Cinderlands, DiAnoia Come Together To Create Sustainable Beer

A sustainable beer collaboration with a good cause? Cheers to that! Pittsburgh’s beloved Italian restaurant, DiAnoia’s Eatery, and brewery Cinderlands Beer Co. are partnering together at the forefront of the fight against food waste and movement to create a sustainable new beer benefiting 412 Food Rescue. Introducing, Con Pane: an IPA created with bread sustainably derived from DiAnoia’s Eatery.

Leading the charge in making the food industry more sustainable, DiAnoia’s Eatery has provided Cinderlands Beer Co. with extra bread and loaves that the restaurant has on hand to create the beer, as there are industrial quantities of bread being wasted worldwide.

“Our neighbors at DiAnoia’s and Pane è Pronto make beautiful bread and it’s our pleasure to make beer with them and their loaves,” said Paul Schneider, Partner & Head Brewer at Cinderlands. “Every brewer knows that the most important measure of great beer is starting with great ingredients, and this bread is as good as it gets.”

The name of the beer fixates on the word companion as it derives from the Latin words com (with) and panis (bread) – or in Italian, Con Pane. Companions are defined as those with whom you break bread and share the table, one of the truest acts of community.

Con Pane is now available at the Cinderlands Warehouse and can be found on draft and in cans to-go at all Cinderlands locations and DiAnoia’s Eatery. While partnering with 412 Food Rescue, purchases of Con Pane will be reinvesting the profits into charity to benefit the non-profit organization whose mission is to bring food to those experiencing good insecurity.

“We are thrilled to collaborate with our friends at Cinderlands and DiAnoia’s on this effort,” said Leah Lizarondo, co-founder and CEO, 412 Food Rescue. “As Americans, we waste up to 40% of the food we grow and produce, and baked items such as fresh bread are particularly difficult to distribute in time.

“412 Food Rescue is committed to fighting hunger and climate change by safely redistributing would-be food waste, and it’s fantastic to see local makers and restaurants join the movement and find creative ways to use food that would otherwise go to a landfill.”

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