Sustainable brewing may provide a model for a circular economy
In the United States, food waste is estimated at between 30 and 40 percent of the food supply, according to the USDA. That’s a lot of wasted energy that went into producing the food, processing it, and then transporting, storing, and ultimately disposing of it. It’s an especially alarming phenomenon considering that nearly a quarter of U.S. households experienced food insecurity in 2020.
This challenge is driving solutions in the form of upcycled food, which creates new, high-quality products from otherwise wasted — but perfectly nutritious — ingredients. It’s part of the larger vision of a circular economy, in which producers collect and refine more of their raw materials, byproducts, and otherwise wasted material in a (theoretically) endless loop.
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