Louisa Ziane // Co-founder of Toast Ale

----------------------------------------Introducing Causeartist BackOffice, your dedicated operations partner for social enterprises, nonprofits, and mission-driven funds. We provide comprehensive, full-stack operational support, allowing you to focus on growth and impact.Our team of licensed experts—including CPAs, CFOs, and technology specialists—delivers solutions in:Financial Management: Full-cycle bookkeeping, accounting, and tax compliance.Growth & Marketing: Data-driven strategies to maximize your reach and revenue.Investor Readiness: Preparing you for capital raises with pitch decks, financial models, and due diligence support.HR & Administration: Streamlined hiring, payroll, and benefits management.Technology & Security: Expert IT support, platform integration, and cybersecurity.Causeartist BackOffice is trusted by early-stage founders and global teams for world-class expertise built for impact.To learn how we can support your organization, visit Causeartist BackOffice for a free strategy session.In episode 56 of the Disruptors for GOOD podcast, I speak with Louisa Ziane, Co-founder of Toast Ale on creating beer from food waste and building sustainable collaborations with breweries around the world.With its signature beer made from surplus bread, Toast Ale is at the forefront of the fight against food waste, and the movement to make the food industry more sustainable. “Food production is responsible for 80% of deforestation, 70% of freshwater use, 30% of greenhouse gas emissions and is the largest contributor to soil erosion and biodiversity loss. Yet one-third of food goes to waste. We’re here to change that,” shares Co-Founder and COO Louisa Ziane, who worked as a sustainability consultant before teaming up with Stuart to create Toast Ale. In the brewing process, Toast replaces one-third of the malted barley with bread. The bread provides starches that are broken down to fermentable sugars by enzymes contained in the malt. The yeast feeds on the sugars during fermentation to create alcohol. Malt accounts for a significant part of the beer production carbon footprint. By replacing virgin barley with surplus bread, Toast reduces the need for land and water use in its production processes, thereby mitigating carbon emissions leading to climate change. The social enterprise uses the heel ends of loaves that can’t be made into sandwiches. They source simple white, brown or whole-meal sliced bread that has easily accessible sugars, and is widely available.Listen to more Causeartist podcasts here.Check out:ImpactInvestor.io - Discover impact investors from around the world.Podcast Made with TransistorPodcast cover design Made with CanvaBuild amazing web platforms with Webflow Spotlighting impact startups, brands, and founders.We feature social impact startups, conscious brands, and visionary founders shaping the future of business. Join thousands—subscribe to our weekly newsletter for exclusive interviews, the latest funding rounds, digital tool reviews, and curated products fueling the impact economy.To learn more, please visit causeartist.com

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