Fight to prevent food waste increasingly turns to science

ASSOCIATED PRESS • December 10, 2022

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. In 2019, around 35% of the 229 million tons of food available in the U.S. — worth around $418 billion — went unsold or uneaten, according to ReFed. Food waste is the largest category of material placed in municipal landfills, according to the U.S. EPA, which notes that rotting food releases methane, a problematic greenhouse gas.