Image Image Image Image Image Image Image Image Image Image

| be Waste Wise | December 5, 2020

Scroll to top

Top

No Comments

Upcycling Food Waste | with Kat Heinrich

Upcycling food waste

Organized on 3rd November, 2020

Companies worldwide are cutting food waste by upcycling food. For example, spent grain from brewing beer is being made into snack bars. Similarly, surplus bread is being made into beer. These products create value from food that would otherwise be wasted.

In this webinar, Francesca Goodman-Smith shares how New Zealand’s largest grocery retail business – Foodstuffs NZ – is accelerating the growth of upcycled products. Francesca shares the findings from consumer research into attitudes toward upcycled products. We discuss some of the challenges and opportunities for upcycling food, as well as, international developments in upcycled food standards.


More Resources


INTERVIEWER

Kat Heinrich

KAT HEINRICH 

Food Waste Specialist

View Contributor's Page

INTERVIEWEE

Francesca Goodman-Smith

FRANCESCA GOODMAN-SMITH

Waste Minimisation Manager, Foodstuffs NZ

View Contributor's Page

  • Creative Commons LicensePlease mention "This article originally appeared on be Waste Wise (www.wastewise.be)" and link to this page. This content was produced under a Creative Commons license.
  • You can submit your suggestions and feedback on our Contact page.
    • Twitter
    • Facebook
    • YouTube
    • Google+
    • LinkedIn


Submit a Comment

UA-42535113-1