At ReGrained, we’re big fans of Thanksgiving. Sure, time with family and friends is nice, but it’s all the edible upcycling that really gets us in the spirit! From green bean casserole & stuffing sandwiches to homemade turkey stock, the end of your Thanksgiving meal is the beginning of many a leftovers masterpiece. But just in case you’re fresh out of creativity from your show-stopping Turkey Day dish, we’ve asked ReGrained’s very own Commander-in-Chef, Phil Saneski, to do that part for you.

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.

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...

Here are some tips for using every bit of your rotisserie chicken (or any other whole bird) from the food-waste experts at ReGrained.

SAN FRANCISCO – ReGrained, a mission-driven ingredient platform and packaged goods innovator that leverages patented technology to transform food m...

  In a world with no food waste, we’d all buy tomato paste in the perfect tablespoon portions that our recipes call for. But this is REAL LIFE, and...

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.

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.

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. 

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.

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! 

At ReGrained, we believe that people want to eat great-tasting, nutritious food that protects our planet's dwindling resources.