Upcycled Foods: Healthy for you and the planet
2/26/2026 by Lea Carlson
If your New Year’s goals include eating healthier or adopting a more environmentally friendly lifestyle, upcycling food may be a good fit for you. From using more of the ingredients already in your kitchen to recognizing upcycled products in stores, this small change is an easy way to support both your health and the planet.
Upcycling is a way to use ingredients that often go unused, such as fruit pulp or peels, vegetable stems, or byproducts from food processing, and turn them into something nutritious. According to the United States Department of Agriculture, about one-third of the food produced in the US is lost or wasted. Upcycling helps reduce this waste, while also lowering greenhouse gas emissions, easing pressure on landfills, and saving consumers money.
Many companies across the food industry are finding creative ways to reduce waste by transforming these unused ingredients into new, nutritious products. Examples include snacks made with fruit fibers and high-protein, high-fiber flours made from byproducts of vegetables or grains. These upcycled items are starting to emerge in stores and are safe to consume.
If you're interested in trying any of these types of products, look for the Upcycled Certified™ label on items currently in stores. This stamp highlights foods made with verified upcycled ingredients.
However, buying these products isn’t the only way to make an impact. You can also make simple changes at home that reduce waste and stretch your groceries further. Many of which you may already be doing!
- Use overripe bananas to make banana bread
- Add overripe fruits to smoothies
- Use stale bread to make breadcrumbs or French toast
- Use “ugly” tomatoes for spaghetti sauce or pizza sauce
- Add wilting herbs to soups or sauces
- Use leftover vegetable cuttings to make vegetable stock and freeze it for later
- Grate broccoli stems for fritters
- Make a pesto with carrot tops
Small upcycling habits can help you stretch your groceries further, reduce waste, and support a healthier, more sustainable New Year.
Lea Carlson received her Bachelor’s degree in Dietetics from Iowa State University and is currently pursuing her Master’s degree in Clinical Nutrition from the University of Wisconsin – Madison while completing her dietetic internship at Mayo Clinic in Rochester, MN. She is interested in providing both outpatient and inpatient services in clinical nutrition upon graduation.
References
https://www.todaysdietitian.com/upcycling-innovations/
https://www.usda.gov/about-food/food-safety/food-loss-and-waste
https://www.foodnetwork.com/fn-dish/recipes/what-to-make-with-food-scraps-max-lamanna