SUSTAINABILITY
WHAT IS WHEY?
Whey is the liquid co-product of cheese and other dairy products.
For every ten pounds of milk, a cheesemaker can produce one pound of cheese, leaving nine pounds of nutrient-rich whey left behind.
Fresh whey is quite tasty with a mild sweetness and creamy smoothness. It contains mostly water, sugar (lactose) and small amounts of protein and minerals.
THE ISSUE
While some of this high-quality whey gets used in other food products, hundreds of billions of pounds leave the food chain as waste, putting a strain on the ecosystem.
We wanted to help break that cycle by upcycling this whey to it's highest and best use.
WHY WE LOVE WHEY
WHERE SOME SAW WHEY AS WASTE, WE SAW LIQUID GOLD
By partnering with domestic dairies, our handcrafted process is helping to reduce whey waste and creating bold, sippable and more versatile spirits for consumers who care, like you!
WHAT IS UPCYCLING?
Upcycling is the concept of using all parts of what you have and putting ingredients to their best use to reduce waste. Upcycling utilizes ingredients that would otherwise leave the food system to make high-quality products with a positive environmental impact.
WHY IT MATTERS
Wheyward Spirit is certified carbon neutral by Carbonfund Carbonfree Product Certification Program to further our commitment to sustainability and the environment.
By upcycling whey and building a circular economy approach in our production, Wheyward Spirit reduces the strain of food waste on the environment and lowers the impact of spirit production with a fraction of the carbon footprint compared to other traditional spirits.
More than 30% of all food produced in the US is lost or goes to waste, contributing to rising greenhouse gas emissions and increasing water scarcity. 8% of human-caused greenhouse gas emissions come from food loss and waste, and reducing food waste is considered a top solution to climate change, according to Project Drawdown.
More consumers are looking for ways to reduce waste in their own lives, and government organizations like the UN, EPA, and USDA are enacting initiatives to tackle the issue head on.
OUR SUPPORTERS
