Fuente: Sustainability - Revista científica (MDPI) Sustainability, Vol. 18, Pages 2656: Perceptions and Potential: How Artisanal Food Businesses View Themselves in the Context of Food Upcycling
Sustainability doi: 10.3390/su18052656
Authors:
Henning Schulte
Jevana Röhl
Josephina Tralle Scherbanjow
Sibylle Mühlbrodt
Urte Schleyerbach
Sabine Bornkessel

This study explores the self-perception of small-scale artisanal food enterprises and their potential for food upcycling as a sustainable strategy to reduce food waste. The primary aim is to identify the characteristics of artisanal food production and to assess innovative uses for waste materials. Semi-structured interviews were conducted with eight enterprises from various sectors (bakeries, breweries, ice cream manufacturers, and dairies) to gain insights into the artisanal food sector and their handling of residual materials. Findings reveal a strong reliance of artisanal food businesses on traditional manufacturing methods and manual labor, resulting in high-quality, unique products. Moreover, there is notable potential for food upcycling, even though most of the enterprises already try to use most of their side streams in different ways. This study indicates that through a combination of tradition and innovation, artisanal food production can contribute to sustainability. The results provide valuable insights for practitioners and policymakers aiming to develop a definition of the food craft sector. Further research is recommended to quantify the economic and environmental benefits of upcycling strategies in artisanal contexts as well as to establish a definition of the food craft.