The Benefits of Food Upcycling

In Canada, an astonishing 58% of all food produced ends up being lost or wasted annually. Of the 35.5 million metric tonnes of food discarded, roughly one-third has the potential to be salvaged. Visionary Canadians are actively working to combat food waste, safeguard the environment, and nourish our communities—leveraging the concept of upcycling.

Understanding Upcycling

Food wastage occurs at every stage, from farm to fridge.

A significant amount of surplus fruits and vegetables, especially those deemed misshapen or “ugly,” are discarded at the agricultural level. During food manufacturing and processing, approximately 20% of food is lost, often due to byproducts from raw ingredients that are not needed in the final output.

Upcycling seeks to tackle this issue by converting surplus food or manufacturing leftovers into valuable products.

“The essence of upcycling lies in maximizing the value extracted from natural resources,” states Shelley King, CEO of Natural Products Canada, an organization dedicated to enhancing innovative approaches within the natural products sector.

“By upcycling materials, we lessen the demand for new resources to create products,” King continues. “In the realm of food upcycling, we confront the pressing issue of nourishing the global population while minimizing environmental strain.

Various studies suggest that to meet future food demands, we need to generate as much food in the next 50 years as has been produced in the previous millennium. With no new land available for agriculture, optimizing current food production is essential, and upcycling offers one effective solution.

“Moreover, upcycling isn’t limited to just food waste, although that is certainly a significant aspect,” King emphasizes. “From creating health supplements from fish byproducts to producing apple-leather bags or plastics derived from food waste, it’s invigorating to witness a growing consumer interest in sustainable and eco-friendly products.”

Mechanics of Upcycling

Across Canada, farmers and food producers are innovating to convert previously unwanted food ingredients into nutritious, high-quality products and supplements.

It all revolves around identifying where food waste occurs and employing creative solutions.

Consider potatoes—these are Canada’s most extensively cultivated vegetable, accounting for nearly a third of last year’s farm sales.

“In processing potatoes for products like fries, the water used becomes highly concentrated in starch,” explains Cara Kennedy from Solnul, a supplement company situated in Carberry, Manitoba. The powdery residue observed after cutting a potato and allowing the water to evaporate is the very starch she mentions.

Solnul’s shareholders were initially potato farmers who have developed the largest starch plant in Canada. “Recognizing the potential, they conducted microbiome research on the starch, resulting in clinical evidence confirming its efficacy as a prebiotic,” Kennedy states. This previously discarded starch is now a scientifically supported ingredient in protein powders, bars, and other health foods. Additionally, this upcycling method mitigates wastewater issues related to food production (Solnul cleans the water so that potato manufacturers can reuse it).

Meanwhile, in British Columbia, Mindful FÜD aims to curb food waste directly at the source.

“Our foray into upcycling began with the observation of abundant fallen apples in local orchards,” shares CEO and cofounder Venessa Stonehouse. “Witnessing these perfectly good apples spoil sparked a determination to make a difference.

“We believe that every apple, regardless of its flaws, should be utilized. We began rescuing overlooked apples and creating a vegan honey substitute that minimizes waste while providing a tasty and sustainable option to consumers,” she explains.

“These fruits, often rejected by conventional markets for minor imperfections, are ideal for our needs,” adds Stonehouse. “Many consumers might not realize that any apple not meeting strict cosmetic criteria is excluded from grocery stores.”

Local apple producers have embraced Mindful FÜD, recognizing the opportunity to cut waste and enhance value. “Farmers appreciate that their surplus is effectively utilized, taking pride in contributing to a more sustainable food system,” Stonehouse notes.

Become Part of the Upcycling Movement

The origin of an ingredient being from “food waste” or previously unwanted sourcing does not imply a sacrifice in quality. “We assert that sustainability should not compromise flavor or nutritional value,” advocates Stonehouse.

“Our stringent quality control guarantees that only premium ingredients are included in our products. When consumers choose upcycled options like Mindful FÜD, they’re opting for both an enjoyable treat and supporting a more sustainable and ethical food culture,” she adds.

“Canada’s vast agricultural landscape presents numerous opportunities for utilizing upcycled ingredients,” states Kennedy, stressing that concerns about the quality of upcycled foods should be alleviated. “It’s all about optimizing the use of every component of an ingredient for maximum benefit.”