Garbage into gold.

What I talk about when I talk about using yeast to transform food waste, a counter-top spirulina maker and sustainable packaging for wine.

By now you probably have me figured out. I’m all in on fiber, and I admire any company tackling food waste. In my book, there’s a chapter on upcycling, aka industrial symbiosis, the re-use of waste ingredients from one company as the raw materials for another. In my newsletter, I’ve written about the app Too Good To Go, and another one called FlashFood.…