What is “upcyclic” food? The remains can now be transformed into ingredients

Wasted food is a big problem. According to data published by data published by issued by numbers published by the numbers published by the information published by the information published by The Dome Golles, Detains, Detalics, Detalice, data published by information published by information published by information published by information published by information published by information published by information published by information published by information published by information published by information published by information published by information published by information published by information published by information published by information published by information published by information published by information published by information published by information published by information published by information published by information published by information published by information published by information published by information published by information published by information published by information published by information published by information published by information published by information published by information published by information published by information published by information published by information published by information published by information published by information published by According to data, published by UN environment program In 2024 it is also expensive: Estimated world bank This lost or wasted food cost $ 1.2 trillion in 2020.

It is a problem that the food entrepreneur Chloe Stewart learned for the first time as a young adult travelers to various parts of the world. Seeing plates arranged high in places such as Beijing and Boston and having the feeling that “there is no way to finish everything,” she told her.

“This is actually a crime, the fact that we are not obliged to better use food that ends at the landfill,” she said in a video interview with CNBC.

Food business of Stewart, Stalówka, etc., began as a blog in which she wrote about “misunderstood” ingredients, such as cocoa of nib – small fragments of fermented cocoa beans, which are used for the production of chocolate – as well as discovered how to cook with parts of fruit and vegetables, which are usually rejected, like scraped pumpkin seeds. Stewart calls them “upcycling”, not waste products, because of their potential as ingredients themselves.

In 2018, Stewart began to make muesla, spicy crackers and banana loaves in her kitchen, selling them on the exclusive market of districts in London. There was a freshly squeezed juice stand nearby and began to make recipes from the remains of the pulp – seeds and skin, which would otherwise be rejected.

“The juice pulp is only a” waste “because it comes out of the wrong end of the juicer, but in fact all the good things are there and is full of fiber,” said Stewart. As her company develops, she experimented with various fruits, settling on apple pulp, which she obtained from the producer of cider in English Kent. 25% of her crackers, and Stewart is now selling donuts, etc. products at high -class retail sellers in Great Britain, including at their own times and Waitrose.

Other types of so -called food waste may in this way be upcycling, said Stewart, and etc. It develops a snack in the style of chip made of potatoes, as well as used grain from the brewing process, an ingredient that could otherwise become animal feeding. He also works on a digestive tea-sweet snack based on popular flour in Great Britain-using rapeseed meal, a by-product of rapeseed oil. Stewart said that both new products can be made of 40% to 50% of upcycling ingredients.

The food industry can become “positive nature“According to Ellen MacArthur Foundation, a charity organization focused on Economy about the plant. This can regenerate, not exhaust natural resources, for example using crops that would otherwise be wasted, said the charity organization.

Some nib products etc. were one of the winners of the recent “redesign” food organized by the Foundation. Other winners are Hodmedod pasta made of “wrinkled” peas, the cultivation that could otherwise be plowed back to the soil, if the time of harvesting is not omitted, and toast, beer brewed with excess bread.

Beth Mander, who supervised the “Big Food Redesign Challenge” of a charity organization, which announced the winners in February, said that the wider goal of the initiative is to influence the companies for food production in a more regenerative way. “Our great hope is that every time … you go to the supermarket and choose products from the shelf, you can be sure that nature is better as a result of your choices,” said Mander CNBC through a video combination.

According to the Ellen MacArthur Foundation website, this may mean less intense agriculture, an increase in a variety of cultivation or adding ingredients to products that reduce their impact on the environment. One of these ingredients is Seameat, a mixture of seaweed, which can be added to burgers to ensure a spicy taste, while reducing the percentage of meat in a burger by 25%.

According to Hannah Weise, a manager for trade marketing and communication in a seaweed company, according to Hannah Weise, a manager for trade marketing and communication at Seaveat. Instead, Weise said that “he adds juiciness and … (a) a nice consistency, because it contains or can absorb a lot of water, and also adds this taste umami.” Seaweed contains protein – up to 32% of its dry matter – And that grows quickly Without fertilizers, but it is not yet used to full potential as a food product in the USA and Europe, said Weise in a video conversation with CNBC.

“Our goal is to really make food supply chains more balanced and more ecological by seaweed,” she said.

While Seameat is currently in the development phase, it focuses on Nomet, Belgian croquet made of seaweed instead of more traditional shrimp. Nomet is sold in bioplanets stores in Belgium, and the goal is expansion to other chains and more European countries this year.

According to a senior environment for the environment, Ben Thomas, several products at Big Food Redesign Challenge are on sale in Waitrose stores in Great Britain, part of grocery efforts to exhaust the environment caused by food production, Ben Thomas.

“The food system is not in a great way. It is the main factor contributing to environmental degradation, climate change and loss of biological diversity … Basically, we are part of the problem, which is why we must be part of the solution,” said Thomas CNBC by a combination of video. (The Waitrose “Farming for Nature” initiative is to help 2000 farmers go to regenerative practices, for example.)

One of the problems is to transfer the “regenerative” meaning to the buyer. While ecologically produced food is recognized by consumers in Great Britain, terms such as “upcycling” are less known. The products in redesigning Ellen MacArthur Foundation are sold using the “nature” expression, which appears at store and online stands, but Thomas said that there is a way before people fully understand what it means.

Small production waveforms can mean that upcycly products are valued at the upper end, at 360 g of tables, etc. Rye, Hazelnut and Cacao nutty on the company's website for $ 6.99 (9.08 USD). But Stewart's food entrepreneur hopes that upcycly components can become the mainstream. “On the early days it is fine that … the upcycling concept and products sit a bit more bonuses. But the goal is of course to compete with mass products for massive party. And to do this, we must be able to use the benefits of the scale,” said CNBC.