Shedding light on what’s overlooked — nourishing tomorrow with every bite.
Blue Sun Food is an upcycled food company built on the belief that some of the most meaningful solutions already exist. We exist to shed a light on the power of our available resources.
Founded by chef Brandon Soto, a graduate of the Culinary Institute of America, Blue Sun Food emerged from years spent working inside high-performance kitchens and local food systems. While cooking at BRUTØ in Denver, Brandon focused heavily on fermentation and whole-ingredient utilization.
In that environment, waste wasn’t treated as an afterthought. It was a creative challenge.
Through projects that transformed trim, byproducts, and overlooked ingredients into edible components for the menu, Brandon began to see food waste not as a failure of the system, but as an opportunity to redesign it.
WHY UPCYCLED FOOD?
In the United States, roughly 30–40% of the food supply is lost or wasted along the supply chain.
Globally, 783 million people face chronic hunger, highlighting a stark imbalance between availability and use.
Food waste generates significant environmental impact, accounting for 8–10% of global greenhouse gas emissions.
Around 75% of the cocoa pod is discarded during cultivation and processing—creating inefficiencies and lost value in the chocolate supply chain.
THE OPPORTUNITY
Our abundant food system discards enormous amounts of value every year. Ingredients are lost not because they lack nutrition or potential, but because systems weren’t designed to capture them.
At the same time, beloved foods like chocolate depend on supply chains under increasing strain, while much of the original raw material is discarded along the way.
Upcycled food offers a way forward — transforming overlooked byproducts into ingredients and products that nourish people while reducing waste, emissions, and pressure on fragile resources.
WE’D LOVE TO CONNECT
Let’s build something intentional together.