Making tofu leaves a lot of used soybeans. Renewal Mill found a way to make a fiber-rich, gluten-free flour out of them.
In mid-2016, Claire Schlemme (pictured) became the CEO of Renewal Mill, a public benefit corporation that reduces food waste by transforming fiber-rich scraps from food processing operations into flour that can be sold wholesale. Tofu represents a particularly good test case because it yields such a huge amount of byproduct.
The initial recipe […]