Every year, billions of tons of food are wasted globally, contributing to staggering environmental, social, and economic consequences. Amid this challenge, a revolutionary concept is gaining traction—food upcycling.  

Defined as the process of transforming ingredients that would otherwise go to waste into high-quality, nutritious products, food upcycling is not just about minimising waste but also about unlocking value. Amanda Oenbring, Chief Executive Officer of the Upcycled Food Association (UFA), highlights the importance of this movement and how it is reshaping the food industry. 

“We exist to accelerate the upcycled food economy by unleashing innovation to stop food waste,” Oenbring explains. As the hub for over 200 global members spanning businesses, organisations, and researchers, UFA spearheads efforts to make upcycling mainstream. Since its inception in 2019, UFA has established a shared definition for upcycled food and launched Upcycled Certified, the first global certification standard that ensures transparency and trust in upcycled products. 

She adds, “We guided the collaborative formation of the definition of upcycled foods, “Upcycled foods use ingredients that otherwise would not have gone to human consumption, are procured and produced using verifiable supply chains, and have a positive impact on the environment,” working alongside partners such as Harvard Law School, ReFED, Drexel University, World Wildlife Fund and Natural Resources Defense Council.” 

The environmental imperative of food upcycling 

The statistics are stark. “Globally, 30-40 percent of food produced is lost or wasted, according to ReFED. In 2023, Americans generated 91.2 million tons of surplus food. The vast majority becomes food waste going straight to landfill, incineration, down the drain, or is simply left in fields.” 

Similarly, according to Project Drawdown, food waste alone accounts for roughly eight percent of global greenhouse gas emissions. This represents a significant loss of resources like water, energy, and land, all of which are used in food production. 

“Upcycling can offer more revenue to farmers for the crops they already grow,” Oenbring emphasises, “while stewarding freshwater, fertilizers, and energy resources, ensuring food is grown to be consumed—not wasted.”  

The process also curtails methane emissions, a potent greenhouse gas, aligning the process with broader climate goals by reducing the amount of food waste sent to landfills. 

How upcycling sparks food innovation 

Upcycling is not just an environmental strategy—it’s a catalyst for revolutionary food innovation. Companies like Voyage Foods and Atomo are transforming staples, introducing cocoa-free chocolate and bean-free coffee as viable, sustainable alternatives. Blue Stripes is turning cacao byproducts into innovative, consumer-friendly ingredients, illustrating how technology unlocks untapped potential in food production. 

“Innovative dehydration, milling, and conversion technologies enable us to create safe, high-quality, and sustainable upcycled products,” shares Oenbring. Leaders like GTF Technologies and NETZRO are driving this progress, ensuring that upcycled ingredients meet strict food safety standards while retaining optimal nutrition and quality. 

Consumer awareness is key to advancing the upcycled food movement. “Upcycled food empowers consumers to make conscious, sustainable choices while shopping,” Oenbring asserts. Through campaigns like Upcycled Food Month, UFA educates the public on the environmental benefits of choosing upcycled products. This engagement highlights the positive impact of reducing food waste and showcases innovative upcycled items—from snacks and beverages to pet products and even cosmetics. 

As with any innovation, especially regarding food, challenges are aplenty. Oenbring notes that the biggest challenges for UFA members in ensuring food safety for upcycled ingredients lie in managing variability, timing, and seasonality as new ingredients and products are developed. Matching supply with demand and ensuring product fit are ongoing opportunities as the upcycled food movement grows and scales.  

To address these challenges, UFA fosters collaboration by connecting members across the supply chain, sharing best practices, and providing resources to help companies start or refine their upcycled food initiatives. 

“We work to bridge the gaps in supply and demand while helping our members share learnings and resources to continuously improve their upcycled food journey,” says Oenbring. 

Scaling upcycled products while maintaining quality 

Maintaining consumer trust and ensuring transparency in labelling, traceability, and ingredient sourcing are critical for the upcycled food movement. Partnering with Where Food Comes From, UFA has certified over 540 products and ingredients developed by 100+ companies, diverting 1.9 million tons of food waste to date. 

“Upcycled Certified helps consumers trust that the products they choose are sustainable and impactful, while also supporting companies that prioritize transparency and accountability,” says Amanda Oenbring. 

For businesses integrating upcycled ingredients, ensuring product quality and safety while scaling production can be complex. UFA advises starting with trusted sources for quality ingredient sourcing, such as partnerships through its global membership network. These connections help companies access reliable upcycled ingredients and resources tailored to their specific needs. 

The Upcycled Food Foundation further supports this effort through its Research Fellowship, bringing together leading academics to study the environmental impacts, market potential, and consumer perceptions of upcycled food. “Our research initiatives help spark innovation and provide companies with insights to navigate the challenges of scaling upcycled products effectively,” Oenbring shares. 

By fostering collaboration and advancing research, UFA empowers companies to integrate upcycled ingredients into their offerings while maintaining high standards of quality and safety. 

Your role in the upcycling revolution 

The potential of upcycled food extends far beyond sustainability. It represents an opportunity to transform waste into value, create new revenue streams, and make nutritious food more accessible worldwide.  

As Oenbring envisions, a future with a more circular food system will be “more nutritious, resilient, and equitable.” 

By supporting upcycled products and advocating for innovation in food systems, consumers can play a crucial role in reshaping the future of food. The next time you shop, consider the environmental story behind what you buy—and take a step toward a more sustainable planet. 

With insights from Amanda Oenbring, UFA CEO. As CEO of Upcycled Food Association, Oenbring brings experience in community collaboration, climate philanthropy, and global growth with a passion for movement building, previously scaling international membership at 1% for the Planet and leading environmental nonprofit network expansion at EarthShare. She found the perfect blend of study across business, sustainability and food via an MBA in Sustainable Systems and a Sustainable Food and Agricultural Systems Certificate from Bainbridge Graduate Institute (now Presidio Graduate School), previously completing her B.A. in Communication Studies at Westmont College.  

This story first came out in our “The Power of Upcycling” issue.