Renewal Mill

“The very nature of upcycling requires collaboration. A producer may not have the activation energy to use the co-product themselves, but collaboration with a buyer can make it happen” - Claire Schlemme This week Renewal Mill was represented on stage at IFT with John .M. Mwangi Ph.D, Job Ubbink, Sergiy Smetana, Ana María Quirós, and Ziynet Boz to discuss innovative solutions addressing food loss and value creation. For those on site for day 3, come find us at booth #4474BF

We're busy packing for IFT First in Chicago next week. Read on for details on our booth, attending team, and sessions. We can't wait to share exciting applications for our novel Upcycled ingredients, along with new developments in the evolving space. See you there!

I had a great conversation with Kelly D'Amico, MBS on this episode of the Made to Sustain podcast! Listen here - https://lnkd.in/ea2-wsZH We discussed the innovative world of upcycled foods and mindset shifts as we work to improve our food system. We also dipped into Renewal Mill's taste + nutrition-driven messaging and the joy of using everything, underlined by the crucial role of organizations like the Upcycled Food Association. Kelly is such a light and edited this heavily to make my (first) podcast come out coherent. Some shout outs within that episode include my cat and Reilly Brock, who shaped the way Imperfect Foods built a consumer-driven movement before applying his learnings to our evolving messaging. Thanks, you three!

See you there!

👏 Gracias a todos los #FoodChangemakers por aportar sus ideas, recomendaciones y casos prácticos en nuestro #ThinkTank     Hemos tratado de encontrar consenso para seguir creando juntos un mejor futuro de la alimentación: más resiliente, saludable y accesible. ¡Mantente atento para conocer las conclusiones de la sesión!  😊 (ENG) Thanks to our #FoodChangemakers for contributing with your ideas, recommendations and best practices in the #ThinkTank finding consensus to create a better future of food together. Stay tuned for the conclussions of this session!   Fernando Escribano - Saez CEIGRAM-UPM Michael Gordon Johns Hopkins Bloomberg School of Public Health Beatriz Romanos Hernando PeakBridge Adrian Ferrero Biome Makers Inc. Jerónimo Romero Sharon Cittone Edible Planet Ventures Niklas Gustafson Natruly Andrew Shakman Leanpath Jacques Botbol Tastewise Malwine SteinbockDaniel RejznerDay 8 Juan Gabriel Aguiriano Nalda Kerry Claire Schlemme Renewal Mill Elvira Domingo EIT Food Antonella Maggioni Agrow Laia Mas Perez Belen ViloriaB Lab Spain Marc Coloma Heura Foods Sònia Hurtado POSEIDONA Maria Naranjo Crespo Carlotta Ridolfi Gabriela Chang Valdovinos EthicHub

Big news in food waste mitigation coming from Thomas Vilsack at ReFED's summit this week. This level of organization is not easy, but will be worth it as we take dedicated action against food waste. Upcycling is mentioned over 10 times in the full National Strategy Document and is positioned strongly within prevention focus areas. This representation is not only exciting but undeniably due to the constant efforts from Upcycled Food Association. There is always time to celebrate the big wins within first steps. Extending our overwhelming gratitude and admiration to everyone working in this space. 🌱 - - - https://lnkd.in/eyYeBUiN

We just landed at the The Wall Street Journal Future of Everything Festival! Throughout today and tomorrow, we'll share our delicious upcycled cookies and their story, along with how you can bake a better future along with us! Huge thanks to the WSJ team for featuring Renewal Mill and other innovative start ups in the Lab. 💙

Today is #stopfoodwasteday, a delicious reminder that we all have the ability build a better food system. As the largest single day of action against food waste, this is a great day to learn new tips for curb food waste through practical, creative and impactful decisions. Through upcycling, we're able to bake the most of our resources and create delicious and nutrient dense super ingredients. Further, incredible organizations like ReFED are helping us see the volume and value of the >$40B in wasted food at the manufacturing level. Although often hidden, manufacturing generated food waste is becoming better understood as a piece within the larger 33% of all food globally that is currently going to waste. To all the partners behind this day, thank you for pushing this critical initiative forward - Food Tank Compass Group TOAST ReFED

I am excited to share the report from my Winston Churchill Fellowship on Upcycled Food. 'Upcycling' is the process of transforming food that would have otherwise been lost or wasted into new products. It plays a crucial role in achieving United Nations Sustainable Development Goal 12.3, to halve food waste by 2030. The project was designed to engage with experts on upcycling across the USA, Europe and UK, harnessing this knowledge to propel the sector forward in Australia. The report provides a comprehensive overview of the upcycled food sector, including lessons learned from leading international upcycled food companies, policy recommendations and future outlook for the sector. Seven key recommendations were developed for Australia: 1. Adopt a food waste hierarchy including upcycling.  2. Form an upcycling community/network.  3. Adopt shared terminology for upcycling.  4. Identify opportunities for upcycling at every stage of the food supply chain.  5. Foster partnerships between large food companies and upcycled food companies.  6. Educate consumers about upcycling and the links to environment/ climate change.  7. Adopt an upcycled food certification. Having the opportunity to meet and learn from so many inspiring leaders in the food waste sector has been the highlight of my career to date. I would like to thank the Winston Churchill Trust (Australia), and the sponsor Peter Mitchell for this incredible opportunity. I am also hugely grateful to my organisation, End Food Waste Australia for their support.   This Fellowship would not have been possible without the willingness of the upcycled food industry to be involved and share their learnings and insights with me. I thank each and every one of the people I met during my travels for your generosity and openness. The report is available here: https://lnkd.in/gwZeJbCk https://lnkd.in/gNhdEG6K Renewal Mill Upcycled Food Association Upcycled Foods, Inc. (UP, Inc.) Jonathan Deutsch, Ph.D., CHE, CRC Caroline Cotto Angie Crone Ben Gray MS, RD Liz Goodwin Clementine O'Connor UN Environment Programme World Resources Institute ReFED Dana Gunders Toine Timmermans Michael Jones, MIEMA CEnv Harriet Lamb WRAP Sue Marshall NETZRO, SBC Anna Hammond Matriark Foods Jeremy Kaye Adam Kaye Ned Spang Daniel Kurzrock Stichting Samen Tegen Voedselverspilling Thomas Candeal Where Food Comes From, Inc. Amanda McCarthy FIFST CQP Julien Lesage Manon Ledoux Mattson: Innovation for the Food & Beverage Industry Foodvalley NL Food Fellows Kayla Abe Caroline Duivenvoorden Jolijn Zwart-van Kessel De Verspillingsfabriek

Come check out this Earth Month Culinary Event that Afterlife Ag is partnering with Matriark Foods Renewal Mill Upcycled Foods, Inc. (UP, Inc.) The Spare Food Co. Dancing Greens Farm ReGrained, hosted and cooked by the talented team at NeueHouse!!! Excited to showcase all these amazing upcycling companies that is changing how food systems work. Link to sign up here! https://lnkd.in/eU_4FBPM Selma Ljaljicic Hannah Zurmuhl Lydia Oxley Johnson Jacqueline Berliner Daniel Kurzrock Jamie Nadler Madison Warren Melanie Brkich regine bigler