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.
Upcyclink’s circular model
Tackle food waste by turning what isn’t used into high value-added products
Upcycling
Upcycling is fundamentally based on recovering low-value food losses and returning this material to the supply chain as a value-added product.
Upcyclink “upcycles” food for the purposes for which it was originally intended: this usually means that if food still fits human consumption, it should feed people. If not, it should be reused to feed livestock and plants.
Circular thinking
Upcyclink aims to create a transformation of the acutely linear food system into a circular model with high value of products where agro-residue previously considered as “waste” actually has value. We treat your sidestreams in situ, before they become waste, and convert them into clean & green marketable products.
Sharing
Upcyclink’s technology enables the recovery of a sustainable supply of competitively priced raw materials and products on demand with a wide range of applications from field to plate, offering a redistribution of value to all stakeholders.
