PASSION BEHIND THE PRODUCT

Waste Not, Want Not

How Renewal Mill is addressing the problem of food waste by upcycling a byproduct of tofu production into nutritious, gluten-free fl ours and baking mixes.

BY NEIL ZEVNIK

By this point, we’re all familiar with the concept of recycling. And hopefully most of us are aware of the problem of food waste, especially here in the United States. But are you familiar with the next big thing in sustainability—upcycling?

According to a task force of professionals from across multiple disciplines, “Upcycled foods use ingredients that would not otherwise have gone to human consumption, are procured and produced using verifi able food chains, and have a positive impact on the environment.” In simpler language, upcycling means taking byproducts that are normally discarded and turning them into healthy foods that help to save the world.

At least that’s how Claire Schlemme sees it. While running an organic juice company, she was frustrated by all the perfectly nutritious pulp that was thrown out every day. Her interest in solving the issue of food waste was given a new direction by a chance meeting with the owner of a tofu factory and an introduction to a substance known as okara.

Claire Schlemme (above left) and her partner Caroline Cotto founded Renewal Mill in part to tackle the issue of food waste, particularly in the case of a soy byproduct known as okara (right). “Upcycling is such a improvement in e ciency. Suddenly, the resources that were used to grow the soybeans are now fully utilized to bring nutrition to peoples’ plates,” she says.

Okara: An Overlooked Ingredient

The processes for making soymilk and tofu results in 60 percent of the soybeans becoming a solid called okara, a largely throwaway product that spoils easily and is used only in a few ethnic recipes. Other than that, if it gets used at all, it’s as fertilizer or livestock feed. Yet okara is actually higher in nutrition than tofu or soymilk—largely because of its intense fi ber content.

Schlemme and her cofounder, Caroline Cotto, decided to use okara to jump-start their crusade to help rescue the planet from waste. And so was born Renewal Mill. “Upcycling is such a dramatic improvement in e ciency. Suddenly, the resources like water, land, and energy that were used to grow the soybeans are now fully utilized to bring nutrition to peoples’ plates,” says Schlemme.

The company began with a line of premium, high-fi ber, gluten-free, okara-based fl ours, which soon were followed by baking mixes for brownies and cookies. Through it all, the focus was on creating transparency and awareness. “Knowledge is power,” Schlemme says, “and the more a consumer knows about the origins of the things they buy and use, the more they can use their purchasing power to aff ect positive change.”

Future Motivation Fuels Renewal Mill’s Passion

Schlemme’s inspiration became even more personal when her son was born. “Having a baby provided tremendous perspective around the ‘why’ of what we’re doing,” she says. “As I think about my son’s future on this planet (and that of his generation), the urgency to move to a zero-waste world is intensifi ed.”

But even though that global mission is always top of mind, Schlemme never forgets that Renewal Mill is—fi rst and foremost—all about taste. “Of course, I’m motivated by the process behind the product and I hope that it inspires others,” she says, “but I’m also so excited when someone simply loves the product for itself. Because, truly, food needs to be delicious.”

make it!

Herbed Okara Crepes with Asparagus & Goat Cheese

Serves 4

These make a delightful summer lunch just as is with an arugula and frisée salad. Or combine them with some roast chicken for a perfect Sunday supper.

¹/3 cup + 1 Tbs. whole milk ¼ cup water 1 large egg 1½ Tbs. Primal Kitchen avocado oil + more for pan ¼ tsp. salt ¾ cup + 1 Tbs. Renewal Mill Upcycled 1-to-1 Gluten-Free

Baking Flour 32 spears asparagus, trimmed 1 Tbs. Meyer lemon olive oil 1½ Tbs. fi nely chopped fresh herbs (chives, parsley, tarragon) 6 oz. fresh goat cheese, crumbled 2 Tbs. toasted pine nuts

1. Preheat oven to 400°F. Place milk, water, egg, 1½ Tbs. avocado oil, and salt in blender, and pulse to combine. Add fl our, and blend on high 1 minute. Pour into bowl, cover, and refrigerate 2 hours. 2. While batter is resting, place asparagus on sheet pan, drizzle with lemon olive oil, and add salt and pepper to taste. Roast in oven about 8 minutes, until slightly cooked but still al dente.

Set aside.

3. Stir herbs into batter. Brush 6-inch nonstick pan with avocado oil, and place over medium heat. When pan is hot, pour in 3 Tbs. batter, and swirl to coat bottom of pan. Cook 1 minute, loosen carefully, turn, and cook 30 seconds more. Slide onto plate and continue to make crepes until all batter is used. (Place wax paper in between to prevent sticking. Should make 8 crepes.) 4. Reduce oven temp to 350°F. Divide asparagus, goat cheese, and pine nuts among crepes, roll up, and place on large sheet pan covered with parchment paper. Heat in oven until just warmed through, about 5 minutes.

Per serving: 400 cal; 16g prot; 25g total fat (9g sat fat); 34g carb; 100mg chol; 390mg sod; 4g fi ber; 4g sugar