Upcycling Food Waste

1) Sustainability Problem: Industrial Food Waste

Most industrial processes, including those for the food and beverage industry, create waste that currently ends up in landfills. This wastes food that could be used to feed people and contributes to global warming by adding more materials to landfills.

2) Technology:

  • RISE Products, a food tech startup in Brooklyn is attempting to address this problem by upcycling the waste from beer production into a valuable ingredient, flour.
  • The primary ingredient in beer making is malted barley. Hot water is added to the grains converting into a mash. Sugar is released from the grains. It sits for some time and later this sugary water is extracted. With further processing, this will become beer. What remains (the mash) is now spent grain.
  • RISE upcycles this “spent” grain into an organic, sustainable, high-protein, low-carb and low-cholesterol flour.Screen Shot 2017-10-26 at 1.11.34 PM


  • RISE partners with local microbreweries to source the “spent” grain.

3) Stakeholders:

  • Microbreweries
  • Commercial Breweries
  • Bakeries
  • Home Bakers
  • Regulatory – FDA

4) Deployment/Implementation

  • Secure patent for their technology (currently pending)
  • Increase capacity of their facilities to process “spent” grain so they can partner with larger, commercial breweries to have a larger impact in reducing this waste byproduct.
  • Expand model to include other waste byproducts to transfer industrial food waste processing . The company’s vision includes processing pomace from the wine industry, okara from soy-milk production, and fruit pulp from juicing.





Comment on DNA barcodes for sustainable seafood consumption

  • Who will be responsible for testing the catch and how will testing be enforced? If testing is done at the docs as proposed in your post, will those retailers have the equipment, capacity, time, etc. to realistically test the catch coming in in a timely matter?


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