“So this is a mark that you can see on the products wherever you go shopping, to be able to understand how that company is reducing food waste in their supply chain.”
“A lot of the food that is uneaten or thrown away in our supply chain is actually due to archaic cosmetic standards or sort of perceptions that what we think is edible or quality food,” said Angie Crone, the association’s chief executive. The association initially certified about 30 products in 2021 and now has 450 carrying the label. These seals, which adorn the new Salt & Straw upcycled flavors, raise awareness with consumers that the company making the food used such ingredients. The Upcycled Food Association, which will celebrate World Upcycling Day on Saturday, issues an official “Upcycling Certified” seal to qualifying products. Ingredients include fruits and vegetables from farms nationwide that are perfectly edible but often rejected by restaurants and grocery stores because of their shape or color, like white strawberries, wilted greens and ugly mushrooms. Upcycled food is becoming increasingly common in cake mixes and veggie chips at natural grocery stores. about 40% of the country’s food production - costing the national economy more than $200 billion, according to the Upcycled Food Association. More than 35 million tons (31 million metric tons) of food are wasted every year in the U.S. It’s a trend gaining ground as consumers spend more time reading packaging labels and menu ingredients to learn where their food comes from and how it affects the environment.
Malek’s shops from the Pacific Northwest to Miami now feature flavors like “Cacao Pulp & Chocolate Stracciatella Gelato,” which is made from leftover cacao pulp from chocolate production that otherwise would have gone to waste. Malek’s ice cream chain is among those at the forefront of the upcycling movement, the process of creating high-quality products from leftover food. “Instead of calling this food waste, we need to call it wasted food and start decreasing how much wasting we’re doing,” Malek said. For chocolate barley milk, he mixes in the remnants of rice and grains from beer brewing to give it a light and creamy taste.
The head ice cream maker at the Portland, Oregon-based Salt & Straw uses the whey leftover from yogurt makers in upstate New York to make his lemon curd flavor. (AP) - At Tyler Malek’s ice cream parlors, one cook’s trash is another chef’s frosty treat.
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