RiFood co-organises workshops to promote food upcycling and reduce food waste

The Research Institute for Future Food (RiFood) co-organised two workshops in February 2025 with the aim of promoting food upcycling and reducing both food waste and carbon footprints.

The workshop, titled “From Waste to Worth: What Is Upcycled Food and Why Should We Try It?”, was held in collaboration with the School of Hotel and Tourism Management (SHTM) and the Campus Facilities and Sustainability Office (CFSO) on 10 February 2025. Participants discussed the significance of food upcycling in minimising food waste and lowering carbon emissions. They also had the opportunity to sample upcycled snacks.

Additionally, in the “Brew-tiful Workshop” co-organised with the Food and Wine Academy of SHTM on 11 February 2025, participants explored the art of crafting beers—upcycling coffee grounds, bread and fruit into beers with unique flavours, distinct from traditional wheat-brewed varieties.