Earth First

Beauty Products Made From Food Waste

A lot of food waste, like coffee grounds, fruit stones and eggshells, is actually inedible. Is there anything useful we can do with this type of wastage?

Composting is an obvious answer, but this innovative start-up, UpCircle, have found a way to turn inedible food into something far more glamorous. 

UpCircle Beauty was founded by brother and sister duo Anna and William Brightman, and we interviewed Anna, to find out how they have been blazing a trail in the cosmetic industry.

David: One last question, are you hopeful about the future of sustainable products and circular economies?

Anna: You know what, I am. I don’t think this shift towards a more sustainable approach is a fad, I think it’s a permanent move. I think it has to be a permanent move. I think that things are only going to get easier. In the beauty industry we have been pioneering the by-product beauty trend, so we’ve faced lots of challenges along the way, but as more people get on board with our mission things will inevitably get easier. The future is definitely bright for people looking to work in ethical products. And for consumers, the products available will only get better and easier to find!

What do you think of using inedible food waste in the beauty industry? Are there any recycled products you definitely wouldn’t want to try? Let us know in the comments below!

All images courtesy of Upcircle Beauty.

David: Hi Anna. Thanks for joining us. Can you start by describing the concept of UpCircle Beauty to those who haven’t heard of you yet?

Anna: Of course! We are a skincare brand whose concept is about promoting the circular economy: finding new uses for ingredients that would otherwise be discarded. Every single product we put out is made with a core repurposed ingredient, so each product has its own unique story. We are trying to challenge people’s perspectives on what they consider to be waste. 

David: Ok, sounds great. But where did the idea come from?

Anna: The initial inspiration came from the idea to recycle coffee waste. My brother was living in central London, with his now wife, and they had just been bought a cafetière. They were making fresh coffee every morning, but without a garden they didn’t have anywhere to place the grounds, which seemed like such a waste. He ended up going to local coffee shops to find out what they were doing with theirs. He was shocked to find out that they produce so many coffee grounds that they have to pay the council to have it all disposed of at landfill!

David: So that made you realise there was all this wasted resource, but what gave you the idea to turn this coffee into a beauty product?

Anna: The coffee grounds have no more use for the food & beverage industry, but they still have fantastic skincare benefits. During our research we learnt that the level of antioxidants in brewed coffee is even higher than in fresh coffee, meaning it only gets better for your skin through the brewing process.  Having facts like that make it much easier for us to communicate that we are not dealing with ingredients of lesser quality, and that in fact, they become even better for you after having been “used”.

David: So, what concoction did you make first?

Anna: We started making very simple formulations. While we were still working in our current jobs we booked a stand in the Innovation Zone at The London Coffee Festival. It’s a five-day show, but our coffee-based exfoliators sold out before the end of the first day! That showed us two things, firstly that the products worked, and secondly that people weren’t turning their noses up at the idea of recycled ingredients in skincare. So it was that experience that made us then quit our jobs and go full steam ahead with the brand.  

So, coffee was the first ingredient that we upcycled, and then gradually we expanded, incorporating other repurposed ingredients like brewed chai tea spices and the powder of discarded fruit stones (by-products of making fruit oils like olive oil).

David: It’s not just the sales that are driving you though is it? How would you summarise the positive impacts you are having in the fight against food waste? 

Anna: What is exciting is that despite only being a small team of three, we recently hit a big milestone with our coffee recycling. We have now collected 100 tonnes of coffee waste and transformed it into our coffee-based skincare range. That’s a huge amount to have saved from landfill! We started collecting from one coffee shop, and now we collect from coffee shops all over London, more than 100. Now that we’ve made a name for ourselves we get individuals from other businesses and industries coming to us asking us what we can do with their waste products - like flowers or fruit pulp.  

The only limit is our imagination! Going back to coffee, if we carry on at our current rate of growth, within the next five years we will have saved over 1000 tonnes of coffee from going to landfill.

David: That’s incredible. Have you always been aware of food waste? 

Anna: Absolutely, particularly given my background managing supermarkets - it was pretty bleak seeing how much food ended up in the bin! The issue is that because food is an organic ingredient you often don’t associate it with having a huge negative environmental impact, but it’s not that simple.

For example, everyone is aware that coffee cups are no good as they don’t biodegrade, but no one thinks about the actual coffee as a problem. Unfortunately, coffee only biodegrades under certain quantities and environmental conditions. If you sprinkle your own coffee over your flowerbeds, then it can aerobically degrade, and everything is fine. However, 15kg binbags of coffee, like those we collect from cafes, sat in landfill will rot and when it rots it produces methane. I had no idea about that before starting UpCircle. 

David: Is there anything people can do with coffee grounds at home?

Anna: We share DIY skincare formulations on our blog, so I definitely recommend that you have a go at making your own scrubs at home. But you can also use the grounds as compost on plants - apparently slugs don’t like coffee grounds, so that’s a plus for your plants! 

I know there are other businesses doing some interesting things too, like using coffee grounds to make fuel logs, and I believe you can also grow mushrooms with them too – have a google!

Anna: We have four body scrubs and three face scrubs made from coffee grounds. Then we have a face serum that is made from the oil we extract from the coffee grounds. The coffee oil actually has no coffee scent, so people are very surprised, as it’s a delicate, floral smell. On top of that, we have three soap bars fragranced with repurposed chai tea spices that have been used to make chai syrups.  And finally, we have our fruit stone range, using the by-products from fruit oil production. Our face mask for example is made from powdered olive stones leftover after making olive oil!

David: What are your plans for the future of UpCircle? Are there any other inedible food waste items you might look at? 

Anna: The next ingredient we are looking at is flower petals. We work among lots of florists and every Monday they throw out all  the flowers that haven’t been sold in the previous week.  When I found that out my head started whirring with ideas. But we are also trying to get our name out more. We have just launched in Australia and we are launching in America in 2020! We have lots of plans for next year - it is very exciting. 

Related articles

Most viewed

Earth First

The Surprising Sources of Protein That Are Not Animal Products

Kelly Oakes

Just because you don’t eat meat, doesn’t mean you have to miss out on protein. In fact,…

Earth First

Should We Bring Back The Buffet?

Dr Caroline Wood

Lavish, all-you-can-eat spreads are often a key feature of parties, weddings, hotel stays and…

Earth First

What Does Jackfruit Taste Like & How Do You Eat It?

Madhura Rao

Jackfruit can be enjoyed as a dessert, in a curry, mixed with barbecue sauce, and in so many other…

Earth First

Crops That Feed The World | Rice

Madhura Rao

Bibimbap, Biryani, Jollof Rice, Nasi Lemak, Paella, Risotto, Sushi – the list of delicious rice…

Earth First

Should We Avoid Refined-Grain Foods? | Ask The Expert

Silvia Lazzaris,Camilla Bendinelli

We might have heard that whole-grain foods are better for us than refined-grain foods. But does this…

Human Stories

Cashew Nuts: The Hidden Cost of Production

Molly Melvin

Alongside the dramatic rise in health conscious and vegan diets, cashew nuts are fast becoming the…

Human Stories

When Less is More: A Portrait of No-till Farming

Dr Caroline Wood

The Green Revolution in agriculture was powered by mechanisation, but our soils are now worn out…

Earth First

Himalayan Pink Salt: Healthier or Hoax?

Lottie Bingham

Numerous sources tout the many and varied health benefits of Himalayan Pink Salt – but is…

Earth First

Amino Acids | The Building Blocks of Protein

Lynn Liu

We tend to think that protein is a simple macronutrient that your body needs. However, if you ever…

Earth First

Fuel made from food waste

Jane Alice Liu

Did you know you can convert food waste into fuel? In Sweden, biogas has been generated from food…

Earth First

First Expired, First Out | Fight Food Waste Like a Pro

Madhura Rao

Have you ever stood in front of a well-stocked kitchen cupboard wondering what you should cook for…

Human Stories

Farmed Fish | The ASC Certification Label | Buying Sustainable Aquaculture

Jessica Tengvall

Have you ever spotted a light green ASC label on various seafood products? The ASC label manages…

Keep updated with the latest news about your food with our newsletter

Follow Us