Veteran Chef Outlines Sustainable Food Trends

Statistics from the U.S. Department of Agriculture show that approximately 40% of all food produced in the United States is thrown out. This translates to more than 133 billion pounds and more than $161 billion worth of food loss. In fact, food waste is the single most common material incinerated in the country and the largest contributor of methane emissions. 

To meet this challenge, Chef Mareya Ibrahim, a veteran of the food industry, has shared her “Cool 10 Trends” on what’s next in America’s sustainable food scene and offers solutions to dealing with food waste and its impact on climate change. Understanding these trends could help retailers and product suppliers alike augment assortments and bring new items to market. 

Her top-10 sustainable food trends include: 

• Cashew Nut Meat: The cashew meat from inside the cashew fruit, which is normally thrown out, is a single ingredient, organic product that tastes amazingly like meat, with the same consistency.
• Fig Brew: An alternative to coffee made from figs that's caffeine-free and full of antioxidants, the brew is easy to use and even comes in cups for your coffee maker.
• BamNut Milk and Noodles: Fiber-filled, naturally high in iron and made sustainably.  The carbon footprint of BamNut Milk is seven times less than cow's milk.
• Regrained Upcycled bakery: ReGrained rescues the nutritious grain created every time beer is brewed. This upcycled grain delivers 3.4x more dietary fiber, prebiotics and protein than whole wheat flour.
• Lupini bean flour products: The latest in plant-based flours, lupini bean flour, called Chocho flour, contains more protein than any other bean, and is a regenerative crop.
• Rescued Food: Misfits Market (who acquired Imperfect Foods) works directly with farmers and makers to find organic produce and other grocery items that would otherwise go to waste and deliver them to your door at prices around 40% off retail.
• Upcycled Food: The Upcycled Food Association (UFA) is a nonprofit working to prevent food waste by working with companies that rescue ingredients that would otherwise end up in landfills to replace an ingredient or create an entirely new product. Look for the logo on foods where you shop.
• Antioxidant Produce Washes: When you bring your fruit, veggies and herbs home from the store, wash them with eatCleaner, a patented, lab-proven cleanser that helps extend produce shelf life up to 5x longer, naturally.
• Scrappy Cooking: Citrus, banana and veggie peels along with kitchen scraps, like broccoli stems, get new life in sustainapeelity. Discover dozens of ideas in Chef Mareya's free 'Save the Peels' guide at chefmareya.com.
• Meal Prepping for Success: By having a plan, you're able to save money, save food from waste and avoid waste associated with take-out food. Visit chefmareya.com for a 12-week meal prep program.