Squeezing Every Last Drop: Maximizing Product Utilization through Upcycling

Upcycling offers a second chance for food that would otherwise fall through the cracks of our fragmented food system. Waste can be driven by not using food products in their entirety. However, value-added processing rethinks the concept of “waste” by turning surplus and byproducts into food products, thus finding greater value in items or parts usually deemed worthless. Given the explosive growth of this industry in such a short timeframe, how can facilities, operations, and menus be redesigned to use as much of each product as possible? Explore the growing momentum around upcycled food and the untapped potential of this fledgling market.

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