Kevin May

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…

The Incredible Edible Eggshell

June 3, 2019

When people think of eggs, they likely think scrambled, fried, or poached.  Maybe they think of eggs for their use in baking as binding and leavening agents.  As a baker, I know I think of the latter- or, given my work in a vegan bakery, I think of substitutes like flax eggs.  But what about…

Alternative Flour – made from grains other than wheat

May 27, 2019

Alternative and wheat-free flours were one of the top food trends of 2016 and it’s easy to see why.  Alternative flours- those made from grains other than wheat as well as non-grain sources such as legumes- tend to be higher in protein, fiber, and other nutrients than traditional wheat flour.  These flours have been garnering…

My Semester of Food Upcycling

April 29, 2019

Since January, I have served as NetZro’s Digital Communications and Brewers’ Spent Grain (BSG) Recipe Development Intern.  Throughout this process, I have worked to incorporate more sustainable food practices into my own life.  Today I’ll be sharing my experience working for NetZro and trying to become a more sustainable consumer, baker, and overall human being!…

Sustainable Uses of Spent Grain

April 18, 2019

Brewer’s spent grain (BSG) is the primary byproduct of the brewing industry and, if not managed properly, can become a source of food waste.  The article “Sustainable Uses of Spent Grain” by Kay Witkiewicz details innovative ways that craft breweries are repurposing their spent grain to prevent waste. “While breweries such as Twisted Pine Brewing…