Read the full story at Vice.
A soon-to-be published draft law could see ‘ecocide’ – the mass destruction of the environment – prosecuted in the same way as crimes against humanity.
Read the full story in The Guardian.
New rules on chemicals to be debated by the EU this week would allow most polymers to be used without further checks, according to a group of scientists.
Only about 6% out of about 200,000 polymers would require extensive safety checks under proposals being discussed as part of Europe’s Reach chemicals regulations.
Read the full story at ESG Today.
The IKEA Foundation and Rockefeller Foundation announced today a joint initiative targeting climate change and energy poverty, with the establishment of a $1 billion platform, focused on distributed renewable energy (DRE).
Read the full story from CNN.
The Modular Adaptable Convertible (MAC) ward at the Fu Jen Catholic University Hospital in Taipei is the world’s first hospital ward made with recycled materials, according to its creators, Taiwanese company Miniwiz. The wall panels are made from recycled aluminum and the coat hooks and door handles are made from recycled medical waste.
Read the full story in Fast Company.
At Target, you can buy compostable cutlery, cleaning products in glass bottles (easier to recycle than plastic), and shoes that can be sent back to the manufacturer to be recycled into new products—all examples of ways to avoid adding waste to landfills at the end of a product’s life. And in the future, the company hopes its customers don’t end up trashing anything they buy from a Target-owned brand. By 2040, Target aims for 100% of its own products to be designed for a circular future.
How would you like to dig into a “recycled” snack? Or take a swig of juice with “reprocessed” ingredients made from other food byproducts? Without the right marketing, these don’t sound like the most appetizing options.
Enter “upcycling.” That’s the relatively recent term for the age-old concept of using low-valued foods or food processing byproducts to generate new food products. Time-honored examples of this concept include sausages made from meat scraps and jams or jellies made from overripe fruit. In many cases, this waste would have otherwise been used as animal feed or sent to the compost pile.
The Upcycled Food Association defines upcycled foods as those that “use ingredients that otherwise would not have gone to human consumption, are procured and produced using verifiable supply chains, and have a positive impact on the environment.” An official definition may allow manufacturers to market to a target audience and encourage consumers and food processors to consider upcycled products. The Association launched a new Upcycled Certification Standard in 2021. Soon enough you may notice an upcycled label on items at the grocery store.
Food waste is a monumental problem, and this nascent trend, with a buzzy new name designed to appeal to consumers, could help. As an economist and a food engineer, we’ve worked with food companies to minimize waste and find markets for underutilized or otherwise trashed food items. Here’s how upcycling works.
Massive amounts of food get wasted
Globally, more than one-third of all current food production will be lost or wasted somewhere between the farm or ranch and the consumer’s garbage can. Food “losses” may be due to improper handling or storage conditions on the farm or in the food distribution process, whereas food “waste” often results from limited retail shelf life or consumers simply not making use of perishable products before they spoil in the fridge.
Worldwide annual loss estimates for highly perishable crops, such as fruits and vegetables, exceed 20%, with certain leafy greens and tropical fruits exceeding 40%. In the U.S. alone, estimates of food loss and waste in recent years have ranged from US$200 billion to $300 billion. Both the World Trade Organization and the U.N. Food and Agriculture Organization have increased emphasis on preventing food insecurity by minimizing food loss and food waste.
In addition to the financial impact, food waste also contributes to environmental problems. The FAO estimates that about 8% of the world’s total greenhouse gas emissions can be traced to the carbon footprint of food loss and waste. Landfills generate greenhouse gas emissions, and recent U.S. Environmental Protection Agency estimates indicate food waste is the single largest contributor to landfill volume, making up more than a fifth of what ends up at the dump.
In addition, when food is wasted, all of the natural resources used to produce the food, including water, energy and land resources, are wasted.
Peels, shells and past-their-prime ingredients
From an economics standpoint, finding market outlets for otherwise wasted products makes sense, and the food industry recognizes that fact. Much of what’s left over as waste once a food is processed contains valuable nutritional components, even though it’s currently only used for animal feed or just thrown away. Fortunately, current laws require animal feed to be treated the same as human food, so many waste streams are already handled using sanitary practices and are safe for human consumption.
A number of economically viable upcycled products are currently on the market. Fruit pomace – all the fibrous bits left after fruit juice production – bolsters the flavor and nutritional content of snack foods. Wheat middlings – everything left after milling that’s not flour – are added to breakfast cereals to increase the content of vitamins, minerals and fiber. Whey protein from cheese production increases the protein content of health bars and protein shakes.
There’s flour made from the pulp byproducts of soybean and almond milk production, which is sold as baking mixes or upcycled flours. There’s craft beer that uses surplus unsold bread as the fermentation substrate. One group collects and distributes second-tier produce before it goes bad. Other examples include pecan shell flour, dried vegetable peels as soup ingredients, and powders made from waste fruits and vegetables that can be added to beverages and snack bars.
With our colleagues here at the Robert M. Kerr Food and Agricultural Products Center at Oklahoma State, we’ve had the opportunity to work on a number of products that would be considered upcycled foods.
Ideas for new upcycled products come from researchers within our facility who identify a waste stream with untapped potential, or they originate with an entrepreneur who has a product idea. Either way, interdisciplinary teams here brainstorm ideas, create experimental prototypes and eventually conduct sensory evaluations – addressing the look, taste, aroma or texture of a potential new product.
One recent example is the creation of a new snack chip from brewer’s spent grain, the solid waste generated in the beer-brewing industry. Another current project is the creation of Kpomo. Also known as Ponmo or Kanda in Nigeria, where it’s traditionally popular, this food is made from beef hide that’s been cleaned and precooked.
With any food product, consumer acceptance depends largely on taste, convenience and price. Moving forward, food processors will still need new products made from waste resources to make economic sense. But research has shown that the term “upcycled” as a proxy for environmental sustainability on a food label resonates with both millennials and baby boomers and can make them more likely to buy these products. Foods labeled “upcycled” await your shopping dollars now.
Read the full story at Environment + Energy Leader.
In another sign of the increasing importance of supply chain sustainability, IKEA has launched a new supplier program that will allow its 1,600 suppliers to consume 100% renewable electricity in their production. About two-thirds of IKEA’s climate footprint is connected to the supply chain. The program will be introduced in 2021 for direct suppliers in Poland, China and India – three of IKEA’s largest purchasing countries.
Read the full story at Fast Company.
Blister packs were a major innovation when they debuted, but it’s time to acknowledge that they’re hard for some people to open and that they create enormous amounts of waste. There has to be a better way.
Read the full story from Pew Research.
In the first year of Joe Biden’s presidential term, climate, energy and environmental policy have been the subject of renewed federal attention. In recent months, the United States has rejoined the Paris Agreement on climate change, the Environmental Protection Agency has moved to sharply restrict greenhouse gas emissions, and Biden has outlined a range of policy goals, including getting the U.S. to “net-zero” by 2050.
Even as Americans identify a number of pressing national problems, majorities see an array of actors, from government to business, as doing too little to reduce the effects of climate change and are broadly supportive of a range of policy approaches that would help address climate change, including moving toward renewable energy sources, developing infrastructure for electric vehicles, and increasing taxes and restrictions on carbon emissions.