INTRODUCTION
“To eat is a necessity, but to eat intelligently is an art” quoted 17th century French author, François de La Rochefoucauld. In this 21st century, we are trying to live up to this statement by wholeheartedly opening our hearts to various innovations in our lifestyle through food. Food is one of the crucial needs for the survival of any living being. It can be any substance that provides nutrition utilized through either autotrophic or heterotrophic, in some instances saprophytic and ultimately to engage in metabolic activities such as growth and development. To fulfill nutritional needs, there should be sustainable consumption and production (Sustainable Development Goal 12). However, we are still far from reaching the ‘Zero Hunger’ (Sustainable Development Goal 2) state for humans. The goals were framed by the United Nations General Assembly (UN-GA). According to The Sustainable Development Goals Report 2022, in the year 2020, during the peak period of the pandemic, roughly 720 million to 811 million people suffered from hunger. On the contrary side, 17% of global food production was wasted, including 14% of the losses between harvest and procurement of the food. Throughout the years, we have developed many technologies that could predict disasters; at the same time, preventive initiatives are also made to follow. Nevertheless, there should be different tackling strategies established, especially in the case of food and food waste, as the current practices might not be sufficient during the whole time of human exploitation of natural resources. Eventually, there will be a catastrophe on all corners of the globe.
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As we all know, food is an essential commodity and it is evident from ancient times that transactions through food were done even before the flow of gold and cash in the supply chain. According to Tristram Stuart, an English author and environmental campaigner, “Cutting food waste is a delicious way of saving money, helping to feed the world and protect the planet.” Food waste can be reduced, however, it is not inevitable in certain processing technologies. That’s where the ideology of Upcycling swings into action on food processing technology to utilize such food waste both effectively and efficiently.
WHAT IS UPCYCLED FOOD AND ITS AUTHENTICITY
Since ancient times, the concept of upcycling has been practiced and it is easy as pie to adopt in day-to-day life. In the food industry, it is relevant to say ‘doing more with less input and getting the highest and best use out of it, such as from food waste and loss. Food waste and food loss are different terminologies, the former occurs at the end of the food chain and the latter often occurs from production to processing. The process of upcycling has been depicted pictorially in the figure for better understanding.
Upcycled foods seem to become systematic, as it is the first consumer product-based solution to prevent food waste. Notably, the end products are high quality and provide surplus foods. However, there is one major blemish among the consumers; the main ingredient of any upcycled food would come from the food waste destination. The Upcyclers (people encouraging and engaging the upcycling) are trying their best to de-stigmatize the preposterous perceptions of upcycled food by campaigning and awareness to build trust in the upcycled food. The Fight Food Waste Co-operative Research Centre’s (FFW CRC) ‘Transform’ Program Leader Francesca Goodman-Smith said that they investigated turning the surplus into high-value extracts, dried powders and beverages because of how much is wasted annually, despite it being an uncomplicated solution to use food waste and food loss and one of the best feasible alternatives that is exploiting plentiful resources and avoiding shrinkflation, which is quite common nowadays.
The upcyclers won’t prefer all the food waste or food loss ingredients for upcycling and it is not the same as ‘Food Recycling’. In Food Recycling, the persistence of microbes is there to break down the complex food structures into slurries, manure and energy components for crops in an enclosed system. Since 2019, The Upcycled Food Association (UFA), a non-profit organization, has defined upcycled food as products that are made using raw materials that otherwise wouldn’t reach the plates for consumption and those ingredients are procured through a verifiable supply chain. Apparently, it has a positive impact on the ecosystem and is climate-friendly. Currently, the UFA has around 180 businesses all over the globe and they offer Upcycled Certificate Programme to ensure quality and safety. Moreover, it is giving recognition to authentic and upcycled food products. They intend to standardize the guidelines for upcycling production and centralize this sector. They have a logo in two orientations that are vertically and horizontally reflecting the creditability and robustness of upcycled food to consumers. The long-term vision of this third-party organization is to guide the food system for better sustainability and economy. Alleviation of the upcycled economy has also been there, as globally 60% of people want to buy upcycled food and 95% of people are eager to contribute to reducing food waste. However, food waste is a Gordian Knot that doesn’t have a simple solution.
SUSTAINABLE PERSPECTIVE VS CONSUMER PERSPECTIVE
Sustainability is the ability of people to cohabit on planet Earth safely. The centre of attention of this societal goal balances the ecological, social and economic concerns for future generations. And, Upcycling could lower the temperature of global warming by more than 2ºC, as the wastes are utilized rather than dumped or incinerated. According to the UN’s Food and Agricultural Organization (FAO), after harvesting and merchandizing, globally, the recorded food loss and food waste was about 14% and 17%, respectively. However, the issue is problematic in other ways, given that food loss and waste contribute to nearly 10% of total greenhouse gas emissions. This gives rise to ‘Climate Consciousness’ and the trend of producing carbon-neutral products. (Where the carbon emission of a product’s production is calculated and would be compensated by environmental projects known as Carbon offset projects. For every tonne of emission that is compensated, it will have one carbon offset or carbon credit) or zeroing the carbon by utilizing the sustainable ingredients in a manner like repurposing the food waste, i.e., upcycling and encouraging packaging callouts. So, this is considered to be a regenerative approach for production and consumption with ingenious solving perspectives from the food industry. However, at the same time, it would encourage in growing their economic value. To mention precisely, it’s a circular economy.
Ultimately, whatever sustainable perspectives are spoken about upcycling and upcycled food products, it is up to the consumer to decide whether to eat or not. There is always a food neophobia shadow that exists over upcycled foods. Despite the UFA and upcyclers trying to create awareness as we had discussed earlier, there would be difficulties faced when it comes to consumer acceptance and perception. The human mind tends to find flaws and all the possible ways to reject them, as no one prefers their meals, snacks and beverages to be made from waste. Yet, fewer people see the flaw and accept the bright side of those products, such as in nutritional aspects (fibre-rich products from fruit rinds), having the behaviour of food neophilia, encouraging sustainable products, etc., The common stigma in society is that most consumers fail to understand it is not the same as recycling and that not all food waste is used in the production of upcycled products when the waste wouldn’t reach the consumer’s plate but which is still consumable is processed. But, it is pretty complicated to achieve in a place where people throw away vegetables and fruits just because they do not have a perfect shape. The sensorial properties of the product are also one of the essential factors responsible for the sale and consumption of food products. However, the consumer should realize the impact that upcycled foods could create might turn out to be revolutionary. In the coming years, the Research and Development and New Product Development Departments of the Food Industry might help to elevate the organoleptic properties for better reach among consumers, as compared to the standard conventional food products.
MARKET STAKE AND AVAILABLE PRODUCTS
As we know, Upcycling supports environmental sustainability but also provides multi-branched chances to various food brands and their bottom line to balance a circular economy. Predominantly, upcycled foods are value-added products, as it entails food waste to be repurposed. The UFA has gratified more than 246 members and certified 252, including upcycled foods and ingredients as raw materials or other food functioning components through its flagship program, Upcycled Certified™. The overall market for the Upcycled Ingredients has been estimated to grow at a CAGR of about 6.4% for the period between 2021 to 2032. The tremendous innovation in upcycling has led to Certified Upcycled Foods achieve 1,046% growth in sales during the period between Q1 2021 and Q1 2022 in the Market (SPINS statistics); Indirectly, it has diverted nearly 4.5 lakh tonnes of food waste from landfills this year.
Due to the craze over the trend and food neophilia, Upcycled foods have begun to surf over online shopping sites, retailers and through some customized channels of many brands. But it is cardinal that both the product and raw ingredients are accepted by UFA certification for better validity and authenticity, as a single misstep could be the downfall of the whole branch of Upcycling. The food companies run numerous trials before they are sure about their product’s quality, safety and benefits. It suits every production and quality control line in the food processing industry, but Upcycled foods are in the spotlight to become greater or worse. Some of the Upcycled foods that are currently available in the Market as of today are listed in Table 1.
CONCLUSION
“Innovations guided by smallholder farmers adapted to local circumstances and sustainable for the economy and environment will be necessary to ensure food security in the future”, said Bill Gates. Our food system requires both research and innovation to maintain peace and harmony among the nations and for the survival of humans. The dilemma of fixing the current food shortage and forecasting, as well as countering future problems to boost food production is an invariably crucial challenge for the market players in the Food Industry around the world. Researchers, Food technologists and various engineers from different fields must have the audacity and responsibility to address the feasibility of delivering upcycled foods to the masses. During the UN Climate Change Conference (COP 27) that happened in Egypt, the gathered International leaders discussed the repercussions on the environment of the food and agriculture system, which is a visible sign that Government and private organizations are taking various steps to suppress food-related problems. And food firms are trying to mitigate those repercussions by contributing to a reduction in food and packaging waste. The bright side of Upcycling is that it can feed the poor and hungry, which is the day-to-day practice of lower income households (Fermented rice), producing renewable energy from food waste, which can further be converted into consumable products. In this way, the exploitation of both non-renewable and renewable resources could be preserved to some extent. Nevertheless, a lot of improvements and scrutinization is necessary, as far as this technology is concerned for a wider circulation for industrial usage as well as acceptance among the consumers. And finally, for an optimistic future for our generations, lit less food and support Upcycling.
References:
1. James Davies. (2022, November 22). Fighting food waste gives F&B businesses a good return on investments, flag experts. Food Ingredients First. https://www.foodingredientsfirst.com/news/fighting-food-waste-gives-fb-business-a-good-return-on-investments-flag-experts.html
2. David Claughton & Megan Hughes. (2022, November 24). CSIRO, Nutri V turning vegetable food waste into healthy snacks one farm at a time. ABC Rural. https://www.abc.net.au/news/2022-11-24/csiro-nutri-v-food-waste-healthy-snacks-reduce-emissions/101686440#:~:text=FFWCRC’s%20Francesca%20Goodan%20Smi th%20said,to%20dried%20powders%20and%20beverages.%22
3. Elizabeth Crawford. (2022, November 14). Futureproofing the Food System: The environmental impact of food systems takes centre stage. Food Navigator-USA.
https://www.foodnavigator-usa.com/Article/2022/11/14/futureproofing-the-food-system-the-environmental-impact-of-food-systems-takes-center-stage?utm_source=copyright&utm_medium=OnSite&utm_campaign=copyright
4. Fact.MR. (2022). Upcycled Ingredients Market Report. https://www.factmr.com/report/upcycled-ingredients-market#:~:text=Fact.MR%2C%20a%20market%20research,at%20a%20CAGR%20of%206.4%25.
5. Guest contributor. (2022, December 8). Opinion: Ensure that your supply chain is prepared and resilient. FoodBev Media. https://www.foodbev.com/news/opinion-ensure-that-your-supply-chain-is-prepared-and-resilient/
6. Lynn Petrak. (2022, September 29). UN Spotlights Food Loss and Waste. Progressive Grocer. https://www.progressivegrocer.com/un-spotlights-food-loss-and-waste
7. Upcycled Food Association. (n.d.). Growing the Upcycled Food Economy. UFA. Retrieved December 12, 2022, from https://www.upcycledfood.org/
8.Upcycled Food Association Names Angie Crone as Interim CEO. (2022, November 2). Waste 360. https://www.waste360.com/food-waste/upcycled-food-association-names-angie-crone-interim-
2 Comments
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