Read the full story at Waste360.
Do Good Foods branch company Do Good Chicken is working to eliminate as much food waste as possible. The company recently released a figure pointing to high success rates, saying it has been responsible for diverting 10 million pounds of food waste.
This free virtual summit will bring together the stakeholders needed to solve the puzzle of sustainable refrigeration in supermarkets – including food retailers, manufacturers, service contractors, engineers, consultants, government agencies, policymakers, utilities, energy, and environmental stakeholders.
Hear the latest regulatory and industry trends and learn from leading food retailers, industry experts, and policymakers.
Visit the summit website for the full agenda and to register.
Read the full story from Food Navigator.
Sustainability goals have already made reducing energy consumption a priority for the food industry. Now, soaring energy costs are adding economic urgency to that drive. How can vital energy savings be achieved?
Read the full story at Food Navigator.
AINIA, the Institute of Agrochemistry and Food Technology, and Productos Lácteos Romar embark on a new project to turn citrus, watermelon and kaki waste into functional food items.
Read the full story at Dairy Reporter.
Processed food can get a bad rap. But according to researchers in Norway, new processing techniques can help extend shelf-life to reduce food waste and its detrimental effects on the environment.
DOE’s Industrial Decarbonization Roadmap frames the emerging and transformative technology pathways needed to achieve net-zero GHG emissions in the industrial sector by 2050. It identifies four key pillars of industrial decarbonization:
Each represents a high-level element of an industrial decarbonization action plan, and a cohesive strategy will require all four pillars to be pursued in parallel. The report also covers decarbonization in five industry subsectors:
Read the full story at Supply Chain Dive.
Cargill is spending $50 million to build a corn syrup refinery in Fort Dodge, Iowa, that will expand the company’s ability to meet the growing demand for the ingredient in a more sustainable way.
The facility, about 95 miles northwest of Des Moines, will be located on property where Cargill already has an operation. It will use energy-efficient technologies and processing methods. The refinery also will be powered by the MidAmerican Energy electrical grid, which is made up of more than 88% renewable sources. These factors combined will reduce CO2 emissions by close to 50% compared to typical corn syrup production methods, according to Cargill.
Read the full story at Dairy Foods.
Whey protein phospholipid concentrate (WPPC), a low-value coproduct, is currently being examined as a source of nutritional and functional ingredients. WPPC contains high-value components, such as various types of proteins and phospholipids.
Read the full story at Chemical & Engineering News.
The Senate voted 69–27 on Sept. 21 to allow the US to join an international treaty to curb the production and use of hydrofluorocarbons. HFCs are industrial gases used in a slew of applications, including as refrigerants in air conditioners and freezers. They are potent greenhouse gases.
Read the full story at Food Engineering.
A team of scientists from Nanyang Technological University, Singapore (NTU Singapore) and Harvard T.H. Chan School of Public Health, U.S., has developed a “smart” food packaging material that is biodegradable, sustainable and antimicrobial. It could also extend the shelf life of fresh fruit by two to three days.
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