Food Cluster Webinar: Reducing GHG by improving organic waste management in produce processing

Description:  Reducing GHG by improving organic waste management in produce processing.  The Canadian produce (fruit and vegetable) processing sector generates large, repetitive, and predictable volumes of unavoidable waste such as peels, cores and pomace. Due to the low nutrient density, high water and fibre content, produce waste is problematic with limited options for disposal. Large volumes of this waste end up in landfills, resulting in increased costs for processors and significant greenhouse gas emissions. Retaining these by-products streams in the human food chain by converting to value-added products through upcycling would result in significant environmental and economic benefits.

The current presentation will be relevant for anyone interested in producing or sourcing upcycled ingredients. The discussion will highlight important considerations for incorporating upcycled ingredients into products with a particular focus from the perspective of market intelligence, sensory impacts and consumer research.

Our Speaker:  Alexandra Grygorczyk, PhD, Research Scientist, Consumer, Sensory & Market Insights

Bio:  Alexandra is a Research Scientist at Vineland Research and Innovation Centre. For over ten years, she has been leading diverse grant-funded and contract service research projects to support the food and horticulture industries. Her work has included developing opportunities for value-added products from fruit and vegetable waste streams, providing sustainability-related market intelligence for the food and agriculture sectors, and consumer and sensory testing of fruits, vegetables and ornamental plants.

Event Details:

Wednesday, April 2, 2025
12:00 - 12:45 p.m. EST

Through Zoom Webinar platform