Not all upcycled food is created equal: What is sustainable?

Reducing food waste helps reduce the carbon footprint of the food supply chain, address resource insufficiencies, and improve food security. While preventing food waste is best, when waste is created, it ideally remains within the food supply chain rather than being disposed of .¹ Upcycling food is one way of repurposing surplus food and by-products. For example, converting unsold bread into bread flour .² Globally, about 40% of all food produced is wasted,³ but the amount of upcycled surplus food or by-products is unknown. Nevertheless, upcycling food is promoted as an economical way of improving the environment and food security. Our recently published research⁴ explored whether upcycling food is environmentally, socially, and economically sustainable and, if so, how. We reviewed 76 papers referring to one or more pillars of sustainability. Several positive and potentially negative sustainability themes emerged. (Fig. One)

Environmental pillar

Upcycled food can have a lower carbon footprint than a similar conventional product. Whether there is a lower carbon footprint depends on the surplus food or by-product being upcycled, the waste destination, the ingredients being replaced, and the processing required to ensure the by-product is safe for human consumption.^5-7 For example, if a by-product needs to be dehydrated to be safe, and uses an energy source with a high carbon footprint, the upcycling process may not be environmentally beneficial.⁸ In contrast, if an energy source with a lower carbon footprint is used,⁹ or if the upcycled by-product replaces an imported ingredient with a higher carbon footprint, there may be environmental advantages.¹⁰ The costs and benefits of upcycled food should also be compared with other potential uses. For instance, research shows that with the currently available processing, brewer's spent grain used as stock feed had a lower environmental impact than upcycling the grain for human consumption.⁵  

Social pillar

Social equity typically refers to health, education, culture, social protection, employment, working conditions, and quality of life. The environmental benefits of upcycling food may also support society.¹¹ Research on social equity in the upcycled food industry is limited,¹² but when evidence does exist, it suggests that a compromise between the environmental, social, and economic benefits is required to ensure the optimal outcome for all three pillars.^6-13 

In general, upcycling food is often promoted as a way to improve food security. ‘Novel upcycled foods’ produced from ingredients previously considered unsuitable for human consumption¹¹ may increase the quantity of food available globally. These foods can also be financially accessible if they are not sold as premium products. However, many upcycled foods such as biscuits, chippies, and other snack foods may not meet the nutritional component of food security. Recently proposed recommendations outline how the upcycled food industry can work towards producing healthier products.¹⁴  

Upcycled food may increase income for growers, create new jobs, and improve job security if the profits from upcycled food production are distributed fairly among food manufacturers, growers, and employees. Hypothetically, upcycled food may also serve as an educational tool by raising public awareness about food waste. By changing food waste behaviours at the individual, household, and wider community level, upcycled food may contribute to improved food security.

Upcycled food could also potentially reduce social equity. Premium-priced upcycled foods may be inaccessible to lower-income families. Upcycling edible but unmarketable fresh produce may limit efforts to reduce food waste.¹⁵ Furthermore, upcycled food may compromise access to fresh fruit and vegetables for food banks, thus causing unintended negative impacts for people already experiencing food insecurity.¹⁶ More sustainable and equitable uses for surplus food and by-products may be overlooked if the social impacts of upcycled food are not considered.

Economic pillar

Growing evidence supports the economic viability of the upcycled food industry.¹⁷ However, the financial viability of individual upcycled foods varies depending on the research and development required, the cost of ensuring the proposed food or by-product is fit for purpose, and the current waste disposal costs.¹⁸ The sustainability of upcycled food requires a reliable supply of any upcycled ingredients¹⁹ and the economies of scale achieved by larger organisations. Customers are willing to pay for upcycled food with clear nutritional and environmental labelling.²⁰ Nevertheless, higher prices for environmentally sustainable products can reduce sales and product expansion. If consumers are unwilling or unable to pay for upcycled food then ultimately, upcycling food will be an unviable option.

Conclusion

Some upcycled food can be environmentally and economically viable. Evidence supporting the social benefits of upcycled food is limited and in some situations, the upcycled food industry may have an unintended negative impact on food security. Therefore, sustainability assessment tools, including social factors, are required to identify optimal outcomes. Collaboration between all stakeholders is critical to developing commercially viable technology that sustainably upcycles food.

Authors details

Margaret Thorsen Registered dietitian and key researcher for Food Waste Innovation at the University of Otago | Ōtākou Whakaihu Waka. 

Prof Miranda Mirosa Head of Department for Food Science and Director of the Food Waste Innovation at the University of Otago | Ōtākou Whakaihu Waka. 

Prof Sheila Skeaff Nutritionist in the Department of Human Nutrition and leads the Metrics and Management theme of Food Waste Innovation at the University of Otago | Ōtākou Whakaihu Waka. 

Francesa Goodman-Smith Director of Research, Development, and Extension at End Food Waste Australia.

Distinguished Prof Phil Bremer Food scientist in the Department of Food Science and leads the Technical Innovations Theme of Food Waste Innovation at the University of Otago | Ōtākou Whakaihu Waka. Also, Chief Scientist for the New Zealand Food Safety Science & Research Centre.