5 Ways New York State Is Reducing Food Waste
"Co-founded by Adam Kaye (formerly of Blue Hill at Stone Barns) and his brother Jeremy, this upcycling-focused producer reframes surplus as culinary opportunity. Their flagship plant-based blend, Spare Starter, is made from six surplus vegetables and offers a sofrito/mirepoix-like texture for professional kitchens and home cooks to deepen soups, sauces, and eggs; a Spare Burger mixes 70% responsibly raised beef with 30% surplus vegetables; and a beverage line uses upcycled whey to create bright, fruit-forward tonics in flavors such as passion fruit & yuzu and blueberry & ginger." - Meredith Bethune
