Upcycled products have emerged as an innovative approach to addressing food waste by creating new, high-quality products from surplus food. Despite its benefits, such as tackling environmental, economic, and social food concerns by reducing waste, adding value to the food system through economic gains, and providing more affordable food options, it faces misconceptions among the public. Dr. Peng Lu, an assistant professor at the University of Georgia’s Department of Agricultural Leadership, Education, and Communication is leading a team, including Dr. Alexa Lamm, to investigate how psychological, social, and cultural factors influence consumer responses to novel food products, including upcycled foods. Dr. Lu joined the twelfth episode of the Agricurious podcast with Dennis Baffour-Awuah to discuss recent research on upcycled food and to debunk some common misconceptions. During the conversation, Dr. Lu clarified that upcycled food is not made from waste or trash. Instead, it is produced from ingredients and food items that would normally be discarded or excluded from store shelves due to cosmetic or logistical reasons. She emphasized that these foods are safe and meet all safety standards and quality requirements. Dr. Lu also explained that many people mistakenly associate upcycled food with “recycling,” which does not accurately describe how these products are created. As a result, food waste from restaurants or household leftovers does not qualify as upcycled food or its ingredients.
What the Research Says
Dr. Lu also discussed the current research, which is being conducted by an interdisciplinary team of experts in food science, consumer behavior, communication, machine learning, and data analytics of which the Lamm Lab is a part. She explained that the team is examining the science behind food innovation, including upcycled food, as well as how people perceive it and make decisions related to it. When describing the tools used to collect data, she said, “We use a few tools. First, we conducted a national survey; we sent a survey to the public and collected the responses. We also do social media analytics to see how people respond on social media and how organizations talk about upcycled food. We also do some online experimental research that tests different messages to see which one could help the public build trust in upcycled food. We are not doing taste testing yet, but maybe in the future, we will collaborate with some food scientists in the sensory department, and we can do some taste tests.”
Dr. Lu noted the team has completed two major studies that have provided valuable insights to guide future work. She explained that the first study explored how upcycled food is communicated on social media. The team analyzed nearly a thousand social media posts to identify the kinds of messages people share and the topics they most often discuss. She said the study found that most of these communications focused on sustainability and, for some organizations, reducing food waste. She said that the findings present an opportunity to help the public understand what upcycled food truly is. She added that the second study explored people’s critical thinking styles when approaching new information, such as details about upcycled food. The team discovered that people who are more open-minded or curious, also known as engagers, are more likely to be aware of upcycled food.
Despite low public awareness and ongoing confusion surrounding upcycled food, Dr. Lu emphasized that it presents a significant opportunity to reduce food waste and ensure food for everyone. She said that when clear communication is provided, people will be much more open to trying it.
She also shared that studying in this area has changed her perspective on food in her daily life. “Before this work, I didn’t realize how perfectly good food gets thrown away and how much food waste we produce. Now I pay more attention to what I have in my fridge and try to use ingredients more creatively. I am more intentional about reducing food waste,” she said.
Why Policy Matters
Talking about how policy can support upcycled food, Dr. Lu recommended that clearer, more consistent standards for what counts as upcycled food could help build trust and increase awareness. Additionally, encouraging reductions in food waste in the food supply chain could enable more companies to use upcycled ingredients to produce upcycled food. She also added that there is a need for greater consumer education through schools, community programs, and social media to explain the concept of upcycled food clearly and make it more familiar to the public.
Listen to the full conversation on upcycled food with Dr. Peng Lu on episode 12 of the Agricurious podcast.
