The Foundry: Transforming Brewery Waste into Gourmet Mushrooms

Jon and Jodie Mills, co-founders of Canterbury Brewers & Distillers at The Foundry BrewPub in Canterbury, have pioneered an innovative approach to sustainability by growing mushrooms from their brewery waste. With support from our Business Sustainability Challenge and Growing Green programmes, they've achieved 100% success rates with two mushroom varieties that have been scientifically proven to contain unique compounds compared to market alternatives.

Their ambitious plans include building a dedicated mushroom farm to utilise all their waste grain, producing 120kg of mushrooms weekly, and developing a retail offering alongside health supplements. Find out more about Canterbury Brewers & Distillers and how Growing Kent & Medway's funding programmes are supporting sustainable innovation in the food and drink sector.