近幾年環境意識提高，不少企業開始注重永續發展，在飲食上也出現剩食餐廳、剩食App。「但有沒有更有趣的解決方式？」蝶釀永續創辦人劉皓（Holly）在思考此問題同時，注意到國外流行多時的食物升級再造，看到很多成功案例後，開啟了蝶釀永續把即期麵包變啤酒的創業之路。 「初始是朋友間的打賭，我們除了想證明自己、也因為好玩…」就像很多創業都是源自一種創意的火花，當時就讀國立中山大學企業管理學系的劉皓，與五位同系朋友，共同創立蝶釀永續Baked Tipsy，以即期麵包釀造永續啤酒，他們希望消費者每一次的購買，都如蝴蝶效應般影響地球，讓環境邁向美好。 主持人｜儀璇 與談人｜Baked Tipsy蝶釀永續創辦人 劉皓 ***喝酒不開車，開車不喝酒，未成年請勿飲酒*** - ★立即加入Podcast專屬交流社群 | https://discord.gg/ZCYX3MseRh -- Hosting provided by SoundOn
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