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Innovative firms and researchers are developing new ways to use food waste both as an ingredient and in food packaging, according to Ingredients Network.
The United Nations’ Food and Agriculture Organization estimates one-third of all food produced globally is lost where it is grown or raised or wasted in retail, manufacturing and consumption.
While preventing food waste is the best strategy, new uses for discarded items are a good way to limit negative economic and environmental impacts, FAO recommended. This includes growing mushrooms with coffee grounds, adding spent brewing grains to bread and pretzels and using tropical fruit waste to make biodegradable packaging.