Celebrating Innovation in Sustainability: HM's CEFoodCycle Project and the Award-Winning Stiegl-easyVEGAN Partnership

This initiative transforms spent grains - a resource by-product of beer brewing- into plant-based burgers and balls, demonstrating how food waste can be upcycled into delicious, nutritious products.

Beatriz Hoffmann-Kuhnt, who spent a day with a film crew at the Stiegl brewery filming for the award, experienced firsthand the dedication behind this project. "It was incredible to see their commitment to sustainability and resource efficiency. This collaboration really highlights how working together can drive impactful solutions in the food industry," Hoffmann-Kuhnt noted. Through innovative partnerships like that of Stiegl and easyVEGAN, the project illustrates how food "waste" as by-products can be repurposed as a valuable resource, setting a high standard for best practices in a more responsible food system.

The CEFoodCycle Project, housed at HM Business School on the Pasing campus and led by Prof. Susanne Wigger-Spintig and Beatriz Hoffmann-Kuhnt, aims to inspire sustainable practices within the food supply chain.

Stay tuned for more updates as projects like these continue to shape the future of sustainable food production.

Für weitere Informationen geht's hier zur Pressemitteilung von Stiegl.

Fotos: Stiegl und HMBS