“Jam made with bacon scraps; fish jerky that turns unwanted fish into something delicious; granola bars and snack puffs crafted from spent brewing grams.
These are just a few examples of how entrepreneurial ingenuity is transforming food byproducts and scraps into novel and often very nutritious products for human consumption, creating new sources of protein, other nutrients and fiber in the process—and keeping it all out of landfills.
“Upcycling,” the new term of art, is one way to reduce reduce food waste and help the environment. But until now, there hasn’t been a single standard definition of upcycling, even as the number of startups tackling food waste grows and consumers show more interest in buying products made with upcycled ingredients.”
View the whole story here: https://www.forbes.com/sites/robindschatz/2020/05/19/how-upcycled-ingredients-can-help-reduce-the-940-billion-global-food-waste-problem/