The Problem

Our food system is broken. You have probably heard that 40% of all food is wasted, but did you know how much land, water, and energy is wasted alongside of it?

 

More than 1/4 of all arable land and more than 1/5 of all freshwater is used to grow food that is never eaten. 8% of global greenhouse gas emissions are linked to food waste, making it one of the biggest contributors to global warming. 

 

Meanwhile, low paid farmers lose almost half of their potential revenue as perfectly good food goes wasted in the field.

The Solution

Reducing food waste is the single greatest solution to climate change, according to Project Drawdown

 

Upcycled food reduces food waste by elevating all food to its highest value and best use. Upcycled food transforms nutritious food that would have otherwise been wasted into high-quality food products. 

 

Last year, upcycled food prevented more than 8 million pounds of food waste, reducing more than 23 million pounds of greenhouse gas emissions. That’s equivalent to 26 million miles of car emissions or planting 14,000 acres of forest. 

 

In the next 10 years, upcycled food will pump more than $30 billion into our food system, providing better wages and quality of life for farmers around the world.

 

 

The Upcycled Food Foundation is dedicated to reducing food waste. Through consumer education, advocacy, and research, Upcycled Food Foundation is working towards a future without food waste. Together, we can fix our broken food system.

 

Upcycled Food Foundation (UFF) is a 501c3 partner of the Upcycled Food Association. UFF supports research initiatives that help to understand how to leverage upcycled food to maximize food waste reduction, and consumer education initiatives that engage everyday grocery shoppers in the solution. 

Our Supporters

We are grateful for the generous support from our funders that help make the work we do possible!

UFA is especially grateful to our seed-funder, Jesse Fink, a venture philanthropist who has dedicated the past two decades to working on solutions to climate change and other environmental issues via the Fink Family Foundation and his family office, MissionPoint Partners. Jesse was an early and ongoing champion of the food waste movement and the Founder and Inaugural Board Chair of ReFED.

The Claneil Foundation's mission is to support effective individuals and organizations committed to improving the health of families and communities through advancements in health and human services, a sustainable food system, education and the protection of our environment.

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The Kroger Co. Zero Hunger | Zero Waste Foundation (the "Foundation") is a 501(c)(3) public charity founded in 2018. The Foundation was formed to support initiatives that create communities free of hunger and waste.

UFF Board of Directors

Contact the UFF Board at uffboard@upcycledfood.org

Jon Deutsch

President, UFF Board of Directors

Director, Drexel Food Lab

Jonathan Deutsch, Ph.D., CHE, CRC is Professor in the Department of Food and Hospitality Management in the College of Nursing and Health Professions at Drexel University and Director of the Drexel Food Lab. Previously, Deutsch was the inaugural James Beard Foundation Impact Fellow, leading a national curriculum effort on food waste reduction for chefs and culinary educators and was named a Food Waste Warrior by Foodtank. Before moving to Drexel, Deutsch built the culinary arts program at Kingsborough Community College, City University of New York (CUNY) and the Ph.D. concentration in food studies at the CUNY Graduate Center and School of Public Health.

 

At Drexel, he directs the Drexel Food Lab, a culinary innovation and food product research and development lab focused on solving real world food system problems in the areas of sustainability, health promotion, and inclusive dining. He is the author or editor of eight books including Barbecue: A Global History (with Megan Elias), Culinary Improvisation, and Gastropolis: Food and Culture in New York City (with Annie Hauck-Lawson) and numerous articles in journals of food studies, public health and hospitality education 

Kait Bowdler

Director, UFF Board of Directors

Director of Food Sourcing, Philabundance

As Director of Food Sourcing at Philabundance, Kait Bowdler brings over 10 years of nonprofit experience to advance innovative programs that reduce food waste and get the right food at the right time to communities in need. She leads a dedicated team to acquire over 50 million pounds of food annually, including surplus from retailers, government contracts and purchasing. Kait pioneers new projects that use technology, volunteers and simply a new way of looking at old problems to make a bigger impact. Kait oversees Abundantly Good, the organization’s retail brand that funds the “upcycling” of surplus products and uplift farmers and feed families in need.

Caroline Cotto

Board Member, UFF Board of Directors

COO,  Renewal Mill

Caroline Cotto is the Co-Founder & COO of Renewal Mill, a venture-backed startup creating a new circular economy of food by upcycling the byproducts of food manufacturing into premium ingredients and products. A food marketing and nutrition specialist, Caroline has experience at the UN World Food Programme, the White House (for Michelle Obama’s Let’s Move! campaign), Techstars Farm to Fork Accelerator, and HubSpot, where she ran the women’s diversity program globally. Caroline grew up in food, working for her family’s ice cream business in the town of Sandwich, MA. She serves as the inaugural Board President of the Upcycled Food Association, and formerly served as a Fulbright Fellow in Taiwan.

Wes Hopkins

Board Member, UFF Board of Directors

Imperfect Foods

Wesley Hopkins is Chief of Staff at Imperfect Foods, a venture-backed startup that sources cosmetically imperfect and surplus foods directly from producers and delivers it straight to consumers' homes across the U.S. Wesley has been involved in food waste entrepreneurship since he was 16. After a chance meeting with a University of Maryland student/serial social entrepreneur, he committed his career to eliminating food waste. Since then, he's spent the past 7 years balancing his education with his passion of growing startups dedicated to "ugly" and surplus food recovery. In 2017 he dropped out of his undergrad studies at UC Berkeley to work full-time at Imperfect, which has since been through 3 rounds of funding, grown from 40 employees to 1500, and expanded from California to 35 cities across the country. In his free time he enjoys open water swimming and binge-reading Wikipedia articles.

Dan Kurzrock

Board Member, UFF Board of Directors

Founder & CEO, ReGrained

Dan Kurzrock is the founder and CEO of ReGrained, the leading food upcycling platform. ReGrained specializes in creating novel ingredients and innovative products from previously overlooked and undervalued supply chains leveraging patented technology, starting with brewers "spent" grain. Dan is a founding officer of the Upcycled Food Association and Upcycled Food Foundation, and can often be seen pioneering the movement on the frontlines. He earned his bachelors from UCLA, where underage brewing started it all, as well as an MBA in sustainable business from Presidio Graduate School.

Sue Marshall

Board Member, UFF Board of Directors

CEO & Founder, NETZRO

Sue Marshall has spent to majority of her professional career as an entrepreneur and currently the founder and CEO of NETZRO, SBC. NETZRO provides a food technology platform that powers the safe capture and conversion of industrial food & beverage byproducts into new sustainable upcycled food ingredients. She uses her proud range of business experience and education to assist other entrepreneurs with start-ups that desire a focus on socially responsible business models and funding. 


Sue holds a B.S. in marketing from St. Cloud State University and a Masters degree from University of St. Thomas. She proudly lives and works in Minneapolis, MN—claiming more beach front than its neighboring twin, St. Paul. Sue is partnering with Mother Nature to correct the mistakes of her generation and generations past. She spends her free time traveling the world in dedication to her role as a world-class mother and wife.

Mike Oraschewsky

Board Member, UFF Board of Directors

Chief Executive Boar, TBJ Gourmet

Michael Oraschewsky is the co-founder and Chief Executive Boar of TBJ Gourmet, a company built on upcycling bacon ends and pieces into delicious bacon jam (that’s right spreadable bacon). Their products are sold nationally from specialty stores to big-box stores and Michael regularly appears on QVC to share his brand. He has won both culinary and business awards including the Fancy Food Front Burner Award and the SCORE Small Business Achievement Award. Michael is a member of Philabundance's Retail Advisory Board and the UpCycled Food Association. He is the father of three and shares his passion for food with his wife, Liana, who is arguably the better cook between the two of them.

John Venegas

Board Member, UFF Board of Directors

Vice President, Canteen One

A lifetime hospitality veteran, John first learned corporate social initiatives with Four Season's Hotels and Resorts after graduating from the Cornell Hotel School.  A trained chef in his early years, he has operated restaurants and owned / sold a Chef recruiting and placement firm.  A native of San Francisco, John is currently a Vice President with Canteen One, a Compass Group operating company, providing service of over 25M portions per year in snacks, beverages and coffee across North America.  His mission: how to make a positive impact on the world, one snack at a time.

Jesse Fink

Observer, UFF Board of Directors

Co-founder & Chairman, MissionPoint Partners

Jesse Fink is a venture philanthropist who has dedicated the past two decades to working on solutions to climate change and other environmental issues via the Fink Family Foundation and his family office, MissionPoint Partners. Jesse was an early and ongoing champion of the food waste movement and the Founder and Inaugural Board Chair of ReFED.

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Upcycled Food Association

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