Читать книгу Zero Waste Cooking For Dummies онлайн

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Like so many aspects of our life, farming looks different than it did 30 years ago. Due to urban sprawl today’s farmers are challenged to grow more food on less land. To do so, they use a lot of different technology to better manage their fields and crops. They call it “smart farming” (see the section “ssss1”).

You likely have heard the term upcycling as a way to take a discarded byproduct from one industry and reuse it to make another product that’s better than the original. But did you know that food can be upcycled, too? If you’ve ever enjoyed a spent grain pizza at a local microbrewery, you experienced an upcycled meal. Upcycling is taking food, or a food byproduct, and turning it into something edible. Beer manufacturers recycle their grain, creating flour, pasta, and bread products with safe, leftover raw material.

The first person who decided to make sausages, fruit jam, or banana bread may not have thought they were “upcycling,” but it was a great food waste strategy. Industry is now using byproducts that are safe to eat (that were previously wasted) to create other products. For instance, the fruit pulp left after pressing fruit for juice can be used to add nutrition to snack bars. In fact, there’s currently a whole industry focused on creating packaged foods from upcycled ingredients.