Canada Leads The Way With Upcycled Food

We’ve heard of upcycled furniture, but the new buzzwords in the sustainability world are ‘upcycled food’ – and Canada proves to be leading the way with recycling produce instead of letting it go to waste.

While re-using food products might not instantly sound appealing, it certainly makes sense when you realise how much use could still be had from ingredients after they have been part of the manufacturing process.

For instance, the grain used to make beer at Guelph’s Wellington Brewery in Ontario is then fed to insects at Oreka Solutions near Cambridge. These insects go on to become feed for trout at Izumi Aquaculture, and the fish end up at local restaurants, CBC reported.

Cher Mereweather, chief executive officer of Guelph’s Anthesis Provision, which set up the spent-grain upcycle procedure, said: “The easiest way to think about upcycling is thinking about what's left over when a food product has been manufactured or processed. A simple example is when you make beer. There is spent grain left over, but that has an incredible amount of nutrients and value left.”

As part of the upcycling network, the spent grains also go to the Grain Revolution Bakery to create sourdough, while onion trimmings from onion-ring production is used to make broths. Ramen noodles can be created from by-products of tofu and peas can be used to make plant-based protein powder.

It is a cycle that celebrates sustainability and a trend that is likely to replicated around the world, with Canada becoming a pioneer for the green revolution.

Indeed, Solnul Resistant Potato Starch, based in Manitoba, recently revealed it has been certified by the Upcycled Foods Association.

Why not do your bit for climate change, and get your hands on wholesale fashion aprons?