Tyler Malek is the head ice cream maker at the Portland, Oregon-based Salt & Straw. He uses leftover yogurt to make his lemon curd ice cream. For chocolate barley milk, he mixes leftovers of rice and grains used to make beer to give it a creamy taste. “Instead of calling this food waste, we need to call it wasted food and start decreasing how much wasting we’re doing,” Malek said. Malek’s ice cream company is among those at the start of a movement called upcycling. It is a process of creating high-quality products from leftover food. The movement is gaining ground as buyers want to know what is in their food, where their food comes from, and how it affects the environment. The Upcycled Food Association said more than 31 million metric tons of food are wasted every year in the U.S. The organization estimated that waste makes up about 40 percent of the country’s food production, costing the national economy more than $200 billion.