Upcycling food turns would-be trash into ice cream and pizza

Multiple dishes made from upcycled ingredients are shown at a table at Shuggie’s Trash Pie restaurant in San Francisco. The new trend in sourcing ingredients features fruits and vegetables from farms nationwide that are perfectly edible but often rejected by restaurants and grocery stores because of their shape or color. (AP)

LOS GATOS, Calif. — At Tyler Malek’s ice cream parlors, one cook’s trash is another chef’s frosty treat.

The head ice cream maker at the Portland, Oregon-based Salt & Straw uses the whey leftover from yogurt makers in upstate New York to make his lemon curd flavor. For chocolate barley milk, he mixes in the remnants of rice and grains from beer brewing to give it a light and creamy taste.