In Canada, an astonishing 58% of the food produced is lost or wasted annually. Approximately one-third of the 35.5 million metric tonnes of food that ends up as waste could potentially be salvaged. Resourceful Canadians are stepping up to combat food waste, safeguard the environment, and nourish our communities—all through the innovative practice of upcycling.
Understanding Upcycling
Food waste is prevalent at every stage from the farm to your kitchen.
On the farm, surplus produce, including those deemed imperfect or “ugly,” is often discarded or left to decay. In the manufacturing phase, around 20% of food is lost, primarily due to leftover byproducts and unusable parts of ingredients that are left over after processing.
The goal of upcycling is to change this narrative by turning unwanted food and food production byproducts into valuable products.
“Upcycling focuses on harnessing the maximum potential value from a natural resource,” states Shelley King, CEO of Natural Products Canada, which funds innovative solutions in the natural products arena.
“By upcycling any material, we reduce the resources required to create a new product,” King notes. “In terms of food upcycling, we tackle the major challenge of feeding the global population while minimizing environmental strain.”
Reports suggest that we must produce as much food in the next 50 years as has been created over the last millennium. Meanwhile, with no new land available for cultivation, it’s crucial to maximize the output of existing produce. One effective method for achieving this is through circular initiatives like upcycling.
“While addressing food waste is a core aspect, it’s not the only benefit,” King adds. “Whether it’s health supplements derived from fish processing, fashionable apple-leather accessories, or biodegradable plastics created from food remnants, it’s inspiring to see consumers increasingly embracing sustainable, eco-friendly products and zero-waste strategies.”
Mechanics of Upcycling
Across Canada, farmers and food production companies are discovering innovative strategies to convert unwanted food ingredients into nutritious, high-quality products and supplements.
The key lies in identifying where food waste occurs and applying unique, creative solutions.
Consider potatoes, for example. As the most extensively cultivated vegetable in Canada, they represent almost one-third of all farm sales.
“During the processing of potatoes for products like french fries, water becomes heavily concentrated with starch,” explains Cara Kennedy, representing Solnul, a supplement firm based in Carberry, Manitoba. If you’ve ever peeled a potato and observed the residue left behind after water evaporates, you’re seeing that very starch.
The original shareholders of Solnul were potato farmers who went on to establish Canada’s largest starch processing facility. “They had the insight to research microbiomes concerning the starch, and various clinical studies have demonstrated its effectiveness as a prebiotic,” states Kennedy.
They have successfully transformed that discarded starch into a scientifically validated prebiotic ingredient utilized in protein bars, protein powders, and diverse health products. This upcycling method also rectifies wastewater issues from food processing, allowing Solnul to purify the water so potato producers can reuse it.
In British Columbia, Mindful FÜD takes a different path by tackling food waste directly at the source.
“Our foray into upcycling began with the observation of an abundance of fallen apples in local orchards,” shares CEO and co-founder Venessa Stonehouse. “Watching these perfectly viable fruits go to waste ignited our determination to make a difference.”
“We believe every apple, regardless of its appearance, deserves a second chance. We committed to saving these overlooked apples to create something remarkable—a vegan honey alternative that reduces waste and provides consumers with a delicious, sustainable choice.”
“Those apples considered unsuitable for traditional sales due to minor flaws are ideal for our needs,” says Stonehouse. “Consumers may not realize that many apples fail to meet grocery store standards based on minor characteristics of shape and weight.”
Local apple growers are increasingly collaborating with Mindful FÜD, viewing it as an innovative way to reduce waste while increasing value. “Farmers are pleased to know that their surplus produce is utilized effectively, taking pride in contributing to a more sustainable food ecosystem,” notes Stonehouse.
Embrace the Upcycling Movement
Choosing products derived from “food waste” or less desirable ingredients doesn’t mean compromising on quality. “We believe that sustainability should not compromise taste or nutritional value,” states Stonehouse.
“Our stringent quality control measures guarantee that only top-notch ingredients are used in our products. So, when consumers opt for an upcycled choice like Mindful FÜD, they’re not only making a tasty selection but also supporting a more ethical and sustainable diet.”
“Canada, known as the world’s breadbasket, is full of potential for upcycled ingredients,” adds Kennedy, emphasizing that upcycled foods should not be viewed as inferior. “It’s all about maximizing the utility of every part of an ingredient in the most effective manner.”
This article was initially published in the September 2024 edition of up7op magazine.
