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Waste Transition Focus

Turning Food Waste into Profit

Second Squeeze is an innovative Australian brand dedicated to redirecting foods and ingredients still in premium condition into valuable new products instead of going to landfill. Through creative upcycling processes, they transform surplus food items into high-quality products such as liqueurs and lemonades, effectively reducing food waste and contributing to a more sustainable food ecosystem.

Second Squeeze aims to significantly reduce the volume of food waste entering landfills, decrease greenhouse gas emissions from decomposing organic matter, and create economically viable products from waste materials. Their goals include fostering a more sustainable food industry, promoting environmental awareness, and demonstrating the economic potential of upcycled food products.

The innovation at Second Squeeze lies in their unique upcycling processes developed over 20 years. They convert surplus products like raisin toast, cakes and pastries into distinctive tasty liqueurs and transform fruit peels, seeds and pulp into refreshing canned sodas.

Second Squeeze combines age old techniques with modern technology. These processes not only prevent waste but also generate new consumer products that are both sustainable and appealing. Their approach reflects a novel way of adding value to by-products that would typically be discarded.

Second Squeeze exemplifies the principles of the circular economy by extending the lifecycle of food products and reducing waste. They believe the answer to making a real impact on food waste is to make it profitable for manufacturers by increasing yields and creating new upcycled products. This model reduces the demand for raw materials, minimizes waste, and promotes the use of natural resources in a more sustainable and regenerative manner. By doing so, they contribute to a reduced environmental footprint and encourage a shift towards more sustainable manufacturing practises.

“Our mission? To create new and innovative ways to get a “Second Squeeze” out of the foods we produce, utilising ingredients destined for landfill transforming them into exciting new products”

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