“Instead of calling this food waste, we need to call it wasted food and start decreasing how much wasting we're doing.'
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. For chocolate barley milk, he mixes in the remnants of rice and grains from beer brewing to give it a light and creamy taste.
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. More than 35 million tons of food are wasted every year in the U.S. — about 40% of the country's food production — costing the national economy more than $200 billion, according to the Upcycled Food Association.
The association’s seal also is featured on all products made by Renewal Mill, an Oakland-based company turning byproducts from plant-based milk into pantry stables like baking flour to reduce waste at the manufacturing level.
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