Read the full story at Food Ingredients First.
Meal kits have become more popular during the COVID-19 pandemic, with many consumers turning to ready-to-assemble meals and subscription services for food that provides preparation convenience. But do meal kits help reduce food waste?
Read the full story in Wired.
Small distilleries like Empirical Spirits are working on uncategorizable drinks made of stuff like plum pits, for the resilient quaff of tomorrow.
Read the full story at Food Navigator.
A company is making paper packaging products for the food industry using crop waste materials such as apple skins, avocado peel and mango pips.
Read the full story at Winsight Grocery Business.
‘The conversation I hear the most about is packaging concerns and food waste,’ FMI’s Rick Stein says.
Read the full story in Food Business News.
About a third of the edible food produced in the United States is wasted, according to the report “A national strategy to reduce food waste at the consumer level” published in 2020 by the National Academies Press.
“If you could imagine buying three bags of groceries, coming home and throwing one away,” said Barbara O. Schneeman, PhD, one of the report’s editors and a professor emerita at the University of California – Davis.
She gave details on the report in a July 20 presentation at the Institute of Food Technologists’ virtual FIRST conference.
Read the full story at Zenger.
Two U.S. scientists have won a 1 million euro ($1.18 million) prize for creating a food generator concept that turns plastics into protein.
The 2021 Future Insight Prize went to Ting Lu, a professor of bioengineering at the University of Illinois Urbana-Champaign, and Stephen Techtmann, associate professor of biological sciences at Michigan Technological University, for their project. It uses microbes to degrade plastic waste and convert it into food.
Read the full story at Pet Food Processing.
On July 20, PetDine introduced a six-point sustainability plan to reduce its carbon footprint in manufacturing and source more eco-friendly materials.
The company chose six measurable goals, which include: using 100% renewable energy to produce product by 2025; incorporating 25% sustainable ingredients into each product by 2023; promoting the recyclability of product packaging on 75% of its clients’ products by 2023; sourcing all plastic jars with post-consumer recycled content by 2023; using 95% recyclable packaging by 2021; and supporting employee involvement through a Green Team program, in which the company will host clean-up days, recycling initiatives and activism activities for its team.
Read the full story at Triple Pundit.
Drink some bubbly to the latest chapter in Bacardi’s quest to become a more responsible company: One of its popular sparkling wine brands announced that all of the suppliers for its key ingredients will be certified as sustainable by the end of this year.
Martini, which of course also churns out that necessity for any bar, vermouth, has said that all of its asti grape growers are on target to score the sustainability stamp of approval from Equalitas, which in recent years has developed a leading sustainability benchmark for Italian wine making. A third party, Valoritalia, has verified that yes, indeed, those Moscato Bianco grapes grown in Italy’s Piedmont region are legittimamente sostenibile.
Read the full story at Packaging News.
Compostable packaging could be as effective as conventional plastic and may even outperform it for shelf-life of fresh produce, according to two peer reviewed studies commissioned by TIPA.