Have you ever thought about what goes into developing a new food product and bringing it to market? What about being a part of the creative team that ideates, creates, tests, tastes, and researches these new products?  Sound like fun?  Well it is for Maddison Gurrola, a food waste fighting food scientist at Mattson.  In this episode we talk about some of the many things Maddison does as a food scientist, her passion for reducing food waste, protecting the planet and the benefits of incorporating upcycled ingredients in new upcycled-certified food products. We learned about her a ..read more

In this special episode we meet the founders from two more companies in the 2021 Innovation Fund Cohort, Sue Marshall founder and CEO of NETZRO, (starts at 03:33), and Anna Hammond founder and CEO of Matriark Foods (starts at 20:22). In spring of 2021, The Kroger Co. Zero Hunger | Zero Waste Foundation collaborated with Village Capital to help source, understand and unlock capital to support innovative solutions that prevent, recover and recycle food waste. They encouraged applications from innovators building high-growth, scalable solutions focused on the following challenge: “We seek to resh ..read more

In this special episode we meet the founders from two more companies in the 2021 Innovation Fund Cohort, Riana Lynn founder of Journey Foods, (starts at 03:28), and Adam Kaye and Jeremy Kaye co-founders of The Spare Food Co. (starts at 26:18). In spring of 2021, The Kroger Co. Zero Hunger | Zero Waste Foundation collaborated with Village Capital to help source, understand and unlock capital to support innovative solutions that prevent, recover and recycle food waste. They encouraged applications from innovators building high-growth, scalable solutions focused on the following challenge: “We se ..read more

In this special Innovation Fund episode Part 2, we meet the Founders from three more of the companies in the 2021 cohort, Kathryn Burnell Founder of reBLEND (starts at 03:35) Matt Olsofsky Co-Founder of  Take Two Foods (starts at 23:39), and Claire Schlemme and Caroline Cotto Co-Founders of Renewal Mill. (starts at 44:53) In spring of 2021, The Kroger Co. Zero Hunger | Zero Waste Foundation collaborated with Village Capital to help source, understand and unlock capital to support innovative solutions that prevent, recover and recycle food waste. They encouraged applications from innovator ..read more

In this special Innovation Fund episode we meet the founders from three of the companies in the 2021 cohort, Yoni Medhin co-founder of Grain4Grain (04:25), Kayla Casteñda and Erin Pontell with Agua Bonita (23:35), and Crawford Hawkins with Husky Beverages (40:10).  In spring of 2021, The Kroger Co. Zero Hunger | Zero Waste Foundation collaborated with Village Capital to help source, understand and unlock capital to support innovative solutions that prevent, recover and recycle food waste. They encouraged applications from innovators building high-growth, scalable solutions focused on the ..read more

In spring of 2021, The Kroger Co. Zero Hunger | Zero Waste Foundation collaborated with Village Capital to help source, understand and unlock capital to support innovative solutions that prevent, recover and recycle food waste. They encouraged applications from innovators building high-growth, scalable solutions focused on the following challenge: “We seek to reshape the food system by supporting innovators who are elevating food to its highest use and disrupting the linear supply chain. This could include solutions such as imperfect produce lines, upcycled foods & meal kits, upcycled comm ..read more

Rutherford Meyer has been described as a small dedicated team of foodies who are passionate about creating gourmet food products that enhance the lives of their customers and consumers. Over the past several years, their product range has grown considerably. And now most recently they've started an exciting new Kiwi brand called the Upcycled Grain Project that is taking on spent grain and scaling their sustainable snacking platform throughout New Zealand, the US and beyond. Learn what it takes to leverage the sustainable core values, mission and traditions of a successful company and build upo ..read more

May 29, 2021 - Stay up to date on all the latest in the Food Upcycling world with your hosts Kevin May and Rochelle Still.  In this segment we get the latest news the Upcycled Food Association, and update on open enrollment for Upcycled Certification, and we take you to the Minnesota State Fair for the Summer Kickoff event where we meet the Jim and Michael Burt from the Reclaim Center/We Are Nuts, and the Gentleman Forager, Mike Kempenich. We learn about how they are using upcycled ingredients and finding was to reuse by products so nothing goes to waste.  Mentioned in this segm ..read more

Growing up in Brazil the healthy dried fruit snacks Caue Suplicy ate as a kid became the fuel for his triathlon pursuits and the vision that launched Barnana. Through it's evolution, Caue and his team have always stayed true to their commitment of putting people and planet first through it's partnerships with farmers and indigenous communities in the Amazon. Since Barnana was founded, they have upcycled over 100 million bananas into healthy, delicious snacks which are available nationwide. In this episode Caue and I discover how many things we have in common, what it means to build a company w ..read more

On this special Earth Day episode, we welcome guest host Turner Wyatt, CEO of the Upcycled Food Association.  Turner and I have a fun and enlightening conversation with Dana Gunders, Executive Director of ReFED and author of the Waste Free Kitchen Handbook. We reflect on what Earth Day means to each of us and how we all can have an impact in the goal of reducing food waste and protecting Mother Earth every day through the choices we make. On this episode we also celebrate a big announcement from UFA and learn about the exciting and engaging interactive tool from ReFED called the Insights ..read more