The current food system has supported a fast-growing population and rapid economic development. However, these gains have come at an unsustainable cost. A growing number of food and beverage companies have moved away from a linear approach to business, and toward a circular one that prioritizes regenerative production, reduces resource inputs and aims to ensure recovery for future uses, while minimizing waste.

Third-party organizations such as the Upcycled Food Association have developed a certification program for companies seeking to highlight efforts to reduce food waste by adopting new uses for ingredients that would otherwise not be used in food and beverage products for consumers.