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Feast and Field: Food Begins in the Field| Feast and Field: Food Begins in the Field

Feast and Field: Food Begins in the Field| Feast and Field: Food Begins in the Field

For every cup strained yogurtAs a byproduct of all the milk that is produced in this country, there are two cups worth of whey. If it is released into the environment, whey can pose a threat to the environment. It is naturally acidic and can cause damage to surrounding ecosystems. It can also disrupt the pH of groundwater. This can lead to lower crop yields and depletion of oxygen in waterways, which can negatively impact aquatic life.

In response, The Spare Food Company, founded in New Yorks Hudson River Valley by Chef Adam Kaye and his sustainability-minded brother Jeremy, created a new beverage that uses upcycled whey as a main ingredient.

Spare TonicIt is made with four simple ingredients: fermented dairy whey, fruit juice, honey, and spices. It tastes similar to kombucha in its mild acidity and effervescent nature. Spare Tonic, like kombucha has probiotic benefits. However, Spare Tonic’s use of whey makes it naturally more rich in vitamins and electrolytes. It also contains 7g of protein. It is ideal for post-workout because it has a 3:1 ratio of carbohydrate to protein.



Spare Tonic 2

Next time you’re in need of a drink, make sure it is as refreshing for the environment and for your body. You’ll find it in the refrigerated area.

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