BIOVA Project is a circular economy project that transforms food waste into raw material, creating added value and sustainability.
Every year, 1.3 billion tons of food are wasted worldwide. Of this, 345 million tons are wasted at the consumer level alone, while over 200 million tons are lost during the distribution process.
Biova’s idea is based on the concept that food waste can become a valuable raw material within a production project with double added value. As well as allowing margins to be recovered along the supply chain, Biova offers the market a “virtuous” final product that respects the environment and people, and whose value is directly reflected in the image of those who produce and distribute it.
Bread can be one of the raw materials for a quality beer, produced according to rules and procedures suitable both for distribution in traditional and large-scale distribution channels and for HoReCa consumption. Bread can replace about 30% of the malt needed to produce a beer; 150 kg of unsold bread are enough for about 2500 liters of beer.
BIOVA is developed according to the “Gypsy brewing” model, i.e. there is no one single brewery able to produce Biova in all its possible variants. The solution is that the brewmaster defines the recipe, which can be different depending on the type of bread used for the brew, and supports the production of the brewery most suited to the needs in terms of production capacity and location.
Franco Dipietro, Emanuela Barbano
TYPE OF PROJECT:
ambiente, panetterie e grande distribuzione
Economia Circolare, Food and Beverage