Food upcycling is an important topic of the BIOECO-UP activities in Hungary, that is why some of our workshops using Living Lab approach were also related to this topic.
Secontaste and Grapoila are Hungarian brands, whose owners are committed to sustainability and circularity. Bay Zoltan Research Centre invited these companies and organised two workshops to let citizens getting to know the idea of upcycling and participating in the development of new products. Workshops were held in October and November in Szeged and in Budapest.
With the experts of Secontaste, participants created their own upcycled cookies, using brewers spent grain flour. Grapoila experts introduced the participants to the secrets of porridge making, using different upcycled by-products.
By the end of the workshops, citizens gained new knowledge about circularity and product development, while companies received new ideas about possible new products.
Photo credit: Dániel Gaál, TransFoodMission Ltd, Bay Zoltán Nonprofit Ltd.