Monday, July 17 • 12:00 PM - 1:50 PM CST
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Location: McCormick Place, South Hall Booth S0170
Short Description: Consumer acceptance of upcycled foods is key to the successful and transparent marketing of these food products. This talk will provide a high level overview of the successes, challenges, and consumer acceptance of upcycled food.
Description:
Food loss and waste are the largest preventable contributor to greenhouse gas emissions. According to the Upcycled Food Association "over 30% of all food produced globally is lost or goes to waste. Upcycled food prevents this problem by creating new, high-quality products from surplus food." Consumer acceptance of upcycled foods is key to the successful and transparent marketing of these food products. For decades, the food industry has been concerned about needing to discount or apologize for upcycling food that would otherwise be wasted. Working with colleagues from marketing and biomedical engineering, as well as the Upcycled Food Association, the Drexel Food Lab has conducted a suite of research on consumer attitudes to upcycled foods that can provide guidance for food manufacturers and marketers. This talk will provide a high level overview of the successes, challenges, and consumer acceptance of upcycled food.
Research Promotion: Pre-Tenured Faculty or Recent PhD Graduate
