Friday, November 20, 2015
ENTREPRENEURS MAKE FOOD WASTE PROFITABLE
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