By Mike Montemarano, Associate Editor08.30.22
Food waste is a top environmental concern among consumers globally. The USDA estimates that between 30% and 40% of the U.S. food supply ends up in landfills. Once there, food waste releases methane into the atmosphere as it breaks down, accounting for approximately 8-10% of all human-caused greenhouse gas emissions, according to a report published by the Intergovernmental Panel on Climate Change (IPCC).
Beyond the actions that restaurants and consumers can take by handling food more conscientiously, innovations along the agricultural supply chain can reduce waste. Several companies have found ways to redirect agricultural products from waste streams to develop novel food products, an innovative approach known as upcycling.
With growing momentum behind the upcycling movement, the Upcycled Foods Association (UFA) was born. Founded in 2018, the organization provides the food industry with a third-party-validated certification for upcycled products.
Turner Wyatt, co-founder and CEO of UFA, spoke with Nutraceuticals World about the practice of upcycl
Beyond the actions that restaurants and consumers can take by handling food more conscientiously, innovations along the agricultural supply chain can reduce waste. Several companies have found ways to redirect agricultural products from waste streams to develop novel food products, an innovative approach known as upcycling.
With growing momentum behind the upcycling movement, the Upcycled Foods Association (UFA) was born. Founded in 2018, the organization provides the food industry with a third-party-validated certification for upcycled products.
Turner Wyatt, co-founder and CEO of UFA, spoke with Nutraceuticals World about the practice of upcycl
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