Corinne Trang has accepted an advisory role with Twin Cities-based NETZRO, SBC. NETZRO, a national leader in sustainability by eliminating food waste and expanding the food supply chain. Trang is currently a global business development and planning consultant for numerous food businesses.

Trang expressed her excitement about joining NETZRO: “The minute I spoke to Sue and her team, I knew I wanted to get involved. I saw how NETZRO’s impact on significantly reducing food waste could bring together different actors across the supply chain to solve a massive problem that requires all hands on deck. When it comes to the environment, we need to think globally, and NETZRO’s state-of-the-art technology is key to covering a lot of ground.”

“We have a critical role to play in creating a more resilient and accessible global food system which includes upcycling food that would otherwise be wasted and the NETZRO team is honored to have Trang join and contribute. Trang brings proven leadership in advising businesses in launching innovative strategic opportunities within the food system that concentrates on sustainability and impact. Her deep understanding of global business dynamics will enable NETZRO to build a strategy that drives growth and improves the environmental challenges we face around the world. I look forward to working with her to expand NETZRO’s technology framework throughout Europe and Asia,” said Sue Marshall, NETZRO’s founder and CEO.

Click to download press release: NETZRO Fills EU Strategy Advisor Position with Food Systems Expert

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Sarah Franz has accepted a board position with Twin Cities-based NETZRO, SBC. NETZRO, a national leader in sustainability by eliminating food waste and expanding the food supply chain. Franz is currently the executive director of Healing Soils Foundation and was previously a senior advisor for Food Systems for the Future.

Franz expressed her excitement about joining NETZRO: “I am truly honored to be a part of the NETZRO team and their groundbreaking work in the field of food upcycling! NETZRO’s innovative approach to food upcycling resonates deeply with my passion for sustainability and fostering more equitable food systems for all. By converting food byproducts into valuable ingredients, we are tackling environmental degradation, enhancing nutrition, and fostering new economic opportunities. As I embark on this collaboration with NETZRO, I am excited to bring my expertise in sustainable and equitable food systems to the table. Together we’re pioneering solutions that have the power to transform our food system for the better, one upcycled ingredient at a time.”

“We have a critical role to play in creating a more resilient and accessible food system which includes upcycling food that would otherwise be wasted and the NETZRO team is honored to have Franz join the board. Sarah brings proven leadership in building a circular food system for the future that concentrates on regenerative agriculture and I look forward to working with her to build NETZRO’s technology framework as well as our wholistic strategy to food upcycling through certification,” said Sue Marshall, NETZRO’s founder and CEO.

Click to download press release: News Release Sarah Franz joins NETZRO Board

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MINNEAPOLIS, Minn. (October 2023) – Danyel Bischof-Forsyth has accepted a board position with Twin Cities-based NETZRO, SBC. NETZRO, a national leader in sustainability by eliminating food waste and expanding the food supply chain. Bischof-Forsyth was the prior CTO at Tyson Foods, and as a board member will provide NETZRO leadership in the areas of technology optimization while advancing impact data innovation. NETZRO was among four national entrepreneurs chosen in July by Tyson Ventures, the venture capital at Tyson Foods Demo Day 2023.

Danyel expressed her excitement about joining NETZRO: “I am truly honored to be a part of NETZRO and its groundbreaking work in the field of food upcycling! Together we will redefine the way we approach food waste and shape the future of sustainability.”

“We have a critical role to play in eliminating food waste while responsibly producing food for a growing world and the NETZRO team is honored to have Danyel join the board. Danyel brings proven technology leadership and I look forward to working with her to build NETZRO’s impact data framework as well as our technology strategy,” said Sue Marshall, NETZRO’s founder and CEO.

Click to download press release: NetZro news release Danyel Bischof-Forsyth board position

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IDENTIFY MARKET NEEDS:

The first step in accelerating the growth of a new industry is to identify the pressing needs of the market it serves. Over the past few years NETZRO has conducted research with academia, government entities and manufacturers on the current status of food byproducts as well as what it will take to add value to the process to safely capture and convert them to new upcycled food ingredients at scale. We are fortunate to also have The Upcycled Food Association conducting market research to assist in aligning the industry’s products or services with the needs of consumers. This is no small task as needs are dynamic, providing endless opportunities and ever-changing challenges. I continue to be inspired as NETZRO and The Upcycled Food Association continues to evolve to ensure that offerings are relevant and in-demand. It is an exciting time to be in the food upcycling industry.

INNOVATION MEETS COLLABORATION:

Innovation lies at the heart of any thriving industry. It is critical to encourage and support research and development within the sector to push boundaries and discover new solutions. Collaboration between different players in the industry, including startups, established companies, academic institutions, and even government bodies, can also lead to breakthroughs and a more cohesive growth trajectory. The Upcycled Food Association provides opportunities within its membership to work together such as NETZRO project with AMAI which creates an entirely new use of an upcycled ingredient and bulls in sophisticated supply chain partners such as Buhler.

A robust ecosystem is vital for resilience and expansion of a new industry. In the past 5 years numerous incubators, accelerators, and venture capital funds are focused on the opportunities within food upcycling. An example is Tyson Ventures (insert link of press release) The NETZRO team is thrilled to have been accepted and looking forward to see what this new collaboration brings. Government policies and regulations should be designed to nurture the industry while ensuring fair competition and consumer protection. If you have not heard about the recent law that was passed in California SB1383 on improving organic waste disposal, it is important to be familiar as these types of regulations will continue to roll out throughout the US. Additionally, knowledge-sharing platforms, conferences, and networking events can enhance the exchange of ideas and opportunities. With so many stakeholders from all over the world attending the Food Waste Solutions Summit it was validation that the hard work done has begun to pay off and will make an impact.

ALIGNING TALENTS AND SKILLS:

Talented and skilled professionals are the driving force behind any successful industry. Growing pains are expected in any new industry and the startups that serve it. It is important to be open to working with everyone in the ecosystem, even those that might be perceived as competition. The only competitor there is in the food waste ecosystem is the problem itself. NETZRO is pleased to announce the addition of a new advisor, Yoni Medhin whom was the former CEO of Grain4Grain which recently ceased operations. This was a reminder to me that one never knows what door opens when another closes.

INTEGRATING TECHNOLOGY AND DATA FOR SUCCESS:

The integration of cutting-edge technology and automation can significantly boost productivity and efficiency within the industry. Embrace emerging technologies relevant to your field, such as impact data measurement & mining, artificial intelligence, Internet of Things (IoT), or blockchain, to gain a competitive advantage and meet evolving market demands. NETZRO is finding support for its technology internationally, having just received funding from JLL Foundation.

NEW STANDARDS AND GOALS:

Standardization is crucial for building credibility and trust in a new industry. The Upcycled Food Association’s creation of the Upcycled Certified Program has created engagement with experienced stakeholders paving the way for consumer engagement. This will not only protect consumers but also facilitate easier market entry for new consumer food products. It also creates a path for additional certifications that could include carbon measurement that can assist tracking to meet a company’s ESG and other impact goals.

EDUCATION AND COMMUNICATION:

For a novel industry like food upcycling to flourish, educating customers about its benefits and potential applications is paramount. In the future we need to invest in marketing campaigns and educational content that raises awareness about the benefits of adding value to food that otherwise would have been wasted. With the involvement of large food companies such as Kroger and Tyson the industry is poised to adequately fund initiatives needed to educate consumers, food distributors, non-profits, government agencies and all players within the food supply chain.

IN SUMMARY:

Accelerating the growth of the food upcycling industry requires a comprehensive approach that addresses the needs of the food producers that have food byproduct waste, fosters innovation to meet growing demand, and creates a supportive ecosystem. By attracting top talent, embracing technology, and advocating for industry standards, the food upcycling industry can be positioned for success. Remember, sustainable growth comes from continuously adapting to market dynamics and remaining open to collaboration and change. With dedication, perseverance, and a well-executed strategy, whatever your industry, it can thrive and leave a lasting impact on the world.

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Here are some easy ways for all of us to start reducing food waste:

• Planning meals: When you go to the store to get ingredients for specific meals, you create less food waste because you have a plan for what most items are going to be used for.

• Store correctly: There was never a class on how to store food, especially produce, and storing food incorrectly often leads to premature ripening. Did you know cucumbers last longer when stored at room temperature instead of refrigerated?

• Buy local: Local products are one of the best ways to help the environment and support your community. Because food doesn’t need to be shipped in, it reduces emissions, and therefore, your carbon footprint.

• Keep fridge clutter free: When you can see food and their expiration dates, less food gets forgotten. Put leftovers and older produce at the front so your household is more likely to use them before they go bad! An organized refrigerator is an easy way to reduce waste.

• Try upcycling: Whether you upcycle your own vegetable scraps into homemade broth or buy upcycled products at your local co-op, upcycling helps reduce food waste by powering food forward into new, sustainable food products

Food waste is often out of sight out of mind; but reducing food waste is the number one way to combat climate change, and it all starts in the home. Buying less and saving more will not only help keep food out of the landfills, but also take pressure off the overworked land used for agriculture.

Hopefully these tips can aid in reducing your food waste, as well as help save both money and the environment. For additional information, the EPA and Healthline have incredible food saving tips!

https://www.feedingamerica.org

https://foodprint.org/issues/the-problem-of-food-waste/

https://www.the71percent.org/

https://www.healthline.com/

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I recently went to a local apple orchard and when I came home, I knew those apples were destined to become an upcycled treat. Since I was in the mood for something a little healthier, I decided to go for a whole wheat apple bread – perfect for heating up for a warm fall breakfast, and maybe even topping with fresh apple butter.

Here’s the recipe for anyone who also finds themselves with too many apples on hand – a very good problem to have – and a burning desire to do some upcycled baking. Speaking of which: you don’t need to peel the apples for this recipe! Most apple bread recipes will call for peeling and coring the apples before you dice them but, in the spirit of avoiding food waste, I kept the peels on and the difference was nearly indistinguishable. I would still recommend coring the apples, though, unless you happen to have a strong taste for apple seeds.

And if you’re a pumpkin spice fan, feel free to sub out the cinnamon for pumpkin spice 🙂

Upcycled Apple Bread

Ingredients

1 cup apples, diced

1 ½ cups NETZRO 80/20 upcycled wheat flour

1 tsp baking soda

1 tsp cinnamon

½ tsp kosher salt

¾ c applesauce

2 tbsp canola oil

2 tbsp non-dairy milk of choice

½ c sugar

1 tsp vanilla extract

Instructions

• Preheat the oven to 350 degrees and coat an 8×4 loaf pan with canola oil spray.
• In a large bowl, combine the flour, baking soda, cinnamon, and salt.
• Make a well in the center of the dry ingredients and add the applesauce, canola oil, non-dairy milk, sugar, and vanilla. Whisk wet ingredients until smooth.
• Fold wet ingredients into dry ingredients until just combined. The batter will be very thick. Fold in the apples.
• Pour the batter into the prepared loaf pan. Use a rubber spatula to smooth the top. Optional: top with cinnamon sugar or streusel.
• Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Let cool for at least 10 minutes before removing from the pan and slicing into the loaf.
• Serve warm and top with butter, apple butter, or eat it straight from the pan!

For more ways to upcycle peels, cores, and other bits and ends – apple or otherwise! – take a look at Lindsay-Jean Hard’s Cooking with Scraps, a zero-waste cookbook that will show you how to make the most of commonly wasted kitchen ingredients. Try pairing her apple core syrup with NETZRO upcycled pancake mix, which you can purchase by emailing sales@netzro.us. Happy fall upcycling!

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Additionally, according to a survey by the International Food Information Council Foundation, consumers preferred foods that were high in healthy components and nutrients as well as ones that were minimally processed/natural over organic foods.  Consumers are shifting away from specific labels like “organic” and toward broader concepts of health and environmentalism.

This shift makes way for a new, more encompassing concept: mindful consumption.  Rather than focusing on one specific label like “organic,” a mindful consumer is focused on both the health value the food offers as well as the impact their food choice has on the environment at all levels of the supply chain.

Here are some questions Dr. Sabrina Helm of the University of Arizona raised about mindful consumption that reflect on the role of the consumer, the retailer, and technology in reducing food waste:

How can retailers aid consumers in reducing food waste? (e.g., food purchase transparency; shopping lists; adaptive couponing).

How can technological developments aid consumers in reducing food waste? (e.g., online menu planning; IoT – “smart” fridge).

How can decreased food consumption (increased household food efficiency) and economic development be aligned? (e.g., price increases to account for external effects vs. decreased purchase per household).

While these questions don’t have a single clear-cut answer, new solutions to food waste reduction are being informed continually by consumer willingness to adopt.  These questions only begin to hint at a new mindset surrounding how we talk about food and the environment and our interactions with them.

The curve for adoption of mindful consumption habits may not be as steep as one might assume. According to the Healthy Eating report from Technomic, when consumers want to eat healthy in restaurants, 61% look for “natural” ingredients.  This translates into a higher willingness to pay with 43% of consumers responding that they are more likely to purchase and would pay more for “natural” food and 40% saying the same about “clean” food.  Since consumers already search for options they perceive as clean and unprocessed, and are even willing to pay a premium for those options, this opens up the possibility for food retailers to provide food waste solutions that double as healthier food options.

According to an article from National Geographic, “The expanding market represents an understanding and willingness by consumers to pay a premium for food because of how it’s grown, says Michel Cavigelli, USDA research soil scientist. “If you want to protect the environment or eat healthier—here, pay a little more for your food. That’s what organic has created, a market mechanism,” he says.”

In the food waste reduction space, we can build off of that mechanism created by organics and launch a broader movement.  This is only the beginning for mindful consumption.

Sources:

https://compassioncenter.arizona.edu/sites/compassioncenter.arizona.edu/files/ICCR_Helm_Exploring%20MC.pdf

https://pdfs.semanticscholar.org/c7a4/9bd8bfb810384aea1dd6dbb22e35231a0cec.pdf

https://www.restaurantbusinessonline.com/food/consumers-rising-demand-real-ingredients

https://www.nationalgeographic.com/environment/future-of-food/organic-farming-crops-consumers/

Why You Need to Pay Attention to Organic Consumers

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