Marc Wandler, the co-founder of Susgrainable, shares his journey of turning beer waste into sustainable flour and baked goods.
He started the business as a student project and quickly learned from rapid feedback cycles. By sampling the product at farmers markets and cafes, he honed in on his target market and gained valuable customer feedback. He also leveraged media opportunities to generate buzz and attract customers.
However, the COVID-19 pandemic posed challenges, and Marc had to adapt by observing the market and focusing on food service partnerships. Despite the difficulties, he remained committed to his vision and continued to innovate. Susgrainable was born out of the university and focused on learning about consumer packaged goods and non-dilutive funding opportunities.
They secured non-dilutive money to build the foundation of the business and focused on scaling their flower production.
They conducted A/B tests and gathered consumer feedback to inform their product development and packaging decisions. They also explored collaborations and partnerships to expand their impact.
The next six months will be focused on managing risks, navigating potential partnerships and investments, and continuing to build towards their vision of creating impact through sustainability.
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