The foodwaste challenge
The state of the planet no longer allows us to waste food
The deleterious environmental impacts of foodwastage
One-third of all food produced each year worldwide is wasted (enough to feed 870 million people) and a significant proportion of this is at field and food processing levels. Food loss and waste consumes ¼ of all the water used by agriculture and is responsible for 8% of all global greenhouse gas emissions.
The limits of the centralized management of biowaste
Centralized and mono-product management in a small number of large plants leads to low added value of biowaste, low economic return for food operators and territories, and bad environmental fingerprint. This model is no longer sustainable considering food industry feeding 9 billions people by 2050.
The spirit of Upcyclink encompasses 4 great values
Audacity
Upcyclink transcends the status quo.
We explore alternative ways to tackle the bio-waste right now.
Optimism
We see constraints as opportunities to surpass ourselves and to grow. Being positive is our mindset.
Sharing
Sharing is the base of our collective success.
Upcyclink promotes circular economy values.
Respect
Dialogue and mutual respect drives our relationship with all our stakeholders.
Our areas of expertise
By-products become products !
So making food for humans with the biggest part of the by-products is the main target.
Thanks to a strong experience in products development, we cook up good and qualitative products loved by consumers.
Our expertise in food processing ensures the best manufacturing processes tailored to your budget and your needs and food safety at all stages
Zero waste is not just an idea
We are able to convert all your residues into products of interest for many purposes.
Indeed, our perfect knowledge of biotechnological processes combined with a systematic strategy of co-valorisation allows us not only to optimise yields but also to maximise the economic and environmental value of your residues.
At Upcyclink, nothing is thrown away, everything is transformed
Meet environmental challenges
UPCYCLINK is a young innovative enterprise with 3 major areas of research, in connection with its business & the environmental challenges.
We are working on the valorization of a broad spectrum of inputs.
We develop 4.0 solutions to optimize the overall process.
We are working on treatment in restricted areas : urban site or isolated site.
We areupcyclers
The Upcyclink’s highly skilled team has a huge amount of experience in sectors including valorization of byproducts, biotechnologies, food science, food processing, food safety, process engineering, business plan and finance, project management.
Jean-Pascal
BERGÉ
Co-founder
CEO & Chairman
Read more
Jean-Pascal is Upcyclink’s chaiman and CEO.
Jean-Pascal has a background in valorization of co-products thanks to bioprocess and has worked in research centers and private companies over the last 30 years.
He is Ph. D in biotechnologies and HDR. Prior to co-founding Upcyclink, he founded the company BioThoT.
Frédéric
MENS
Co-founder
CTO
Read more
Fred leads Design unity and Process engineering activities for Upcyclink.
Fred has a background in food technology and food safety and has led over the last 30 years a
wide variety of projets all over the world.
He graduated a MsC degree in food science & nutrition in 1991.
Prior to co-founding Upcyclink, he founded Foodsynergie.
Myriam
THÉLU
Co-founder
CFO
Read more
Myriam manages Upcyclink finances and leads communication activities. Myriam has 25 years of experience driving profitability and business development. She is graduated from ESC Poitiers.
Prior to co-founding Upcyclink, she was CEO of a company specialized in IoT.
Arnaud
ORGER-TURBIN
CDO
Read more
Arnaud is an expert in food sciences. He has developped over the last 12 years a wide variety of new food and nutrition products and has managed R&D projects with research centers.
He is Ph.D in food Sciences.