It is a arduous nut to crack: with a purpose to stop meals waste, we depend on plastic packaging and refrigeration, which hurt the surroundings. What if we may flip to nature to handle these challenges? Engineer and chemist Jenny Du shares how a easy plant-based innovation — utilizing the identical components present in fruit and vegetable peels — can prolong the shelf lifetime of produce, whereas additionally preventing meals waste and spurring a more healthy, extra sustainable meals system.
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