Don't discard an opportunity to reuse your refuse. The opportunity is large not just from a business perspective but as an environmental imperative to move away from the "take, make, dispose" model of production. The three R's—reduce, reuse, recycle—just aren't enough to cut it anymore.
Learn how three companies use circular economy principles in their food businesses and upcycle discards into new, marketable products. Need help thinking this way? One entrepreneur offers a unique idea to help you find new perspective on your production.
For this episode of the Fodder podcast, we talked to:
- Origin Almond's Jake Deleon, who recently shared his insights about iterating on a product with New Hope Network writer Cameron Simcik.
- Marcus McCauley of Picaflor Live Culture, which won a NEXTY Award for its raw fermented pepper flakes.
- Cindy Poiesz of Evolve Brands, which includes the brands Gorilly Goods and Supernola.
Listen to the Fodder podcast
Find us on the interwebs
This is the Fodder podcast powered by New Hope Network's Esca Bona platform. You can find us here on newhope.com and on Soundcloud. Watch for Fodder to land soon on Apple Podcasts, Google Play and other places you find your podcasts.
Have an "innovation for good food" idea we should consider for the Fodder podcast? Want to offer feedback on our latest episode? Email us at [email protected]
And join us in person
Join Esca Bona for The Fix at Natural Products Expo East in Baltimore. You will also find us at the Food | Ag | Ideas Week Oct. 10-15 in Minneapolis/St. Paul and the Regenerative Earth Summit: Soil + Water + Climate Oct. 28-30 in Denver.
