In 2017, we launched a revolutionary project: fighting food waste by recovering and reusing vegetable scraps.
At the time, we were university students united by the desire to live and eat sustainably. We shopped with great care: caring for our health and that of the planet was a priority.
But supermarkets lacked the selection of foods that met this need. So, the idea was born: we could do something. We could develop an alternative solution not only for ourselves, but for anyone who shared our ideals. This is Reflavor: our commitment to a better world.
Why vegetable by-products?
We decided to focus on recovering vegetable scraps. But why?
Upcycling these by-products has several advantages:
- it allows us to avoid polluting processes, such as incineration, and thus reduce COâ‚‚ and other greenhouse gas emissions;
- It combats food waste and allows us to recover valuable nutrients (such as those found in citrus peels!) that would otherwise be lost;
- it drastically reduces the production of organic waste, which, if poorly managed, risks polluting soil and water.
Furthermore, low-temperature drying preserves 100% of the raw materials, preserving their aromas and nutritional and organoleptic properties.
Promoting health: yours, ours, and the planet’s
Reflavor products support not only the well-being of the ecosystem, but also that of people.
Rich in dietary fiber, upcycled flours promote proper digestive function, regulate blood sugar levels, and prolong the feeling of satiety, contributing to a balanced diet. Furthermore, they are rich in minerals and vitamins, low in saturated fat, and free of artificial additives. And they can be used for everything: bread, pasta, cakes, cookies… even gluten-free!
In short: the Reflavor project is not about selling food. It was created to offer a contribution: to promote the circular economy and demonstrate that a conscious and sustainable production model is possible – and also effective (and good!).
