Here’s a quandary: In Mexico, good, healthy food is available but pricey; foods with empty calories are affordable but contribute to obesity and diabetes. Could there be a cost-effective way to elevate the nutrition of foods like bread, cookies and tortillas?
Esca Bona 2015 attendee Eat Limmo leverages discarded peels and seeds of Mexican fruit by milling this normally discarded resource into a nutrient-dense powder that can easily be incorporated into a variety of packaged foods.
Here, co-founders Enrique Gonzalez and Flavio Siller explain how they are fixing the food system with its own waste.
Interested in learning more about Esca Bona, the good food conference, happening Oct. 17-19, 2017, in Austin? Sign up to receive email updates here.