Meet Claire Schlemme and Caroline Cotto, founders of Renewal Mill, for a lively and timely discussion of upcycling, moderated by Dame Alice Medrich
The Big Problem of food waste is not about the produce and leftovers you might guiltily toss from your fridge or even what a restaurant or caterer might lose at the end of the day.
The Big Problem—believed to be the single greatest contributor to climate change—is that we lose around $1 trillion per year, globally, on food that is wasted or lost from agriculture and food production. This is produce that is grown but never eaten or the nutritious by-product of even the best food products. Upcycling is simply a new word for the ancient practice of using all of what we have. Upcycling is essential to create a food system that is more sustainable and resilient, and environmentally friendly.
Learn about upcycling, upcycled food, and how one female-owned Bay Area startup is meeting the challenge of food waste by creating upcycled ingredients—starting with okara flour, made from the nutritious pulp leftover from the production of organic tofu— and new consumer products made from upcycled ingredients.
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