Food waste

Cocoa fruit contains other valuable ingredients that have been underutilised until now, the researchers say. Scientists in Switzerland have invented a way to make chocolate healthier and more sustainable. No Oompa Loompas, chocolate rivers or magical gum were involved in the making of this new treat – simply a fresh look at the whole cocoa fruit. Typically, only cocoa beans and pulp are extracted for our chocolate bars. But researchers at the ETH Zurich federal technology institute have discovered that the cocoa pod husk can be used too, as a replacement for granulated sugar. Their new recipe involves taking what’s known as the endocarp, the inner layer of the fruit shell, and mixing it with some of the pulp surrounding the beans to make a sweet cocoa jelly. “This means that farmers can not only sell the beans, but also dry out the juice from the pulp and the endocarp, grind it into powder and sell that as well,” explain...

Food loss and waste are major problems around the world. When food is tossed aside or allowed to spoil, it makes economies less productive and leaves people hungry. It also harms Earth’s climate by generating methane, a potent greenhouse gas. Food loss and waste accounts for 4% of global greenhouse gas emissions. If food waste were a country, it would be the third-largest emitter in the world, ahead of India and behind only China and the U.S. Worldwide, 1.3 billion tons of food are lost or wasted every year. Earth’s population is projected to increase from 8 billion today to roughly 10 billion by 2050. Feeding that many people will require nations to increase agricultural production by more than 70% and reduce food loss and waste. Expanding food cold chains to the world’s least-developed countries can have enormous impacts. But it also raises concerns if it’s not done in a way that avoids contributing to climate change. Inves...

You saw it at Thanksgiving, and you’ll likely see it at your next holiday feast: piles of unwanted food – unfinished second helpings, underwhelming kitchen experiments and the like – all dressed up with no place to go, except the back of the refrigerator. With luck, hungry relatives will discover some of it before the inevitable green mold renders it inedible. U.S. consumers waste a lot of food year-round – about one-third of all purchased food. That’s equivalent to 1,250 calories per person per day, or US$1,500 worth of groceries for a four-person household each year, an estimate that doesn’t include recent food price inflation. And when food goes bad, the land, labor, water, chemicals and energy that went into producing, processing, transporting, storing and preparing it are wasted too. Where does all that unwanted food go? Mainly underground. Food waste occupies almost 25% of landfill space nationwide. Once buried, it breaks down, gener...