Our Story in a Nutshell
Launched in 2021, Grains to Greens tackles a critical challenge in the circular economy: transforming industrial waste into a valuable resource. A team of students were engaged in investigating on how spent grain—a nutrient-rich by-product of the brewing industry—could serve as a viable, eco-friendly alternative to synthetic fertilisers.
Transforming campus allotments into living laboratories, students have been working on comparative study on Winter Broad Beans (Vicia faba). Plants treated with spent grain demonstrated consistent early growth and exhibited ~70% more higher yeild than control and compost groups, indicating sustained nutrient release.
This project had a significant impact on students personal and professional development through a peer-led model in which students manage experimental design, data collection, and analysis. Findings from our 2025 impact study show sense of belonging, awareness of zero-waste and circular economy principles besides career relevant skills such as leadership and problem solving.
Today, Grains to Greens is extending its impact beyond the university. We are now sharing findings with local allotment holders, several of whom are trialling spent grain in their own plots. By demonstrating that sustainable solutions can be low-cost and locally sourced, the project empowers both students and communities to shape a greener future.
Why Spent Grain?
Recycled Nutrients
Rich in nitrogen, phosphorus, and trace minerals like magnesium, serving as a nutrient-dense organic alternative to synthetics. Delivers slow, sustained nutrient release that supports consistent vegetative development.
Circular Economy
Diverts industrial by-products from landfills and reduces reliance on finite, fossil-fuel-based chemical fertilisers. This closed-loop system minimises environmental risks such as nutrient leaching and groundwater contamination.
Community-Driven Science
Bridges academic theory with real-world application by treating local allotments as interactive research sites. Validates sustainable practices through active collaboration between students, brewers, and local growers.