Upcycled food: How does it support the three pillars of sustainability?
Margaret Thorsen, Miranda Mirosa, Sheila Skeaff, Francesca Goodman-Smith, Phil Bremer
Abstract
Upcycled food is increasingly promoted as a strategy for repurposing food that would otherwise be wasted. Understanding the environmental, social, and economic impacts of upcycled food can help inform food manufacturers, policymakers, funders, and academics about the best use for such food. This review considered research focused on the impacts of upcycled food on the three pillars of sustainability (environmental, social, and economic). The positive and negative impacts of upcycled food are discussed, managerial implications are presented and research gaps explored. Upcycled foods can be environmentally friendly, and economically viable valorization options for food that would otherwise be wasted. Upcycling food can reduce greenhouse gas emissions and improve financial viability for companies depending on the product upcycled, the processes used, and if the impact of conventional ingredients is considered. While social equity measures may include employment, education, health, and food security, research supporting this pillar of sustainability is notably sparse. To best support the upcycled food industry, sustainability assessments should encompass environmental, social, and economic outcomes. In doing so, the best valorization options for food that would otherwise be wasted can be selected, ensuring that all three pillars of sustainability are optimized.