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Food Scraps Get A Bold New Life Press Release from University of Tokyo

Most people don’t think much about the food scraps they throw away; however, investigators from the Institute of Industrial Science at The University of Tokyo have developed a new method to reduce food waste by recycling discarded fruit and vegetable scraps into robust construction materials. Worldwide industrial and household food waste amounts to hundreds of billions of pounds per year, a large proportion of which comprises edible scraps, like fruit and vegetable peels. This unsustainable practice is both costly and environmentally unfriendly, so researchers have been searching for new ways to recycle these organic materials into useful products. “Our goal was to use seaweed and common food scraps to construct materials that were at least as strong as concrete,” explains Yuya Sakai, the senior author of the study. “But since we were using edible food waste, we were also interested in determining whether the recycling process impacted the flavor of the original materials.” “With the exception of the specimen derived from pumpkin, all of the materials exceeded our bending strength target,” says Kota Machida, a senior collaborator. “We also found that Chinese cabbage leaves, which produced a material over three times stronger than concrete, could be mixed with the weaker pumpkin-based material to provide effective reinforcement.”
https://www.iis.u-tokyo.ac.jp/en/news/3567

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