Food scraps are an inevitable byproduct of our daily lives, generated during meal preparation, consumption, and food processing. While these scraps might seem like mere waste, they hold immense potential for contributing to sustainable agriculture and reducing our environmental footprint.

In our quest for a sustainable future, the challenge of food waste has emerged as one of the most pressing issues facing our food systems today. Approximately one-third of all food produced globally is wasted, with significant amounts of this spoilage occurring during transport and storage.

Water is an essential resource for agriculture and food production, but its availability is becoming increasingly strained due to climate change, population growth, and over-extraction. As consumers become aware of the environmental impacts of their food choices, questions regarding water usage in food production have emerged, especially concerning popular products like almond milk.

As the global population continues to rise, the demand for food skyrockets, putting immense pressure on agricultural systems worldwide. Conventional farming practices often lead to soil degradation, loss of biodiversity, and increased greenhouse gas emissions.

In a world where approximately 1 in 9 people are undernourished, it is deeply troubling to acknowledge that around 30% of all food produced globally ends up wasted. This staggering statistic highlights a critical issue within our food systems, where resources, labor, and energy are expended to grow food that never reaches the table.