Thirteenth International Conference on Food Studies

Abstract

Upcycling food is a technical solution for reducing food loss and food waste within the food system that can address a multiplicity of climate-related challenges. While the practice of upcycling food has existed for millennia and across cultures since the industrialization of the modern food system there have been new opportunities to integrate these practices at a larger scale. In response to this opportunity, social entrepreneurs and innovators have begun to create new food products using upcycled approaches inspired by the model of the circular economy. At the organizational level, a new certification program recognizes these efforts. However, there has been a gap in research and analysis to understand where these food products fit into a healthy diet pattern. Given the importance of ensuring a sustainable healthy diet, this research categorizes certified upcycled foods based on the NOVA classification system and offers recommendations for upcycled food manufacturers for communicating the nutritional value of their products.