Developing delicious ways to use discarded food items and reduce carbon emissions
The Upcycled Food Association is an organization which aims to transform discarded food into new products, diverting these items away from landfills where they would otherwise release large quantities of harmful emissions into the atmosphere. This movement is gaining traction as both consumers and companies look for sustainable solutions. Even chefs from Michelin-star restaurants can be counted among the growing number of people joining the initiative, including Chef Rasmus Munk whose lab is the site of developments like chocolate made from discarded cocoa husks. Other innovative upcycled food products include snacks made from spent grains, pasta created from vegetable pulp, and beverages made from surplus fruit. Read more about upcycling food waste into innovative new products.
Photo by Tetiana Bykovets on Unsplash.