The much-loved combination of beer and crisps is being harnessed for the first time to tackle climate change.
Crisps firm Walkers has adopted a technique it says will slash CO2 emissions from its manufacturing process by 70%.
The technology will use CO2 captured from beer fermentation in a brewery, which is then mixed with potato waste and turned into fertiliser.
Creating fertiliser normally produces high CO2 emissions, but the technology adopted by Walkers makes fertiliser without generating CO2.
So, the beer-and-crisps combo performs a dual function.