We create better and more nutritious ingredients such as flour by upcycling organic by-products, saving the environment and reducing waste.

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I confirm that I am fully aware of the eligibility criteria, and based on its description, I am eligible to apply to the CSV Prize 2017.

  • Yes, I'm eligible

Preferred language

  • English

Organization name

RISE Products Co.

Year founded


Initiative stage

  • Growth (the pilot has already launched and is starting to expand)

Annual budget in 2017 (USD)

  • $50k - $100k

Number of beneficiaries impacted so far

  • 1 - 10

Organization type

  • For-profit

Secondary Focus Area

  • Nutrition

Headquarters location: Country

  • United States of America

Headquarters location: City

New York



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Problem: What problem is this initiative trying to address?

Our food system is inefficient and wasteful. Today 1/3 of the food produced in the world gets wasted. If we could save 1/4, we could feed 870 million of hungry people. We are fighting food waste but also presenting better food alternatives that are healthier, nutritious, and accessible.

Solution Summary: What is the proposed solution? What do you see as its most promising aspects for creating shared value?

We turn organic by-products into healthy and sustainable ingredients; one industry at a time, creating value for all stakeholders. We’re starting with the U.S beer industry, which annually produces 5 M Tons of a nutritionally rich byproduct called Brewer’s Spent Grain (BSG). BSG is a misnomer since it’s only spent from the perspective of the brewer, who has extracted most of the malted barley sugars and starches to convert them into alcohol. This means that the protein and fiber are left behind, and with not many current applications, is disposed of in landfills where they turn into greenhouse gases. Instead, RISE rescues this grain and turns it into a flour that captures the rich flavor and dense nutritional content. Compared to all-purpose white flour, RISE spent grain flour has 2x the protein and 12x the fiber per serving, with only 1/3 of the carbs.

Impact: What is the impact of the work to date? Specify both the social and the environmental impact of your work

We currently work with ten breweries in NYC area, and for the past year, we had collected 2,335 lb. of BSG. This unspent grain that otherwise ends up in the landfill had been transformed into 519 lb of flour. This tasty, high-protein ingredient had been used by bakers and chefs to make a wide variety of foods from brownies to bread to pasta.

Financial sustainability plan: How is this initiative financially supported? How will you ensure its financial sustainability long-term?

Non Equity Funding: $10,000 Green Grant NYU ; $10,000 Equity Funding: $150,000 Food-X/SOSV (VC): $50,000 Laudato Si’ (VC): $100,000

Unique value proposition: What makes your initiative innovative? How does your project differ from other organizations working in the same field?

RISE’s patent-pending technology, we can give spent grain a new life as a food ingredient, turning breweries into zero-waste businesses. We are currently beginning with breweries but we will also tackle the byproducts of parallel industries, such as fruit pulp from the juice industry, Okara (fiber and protein) from the soy-milk sector, and crushed grape skins from the wine industry.

Founding story: Share a story about the "Aha!" moment that sparked the beginning of this initiative.

Our team is located in NYC. We are firm believers of the concept of industrial symbiosis, which means that the by-product of a company can become the raw material of another. We wanted to understand how we could make NYC more sustainable. We noticed that there are over 40 craft breweries in NYC, and more than 60% are clustered in Brooklyn. The smallest brewery spends at least $400 per month to discard their brewers’ spent grain (BSG). The BSG is the main by-product of the brewery process, and it is just malted barley. It has a high nutritional profile (high protein, high fiber, and low carbohydrate) that could be considered food, and it is currently treated as waste. We started collecting it and realized that we could transform it into flour. When we started experimenting with the material, we realized that our super flour could be used in so many dishes.

Where did you hear about the Nestlé Creating Shared Value Prize?

  • Ashoka page or contact


Join the conversation:

Photo of Anna Luísa Santos

Great project! But i have a question: are you a startup (I saw equity funding) or a NGO?

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