Biodiversity in the Food System: Up-Cycling! (November 6, 2019)
Dan Kurzrock, Co-founder and Chief Grain Officer at ReGrained
Claire Schlemme, Founder and CEO at Renewal Mill
Grant Carlson, Co-Founder and CEO at Good Use
5:15-5:45 pm: Light dinner buffet
5:45-7:15 pm: Meet the companies & interactive session
7:15-7:30 pm: Networking
Good Use partners with local Bay Area farms to salvage ugly and surplus fresh produce and turn that produce into cold-pressed juice. Good Use has saved over 1,000,000 pounds of produce from landfills, which has both brought more money to local farmers and reduced the company’s production costs. Good Use doesn’t just stop at fighting food waste - they also are working to reduce carbon emissions (over 19 metric tons a year) by delivering juices via bike messengers.
ReGrained - https://www.regrained.com/
ReGrained creates upcycled nutrition bars and puffs using the nutritious grains, packed with fiber and protein, that are leftover after beer is made. These supergrains have 55% more dietary fiber than wheat flour, 24% more protein than quinoa, and 26% less calories than wheat flour. ReGrained’s mission is to rescue overlooked ingredients and put them back to work in order to live sustainably and support our planet.
Renewal Mill - http://www.renewalmill.com/
Renewal Mill works to find sustainable food waste solutions and create a circular food economy by upcycling by-products into high-quality ingredients. Renewal Mill transforms ingredients by drying and milling them to produce nutritious and versatile products such as okara flour, made from the soybean pulp that remains after soymilk is produced. This process can be used on a variety of byproducts leftover from crops such as grapes, pistachios, potatoes, almonds, and olives.