Reducing food waste is one of the most effective ways we can fight climate change.

Every year, around the world, we waste a third of the food we produce. And for every bit of food that's squandered, we also waste all the energy, water, land and resources used to produce that food in the first place.

The great news is, there are lots of ways we can fight food waste right across the food supply chain. Upcycling is one of these ways, and that's where we come in.

Citizen was started by a bunch of people who want to help fight food waste by upcycling food instead of letting it go to waste. We're a proud member of the fast-growing global network of food upcycling organisations, the Upcycled Food Association.

Every Citizen product is made using edible surplus food, or edible food production by-products destined for waste streams. We rescue this food, then re-work it into delicious food and drink. 

Our first product is beer made using surplus supermarket bread. Every can uses the fermentable starches from one rescued slice of unsold bread. Slice by slice, it adds up. 

We then dry and mill our brew mash to create a high-quality, nutritious spent-grain flour that we use as a core ingredient in our Citizen sourdough loaves.

Behind the scenes, we’re preparing more awesome foods and drinks for launch. It’s all part of our mission to help rebuild a broken food system.

Welcome to the world’s most delicious revolution. Cheers!

Our collective

Ben Bayly

Our food vision is guided by award-winning chef and restaurateur Ben Bayly, founder of Ahi and The Grounds restaurants. Ben’s creative genius helps us give food a second life.

Mike Sutherland

Mike’s Sawmill Brewery drops have always been our favourite brews, so we’re stoked to have him on board as our chief brewer, making sure our beers are world class.

Andrew Fearnside

Andrew brings a lifetime of expertise baking his multi award-winning Wild Wheat loaves. It’s his know-how that makes our spent-grain sourdoughs so irresistible.

Don Shepherd

Don’s passion to reduce food and resource waste, and his vision for a new kind of food business brings people together to rescue and re-work surplus foods.

Shout out to our friends and partners