Upcycled food: From waste to value

Nowsaday, food waste is a monumental problem and it is climbing on the top of the sustainability agenda.  Globally, more than one-third of all current food production will be lost or wasted somewhere between the farm or ranch and the consumer’s garbage can. In addition to the financial impact, food waste also contributes to environmental problems. Therefore, minimizing waste as well as finding markets for underutilized or otherwise trashed food items are the long-term aims of sustainable development.

The non-profit Upcycled Food Association defined: “Upcycled foods use ingredients that otherwise would not have gone to human consumption, are procured and produced using verifiable supply chains, and have a positive impact on the environment”. This emergent concept opens up ideal opportunities for businesses to curb food waste and loss while scaling a host of new value-added F&B products. The side-streams and waste from beer, fruit and vegetable, bread, and chewing gum production are great examples within this space.