Nothing we make goes to waste
Minh Tsai, Founder, Hodo
What do refurbished furniture, a mason jar glass, and a bag of pulp chips all have in common? They’re all examples of upcycling, where materials destined for the trash are instead given a new life. And when it comes to food, upcycling is a sustainable, delicious, and time-tested solution to the relatively new problem of food waste.
PBS Newshour recently paid us a visit to see how we help put okara, the pulpy byproduct of tofu-making, to good use. Okara is commonly used in various Asian dishes but is often discarded in the west, despite being full of nutrients. High in fiber and a good source of protein, okara is an unsung nutritional hero with a wide range of culinary uses.
With up to 40% of food going to waste in the U.S., and wasted food generating up to 10% of human-induced greenhouse gasses globally, we at Hodo felt a responsibility to find a more sustainable solution for our okara. That desire led us to a partnership with our Oakland neighbor Renewal Mill, who uses our nutritious, organic okara to make flour. Consumers can then use that flour for baking, or try it in Pulp Chips, a snack made by combining okara flour with upcycled vegetables.
As the nation’s third-largest tofu-maker, we know that our actions have an impact both locally and globally, so we’re always seeking new ways to operate, live and work even more sustainably. By choosing plant-based foods from makers like us, you can also help fight climate change at each meal.
Check out the full video from PBS to see our okara in action!
