EP 111 - Reduce, Reuse and Upcycle - Preventing Waste and Driving Innovation with the Upcycled Food Association

The Real Dish

Have you ever wondered what happens to food that gets manufactured and grown, but not used? Well here’s a scenario. Cashews are commonly eaten - But did you know the cashew meat from inside the cashew fruit, which is normally thrown out, is a single ingredient, organic product that tastes amazingly like meat, with the same consistency. The truth are a LOT of predicted that get wasted in the food manufacturing process and all of this wasted food presents an opportunity to create exciting new items and categories.

June 24 is National Upcycling Day, and in this episode, I spoke with Angie Crone, the CEO of the Upcycled Food Association, to learn more about what up cycling is, the non-profit’s mission and the crucial role it plays in preventing food from being wasted. We also dive into why The Upcycled Certified® label is the most important third-party certification that supports up cycling integrity and environmentally-conscious stewards and why you should look for it in over 1,400 grocery stores across the country. You can take the Upcycyling pledge to reduce waste in your own home and business on our website at eatcleaner.com and chefmareya.com. Let’s dig in!