Walkers invents new technology that could help beer and crisps save the world

Beer and crisps can help save the planet, ­experts say.

The traditional pub favourite combo is to be used to help tackle climate change.

Crisp giant Walkers has adopted a technique it says will slash carbon dioxide emissions from its manufacturing process by 70%.

The harmful greenhouse gas will be captured from beer fermentation in a brewery then mixed with potato peelings and turned into fertiliser.

It will then be spread on UK fields to feed the following year’s potato crop.

Creating fertiliser normally produces high CO2 emissions.

Excessive carbon dioxide creates a cover that traps the sun’s heat energy in the atmospheric bubble and warms the planet.

But the Walkers technology makes fertiliser without generating CO2.

So the combo of beer and crisps performs a dual function in tackling climate change by stopping the emission of carbon dioxide from both breweries and fertiliser manufacture into the atmosphere.

David Wilkinson, senior director of European agriculture for Walkers’ owner PepsiCo, said: “From circular potatoes to circular crops this innovation could provide learnings for the whole of the food system, enabling the agriculture sector to play its part in combating climate change.

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“This is just the beginning of an ambitious journey. We’re incredibly excited to trial the fertiliser on a bigger scale and discover its full potential.

“This is a step in the right direction and we will continue working hard to lower the carbon impact of our products from field, through manufacturing sites, to consumption.’’

The techniques were developed with a grant from the Government by a start-up called CCm, whose co-founding director said: “Our partnership represents a significant step forward in proving that agriculture can play a role in carbon reduction and the circular economy.’’

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