When people are already so busy with their own schedules and responsibilities it is a challenge to create or maintain momentum, especially when it revolves around a volunteer project which people are joining from their pure passion and will for change. Unfortunately, the meeting seemed to have been a one-time-thing and didn’t lead to any following conversations/relationship building. The meeting was a success and hosted a lot of great conversations surrounding people’s perspectives on challenges, opportunities, gaps, and how they can support one another. To get started, our team decided to reach out and connect with entrepreneurs and innovators outside of the CFIL project who are involved in the spent grain industry, to chat, share, and learn together. So, how might we keep spent grain within the food system and find new, innovative and exciting uses for it? Most spent grain either goes to organic disposal or becomes animal feed and in the majority of the time, breweries have to pay to dispose of it. Despite being rich in fibres and nutritional value, the attention and exploration around its opportunities are still minimal. ![]() Spent grain is the extracted residue from beer production, and an inevitable by-product of the brewing industry. ![]() Participants feedback on the prototype proposalīased on the businesses who decided to participate in this prototype, and with the question: Where are the opportunities for incubating new business or product lines from where waste currently exists?, in mind the Circular Entrepreneurship prototype decided to focus on spent grain.
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