8 Podcast Episodes We Recommend About Upcycling
Over 30% of the food we consume is wasted.
How do impact-driven companies stay loyal to their mission and repurpose food waste? Check out 8 episodes where CPG leaders and entrepreneurs talk about upcycling:
Daniel Kurzrock, CEO and Co-Founder of ReGrained, explains how ReGrained works with brewery partners to rescue the grain, after they have extracted the sugars needed to make beer, to create upcycled nutrition bars, puffs, and premium ingredients.
TJ Galiardi, Co-Founder, and CMO of Outcast Foods, joins us to talk about the upcycling movement, and disrupting the status quo of food waste using dehydration.
Turner Wyatt, CEO of The Upcycled Food Association, discusses how his company is helping producers and consumers make better decisions that will have a global impact on food waste reduction.
Paul Evers, Co-Founder and CEO of Riff, talks about how they’re using the whole coffee plant to reduce waste and increase sustainability.
Jonathan Deutsch, Professor of Culinary Arts and Science at Drexel University in Philadelphia, PA, and Founder & Director of Drexel University’s Food Lab, about the art and science of food product research, development, and testing.
Breyn Hibbs, Head of Social and Environmental Impact at Take Two, an upcycled food company that makes barley milk out of the spent grain from beer brewing, joins us to talk about the complexities of calculating and communicating positive impact.
Kaitlin Mogentale, Founder of Pulp Pantry, joins us to talk about upcycling, identifying a problem to solve, and leaning into opportunities even if they're intimidating.
Caroline Cotto, Co-Founder and Chief Operating Officer at Renewal Mill and President of the Upcycled Food Association, talks about the importance of making sustainability a factor in the food that we buy before and how upcycling food is healthier for us and the planet.
Andreina Blanco
Content Manager of Evolve CPG
