A beginner’s guide to upcycled foods
Moving towards a zero-waste food system will benefit producers, consumers, and, most of all, our planet. Within the global food supply chain, from farm through production to consumer, there are multiple opportunities to reduce waste. One of the most exciting opportunities is the growth of upcycled foods, which provide quality products to consumers while reducing food waste.
What are upcycled foods?
Moving towards a zero-waste food system will benefit producers, consumers, and, most of all, our planet. Within the global food supply chain, from farm through production to consumer, there are multiple opportunities to reduce waste. One of the most exciting opportunities is the growth of upcycled foods, which provide quality products to consumers while reducing food waste.
Upcycled foods use byproducts from agriculture and food manufacturing to create high quality, nutritious food products. Upcycled foods unlock the highest value of nutrients that have slipped through the cracks of our food systems.
The term “upcycled food” was formally defined in May 2020 as foods that “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 definition came from a working group convened by the Upcycled Food Association including representatives from Harvard University, Drexel University, Natural Resources Defense Council, World Wildlife Fund, and ReFED.
Why are upcycled foods important?
The impact of surplus food and food waste on our climate and environment are enormous, since food that is never eaten still requires resources to grow, harvest, transport, cool, cook or otherwise prepare – even when it ends up being disposed of. According to Project Drawdown, the global leader in ranking climate solutions, preventing food waste is the single most effective solution to prevent global warming of more than 2 degrees celsius. Roughly 30% of all food produced globally for human consumption is lost or wasted. This waste creates emissions when it goes to the landfill, incineration, down the drain, or is simply left in the fields. Upcycling is a method for food producers to add value to byproducts or surplus ingredients that might otherwise have been wasted. This prudent use of natural resources can have enormous impacts across our climate and economy.
What is the history of upcycled food?
Today's high-quality, nutritious new products are the modern iteration of ancient traditions of using all you have, doing more with less, and elevating all food to its highest and best use. This philosophy was previously widespread common sense, for example, creating baby carrots from damaged large carrots, capturing whey protein from cheese production, or canning excess tomatoes to preserve them after harvest. However, as Regrained’s Daniel Kurzrock notes, the food system has now become inverted, with a focus on producing each unique product without considering the waste involved.
Where can I find upcycled foods?
You can find upcycled foods in grocery stores near you! More and more upcycled foods are transforming potential waste into delicious products. For example:
Nutraberry Berry Seed Flours: Keto-friendly, prebiotic, and polyphenol-ric seed flours and oils that are created from the seeds removed during production of seedless purées.
Blue Stripes Urban Cacao: Nutritional superfood snacks and beverages made from cacao fruits upcycled from chocolate production.
Pulp Pantry Chips: veggie chips packed with fiber and flavor made from the pulp of cold-pressed juices.
When you are shopping, keep an eye out for Upcycled Certified™ Products. Every purchase of products with this mark helps to prevent food waste. This mark highlights upcycled ingredients and products procured and produced with surplus food or food by-products from manufacturing.
