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Fight to curb food waste increasingly turns to science

Restaurants, grocers, farmers and food companies are increasingly turning to

chemistry and physics to tackle the problem of food waste.


Some are testing spray-on peels or chemically-enhanced sachets that can slow the

ripening process in fruit. Others are developing digital sensors that can tell — more

precisely than a label — when meat is safe to consume. And packets affixed to the top of a

takeout box use thermodynamics to keep fries crispy.






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