![Everyone has a reason to support food waste policy. The Trump administration proved it.]()
by Dan Kurzrock
November 02, 2018
Earlier this month, the Trump Administration announced an initiative aimed at improving coordination and communication across the Federal Government to better educate Americans on the impacts and importance of reducing food loss and waste. Although no financial measures or enforced actions were made, the initiative should be celebrated for affirming basic Federal commitment to the cause.
![From Pumpkin Guts to Glory: Squashing Food Waste This Halloween]()
by Paige Dunn-Rankin
October 19, 2018
1.91 billion pounds of Halloween pumpkins are grown every year in the U.S., and while they’re perfectly ok to eat, most end up in the trash. We owe it to our planet and ourselves to spend at least as much time upcycling our pumpkins as we do picking them out at the patch. So, here are some tricks and treats to ensure you aren’t haunted by food waste this Halloween...
![ReGrained’s Guide to Waste-Free Rotisserie Chicken]()
by Paige Dunn-Rankin
October 09, 2018
Here are some tips for using every bit of your rotisserie chicken (or any other whole bird) from the food-waste experts at ReGrained.
![ReGrained Closes $2.5M Strategic Financing Round Led by Griffith Foods]()
by ReGrained Staff
September 25, 2018
![Food Waste Hack: 6 Ways to Use Leftover Tomato Paste]()
by ReGrained Staff
September 18, 2018
![Tales from Test Kitchen: SuperGrain+ Banana Bread]()
by Paige Dunn-Rankin
September 04, 2018
When life gives you a bunch of overripe bananas—say you just got back from a camping trip where bananas were much less popular than you’d expected—well, I think you know what to do. You make banana bread, of course.
![Zero Waste Cooking: Egg Strata, Starring Your Leftovers]()
by Paige Dunn-Rankin
August 09, 2018
Made by soaking stale bread in eggs and milk, Egg Strata is like a casual quiche, with sourdough (or whatever you have lying around) replacing that finicky pie crust. Every bite delivers egg, cheese, veggies, and bread that’s squishy on the inside, crispy on the outside — in a way, it also evokes a deconstructed breakfast sandwich.
![The Tip of the Top: A Home Cook’s Guide to Whole-Vegetable Cooking]()
by Paige Dunn-Rankin
July 23, 2018
Have you ever wondered what to do with the leafy greens protruding from your root vegetables? I must admit, I used to throw them away; I wasn’t sure if they were edible, much less how to prepare them.
![A Culinary Celebration of Edible Upcycling]()
by Cassidy Lundy
July 13, 2018
Can you make a rich chocolate cake with beets, spent coffee grounds, and SuperGrain+ flour? Can carrots resemble tartare? Can the tops be used to make pesto? What is aquafaba? These were some of the questions we set out to answer for our guests at our Edible Upcycling Benefit Dinner last month.
![NPR's "How I Built This" Features ReGrained]()
by Dan Kurzrock
July 02, 2018
It was our privilege to be featured on NPR's "How You Built That" segment (the last 5 minutes or so of the episode). We hope you enjoy it as much as we do!
![Why We Exist]()
by Dan Kurzrock
June 20, 2018
At ReGrained, we believe that people want to eat great-tasting, nutritious food that protects our planet's dwindling resources.
![ReGrained is a Certified B Corporation®!]()
by Claralyse Palmer
May 04, 2018
