Our story began with the experience of Alex Min, founder and CEO of RE:harvest. Working as a business consultant and traveling to various countries, he felt the global disparity seeing leftover food being thrown away on one side of the globe, while there were people starving on the other. Then one day, while eating at a Michelin-starred restaurant in France, he noticed a huge amount of food by-products being created to make splendid dishes. RE:havest started from the thought of breaking the vicious cycle of generating more waste than the food consumed. Today, we create RE:nergy Flour, a wheat flour substitute, by re-harvesting (food-upcycling) brewer’s spent grains. We produce sustainable food by introducing a virtuous cycle within the F&B industry structure and aim to achieve the second goal of the SDG (Sustainable Development Goals), Zero Hunger, and solve environmental problems.