The societal challenge:
Transform unsold bread into quality craft beer, working on a short chain and promoting circular economy
The solution proposed:
Every day in Italy 13 thousand quintals of bread are unsold and wasted
But what is now considered as a waste can be transformed into a resource that generates value: Biova transforms unsold bread into craft beer.
Born as a brand for a cream ale beer produced with the leftovers of two traditional bakeries in the Piedmontese Occitan valleys, Biova is today also an innovative model of circular economy successfully tested thanks to the pilot experience conducted in Turin with a well-known “agrihamburgheria”.
The service, now accessible to companies, restaurateurs and distributors, offers the possibility to create a local short supply chain, using the customer’s scraps of bread to produce a personalized and unique beer in co-branding.
