{"id":173,"date":"2019-08-07T11:36:04","date_gmt":"2019-08-07T15:36:04","guid":{"rendered":"https:\/\/www.wework.com\/en-GB\/ideas\/?p=173&preview=true&preview_id=173"},"modified":"2020-09-03T09:55:03","modified_gmt":"2020-09-03T09:55:03","slug":"how-these-five-food-companies-are-building-a-more-sustainable-future","status":"publish","type":"post","link":"https:\/\/www.wework.com\/en-GB\/ideas\/community-stories\/member-spotlight\/how-these-five-food-companies-are-building-a-more-sustainable-future","title":{"rendered":"How these five food companies are building a more sustainable future"},"content":{"rendered":"\n

There\u2019s no way around it: Our food choices have a direct impact on the environment. While reducing our meat consumption is a great start to cut the amount of greenhouse gases <\/a>responsible for warming the planet, there are numerous ways both consumers and food companies can reduce our climate footprint.\u00a0<\/p>\n\n\n\n

As the need for greener diets<\/a> becomes increasingly dire<\/a>, a slew of mission-focused food companies are seeking solutions to the climate change crisis. The organisations below, all members of WeWork Food Labs<\/a>, envision a more sustainable future and, through food, are working hard to make this future a reality.\u00a0<\/p>\n\n\n\n

Transforming food waste into superior taste<\/strong><\/h2>\n\n\n\n
\"\"
Spare Food Co. assesses how foods that traditionally go to waste can instead be used to improve recipes and save companies money. Photograph courtesy of Spare Food Co.<\/figcaption><\/figure>\n\n\n\n

Spare Food Co<\/strong><\/a>., WeWork Food Labs, 148 Lafayette St<\/a><\/strong>,<\/a> New York, USA<\/p>\n\n\n\n

Brothers Adam and Jeremy Kaye launched Spare Food Co.<\/a> in May 2019 to help solve the planet\u2019s unyielding food waste problem: Approximately 40 per cent of the food grown in the US goes to waste.\u00a0Adam, who spent nearly two decades working alongside Blue Hill chef and co-founder Dan Barber<\/a>, learned innovative ways to use parts of plants that he \u2018wouldn\u2019t ordinarily use as a traditional chef\u2019, and as a result underwent a \u2018pretty seismic shift\u2019 in the way he thinks about food and food systems. Together with Jeremy, who spent years working with brands like Patagonia to make fashion more sustainable, the brothers create products from overlooked and unused ingredients while advising food-service distributors in hospitality, fast casual, large-scale corporate kitchens, and groceries to address and capture waste and reintroduce it back into the market.\u00a0<\/p>\n\n\n\n

\u2018We call our company Spare Food for an intentional reason,\u2019 says Jeremy. \u2018No one wants to eat waste, think about waste, or feel guilty around it. If we call it \u201cspare\u201d, we start thinking about how to see more value in the system.\u2019 If we continue to manage \u2018waste reduction\u2019, Jeremy says, we\u2019ll continue to waste. If we look at food as \u2018spare\u2019, on the other hand, we\u2019ll be better focused on what he calls \u2018food optimisation\u2019.\u00a0<\/p>\n\n\n\n

\u2018There\u2019s this hamster-wheel race to keep producing more and more food,\u2019 says Adam, explaining that the country needs to instead focus on maximising the resources it already has. Spare Food helps companies invest in change management to capture product that is usually tossed, turning it into sauces, condiments, soup bases, dips and dressings.<\/p>\n\n\n\n

Introducing sustainable fish into a new kind of sushi kitchen<\/strong><\/h2>\n\n\n\n

Zoku<\/strong><\/a>, WeWork Food Labs, 148 Lafayette St<\/a><\/strong>,<\/a> New York, USA<\/p>\n\n\n\n

\nhttps:\/\/www.instagram.com\/p\/Bo2DnCFAoo7\/\n<\/div><\/figure>\n\n\n\n

You won\u2019t find any eel or tuna on Zoku Sushi\u2019s menu. While these fish are two popular offerings in Japanese restaurants, their absence from Zoku is deliberate. \u2018We do widely available products that we source based on season and flavour,\u2019 says company founder Charlie Yi, who launched Zoku in February 2019. \u2018You don\u2019t need to eat bluefin tuna to enjoy sushi.\u2019\u00a0<\/p>\n\n\n\n

Yi\u2019s goal is to provide fresh, sustainable sushi to customers at a sustainable price. Zoku\u2019s website hosts an \u2018arrival board\u2019 updated daily to provide transparency about what type of fish is available on any given day, and from where it\u2019s sourced. \u2018We\u2019re moving people to white fish because it\u2019s so much more widely available, and we can pass on the savings to the consumer,\u2019 he says. To make sure the sustainable product is also delicious, Yi has enlisted a former Nobu chef to prepare the food, train the chefs and create the menu.\u00a0<\/p>\n\n\n\n

Zoku is not a restaurant, but a \u2018digital kitchen\u2019, as Yi has dubbed it. There is no seating, and orders are placed for delivery only. The industry is seeing more of these virtual kitchens<\/a> pop up as consumers lean in to the delivery’s convenience. \u2018The prime cost of running a restaurant in urban centres like New York is too high,\u2019 says Yi. Zoku is able to save about 50 per cent of what a standard restaurant must invest in delivery, which allows its customers to save and its employees to make a fair living. \u2018Our average kitchen salary is way above minimum wage,\u2019 says Yi, adding that every employee makes more than New York\u2019s $15 per hour minimum.\u00a0<\/p>\n\n\n\n

Zoku\u2019s first orders were placed by WeWork community members searching for a tasty offering for a catered event. The partnership has proven symbiotic, and it\u2019s only growing: Zoku currently delivers to about 25 WeWork locations in the New York metropolitan area. Next, the digital kitchen is coming to the West Coast.<\/p>\n\n\n\n

Supporting innovation to make plant-based eating a global standard\u00a0<\/strong><\/h2>\n\n\n\n

The Good Food Institute<\/strong><\/a>, WeWork One City Centre<\/a><\/strong>, North Carolina, USA<\/p>\n\n\n\n

\nhttps:\/\/www.instagram.com\/p\/BxlFc0rl7rO\/\n<\/div><\/figure>\n\n\n\n

According to the Good Food Institute, a non-profit working to make plant-based foods ubiquitous, eating animals will soon be an outdated practice. Launched in 2016, the Institute offers a range of services and insights to early-stage companies focused on both plant-based foods and cell-based meats. GFI also rallies its growing community of enthusiasts to support more established plant-focused brands and celebrates plant-based wins \u2013 like Dunkin\u2019s recent partnership with Beyond Meat<\/a> \u2013 within the food industry.<\/p>\n\n\n\n

Bruce Friedrich, GFI\u2019s co-founder and executive director, believes that the future is a world in which protein is sourced from animal- and slaughter-free meat. In fact, according to Friedrich, \u2018innovation will remove animals<\/a> from industrial systems\u2019 altogether.\u00a0<\/p>\n\n\n\n

\u2018Why would companies keep producing factory-farmed meat if plant-based and clean meat were more profitable? They wouldn’t,\u2019 Friedrich recently wrote. \u2018History has shown this over and over. Just look around. We don’t use horses for transportation, we don\u2019t use oxen for plowing, we don\u2019t kill whales for oil, we don\u2019t use pigs for insulin<\/a>, we don\u2019t use carrier pigeons for mail. There is no historical example where creating a better alternative to animals has entrenched the industrial use of animals.\u2019
<\/p>\n\n\n\n

Cutting the carbon footprint of non-dairy milks with a made-to-order system<\/strong><\/h2>\n\n\n\n

N\u00fcMilk<\/strong><\/a>, WeWork Food Labs, 148 Lafayette St<\/a><\/strong>,<\/a> New York, USA<\/p>\n\n\n\n

\"\"
N\u00fcMilk machines make and dispense fresh non-dairy milks in less than a minute. Photograph courtesy of N\u00fcMilk <\/figcaption><\/figure>\n\n\n\n

There\u2019s no question that almond milk has earned the status of a modern kitchen staple, and a virtuous health halo to go along with it. And yet, while the non-dairy alternative is considered compassionate (as in, it doesn\u2019t rely on animals for production), transporting containers of the liquid from point A to point B can be difficult for the environment.\u00a0<\/p>\n\n\n\n

N\u00fcMilk presents a fix that reduces the environmental impact associated with production and transportation: A kiosk machine makes and dispenses non-dairy milks in less than a minute. \u2018Our innovative supply chain enables N\u00fcMilk to offer fresh, more nutritious, better-tasting dairy-free milk than today’s national brands \u2013 that’s with a smaller environmental footprint\u2019, says Will Finkelstein, N\u00fcMilk\u2019s chief operating officer. \u2018Shipping liquid around the country is not the most efficient financially and, more importantly, environmentally.\u2019<\/p>\n\n\n\n

One truckload of N\u00fcMilk ingredients makes the same amount of dairy-free milk at a N\u00fcMilk kiosk machine as eight truckloads of factory-made milk that has to be shipped around the country. Removing liquid from the product\u2019s supply chain reduces the weight of the product, thus reducing the weight of the products transported, Finkelstein explains. \u2018The machines are mini factories, making a product right there for you,\u2019 he says of the dispensers, which are available at several Whole Foods locations in the New York Metropolitan area.<\/p>\n\n\n\n

Distributing humanely raised, organic, farm fresh eggs at scale<\/strong><\/h2>\n\n\n\n

Handsome Brook Farm<\/strong><\/a>, W<\/a>WeWork Food Labs, 148 Lafayette St<\/a><\/strong>,<\/a> New York, USA<\/p>\n\n\n\n

\"\"
Egg-laying hens are given quality lives that the conventional egg industry has never prioritised. Photograph courtesy of Michael George for Handsome Brook Farm<\/figcaption><\/figure>\n\n\n\n

The conventional egg industry has worked out how to produce eggs at an incredibly efficient rate \u2013 think 9 billion eggs per month \u2013 but these methods don\u2019t provide hens with much, if any, quality of life. Not only is this industry tough on birds, but it eats up a whole host of environmental resources, too. To produce so many eggs at such an astonishing rate, massive amounts of energy are used for cooling and heating barns while vast amounts of waste are created in the process.\u00a0<\/p>\n\n\n\n

Eggs from Handsome Brook Farm are farmer market quality, but available at scale (meaning you don\u2019t have to track down a local farmers market to get them). The eggs are sourced from a network of more than 65 small farms across 10 states, and all are pasture-raised and organic (aka the cr\u00e8me de la cr\u00e8me in the egg world). More specifically, each Handsome Brook Farm hen has at least 10 square metres (108 square feet) of pasture on which to roam and forage, and each one is fed an organic, chemical- and pesticide-free diet. The company applied supply-chain thought to an industry that reaches most of its consumers through mechanised systems with grim realities for animals while maintaining a personal and humane approach that tends to be prioritised by individual contributors.\u00a0<\/p>\n\n\n\n

\u2018It turns out, when you treat an animal better, they produce better,\u2019 says Matt Sherman, the company\u2019s chief marketing officer. Over the last six years, Handsome Brook Farm has become the largest producer of organic, pasture-raised eggs in the U.S. By clustering its network of farms together, Handsome Brook has built a \u2018sustainable system that allows farmers to have small farms they can afford while sustaining an agricultural lifestyle,\u2019 says Sherman. \u2018The result is a better-tasting product.\u2019
<\/p>\n\n\n","protected":false},"excerpt":{"rendered":"

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