https://www.trendhunter.com/trends/upcycling-food-trend.md) - [Upcycled Pasta Beers](https://www.trendhunter.com/trends/beyond-belief-brewing.md) - [Upcycled Beer-Made Vodkas](https://www.trendhunter.com/trends/bad-beer-vodka.md) - [Dog-Friendly Bone Broth Cans](https://www.trendhunter.com/trends/crafty-beasts-brewing-company.md) - [Upcycled Naan-Brewed Beers](https://www.trendhunter.com/trends/naan-laager.md) - [Sustainable Surplus Bread Beers](https://www.trendhunter.com/trends/toast-brewing-and-tiny-rebel.md) - [Upcycled Donut Gin Spirits](https://www.trendhunter.com/trends/little-joy-spirits.md) - [Rejected Beer Collections](https://www.trendhunter.com/trends/matilda-bay.md) - [Autumnal Beer Duos](https://www.trendhunter.com/trends/beer-duo.md)