Interview with Amanda Oenbring of Upcyled Food Association
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Interview with Amanda Oenbring of Upcyled Food Association
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In this episode of the No Footprints podcast, hosts Sheldon Young and Jason Moreau have a conversation with Amanda Oenbring, CEO of the Upcycled Food Association. The conversation delves into the critical issue of food waste globally, highlighting that 30 to 40 percent of food is wasted at various stages of production and usage. Amanda emphasizes the importance of maximizing food utilization and exploring creative solutions for surplus food, including off-spec produce and byproducts that can be repurposed effectively.
Chapters
00:00 Introduction
02:00 Buffalo Trace distillery upcycling
05:45 Dairy emissions to RNG
08:10 App that helps facilitate food donations
10:05 Exploring upcycled food with Amanda Oenbring
16:30 Third-party accreditation and standard definitions
21:00 What does the next five years look like?
22:30 How does a company get started looking for upcycling opportunities?
26:40 How does the organization work?
29:50 How does homesteading tie into your work with the association?
31:45 How can people engage with you?
35:00 Addressing food waste at home
40:00 Marketing is the problem and solution
47:30 Closing thoughts on homesteading