ReGrained UpCyclist

  • ReGrained's Show-Stopper Stuffing & Upcycled Thanksgiving Leftovers

    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.

  • Everyone has a reason to support food waste policy. The Trump administration proved it.

    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

    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

    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

    SAN FRANCISCO – ReGrained, a mission-driven ingredient platform and packaged goods innovator that leverages patented technology to transform food m...
  • Food Waste Hack: 6 Ways to Use Leftover Tomato Paste

      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...
  • Tales from Test Kitchen: SuperGrain+ Banana Bread

    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

    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

    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

    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

    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

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