Soup
kitchens have been collecting unwanted food from farms and businesses
since the 1980s. Now, a wave of entrepreneurs have emerged who
believe food waste shouldn't just be recycled for hipsters’ special
occasions and soup kitchens; they have created viable businesses out
of giving food waste a whole new look. Philip Wong and Ann Yang saw
an opportunity to repurpose imperfect foods in the booming desire for
cold-pressed juice. They created Misfit Juicery, a brand of
cold-pressed juices that are now available in 38 locations near
Washington, DC. Overall, roughly 70- to 80 % of its raw materials is
blemished
or misshapen produce
that would have otherwise gone to waste. Misshapen produce is also
the foundation of the jams and chutneys made by UK-based Rubies in
the Rubble. And Hewn Bakery in Evanston, IL has been folding 30 to 40
pounds a week of spent
grain from local breweries
into
its bread.
Source:
Eater.com, 11/6/15, Food
Waste
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