Most of us are familiar with the idea of upcycling clothes or furniture – turning something old or leftover into something new and usable. But have you heard of upcycling food? This sustainable food trend has been around on a small scale for quite some time. Think butchers who use offcuts for sausages, or fruit farmers who send imperfect fruit to companies that make jam.
But as sustainability and climate goals become ever-more important, companies are exploring new ways of turning unwanted byproducts into nutritious food. With food waste a huge problem globally and the planet struggling to meet the world’s food needs, upcycling food is becoming a bigger deal.
This three-minute video by the Financial Times gives a good overview of what upcycling food really means and how companies are rising to the challenge. Some, for example, are taking the leftover by-products from plant-based milk and tofu production, or from brewing beer, and turning them into flour, pasta, and baking mixes.
In your own home
It’s not just big companies who can make a difference here. Food waste is a problem in many households too – and it’s amazing just how much you can upcycle in your own kitchen. So why not turn those wilting vegetables at the bottom of the refrigerator into soup, whizz the over-ripe peaches into a smoothie, boil up the chicken carcass for stock, or toast stale bread to make croutons or breadcrumbs?
The less waste we all create, the better for everyone – and our precious planet.