As the world's environmental consciousness expands, the practice of upcycling food, the creative re-use of discarded food products, is gaining substantial traction in Japan. This innovative approach not only reduces waste but also presents fresh opportunities for culinary creations and other applications. One remarkable example of this movement is the transformation of cabbage cores – the tough inner part of cabbages that is often discarded. Partnering with the Co-Op Deli Consumers’ Co-operative Union based in Saitama, Kewpie Group has ingeniously repurposed these cores to craft delectable soup dishes like minestrone and potage. These items, known for their coarse texture and distinctive sweetness, are made available through a convenient home delivery service exclusively for registered members. Approximately seven tons of cabbage cores are projected to be utilized annually, significantly curtailing unnecessary waste. Despite traditionally being relegated to the trash bin due t...