Upcycling elevated in recently updated US EPA Food Waste Scale

Written by Angie Crone and Mariel Nunley

In the ever-evolving landscape of sustainable food practices, upcycling has emerged as a dynamic force that is reshaping the way we view and handle food waste. This is ever-apparent in the recently updated US EPA Wasted Food Scale. Guiding food waste reduction and recovery efforts since the 1990s, the once upside-down triangle Food Recovery Hierarchy has now been replaced by a U-shaped spectrum, color-coded in shades of green to red with ranking from “most preferred” to “least preferred.” Informed by the evolution of research and practical learnings over the past three decades, the new scale provides a more nuanced ranking of solutions, or pathways, based on their environmental benefits. This includes specifically indicating upcycling as one of the most-preferred pathways. 

At the Upcycled Food Association, we’re proud to see this elevation of upcycling in our collective pursuit to reduce food waste. Here are three takeaways from the new Wasted Food Scale and accompanying report: From Field to Bin: The Environmental Impacts of U.S. Food Waste Management Pathways that underscore why upcycling has finally been recognized as a most preferred solution. 

1. Upcycling Leads in Elevating Food to Its Highest and Best Use

   Source reduction, donation and upcycling are identified as the most environmentally preferable pathways in the Wasted Food Scale because they can displace the need for additional food production while keeping food in the human food system, rather than treating it as waste. All other pathways for wasted food that were evaluated, including animal feed, composting, anaerobic digestion, and landfilling devalue food by instead treating it as a waste stream. While developing new waste management systems and technologies is essential in processing the alarming amount of food that goes to waste, the simplest solution has the highest impact: feed food to people and value it as a resource - upcycling does just this!

   
   Upcycling takes food by-products, sidestreams, surplus items, or scraps that might otherwise be wasted and transforms them into higher-value products. Upcycling is not only about diverting wasted food; it's about giving nutritious, high-quality yet overlooked food a new life. The upcycling process taps into previously overlooked resources and supply chains, breathing new life into commercially viable, pre-consumer waste streams. This high-impact and upstream thinking keeps food in the human supply chain, rather than tossed to the bin.

2. Science-Based Impact Assessment Finds that Upcycling Values Our Limited Resources and Reduces Waste

   The EPA's report underscores the critical need to address the rampant issue of food waste and its environmental repercussions. The most preferred pathways, such as upcycling, offer the most environmental benefit because food is kept in use, which in turn means that the substantial resources required to produce food, such as land, water, energy, transportation, and human labor, are also valued. The report found that the least preferred pathways can do little to offset these impacts of food production.

   
   Using a dual methodology of Life Cycle Assessment (LCA) and Circularity Assessment the report provides a comprehensive understanding of each pathways' impact. Upcycling ranks very desirably in both methodologies because additional food production is avoided by instead using existing ingredients more sustainably, and waste management is eliminated. This finding enforces what our certification program Upcycled Certified® already works to assess as we quantify the amount of food diverted from waste and ensure upcycled products have a positive environmental impact.

3. EPA Confirms Upcycled Food's High Impact on Climate Crisis, Offering Untapped Opportunity For Further Research and Innovation

   The EPA report confidently confirms what the Upcycled Food Association and our members have been saying for years: upcycling is a high impact solution to the climate crisis and a necessary strategy to ensure that food is valued. By keeping good food in use, avoiding waste, and bolstering supply chains, upcycling has the promise and potential to revolutionize the food system. 

   
   Because many commercialized upcycled supply chains are newly established, significant opportunities still exist to upcycle untapped side-streams and bring new value to forgotten by-products. We know that the data surrounding upcycling is not always comprehensive and more research is needed across supply chains. The report acknowledges these limited resources and data yet finds that the positive environmental benefits of upcycling is a solution that must be prioritized.

In a world where every action counts, upcycling stands as a powerful tool to empower in the food system to make a real difference. The EPA Food Waste Scale makes it clear that upcycled foods are a cornerstone of sustainable food waste management. As we propel this movement forward, join us in advocating for the integration of upcycling practices, fostering a culture of sustainability and responsible resource management. Together, we can pave the way for a more efficient and environmentally conscious approach to food resource utilization, contributing to a greener and more sustainable future for generations to come.