In Canada, an astonishing 58% of all food produced each year ends up lost or wasted. Among the 35.5 million metric tonnes that go to waste, about one-third is salvageable. Enter the innovative-minded Canadians who are actively combating food waste, contributing to environmental sustainability, and nourishing communities by harnessing the practice of upcycling.
Understanding Upcycling
Food wastage occurs at every stage of the supply chain, from the farm to the consumer’s refrigerator.
On farms, surplus crops, including misshapen or “ugly” fruits and vegetables, are often discarded or left to decompose. During food manufacturing, an estimated 20% of products are lost, mainly due to byproducts or components of raw materials that are unnecessary in the final product.
Upcycling seeks to address this issue by converting unwanted food or manufacturing leftovers into valuable products.
“Upcycling is fundamentally about maximizing the worth of every natural resource,” states Shelley King, CEO of Natural Products Canada, which invests in breakthrough solutions in the natural product realm.
“By upcycling materials, we lessen the demand for new resources needed to manufacture items,” King explains. “In food upcycling, we tackle the immense challenge of nourishing the global population without further burdening our planet.”
Reports suggest that in the coming 50 years, we’ll need to produce as much food as we have in the previous millennium. With no additional land available for farming, optimizing our current agricultural output is imperative, and upcycling offers a circular solution to tackle this issue.
“Although addressing food waste is a big part of it, the scope of upcycling extends beyond that,” King continues. “From creating collagen health supplements from fish remains to crafting leather alternatives from apples, the growing consumer interest in eco-friendly, sustainable products and zero-waste solutions is incredibly inspiring.”
Mechanisms of Upcycling
Across Canada, farmers and food processors are discovering inventive methods to repurpose unwanted food items into nutritious, high-quality foods and supplements.
Identifying where food waste occurs enables creative solutions.
Consider potatoes, Canada’s most commonly grown vegetable, representing nearly a third of all farm sales in the previous year.
“In processing potatoes for products like French fries, the water becomes highly concentrated with starch,” explains Cara Kennedy from Solnul, a supplement company in Carberry, Manitoba. The white residue seen after cutting a potato? That’s the starch.
Originally, Solnul’s shareholders were potato farmers who now own the largest starch facility in Canada. “They had the foresight to investigate the microbiome properties of this starch,” says Kennedy, which resulted in multiple clinical studies demonstrating its efficacy as a prebiotic that supports gut health.
This formerly discarded starch is now an ingredient in protein powders and health foods, turning waste into opportunity while simultaneously minimizing the environmental damage caused by wastewater in food processing (as Solnul purifies the water, allowing potato processors to reuse it).
Mindful FÜD, based in British Columbia, tackles food waste at the source—on farms.
“Our upcycling journey began with a simple observation: the surplus of fallen apples in local orchards,” explains CEO and co-founder Venessa Stonehouse. “Witnessing these perfectly fine fruits go unused motivated us to take action.”
“We believe every apple should be valued, regardless of its appearance. Our goal was to rescue these neglected apples and transform them into something remarkable—a vegan honey alternative that reduces waste while providing a delicious and sustainable product to consumers,” she elaborates.
“These apples, often deemed unsuitable for traditional sale due to slight flaws, fit our purpose perfectly,” adds Stonehouse. “Many consumers might not realize that apples with minor imperfections never reach grocery shelves.”
Local apple growers are embracing Mindful FÜD’s mission, thrilled to see their excess produce being utilized effectively. “Farmers take pride in knowing their surplus is beneficial and contribute positively toward a sustainable food system,” says Stonehouse.
Embrace the Upcycling Movement
The notion that products sourced from “food waste” or previously discarded materials must be subpar is a misconception. “We are dedicated to ensuring sustainability without compromising flavor or nutritional quality,” affirms Stonehouse.
“Our stringent quality checks guarantee that only premium ingredients are used in our offerings. Choosing an upcycled product like Mindful FÜD means opting for both a delicious option and a more sustainable, ethical way of consuming,” she notes.
“Canada holds incredible potential as the global food supplier, and the opportunities for upcycled ingredients are vast,” adds Kennedy, who emphasizes that upcycled foods need not be perceived as inferior. “It’s all about maximizing the potential of every ingredient.”
This article was first published in the September 2024 edition of Thewindowsclubs magazine.
