5 Ways New York State Is Reducing Food Waste

A lemony Kölsch from a craft brewery, croutons that shatter with a satisfying crunch, and a bright tonic perfumed with passion fruit and yuzu — these pleasures are all examples of how Upstate New York food and drink producers are turning leftovers and byproducts into something unexpectedly delicious.

From the Hudson Valley to the shores of Lake Erie, local businesses are finding innovative ways to cut waste and rethink what a sustainable food system can be. Here's a look at five standout producers making a difference.

Upcycling surplus food

Based on the shores of the Hudson River in Dobbs Ferry, The Spare Food Co. was co-founded by Adam Kaye, who spent two decades as chef and culinary director at Blue Hill at Stone Barns alongside chef Dan Barber.

Along with his brother Jeremy Kaye, Adam is now leading the charge in upcycling surplus food. “Very rarely will you see us use the term ‘food waste,'” says Adam. “Where others see waste, we see culinary opportunity.”

Their flagship product, Spare Starter, is a versatile plant-based blend made from six surplus vegetables sourced from farms across the U.S. With a texture somewhere between sofrito and mirepoix, it's designed for professional kitchens but also works as a shortcut for home cooks to add instant depth to soups, sauces, eggs, and more.

The company also developed the Spare Burger, a blend of 70% responsibly raised beef and 30% surplus vegetables. Even the beverage line, Spare Tonic, incorporates upcycled surplus whey to create bright, fruit-forward drinks in flavors like passion fruit and yuzu or blueberry and ginger.

Milling local grains

At Miller's Thumb Bakery & Cafe in Buffalo, New York, sustainability begins with flour milled on-site. This key ingredient is made from grain grown on a nearby family farm in the Finger Lakes region, which cuts down on food miles and contributes to the regional economy. The milling process produces a steady supply of bran, some of which goes into the bakery's breads. The rest is shared with local chicken and pig farmers.

Co-owners Jill Colella and Steve Horton are embracing a mindset that's gaining momentum among many other boutique bakeries. Rather than overproducing to guarantee full shelves, they carefully estimate daily demand with an end goal of selling out.

As Colella puts it, “This is very much about thoughtful moderation to avoid waste, and it is an example of how small, independent bakeries frame themselves as very different from grocery or club stores.” Any leftover baked goods are transformed into bagel chips and croutons to prevent waste.

Brewing craft beer with leftover bagels

When New York City-based Black Seed Bagels approached the team at Return Brewing in Hudson, New York, about creating a beer brewed with their surplus bagels, the idea was an instant hit. “This was a no-brainer,” recalls Mikey Lenane. “We're happy to contribute to their efforts with a beer we love that is near and dear to our hearts.”

Made with locally sourced malt and hops, Come Back Kölsch is especially meaningful to the Return team because it was inspired by a recipe from their late friend and fellow brewer Dylan Weber. It also supports local fundraising efforts, as the brewery has channeled proceeds from pint sales at the taproom to groups like Greater Hudson Promise, The Hudson Area Library, and the American Foundation for Suicide Prevention (AFSP), among others.

Some of the biggest challenges came early on, as the team worked out how best to process the bagels, determine their sugar content, and fine-tune the mashing and lautering process. “Once we got the bagels properly shredded and calculated the sugar contribution, it's been smooth sailing,” says Lenane.

So how do the bagels affect the finished product? Brewed with authentic Kölsch yeast, the result is a crisp, easy-drinking blonde with a hint of lemon, subtle note of toasted white bread, and modest 4.2% ABV.

Growing ingredients on-site

Located in the northeastern reaches of Westchester County, Purdy's Farmer and the Fish has been championing sustainability for over a decade in North Salem. More than three-quarters of the vegetables and herbs used in the kitchen are grown on-site, which helps reduce the restaurant's carbon footprint while providing peak-fresh ingredients for dishes like monkfish with artichokes and radish top pesto, or swordfish with asparagus, mushrooms, spinach, and green garlic gremolata. Led by co-founders Edward Taylor and chef-farmer Michael Kaphan, the team also runs a farm shop selling fresh produce, meats, cheeses, and locally sourced goods.

Partnering to repurpose produce

Fishkill Farms in Dutchess County, free of synthetic fertilizers and herbicides since 2010, also works to conserve habitat for beneficial insects and native pollinators. It's all part of its mission to go “beyond organic.”

Fighting food waste is also a major part of farm life. When they have more than they can sell, Fishkill turns to local gleaners or partners with groups like FeedHV, Second Chance Foods, and the Fishkill Food Pantry to get surplus produce to families in need. They also compost scraps, mash inedible apples into the soil to boost nutrients, and use blemished fruit for pies, preserves, and cider.

While some imperfect produce is transformed into value-added products, Fishkill can't always offer deep discounts on the rest. “As a farmer, you spend the same amount of time and labor (if not more) to produce an ‘ugly' fruit or vegetable, especially when farming organically,” explains Katie Ross, the farm’s marketing and communications manager.

Still, the farm is fortunate to have a loyal customer base that values the effort behind each harvest. As Ross puts it, “When consumers are willing to embrace imperfect produce, they play a direct role in creating a more sustainable and resilient food system.”