"Upcycled Food: Wins, Challenges, and Consumer Acceptance"
Food loss and waste are the largest preventable contributor to greenhouse gas emissions. According to the Upcycled Food Association, "Over 30% of all food produced globally is lost or goes to waste. Upcycled food prevents this problem by creating new, high-quality products from surplus food."
Consumer acceptance of upcycled foods is key to the successful and transparent marketing of these food products. For decades, the food industry has been concerned about needing to discount or apologize for upcycling food that would otherwise be wasted. Working with colleagues from marketing and biomedical engineering, as well as the Upcycled Food Association, the Drexel Food Lab has conducted a suite of research on consumer attitudes to upcycled foods that can provide guidance for food manufacturers and marketers. This talk will provide a high level overview of the successes, challenges and consumer accetpance of upcycled food.
Jonathan Deutsch, Ph.D., CHE, CRC is Professor in the Department of Food and Hospitality Management in the College of Nursing and Health Professions at Drexel University. He is the Founding Program Director of Drexel’s Food Innovation and Entrepreneurship Programs. He is the Vice President of the Upcycled Food Foundation and previously was the inaugural James Beard Foundation Impact Fellow, leading a national curriculum effort on food waste reduction for chefs and culinary educators. He was named a Food Waste Warrior by Foodtank. Before moving to Drexel, Deutsch built the culinary arts program at Kingsborough Community College, City University of New York (CUNY) and the Ph.D. concentration in food studies at the CUNY Graduate Center and School of Public Health. At Drexel, he directs the Drexel Food Lab, a culinary innovation and food product research and development lab focused on solving real world food system problems in the areas of sustainability, health promotion, and inclusive dining. He is the co-author or -editor of eight books including Barbecue: A Global History (with Megan Elias), Culinary Improvisation, and The Anti-Inflammatory Family Cookbook, and numerous articles in journals of food studies, public health and hospitality education. He earned his Ph.D. in Food Studies and Food Management from New York University (2004), his culinary degree from the Culinary Institute of America (AOS, Culinary Arts, 1997), and is an alumnus of Drexel University (BS, Hospitality Management, 1999). A classically trained chef, Deutsch worked in a variety of settings including product development, small luxury inns and restaurants. When not in the kitchen, he can be found behind his tuba.