Several years ago, Claire Schlemme cofounded an organic juice company in Boston, only to be disappointed by what her recipes left behind: plenty of pulp, a nutritious byproduct going to waste. Claire ...

SAN FRANCISCO — As the founder of an organic juice company, Claire Schlemme dreaded discarding so much fruit and vegetable pulp left over from production. “We were taking such care to source all ...

Renewal Mill’s Schlemme and Kadakia. Credit: David Yaffe-Bellany Photo The okara scone at Katalina’s. Olive pits, grape skin, almond meal. Historically, those waste products — and the billions of ...

Upcycled ingredients startup Renewal Mill has launched a crowdfunding campaign, which will help fund the commercialization of the company’s second ingredient, oat okara, made from oat pulp leftover ...

The heaps of nutritious pulp cast off after juicing fruits and vegetables always troubled Claire Schlemme, co-founder of an organic juice company. While she could use some of the fibrous leftovers for ...

In her early twenties, while working at Cornell Medical College, Claire Schlemme was diagnosed with Hodgkin’s lymphoma, a cancer of the lymphatic system. Schlemme, who has a master’s degree from the ...

From a nutritious (and cheap) flour made from the by-product of tofu production to sugar, beer and biodegradable plastic made from almond husks, 'waste' is a dirty word in today's food industry.

It's no secret that the American food system is broken. We throw out as much as 40 percent of the food we purchase each year, almost twice as much as any other developed country. But there's also a ...