Updated: Aug 17, 2021
This blog was written for Williwaw Foods.
What’s up with Upcycling? Let’s start with the definition: reuse in such a way as to create a product of higher quality or value than the original. Upcycled fashion and furniture have been making big splashes for a while, and now food is starting to make some ripples.
Upcycled foods are one of the most impactful ways to help the environment because it reduces food waste. The less food we waste, the less resources we need to make more food––meaning less water, land, trees, Co2 gases, oil, human labor etc. Up to 30% of food is wasted, which is a huge problem for you, me, and the planet. To get a better picture of this––in the USA alone, 52 million tons of unused food ends up in landfills each year! But that is where we come in, and you get to be a planet superhero.
At Williwaw Foods, we wanted to put some skin in the game and ensure that no part of the salmon goes to waste. The meaty part of the salmon is delicious and healthy, but few people realize that so is the skin. It is packed with Omega-3s, protein, vitamin D, and collagen making it a perfect snack for Keto, gluten-free, low-carb, and Paleo diets. To entice you even more, our salmon skin cracklets are perfectly seasoned with Patagonian Spice, Sea Salt, Salsa, and many more amazing flavors of their home land, or should we say waters, of Patagonia. We know after one bag you will be hooked 🙂
Being an upcycler means you go downstream and make a difference every step of the way. Our salmon swims in the crystal clear glacial waters of Patagonia and our fish are carefully selected and sustainably sourced. Each bag of oven-baked cracklets are meticulously prepared by hand with the highest standards of safety and quality. Every bit of our company is about making a difference––in your belly and for our planet!
We invite you to be part of building the sustainable food system of the future, one delicious bite at a time!To celebrate National Upcycling Day, June 24th, take a few moments to check out these resources: Upcycled Food Association and RedFED.