Do you wish the fruit in your refrigerator would last just a few days longer? Researchers have created an egg-based coating designed to extend the shelf life of produce.
Sustainable Technologies/Future Energy category in the 2021 Tech Briefs Create the Future competitionThe most recent award, which comes with a nearly $250,000 grant, will help move the produce coating project "from lab- to pilot-scale," Rahman said.
"Food-coating practices currently rely on waxes, and a protein-based coating could really be a game-changer," Rahman said. Beyond extending the shelf life of consumers’ produce, the researchers said how it could have environmental benefits too. The Rice University team said nearly 220 pounds of food waste per person is produced each year, worth a total of $161 billion, citing USDA estimates from 2010.Officials with Glacier National Park said tossed banana peels, apple cores and other food waste is likely to be eaten by wildlife and can encourage animals to go looking for it along roadways — putting them in danger.
estimated that carbon dioxide emissions resulting from food loss and waste in the U.S. each year are the equivalent of roughly 18% of the amount of annual emissions from America’s coal-fired power plants. "The broader hope for this project is to improve the food industry carbon footprint and sustainability," Rahman said. "I strive to align my research with the challenges of this critical, historic moment that confronts us with the urgent need to address anthropogenic climate change and find real-world solutions for a more sustainable future."
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