Routledge Handbook of Food Waste - The Perfect Storm
January 1, 2020
Innovations in packaging meant that food products could be stored for longer periods, and transported further distances. Enter the rise of ‘best before’ and ‘use by’ date stamping, a practice so inconsistent that by the 1970s there were more than 50 different labelling systems. For safety conscious customers, food that had not gone ‘off’ would be discarded due to conservative date stamping by producers and retailers.
to rethink the way they've understood and dealt with food waste. Businesses approaching the problem of food waste with an attitude of ‘progress over perfection’ are yielding outcomes that are good for business and for the planet.
There are businesses solving this problem using tried and tested methods that are well within our reach: we don't need dazzling new innovations to redistribute food and prioritise food for people.
The fact that we are using huge amounts of resources to produce food, and then wasting a third of it, is a wake up sign to those in business: to varying degrees, we are all part of this mind bogglingly inefficient global food system.
"They like to see stuff tested... That path through pilot programs and repeated testing is sort of the death march for lots of startup companies. You just can't get to the other side and get to the point of making revenue."
"Activated carbon is like a sponge. If you have a Brita filter in your home or pitcher based systems, what's in there is activated carbon, to pull out the chlorine and take out the odour, and a lot of the things that affect the taste of the water. [We added] an additional capability to that basic carbon structure, to be able to pull dissolved metals out."
"We're taking the world's most plentiful ag waste product, which is rice hulls, and converting it into a water filtration media that can help to clean up water around the world. It's a new application of an old technology. A lot of people call it biochar."