NYT: Dorm to Table: College Start-Ups Take Aim At Food Industry
Dorm to Table: College Start-Ups Take Aim at Food Industry by Ellen Rosen, New York Times, August 26, 2019
New food products made from upcycled ingredients or based on traditional global baked goods are coming from inspired student entrepreneurs. According to CCD Innovation’s Kara Nielsen, millennials are “always on the go and looking for healthy eating.” They also are trying to do their part to reduce waste and find novel uses for food industry by-products, she notes.
This article looks at Rip Van Wafels stroopwafels, a version of the Dutch caramel-filled waffle cookie; ReGrained snack bars made from spent grains from beer making; and a program to recover cafeteria leftovers to donate to food shelters and soup kitchens.