Kevin May

Rescuing spent grain to fight climate change through collaboration.

December 12, 2022

We are so proud to share an excerpt from this recent story that features how NETZRO is collaborating with Avalon International Breads in Detroit, Rutherford and Meyer out of New Zealand, and their newest brand here in the US, Upcycled Grain Project, to help fight climate change by rescuing brewer’s spent grain for their amazing…

Voyage Minnesota article with Sue Marshall of NETZRO

December 8, 2022

We are thrilled to be featured in an article published in Voyage Minnesota focusing on local stories of female founders. Find the online article HERE. We share this excerpt with full credit  and thanks to Voyage Minnesota. Exploring Life & Business with Sue Marshall of NETZRO, SBC Today we’d like to introduce you to Sue…

The Food Crisis

April 7, 2021

In 2018, 14.3 million American households were food insecure. When so many Americans are experiencing hardship getting food, it is hard to believe that 40% of all America’s food is wasted. Of that 40%, most of the food is completely fine and edible, or can be upcycled into a new, nutritious food product. Creating food…

Fall Upcycled baking

October 16, 2020

This fall at NETZRO, we’re celebrating apple season by baking all of the upcycled goodies we can with the best local apples we can find. We mean no disrespect to the ever-popular pumpkin spice but, surrounded by a seemingly infinite array of Minnesotan apples, it feels like it would be a real shame not to…

COVID19, Finding a new path forward

May 22, 2020

The past few months have been a time of unprecedented uncertainty for us at NETZRO and for the world.  We have all faced hardships and seen drastic changes to the way the world around us operates, from business to social interaction to the underlying fear and anxiety in our everyday lives.  Living and working in…

REHARVEST – NETZRO’s third “R” of Upcycling

December 11, 2019

Reuse, Restore, New uses, Innovation, Functional Health With reducing and recovering squared away, we arrive at the third and final R of food upcycling: “reharvest.”  Reharvesting focuses on taking recovered food byproducts and increasing their value by integrating them into new food products.  Examples of this include taking discarded parts of fruit and processing them…

RECOVER – NETZRO’s Second “R” Of Upcycling

December 3, 2019

As we covered in the first article of this series, food upcycling is one important way to reduce food waste by making the most of food byproducts that are underutilized because they have traditionally been seen as waste.  How do we accomplish this?  This brings us to our second R of food upcycling: recover.  …

REDUCE – NETZRO’s First ‘R” of Upcycling

October 30, 2019

Roughly one third of food produced in the world for human consumption gets lost or wasted. National Geographic is projecting more than 9 billion mouths to feed by 2050, requiring food producers to double the amount of food currently in production. ReFED was formed to build a different future, where food waste prevention is recognized…

Look out, organics, there’s a new kid in town: mindful consumption

August 11, 2019

Discussions of healthy eating are often led by buzzwords like “clean,” “natural,” and “organic.”  Organic foods in particular have led the market for some time now; however, they are facing a decline in consumer perceptions.  According to Mintel, only 26% of consumers trust organic food labels.  This is likely because most consumers don’t really understand…