Ep #50: Upcycling Your Food Waste with Marina Duchesneau from the Upcycled Food Association
Marina Duchesneau is the Global Business Development Manager for the Upcycled Food Association, a non-profit focused on fighting food waste and driving change. She has been obsessed with food and the environment from an early age and has really followed her passion in her career. She has a passion for food and making the biggest positive environmental impact possible, and she joins me this week to share more about the incredible work the Upcycled Food Association does in the world.
Show Notes
We all know food waste is a thing, but most folks don’t realize that the U.S. discards more food than any other country in the world. Nearly 40% of all of our food is wasted, and if we fight food waste as a whole, we can really drive climate change away. There’s a lot to be done, but it can have a major impact, and for every company that makes food, there is always a level or area of opportunity to utilize everything you have.
Marina Duchesneau is the Global Business Development Manager for the Upcycled Food Association, a non-profit focused on fighting food waste and driving change. She has been obsessed with food and the environment from an early age and has really followed her passion in her career. She has a passion for food and making the biggest positive environmental impact possible, and she joins me this week to share more about the incredible work the Upcycled Food Association does in the world.
Tune in this week to hear more about food waste and how it is a humanitarian concern and driver of climate change. We’re digging into the upcycled food movement, what upcycled food is, and how your business can either supply or use upcycled ingredients, as well as what you can do as an individual to upcycle your food scraps.
- Some examples of upcycled foods.
- The types of waste Marina sees in the food industry.
- Some options for businesses to think about if they want to use upcycled ingredients.
- How the Upcycled Food Association has diverted almost 1 billion pound of waste since launching their certification program.
- The opportunities larger companies have to maximize profits while driving food back into the human supply chain.
- How to feed more people with upcycled food.
What You'll Learn
Links Mentioned
- Sensiba Center for Sustainability is offering all Rebooting Capitalism listeners a free 30-minute discovery call to help you determine which ESG frameworks, metrics, and goals are right for your organization. They’ll help you connect the dots between ESG risks and opportunities and discuss the impacts ESG has on your organization’s bottom line. Click here or send an email to set up your free discovery call.
- Rebooting Capitalism: Instagram | Twitter
- Connect with me on LinkedIn
- Cooking with Scraps: Turn Your Peels, Cores, Rinds, and Stems Into Delicious Meals by Lindsay-Jean Hard
- The Zero Waste Cookbook: 100 Recipes for Cooking without Waste by Giovanna Torrico and Amelia Wasiliev
- Marina Duchesneau: Website | LinkedIn | Email
- Project Drawdown
- Spins
- ThredUp
Disclaimer
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