Try or Deny: How Do These Sustainable Snacks Stack Up?

Three trendy treats are put to the test.

Episode: Going Green

The Kitchen hosts are tasting the latest trends in sustainable snacks — and determining if they're worth giving a shot!

The Kitchen hosts Try or Deny Mushroom Jerky, as seen on Food Network's The Kitchen

Mushroom Jerky

If you're a jerky lover, listen up. Beef has the largest environmental impact of any food, so swapping in a plant-based jerky is an easy way to cut down greenhouse gasses. Mushrooms are a great alternative because of their umami taste. Their meaty consistency is enhanced when they're dried out, too. Mushroom jerky is sold in a variety of flavors.

The Kitchen hosts Try or Deny Watermelon seeds, as seen on Food Network's The Kitchen

Watermelon Seeds

Though considered a by-product of watermelon, these seeds can be enjoyed just like sunflower seeds; just crack open the outer shell and eat the seed inside. Watermelon seeds are sustainable and satisfying (they are already a popular snack in the Middle East); just one serving packs in about 10 grams of protein. You can buy them prepackaged or roast your own at home.

The Kitchen hosts Try or Deny Spent Grain Bars, as seen on Food Network's The Kitchen

Spent-Grain Bars

Spent-grain bars are made by upcycling the grain used in the beer brewing process. It can take up to three pounds of grain to brew one 6-pack of beer, so these snack bars cut down the waste. They come in many flavors, and use spent grain from different beer varieties. Many breweries also make animal feed, bread and even dog treats with their spent grain. Also look for other upcycled snacks like spent-grain granola and chips made from the veggie and fruit pulp left over from making bottled juices.

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Try or Deny: How Do These Sustainable Snacks Stack Up?

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