[Rediscovering Eumsseu]③ "Food Upcycling, Lost Muscles... Slowing Climate Change"

U.S. Food Upcycling Association (UFA)
Interview with CEO Amanda Oenbring
Solutions for Global Warming and Food Redistribution

"During the Great Depression in the United States, my grandmother made soup not only from broccoli florets but also from the stems. Those stems, which are now often discarded in large quantities in the trash. The way of life in the past, where no ingredient was wasted, was not a matter of choice but a practice ingrained in daily life."

Amanda Oenbring, CEO of the Upcycling Food Association (UFA) in the United States, compared food upcycling to a 'lost muscle.' She meant that it is an ability still present in our bodies but has atrophied from disuse. CEO Oenbring said, "In the past, we knew how to 'eat everything,' and although we have forgotten that memory in this era of food abundance, we can revive it anytime if we want."

Amanda Owenbring, CEO of the Upcycled Food Association (UFA) in the United States, is being interviewed at a hotel in Manhattan, New York. Photo by Onyu Lim ioy@

Even now, there are people around the world who remember and practice this. She said, "Although we may not know what to call it, food upcycling is being practiced in various ways in Korea as well," and emphasized, "If the concept of food upcycling becomes widely known and frequently used, the momentum to recover this lost muscle will be greatly enhanced."

CEO Oenbring defined food upcycling as "the act of reproducing ingredients that were about to be discarded through a reliable supply chain, thereby having a positive impact on the environment."

Why Food Upcycling? "Killing Two Birds with One Stone: Food Redistribution and Climate Change Solutions"

In an era of food abundance, why should we consume leftover byproducts or agricultural products with reduced value? CEO Oenbring cited 'food redistribution' and 'climate change solutions' as the core reasons for food upcycling.

According to UFA, globally, 45% of all fruits and vegetables, 35% of fish and seafood, 20% of grains, 20% of dairy products, and 20% of meat and poultry are lost or wasted annually. CEO Oenbring said, "Food waste generates 1.3 billion tons of garbage annually, which is enough to feed 2 billion people each year." She explained, "There is a lot of food in the world, but there are also many hungry people. Food upcycling is a way to break the imbalance where waste and hunger coexist and redistribute food."

She also emphasized that food upcycling can be a footprint toward solving abnormal climate caused by global warming. Carbon emissions from food production and waste accelerate climate changes such as heatwaves, droughts, and floods, which in turn drastically reduce global food cultivation areas. The recent sharp drops in production of corn, wheat, cocoa, and coffee, causing fluctuations in international prices, are due to this. CEO Oenbring stressed, "The current food market is extremely unstable. By reducing carbon emissions and utilizing existing food through food upcycling, we can build a healthier future food system."

Living in Oregon, she said, "My flight to New York was delayed for several hours due to turbulence," and expressed concern, "Because of abnormal climate, we will increasingly face unexpected adverse events." She added, "I am confident that small individual actions like food upcycling can bring about significant changes that slow climate change."

※ This project was supported by the Press Promotion Fund, funded by government advertising fees.

Amanda Oenbring, CEO of the American Food Upcycling Association, delivered the keynote speech at the New York Summer Fancy Food Show held at the end of June. Photo by Im Onyu ioy@