Canadian Pizza Magazine

Upcycling turns would-be trash into ice cream and pizza

By The Financial Post   

News Business and Operations Sustainability

Los Gatos, Calif. – Eateries are using whey left over from yogurt makers, remnants of rice and grains from beer brewing, “ugly” vegetables, offcuts of meat and more in creative ways to reduce waste and differentiate their menu items. The Financial Post reports. | READ MORE

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