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.
