In addition to the redistribution of food surpluses and leftovers, the topic of recycling or upcycling is also gaining in importance. Leftover food or by-products and side streams of food production and processing serve as raw materials for entirely new, usually higher-value products. Whether it’s misshapen fruit that Dörrwerk turns into fruit paper, old bread that Knärzje turns into sustainable beer, or discarded vegetables that DingsDumsDumplings uses as a filling for their handmade dumplings – many startups show in a creative way that food scraps are often not waste, but just raw materials in the wrong place.
Best Practices: DÖRRWERK , KNÄRZJE
Image source: Portland Monthly