Although a relatively new term, the ‘upcycled food’ movement stems from an age-old tradition. But, from these deep roots, it has made a resurgence in recent years as the world turns its attention toward climate action.
In the MENA, a region battling both food waste and food insecurity, this circular model could help tackle some of these problems head-on.
After all, whether it’s turning discarded bananas into energy snacks or using wasted dates to create protein, there’s huge innovation potential when it comes to food waste.
But how far can it go, and is it a feasible solution to the region’s food problems?
Waste not, want not
Food upcycling is exactly what it sounds like. It takes ingredients that would otherwise be thrown away and transforms them into a new food ingredient or product. In its very basic form, it can be seen in dolmas, the Mediterranean delicacy of stuffed grape leaves. But, of course, its applications stretch far beyond this, and there’s a whole lot of food waste to play with.
It’s no surprise, then, that in 2019, the industry was valued at $46.7 billion, and projected to grow 5% during the next decade. Indeed, companies both big (Tyson Foods) and small (Joolies) now have a slice of the food waste pie, demonstrating that upcycling’s not just good for the planet but can also be profitable.
If it all sounds a little unappetising, it’s worth noting that the ingredients used in upcycled food are totally transformed, functional and often highly nutritious. One company, for example, is upcycling vegetable pulp to make fibre-rich chip snacks. Another is making protein powder from oat-byproducts.
But, although food upcycling is attracting attention from big industry players, research shows many are still unfamiliar with the concept. In fact, a 2021 study found that only 10% of consumers were actually aware of upcycled food products. However, the research found that 80% said they would seek them out once they learned more about what they were.
The Upcycled Food Association (UFA) is working to bring upcycled food into the public consciousness. The organisation is built on the belief that upcycling is a scalable solution to food waste. The UFA has developed the world’s first certification standard for upcycled products, with the aim of educating consumers on what upcycling is and the climate impact it can have.
The organisation is growing, too. In 2022, UFA membership grew 38%, while the number of Upcycled Certified products and ingredients doubled.
A solution to complex and intersecting problems?
Globally, 25–30% of all food produced is either lost or wasted. According to the Food and Agriculture Organisation (FAO), this amounts to 1.6 billion tonnes of food, worth an estimated $2.3 trillion. However, in the Middle East, the figure jumps to 250 kilograms of food per capita wasted annually. This means it sits at the top of the list when it comes to ranking food-wasting regions.
The majority of food waste gets sent to landfills, where it decomposes and emits methane. Methane is 28-34 times more potent than carbon dioxide and one of the biggest contributors to climate change. In fact, underlining its huge environmental impact, research from Project Drawdown indicates preventing food waste is the most effective solution to prevent global warming at two degrees Celcius.
But not only does food waste contribute to environmental harm, it’s also responsible for resource waste. Thriving Solutions highlights that 25% of the freshwater used in agriculture globally is used to produce lost or wasted food; meanwhile, this figure reaches 28% regarding cultivated land. In a region with high levels of water insecurity and scarce arable land, food waste risks squandering already dwindling resources.
On top of navigating high levels of food waste, the region is simultaneously combatting the complex and multi-faceted issue of food insecurity. Before Covid-19, the UN estimated that over 55 million of the population was undernourished. But this number has grown, compounded by climate change effects, supply chain issues, protracted conflict, and soaring food prices. Moreover, not only are half of the Arab population unable to afford a healthy diet, the region is also battling a burgeoning health crisis. Obesity is on the rise – it’s second in the world for overweight children, and also has the highest prevalence of diabetes worldwide.
With governments in the region mobilising to find food solutions, some say upcycling can help address some of these problems and turn the food chain into a food circle.
Beyond chips and smoothies
In the upcycled food industry, companies are creating smoothie blends from upcycled fruit and veg (Lovi Smoothies) and turning upcycled corn germ into tortilla chips (Kazoo Snacks). But upcycling goes much further than chips and smoothies.
Take Colorado’s MycoTechnology, for example. The company recently started a joint venture with the Oman Investment Authority (OIA) to use locally-grown dates in the production of mushroom-based protein. Oman ranks eighth in the world for date production and second in the GCC. However, half of its date produce is lost to waste or animal feed. Operating as Vital Foods Technologies LLC., the JV will use the natural sugar in the dates as a source of carbon for the production of mushroom-based protein.
This kind of food production is key in Oman, which currently relies on imports for most of its protein. The JV also aligns with the country’s broader food security strategy, through which it aims to bolster local food production capabilities.
Upcycling food innovations are also demonstrating how alternatives made from waste can be healthier and more nutritious. This is seen in the work of the Supplant Company. The Cambridge-UK-based company takes the fibrous portion of crops, which ordinarily is disposed of, left to rot, or goes to animal feed, to create sugar that’s lower in calories, has a low glycemic response compared to glucose, and is prebiotic.
Distraction, fad, or solution?
One criticism of food upcycling is that it diverts attention away from other food waste solutions, making consumers and producers feel good while creating little impact. Others say it’s just a fad – although similar statements were made about the plant-based and alternative market not long ago.
But research indicates that food upcycling can be truly impactful. Some estimates are that it could reduce up to 70 billion tons of greenhouse gases produced by food loss and waste. Further, the UFA has already labelled 200 upcycled ingredients and products, representing almost one billion pounds of diverted food waste.
For now, the movement is largely being driven by startups, and the associated costs of upcycling, means that it’s often pricier to produce and sell. Consumer acceptance is another obstacle to overcome, especially when it comes to paying a premium. A 2021 review study, for example, found that consumers, overall, were unwilling to pay more for such products.
Ultimately, when it comes to upcycled food, some kinks still need to be worked out, more research needs to be conducted, and from a commercial perspective, it’s certainly still in its nascent stage. And, whether tackling food waste, health issues, or food insecurity, there’s no silver bullet solution. But movements like the upcycled food movement are undoubtedly gaining momentum. Its popularisation is helping shift consumer and producer mindsets and assisting society, at large, in finding value in waste streams.
As interest and investment in food upcycling grows, it could play a key role in creating a more resilient food system in the region.