Read the full story from the Associated Press.
At Tyler Malek’s ice cream parlors, one cook’s trash is another chef’s frosty treat.
The head ice cream maker at the Portland, Oregon-based Salt & Straw uses the whey leftover from yogurt makers in upstate New York to make his lemon curd flavor. For chocolate barley milk, he mixes in the remnants of rice and grains from beer brewing to give it a light and creamy taste.
“Instead of calling this food waste, we need to call it wasted food and start decreasing how much wasting we’re doing,” Malek said.
Malek’s ice cream chain is among those at the forefront of the upcycling movement, the process of creating high-quality products from leftover food. Malek’s shops from the Pacific Northwest to Miami now feature flavors like “Cacao Pulp & Chocolate Stracciatella Gelato,” which is made from leftover cacao pulp from chocolate production that otherwise would have gone to waste.
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