Unlocking the recipe of the Circular Economy
Embracing tradition with a contemporary twist! Our ancestors knew the principles of the circular economy well, even if they did not use the sophisticated term "circular economy principles."
Reinventing the tradition (?)
Some companies are preserving and innovating local traditions based on circular economy principles, offering beautiful, healthy, and, of course, sustainable (“Circular”) products. Let’s explore some interesting and diverse examples from two different industries: food, construction and textile.
As you may have read in a previous article, today, on average, we lose a lot of food (especially edible food). A third of all the food we produce globally goes to waste.
If all this needlessly discarded produce were a country, it would be the third greatest contributor to greenhouse gas emissions in the world (FAO,2013).
Looking back at our traditional recipes, we clearly understand that food waste was not an option. No food was ever, ever, wasted, especially bread, which has been an unfailing presence on many tables for decades. Stale bread was considered precious and was used to prepare simple but tasty sweets in many European countries, such as France (Pain Perdu), Italy and Switzerland (Torta di Pane or Torta Paesana)… even the famous French Toast is the result of the “reuse” culture!
Beer and Pasta: a new pairing
Similarly to what bread was in the past, nowadays, Beer is the most popular low-alcohol beverage consumed in large amounts in many countries each year. In 2023, more than 166 billion litres of beer were drunk across the globe (Statista, 2024). Beer production generates valuable by-products, such as spent grain, hot tub, and residual brewer’s yeast. Some companies realised that they are suitable for reuse in the human food industry.
From a collaboration between two local producers in Tuscany, Italy - BVS brewery and the bakery Biscotteria Vannino - original cookies ("Biscotti del Birraio") and snacks ("Trebbie del Birraio") were created.
They have discovered a way to repurpose craft beer waste (barley) into delicious food, promoting a shorter supply chain and the Circular Economy. This process not only reduces waste but also adds value to materials that would be discarded.
This alliance of artisans is based on common values: respect for tradition, connection to Tuscany, passion for innovation and above all respect for products, people and the environment.
This partnership highlights a crucial lesson: the full potential of the Circular Economy is realized through a systemic approach and collaboration between industries. A company's waste can serve as a valuable resource for another company.
Enhancing tradition with technology … (or is the other way around?)
Many companies worldwide, such as the Italian start-up Circular Food and the established Upcycled Foods Inc. in the US, are dedicated to producing innovative and healthy foods that cater to the growing focus on health, eating habits, and diets.
Ley®, a new brand from Circular Food, is the first protein flour rich in fibre (over 52% of total weight), iron, and minerals. It is produced using beer production wastes. The wet grains, which would otherwise be discarded as organic waste or used as cattle feed, are collected, dried, and ground to create this unique flour. Ley® flour can be used to make pasta, cookies, bread, pizza, dough, and other products, contributing to a distinctive taste.
This plant-based product is both healthy and sustainable, suitable for those seeking conscious eating options. In addition, Ley® flour has a low environmental impact, leading to 60% energy savings, reduced CO2 emissions, water recovery, and no use of fossil fuels.
“We believe in the Circular Economy as a model not only economic, but also productive and social, made of recycling, reuse and above all respect. But without giving up, which is why what we produce tastes even better.” (Circular Economy, n.d)
From the kitchen to construction materials
Often, in both the kitchen and the construction industry, it's all about recipes. Calchèra San Giorgio, an innovative company in Northern Italy (Trentino Region), understands this well. The Calchèra San Giorgio Research and Formulation Centre specialises in developing specific materials for restoration, sustainable building, structural consolidation, and the rehabilitation of historically and culturally significant buildings. The company focuses on respecting the design and structure of the original local materials used. Restoration and longevity are at the core of the company's DNA, aligning well with the principles of the Circular Economy.
Therefore, it is no surprise one of the company's notable innovations is CALCEDICAMPO®, a circular bio-plaster. It is primarily made from waste materials from the agri-food chain, such as egg shells (which are reduced to sand) and rice husk. This plaster is cost-effective and ideal for buildings, as it has restorative properties, it is resistant to mould and condensation and regulates thermo-hygrometric conditions in indoor environments. By using renewable sources for raw materials, this innovative approach significantly reduces CO2 emissions into the air.
Our ancestors may not have used the term "upcycling," but the concept was strong and clear in rural traditions.
One more example…
The fashion and textile sectors are estimated to represent more than 2% of the world’s GDP (Shirvanimoghaddam et al., 2020). However, as mentioned in a previous article, it is one of the most polluting industries (Jacometti, 2019). According to the 2022 report of the European Environment Agency, it is the fourth-largest user of raw materials and water. Furthermore, the annual consumption of textiles has increased from 7 to 13 kg/person.
Traditionally, the fashion sector has adhered to a linear economy model (“take-make-use-dispose of” approach) that is neither socially nor environmentally sustainable any more.
Although this may sound like a fairly new approach to those born during and after the economic boom of the second half of the 19th century, previous generations were much more sensitive to this issue, probably due to limited spending power and a mainly agricultural-based culture. Nowadays, we can value that approach and look to past knowledge to improve our future.
From scrap to craft – Pezzotto tradition.
The "Pezzotto," a unique fabric tradition from Morbegno a small village in the Valtellina region of Northern Italy, is a type of rug or carpet made by hand-weaving fabric scraps, often recycled from other textiles, using a loom and hemp thread. It was and it is still made exclusively by hand: from the fabrics selection to the completion of the rug.
The “Pezzotti” were traditionally produced during the winter and involved the reuse of old cloth of natural origin. Cotton, wool, linen, and hemp threads were the raw, humble materials that were woven by women with a lot of creativity and patience.
Nowadays, thanks to the work of local families, the "pezzotto" tradition is still alive and has transformed from a simple item used by the poorest classes to a highly valued (and sustainable) artisanal product known for its longevity and distinctive designs.
This traditional technique embodies the principles of the Circular Economy by repurposing waste materials into a valuable and often artistic product. The "Pezzotto" demonstrates the potential for the circular economy to thrive within traditional crafts and local industries and its ability to promote beauty and goodness.
Thank you for reading until the end!
What steps are you taking to reduce household waste? Would you like to try food made from beer production spent grain or yeast?
If you want to learn more about great examples of reducing, reusing or recycling food waste, go and check my previous article here and subscribe for free to receive new posts and support my work.