Mon, Mar 21|
San Francisco Chapter - UPCYCLING! The future of Food and the Planet: Thinking Bigger About Food Waste
Meet Claire Schlemme and Caroline Cotto, founders of Renewal Mill for a lively and timely discussion of upcycling, moderated by Dame Alice Medrich. Fee: $25.00
Time & Location
Mar 21, 5:50 PM – 7:00 PM
About the Event
Meet Claire Schlemme and Caroline Cotto, founders of Renewal Mill for a lively and timely discussion of upcycling, moderated by Dame Alice Medrich
The Big Problem of food waste is not about the produce and leftovers you might guiltily toss from your fridge, or even what a restaurant or caterer might lose at end of day.
The Big Problem—believed to the single greatest contributor to climate change—is that we lose around $1 trillion per year, globally, on food that is wasted or lost from agriculture and food production. This is produce that is grown but never eaten, or the nutritious by-product of even the best food products. Upcycling is a simply a new word for the ancient practice of using all of what we have. Upcycling is essential to create a food system that more sustainable and resilient and more environmentally friendly.
Learn about upcycling, upcylced food, and how one female-owned Bay Area startup is meeting the challenge of food waste by creating upcycled ingredients—starting with okara flour, made from the nutritious pulp left over from the production of organic tofu— and new consumer products made from upcycled ingredients.