Too Good To Waste - Upcycled Food Podcast
The upcycled food movement is growing and evolving at an unbelievable pace. Lucky for us at UFA, we get to witness this every single day. We are constantly in awe of the work of upcycled food leaders and get giddy with excitement every time we learn about a new upcycled product, ingredient, or process. The amount of sheer creativity and innovation that lives in this space never ceases to amaze us.
This is why we love sharing stories of upcycled food experts and food waste fighters - with the hope that you'll share this same sense of wonder when you learn about how these change-makers are doing things differently and creating a more sustainable food system. Now, there are more even ways for you to hear these stories!
Too Good to Waste, a podcast all about the happenings in upcycled food sponsored by UFA, has officially launched their second season! In their podcast, host Kevin May is"interviewing people throughout the food supply chain, all the way to the end consumer, to learn about new food products being created, new technologies being developed to process the by-products, and creative and innovative ways chefs and bakers are using upcycled ingredients in their dishes."
This week, they launched their first episode of season 2 - Mindful Cooking: In the Lab with Jonathan Deutsch, Certified Research Chef.
Here's a summary of what you can expect to learn in this episode:
"What happens when the culinary arts and science paths cross and you have someone like Certified Research Chef Jonathan Deutsch there to inspire, support, and guide you? How might the disruption of the foodservice and hospitality industry due to COVID-19 lead to new opportunities and innovation that can have a positive impact on our food system, environment, health, and nutrition? In this episode we explore these questions and a whole lot more as we kick off season 2."
You can listen to this episode and more on your preferred podcast platform. There are a lot of great episodes coming up, so stay tuned to dive deep into the upcycled food movement.
