Innovation That Matters

No waste ice cream made from leftover produce


Portland, Oregon, artisan ice cream makers Salt and Straw are introducing a food rescue menu in June as part of their seasonal limited edition flavors.

More than 40 percent of food in the United States is wasted, something family-run artisan ice cream makers Salt and Straw are drawing attention to with their summer 2017 limited edition flavors. The menu will consist of ice cream made from food that would otherwise go to waste. Local food redistribution organizations will help with the procurement of produce, and Salt and Straw will also work with local farmers and other businesses such as brewers.

Planned flavors include Spent Brewer’s Malts & Candied Bacon S’mores and Second-Steeped Rum Spices & Apple Butter, and will depend on location and month. Salt and Straw has shops in Portland, San Francisco and Los Angeles, and flavors in each location will reflect the area, its farms and areas of expertise. During the busiest summer periods, the Portland store serves around 100 people per hour and hopes to rescue upwards of 2,000 pounds of food.

Food waste is increasingly being addressed by both consumers and suppliers. Recent projects include using WhatsApp to connect buyers with farmers to send and fulfill orders and a supermarket converting delivery trucks from diesel run to eco-friendly biomethane. What would be most useful for connecting the many different innovations making a difference across the entire spectrum of the food industry?




Download PDF