Sustainability

At BTRFY we are reimagining snacking and are committed to producing products that are both better for you and better for the environment.  Global population is growing exponentially, putting unsustainable pressure on our valuable resources. We believe that being environmentally conscious is more important than ever.  

Rather than turning toward sustainability, many major food corporations are instead producing more waste in an attempt to increase production.  This waste is not only reflected in the plastic in our oceans and the pollution in our air but the immense waste of water as well. 1.3 billions tons of food is wasted each year, reflecting a waste of 45 trillions gallons of water.  This isn’t to say we believe that we should just all stop eating, but we definitely have to work together to be more conscious about the environment and our impact to it.

Protein is an essential part of our diet, but most of the protein we consume comes from meat and soybeans.   An amazing steak dinner or delicious tofu stir-fry has more than just a monetary cost though. The problem is that these sources of protein are highly resource intensive.  To give you some idea, meat production requires 1,799 gal of water per pound and contributes to nearly 25% of all greenhouse gas emissions. And one pound of soybeans has 166 grams of protein but takes up 216 gallons of water.  Our crisps have more protein than meat and soybeans and require 10X less water with no harmful emissions.

We have never been big on rules here at BTRFY, which is why we are working tirelessly to defy the idea that you can’t make something out of nothing.  Rather than wasting resources to produce food, we believe that the best way to build a sustainable culture is to create something new and delicious out of something that is currently being wasted.  

We all love beer, but 5 liters of water are wasted for every liter that is brewed.  In the past, this water was thrown out and required filtering at water treatment plants not only reflecting a waste in water but a waste of electricity as well.  

We believe that water is just too valuable of a resource to be wasted.  That’s why our team has developed a process of recycling this water to grow fungal mycelium, ultimately creating the crunchy snack that we all love.  The water that we get from breweries is high in sugars and carbohydrates which our mycelium loves. The mycelium is able to break down these sugars and carbs, creating an organic network rich in protein, fiber, and micronutrients.  We transform this network into our myco crisps while maintaining all those awesome nutrients with every crunch.

Because we use water that would otherwise be wasted and purify it in the process of production, we are almost completely water neutral.  Although we do not have a current way to reuse the water a second time (after the mycelium has absorbed the sugars and carbohydrates) we are eventually hoping to further recycle the water integrating it into grey water or agricultural systems.  Either way, our production process leaves the environment in a better position than when we started.

At BTRFY we are reimagining how people can live a healthier and more environmentally friendly lifestyle.  So don’t sacrifice snacks for sustainability and start helping the planet with every crunch.

Works Cited:
Abhat, Divya. “This Is How Much Water You Waste When You Throw Away Food.” Smithsonian. Accessed August 6, 2018. https://www.smithsonianmag.com/science-nature/how-trashing-food-wastes-water-too-180957239/.
Agnew, Michael, and A. Perfect Pint. “The Thirsty Business of Beer: How Breweries Are Confronting the Industry’s Water Problem.” Growler Magazine (blog), March 2, 2016. https://growlermag.com/the-thirsty-business-of-beer-how-breweries-are-confronting-the-industrys-water-problem/.
Fabrique [merken, design & interactie. “/En/Water-Footprint/Product-Water-Footprint/Water-Footprint-Crop-and-Animal-Products/.” Accessed August 6, 2018. /en/water-footprint/product-water-footprint/water-footprint-crop-and-animal-products/.
Foundation, GRACE Communications. “The Water Footprint of Food.” GRACE Communications Foundation. Accessed August 6, 2018. http://www.gracelinks.org/1361/the-water-footprint-of-food.
Kirby, Roy M., Jamie Bartram, and Richard Carr. “Water in Food Production and Processing: Quantity and Quality Concerns.” Food Control 14, no. 5 (June 1, 2003): 283–99. https://doi.org/10.1016/S0956-7135(02)00090-7.
“Side Stream - Brewery Wastewater 101.” Brewery Wastewater Design (blog). Accessed August 6, 2018. https://brewerywastewater.com/brewery-wastewater-101/brewery-wastewater-101-side-stream/.
“When You Waste Food, You’re Wasting Tons Of Water, Too.” NPR.org. Accessed August 6, 2018. https://www.npr.org/sections/thesalt/2013/06/06/189192870/when-you-waste-food-youre-wasting-tons-of-water-too.