What Happens to All That Food Waste? Repurposing Scraps for a Better Food Future
When Pressery hit its growth spurt as a company back in 2013, we quickly found ourselves face-to-face with an unforeseen challenge. While we had succeeded in our goal of developing a line of delicious, nourishing cold-pressed juices, we were left with a daunting amount of food waste in the form of fruit & veggie pulp after our bottles were packed and shipped.
We use only the highest quality ingredients for our products, so it seemed like an enormous waste to toss all that nutritious goodness. As we began talking with members of the community, our food waste issue quickly became an exciting opportunity for us to make good on our commitment to building a more sustainable food future for our planet.
Finding Local Solutions for a Global Food Waste Problem
We found that farmers and ranchers in our home state of Colorado had a need for top-notch, nourishing compost for their crops, as well as feed to supplement the diets of their livestock. We had mounds of pulp ready to answer the call, and have been repurposing our food waste locally ever since.
A portion of the leftover pulp from our juicing process is fermented into silage. This helps supplement the diets of four-stomached ruminants like June (left), a dairy cow over at The Golden Hoof Farm in Boulder, Colorado. Fermented foods help promote gut-health for cattle and sheep alike, ultimately aiding in the reduction of methane emissions in livestock.
Our larger food scraps make for an excellent treat for pigs, who happily gobble up larger produce waste that their bovine buddies can't digest. They snack on everything from the ends of celery used to make our bone broths to pineapple rinds from our cold-pressed juices. Anything the animals can’t eat goes straight to the compost pile, enriching the soil to help boost growth for local crops.
Recently, we had a chance to speak to Karel Starek over at The Golden Hoof. Starek gave us a peek behind the scenes at the process that gives a second life to our food waste:
“We want to guide modern farming practices back to a more sustainable waste reuse model,” says Starek. “What we’re doing here is just a small-scale experiment meant to act as a proof-of-concept, but it speaks volumes to the future of eco-friendly farming and livestock-rearing practices as a whole.”
Today, roughly 50% of all produce in the US is thrown away annually. Finding a second life for our food waste is only a small piece of the puzzle in our efforts to build a more sustainable food future. Find a few tips to reduce your own food waste at home. Cheers to a healthier planet and a healthier you!
We work hard to provide our customers with products that make you feel great -- and that you can feel great supporting! Learn more about our “food waste-friendly” line-up of bone broth, juices, and ramen kits.