OURgrain is a food sustainability start-up based in Providence, Rhode Island that creates nutrient-packed alternative flour from brewers’ spent grain (BSG), grain that is leftover from the brewing process. Breweries use barley, rye, wheat, and sometimes corn to make beer and malt liquor, and at the end of the brewing process, the by-product usually throws out or given to farmers for livestock feed. It is estimated that BSG contributes approximately 50,000 tons to landfills each year.