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How the world wastes hundreds of billions of meals in a year, in three charts

The UN reports that over a trillion dollars worth of food gets thrown out every year worldwide. | Mykola Miakshykov/Ukrinform/Future Publishing via Getty Images Think twice before throwing out your leftovers A billion meals are wasted every single day, according to a recent report from the United Nations. And that’s a conservative estimate. It’s not just food down the drain, but money, too. The 2024 UN Food Waste Index report — which measured food waste at the consumer and retail level across more than 100 countries — found that over a trillion dollars worth of food gets thrown out every year, from households to grocery stores to farms, all across the globe. Such waste takes a significant toll on the environment. The process of producing food — the raising of animals, the land and water use, and the subsequent pollution that goes with it — is horribly intensive on the planet. Food waste squanders those efforts, and then makes it worse: as it rots in landfills, it creates methane, a powerful greenhouse gas. Food waste alone is responsible for an estimated 8 to 10 percent of global greenhouse gas emissions, according to the report. To put that into perspective, if food waste were a country, it would be third in emissions produced, behind only the United States and China. Perhaps the most immediate harm, though, is the more than 780 million people who went hungry around the world in 2022, even as hundreds of billions of meals were wasted that same year. The world has become more efficient at producing a lot of food, so much so that there’s more than enough to go around for everyone. But in 2022, nearly 30 percent of people were moderately or severely food insecure, defined by the Food and Agricultural Organization as lacking regular access to safe and nutritious food. Food waste reduction is “an opportunity to reduce costs and to tackle some of the biggest environmental and social issues of our time: fighting climate change and addressing food insecurity,” the authors of the report write. Food waste might seem like an easy problem to solve — just stop wasting food. But in order to snuff food waste out, individuals, businesses, and policymakers alike will need to make some serious changes — and those changes will look different for each country. Global food waste is not just a consumer-level problem, but also a nasty side effect of inefficient food systems that have environmental and social implications. The UN has the goal of slashing food waste in half by 2030. For that to happen, the authors of the Food Waste Index say there’s one crucial step all countries need to do: data collection. You can’t stop wasting food until you know how much food you’re wasting. How do you measure food waste? According to the report — which was spearheaded by the UN Environment Programme (UNEP) and co-authored by the Waste and Resources Action Programme (WRAP), a UK-based climate organization — households contributed to 60 percent of all food waste generated globally in 2022, compared to nearly 28 percent for food service and a little under 13 percent for retailers. However, it’s important to note that there was a lot more usable data for food waste in households than there was for food service or retail — and that’s especially true for low-income and middle-income countries. The report uses a three-level methodology with each level increasing in accuracy and utility. The first level is an estimate using preexisting food waste data from countries. For countries that haven’t yet started collecting data on food waste, UNEP took data from other nearby countries that had similar income levels and then extrapolated that information to create estimates. These figures are a helpful start to understanding the scale at which food waste may exist in a country, but the report emphasizes that most of the Level 1 estimates are not accurate enough to use beyond that. To clarify which estimates can be used for understanding the scale of a problem and which can be used beyond that, the report also assigned a “confidence” rating to each Level 1 estimate — high, medium, low, very low, or no rating. Only 11 countries were assigned a high confidence rating for household food waste estimates. Of these, Saudi Arabia had the highest amount of household food waste per person annually, at a little over 231 pounds per person. Bhutan had the lowest, at just under 42 pounds per person. The next two levels of the methodology lay out a framework in which countries can track their food waste generation. Level 2 is the recommended, baseline approach for countries and requires an actual measurement, rather than just an estimate, of food waste that is suitable for tracking food waste at a national level. Level 3 goes beyond that and gives guidances for how countries can include additional helpful data, like where wasted food goes, how much of food waste is edible, and food loss from manufacturing. While some organizations and institutions define food waste as edible food mass, the report includes both the edible and inedible parts of food. That may make it seem as if the estimations are inflated, but what’s considered edible and inedible can differ from culture to culture — think peels of fruits, or certain parts of animal meat. They also acknowledge that it’s difficult to measure edible food waste without also measuring the inedible parts, and most countries haven’t done so. Notably, the report only includes what gets thrown out at the household, retail, and food service level. That means that the Food Waste Index does not measure “food loss,” which is what gets lost in the production part of the process at farms and factories, as well as in transportation. According to the FAO, an estimated 13 percent of the world’s food is lost in the supply chain prior to hitting shelves. Why does food get wasted? The report also found that on average, household food waste in high-income, upper-middle income, and lower-income countries didn’t differ too much, but the reasons why waste happens will differ across these groups. Variables like access to electricity and refrigeration, dietary habits and behaviors, food distribution infrastructure, country temperature and so forth can all contribute to a country’s food waste levels. While there didn’t seem to be a relationship between a country’s income grouping and household food waste levels, a household’s income within that country — along with other factors — could play a part in their food waste habits. “Just as we expect the reasons for waste to vary between countries, we expect it to vary between households within the same country,” said Hamish Forbes, a senior analyst at WRAP and one of the authors of the 2024 Food Waste Index, via email. “Factors such as kitchen infrastructure, cooking skills/knowledge, cultural norms, time availability, disposable income and so on are all likely to play a role.” In the United States, the Food Waste Index found that food waste is happening mostly at the household and food service level. If we want to get those numbers down, it’s going to take every participant in our food system — from consumers all the way to big businesses and retailers. How can we stop wasting food? It would be reductive to leave the burden of solving food waste and loss to everyday people, when the problem requires solutions across industries, food sectors, governance, and consumers. “The problem is everywhere and requires solutions everywhere,” the report authors write. As of 2022, only 21 countries had made commitments to reducing food waste or food loss as a part of their Nationally Determined Contributions (NDCs), the goals to reduce emissions and adapt to climate change as a part of the Paris Agreement. But out of those 21, only two countries had submitted NDCs to tackle both food waste and food loss, according to a report by WRAP. Those two countries were Jordan and Namibia, according to Forbes. Commitments are a great first step, but what comes next? “There’s a well-known saying that ‘what gets measured gets managed’ and this is very evident in the food loss and waste space,” said Forbes. He added that measurement can show the true scale of our food wastage across different sectors, and in turn, it can also help policymakers identify solutions and where to implement them. “Beyond just measuring the total amount of food waste, measurements in countries, cities or even businesses can identify ‘hotspots’,” Forbes told me. “For example, if I measure food waste in my restaurant and see from that data that most diners are leaving some of their potato fries, then I’m probably serving too much and I can reduce that wastage.” One country that’s made progress is the United Kingdom. In 2005, the UK established the Courtauld Commitment, a series of voluntary agreements between the governments, organizations, and businesses within the UK to reduce food waste and greenhouse gas emissions, as well as improve water management. The food waste reduction policies from these agreements work on all parts of the food system: supporting waste management on farms, giving guidance to food service and retail sectors on food redistribution, implementing consumer campaigns, and more. As a result, the UK has reduced per capita food waste by 23 percent in total from 2007 to 2018. Dana Gunders, the executive director of the US-based food waste reduction nonprofit ReFED, told me that in the US, there are a few ways our government can change the consumer environment so that people waste less food. One solution is passing the Food Date Labeling Act. You’ve probably found yourself squinting at a carton of eggs that’s been in your fridge for an unknown amount of time, scouring for the “sell by,” “use by,” or “best by” date and debating how safe it is to consume. As of now, the US doesn’t have a standardized labeling process for food, which has translated into consumer confusion around food quality that leads to throwing out meals that are perfectly safe to eat. Creating a standardized label system with clearer phrasing could help consumers make better choices around food usage. Then there’s Gunder’s big legislative wish: a ban on sending food to landfills, a policy that’s in the jurisdiction of states. According to ReFED, some states and municipalities have enacted policies around limiting, diverting, or banning organic material like food from entering landfills. Gunders also wants to see food service sectors and retailers like grocery stores track their food waste — again, better collection of data helps craft better solutions. She also thinks grocery stores could improve their food donation system. There are some up-and-coming intermediaries, like Too Good To Go, which connects donations from grocery stores and restaurants with consumers. But having a more robust policy that isn’t opt-in can help redistribute perfectly edible food and make sure it doesn’t go to waste. “All companies should have a solid donation policy that is across all of their locations, across all product types,” Gunders said. “Sometimes you have grocers who are great at donating bread, but they really don’t donate milk or dairy or meat or seafood. And so there are ways to do that, and some of the grocers who are best at donating are doing that.” Of course, consumers themselves play a role. Planning meals and being more careful around purchasing food, preserving food in freezers, finding ways to take leftover ingredients and making them into a meal — all are ways individuals can personally reduce their food waste. As for food waste and hunger, the report states that “reducing food waste can increase food availability for those who need it.” Forbes told me that how food loss and waste relates to hunger will depend on the sector we’re focusing on. It’ll take a lot more than simply slashing food waste to fix hunger — which is ultimately a symptom of poverty — but reducing food waste by diverting perfectly edible foods to those who need it can certainly help.

Companies aim to release more treated oilfield wastewater into rivers and streams

Texas regulators are issuing permits to discharge large volumes of treated “produced water” into some waterways. Questions remain about the toxic pollutants found in the wastewater.

Sign up for The Brief, The Texas Tribune’s daily newsletter that keeps readers up to speed on the most essential Texas news. This story is published in partnership with Inside Climate News, a nonprofit, independent news organization that covers climate, energy and the environment. Sign up for the ICN newsletter here. These days the Pecos River barely fills its dry, sandy bed where it crosses West Texas, but the river could be poised to flow again — with treated oilfield wastewater. Companies are racing to figure out what to do with the tremendous volume of noxious water that comes up from underground during oil and gas drilling in the Permian Basin, but a growing cohort of companies say they’ve developed a means to purify that fluid and release it in the Pecos and other watersheds. “This is new ground for all of us and we know it's got to be done the right way,” said Robert Crain, executive vice president of Texas Pacific Water Resources, a company seeking to discharge treated water. “We’re not the only folks that are chasing this.” For decades, oil drillers have injected their wastewater, known as “produced water,” back underground for disposal. But an intensifying spate of earthquakes tied to produced water injection wells in recent years has prompted the Railroad Commission of Texas, which regulates drilling and injection, to tighten restrictions on injection disposal, spurring a search for alternatives. After two years of studies, the company is applying for a state permit to discharge up 840,000 gallons per day of treated oilfield wastewater into a tributary of Salt Creek, which feeds into the Pecos River. That volume won’t turn the Pecos into a roaring river but it could open doors for larger projects that could transform the river. The Texas Commission on Environmental Quality issued a permit for a company to discharge produced water in Atascosa County, southeast of San Antonio in the Eagle Ford Shale basin, earlier this year and is reviewing another application near Eagle Pass. A second company has also applied to discharge into the Pecos River watershed. But scientists and environmental advocates have raised questions about the impacts of introducing this new waste stream into rivers. Federal regulations for these discharges are limited, delegating individual states to oversee their environmental and health impacts. Now responsibility lies with TCEQ to set requirements for these new discharges and the myriad pollutants found in produced water. Everything from naturally occurring radioactive material, to dozens of toxic drilling lubricants, to “forever chemicals” known as PFAS have been detected in produced water. Existing water quality standards do not cover many of these constituents, leaving regulators to evaluate the risk of these discharges with limited toxicity data. Texas joins states like Pennsylvania and Wyoming that are among the few that have permitted produced water discharges. Pollution problems related to produced water discharges have been documented in both states. In neighboring New Mexico, regulators have decided to wait for more scientific study before issuing permits for discharges. When it comes to produced water reuse, some companies are putting in serious effort to do it safely, said Ira Yates, founder of Friends of the Pecos and heir to a West Texas oil fortune. But he worries that if the gates are opened on discharges, other startups won’t be as thoughtful. “All people are really trying to do is get rid of their water so they can pump more oil,” said Yates. “Let’s make sure that, as they develop their plans, they keep the best interest of the river in mind and not just some nebulous idea that it's a place to dump water anytime you want to.” A TCEQ spokesperson, Richard Richter, said the agency’s water quality standards “comply with state and federal water quality rules” and are “protective of surface water quality, human health, and the environment.” He said the agency will set limits on specific pollutants in produced water and that these limits could include both pollutants that are currently regulated and those that are not. Texas ramps up discharge permit program Produced water is typically injected underground through thousands of disposal wells around the state. But restrictions have been tightened on disposal wells since they have been linked to earthquakes in West Texas. Chevron CEO Mike Wirth said last year that disposal capacity in the Permian Basin “is becoming an issue.” The company had to reduce deep injection by 75 percent in one of the seismic areas, according to the Permian Basin Petroleum Association magazine. Oil and gas producers recycle a small portion of produced water. Treating the water, which can be ten times saltier than seawater and is often laced with leftover fracking chemicals, has been uneconomical so far, especially compared with the low cost of injection disposal. An oil drilling operation on the banks of the Red Bluff Reservoir on May 27, 2020. Credit: Justin Hamel for Inside Climate News West of the 98th Meridian, a north-south line that roughly divides the arid West from the water-rich East, the Environmental Protection Agency delegates authority to states to permit discharges of produced water into bodies of water. EPA numerical standards for produced water discharges only cover oil and grease, leaving states to determine what other constituents to regulate. These discharges must be beneficial to wildlife or agriculture, according to EPA regulations. Among Western states, Wyoming has authorized such discharges for over two decades. Colorado’s Water Quality Control Division has issued 14 permits to discharge produced water into surface water. California does not permit discharges into rivers but has permitted select discharges into waterways that only flow part of the year, according to the State Water Board’s Division of Water Quality. New Mexico is yet to approve discharges of produced water. In the East, Pennsylvania authorized discharges of treated produced water from central wastewater treatment plants into rivers. However, Pennsylvania State University researchers later found elevated levels of salt and radioactive chemicals likely linked to the Marcellus Shale formation in sediments downstream of the discharges. TCEQ’s Richter said the agency received four permit applications to discharge produced water during 2023 and 2024. Texas Pacific Water Resources and NGL Water Solutions Permian both applied for permits in the Pecos River watershed of the Permian Basin. Another two applications are in the Eagle Ford Shale. In Atascosa County, TCEQ granted Dorchester Operating Company a permit to discharge treated oil and gas wastewater into three unnamed tributaries that feed into the Lower Atascosa River. TCEQ is currently reviewing a permit application from CMR Energy to discharge up to 653,000 gallons per day of treated oil and gas wastewater east of Eagle Pass into Comanche Creek and its tributaries, which flow into the Nueces River. The discharge is expected to contain chloride, petroleum hydrocarbons and naturally occurring radioactive materials, according to TCEQ records. For discharges east of the 98th Meridian, TCEQ first had to obtain authorization from the EPA to create a permit program, as previously reported in Inside Climate News. TCEQ issued the first of these permits to Baywater Operating in Harris County, according to Richter. Baywater’s permit was terminated in March 2024 because the company was no longer discharging. Texas has site-specific water quality standards for segments of different waterways, including the Pecos, Richter said. This means TCEQ permits different levels of pollutants depending on the conditions of that specific river. Amy Hardberger, a professor of water law and policy at Texas Tech University, said more research and review is needed to determine appropriate uses of produced water. “The Clean Water Act never contemplated this water going into rivers and streams,” she said. In a forthcoming paper, Hardberger points out that many of the constituents in produced water are difficult or costly to test for and do not have established EPA toxicity standards. These are numerical values measuring the risk presented by exposure to a chemical or contaminant. She compares the EPA’s list of standards for public water supplies, which includes exposure guidelines for approximately 90 contaminants, with the over 1,100 chemicals that have been found in produced water. And she warned that the science on public safety shouldn’t be rushed to find a quick fix for produced water disposal. “What's driving the train on this is not water shortage and the potential of an additional water supply,” she said. “What is really driving the change is they are running out of disposal opportunities.” The EPA did not respond to questions for this story. Two permits pending in the Pecos watershed The Pecos River runs from the mountains of Northern New Mexico into the arid scrubland of West Texas and eventually joins the Rio Grande. The river passes through areas of intensive oil and gas drilling and has also been plagued by salinity problems. Texas Pacific Water Resources’ permit application states that discharges will be beneficial for aquatic species downstream of the discharges into Salt Creek. The creek is home to the Pecos pupfish, a threatened species in Texas that only lives in a few locations in the watershed. Crain said Texas Pacific Water Resources has developed a process to treat the wastewater up to discharge standards cost-effectively. The technology remains undisclosed while patents are pending, he said, but is already used in the nuclear and commercial food products sectors. He said the company collaborated with research groups in several states to identify contaminants in produced water and develop means to test for their presence. The company ran a greenhouse study growing various grasses with its treated water and has sent them to a lab to check for accumulation of toxins. Crain said the company has “gone beyond what's currently regulated” to test samples for compounds that have been identified in produced water. Those results were included in the company’s application to TCEQ. The testing found constituents including Radium-226 and Radium-228, types of naturally occurring radioactive material, and benzene, ethylbenzene, toluene and xylene, which are elements found in crude oil and gas production. There were also detectable amounts of some PFAS chemicals in the samples. A methane gas flare burns four miles from Red Bluff Reservoir on Feb. 24, 2020. Credit: Justin Hamel for Inside Climate News Adrianne Lopez, the company’s research and development manager, said that the company will reduce constituents including Radium-226 and Radium-228 to the TCEQ-recommended level. They are also working with researchers at New Mexico State University to conduct human health risk assessments and whole effluent toxicity testing to determine safe levels. Now it is TCEQ’s turn, based on this data, to set standards for the quality of the water to be discharged. NGL Water Solutions Permian applied to discharge up to 16.9 million gallons per day of treated produced water near the Red Bluff Reservoir on the Pecos River in Reeves County. The company is a subsidiary of Tulsa-based NGL Energy Partners. Discharged water will include trace amounts of organics, ammonia, volatile organic compounds and total dissolved solids, according to a TCEQ public notice. An NGL representative declined to comment for this story, saying that permitting details were still being determined with TCEQ. The agency administratively approved the permit and is now completing technical review. NGL has an existing discharge program in Wyoming’s Anticline Basin. According to the company website, NGL discharges nearly 11,000 barrels per day or four million barrels per year in Wyoming. Produced water discharges in Wyoming have recently come under scrutiny. The state environmental regulator reported that several sections of streams where produced water is discharged are polluted to the point they no longer support aquatic life. Last year regulators issued a violation to Dallas-based Aethon Energy Operating for exceeding permitted levels of sulfide, barium and radium in its discharges, according to the news outlet WyoFile. Texas Backs Produced Water ReuseOfficials in Texas have identified produced water reuse as a core strategy to address forecasted regional water shortages. A billion-dollar water fund passed last year provides money for projects that bring new water supplies to the state. According to state Sen. Charles Perry, eligible strategies include seawater desalination, groundwater desalination, inter-state agreements and produced water reuse. Money from the new water fund should “be used solely to finance the development and acquisition of new water supply,” Perry wrote in a letter to the Texas Water Development Board. “This means water supply that is truly a new input into the state water cycle.” Texas lawmakers also passed a bill in 2021 creating the Texas Produced Water Consortium, which brings together academic, industry and non-profit representatives to research the issue. A 2023 bill provided additional funding for the consortium to start pilot projects for produced water reuse. The consortium, based at Texas Tech University, is preparing a report for the state legislature in the fall with updates on research into produced water and pilot projects. A representative of the consortium said its Standards Committee is compiling a database of water quality guidelines from multiple states, which includes hundreds of constituents that could be in produced water. While there is still a long way to go, Ira Yates, of Friends of the Pecos, said he’s “very optimistic” that discharges could be beneficial for the Pecos River in the future. “But I’m also very concerned,” he said, “that the people talking about putting the water back in the Pecos do not understand the hydrology and the river issues.” Disclosure: The Permian Basin Petroleum Association and Texas Tech University have been financial supporters of The Texas Tribune, a nonprofit, nonpartisan news organization that is funded in part by donations from members, foundations and corporate sponsors. Financial supporters play no role in the Tribune's journalism. Find a complete list of them here. Tickets are on sale now for the 2024 Texas Tribune Festival, happening in downtown Austin Sept. 5-7. Get your TribFest tickets before May 1 and save big!

Let's not trash recycling technologies that could end plastic waste

Some environmental campaigners claim that attempts to create a circular economy for plastics are doomed to fail – but the arguments can be disingenuous

Andriy Onufriyenko/Getty ImagesIn 1980, Disney World in Orlando, Florida, started work on a new way to generate power for the theme park, cutting its use of oil, the price of which had soared. The Solid Waste Energy Conversion Plant took trash, including plastic, and used a method called pyrolysis to turn it into combustible gases. It opened in 1982, but closed a year later, as the cost of running it mounted. Today, environmental campaigners are invoking the Disney story to trash the reputation of a suite of new technologies, collectively known as advanced recycling, which take plastic waste and convert it back into brand new plastic. Their argument is disingenuous. The failure of Disney’s plant had more to do with a subsequent fall in oil prices than technological or environmental problems. Pyrolysis has improved a lot since the 1980s. And in any case, Disney’s plant was designed to produce fuel, which isn’t classed as advanced recycling. As we report in our feature “The incredible new tech that can recycle all plastics, forever”, advanced recycling is a rapidly innovating industry that could help to solve the global plastics crisis. It has the potential to take millions of tonnes of discarded plastic, most of which ends up in landfill, incinerators or the environment, and turn it back into a clean, fresh version by breaking it down to its molecular constituents. The goal is a circular economy where there is no longer any need to make “virgin” plastic from oil. It isn’t a panacea. There are issues around such plants generating toxic waste, their energy use and the perpetuation of conventional plastics ahead of newer, greener alternatives. Campaigners are right to argue that we would be better off phasing out plastics altogether. But practical considerations mean they aren’t going away any time soon, and most advanced recycling technologies are better for the environment than the alternatives. There is a serious discussion to be had around advanced recycling, not least whether it should be factored into a forthcoming global treaty on plastic pollution. Let’s just make sure it is based on the facts, not Disney stories.

Extracting Pure Gold: Turning Electronic Waste into Treasure

A fibrous adsorbent selectively recovers high-purity gold from waste. Dramatically reduces the cost and time of the recovery process and enables material to be mass-produced...

Researchers at KIST have developed a fiber-based adsorbent capable of recovering gold from electronic waste with over 99.9% efficiency. Credit: SciTechDaily.com A fibrous adsorbent selectively recovers high-purity gold from waste. Dramatically reduces the cost and time of the recovery process and enables material to be mass-produced and repeatedly recycled.Korea relies on imports for most of its metal resources, and in recent years, due to resource depletion and rising raw material prices, ‘circular resources’ that recycle waste metal resources have emerged.In response, SK hynix has established a mid- to long-term plan to increase the percentage of copper, gold, etc. recovered and reused from waste generated in the semiconductor manufacturing process to more than 30% by 2030, and Samsung Electronics is running a collection program for used mobile phones in cooperation with E-circulation Governance, a non-profit corporation. The global circular economy market is expected to more than double in size from approximately $338 billion in 2022 to approximately $712 billion in 2026. Figure 1. Preparation and physicochemical characteristics of the aminated polyacrylonitrile fibers (PANFs). Representative illustrations of PANF (a) before and after coupling reaction of various alkylamine molecules. Different colors of PANF and amine-laden polymeric fiber (ALPF) represent different functional groups of nitrile and alkylamines. (b) FT-IR spectra of PANF before and after coupling reaction of different alkylamines using diethylenetriamine (DETA), triethylenetetramine (TETA), tetraethylenepentamine (TEPA), and branched poly(ethyleneimine) (bPEI). (c) XRD patterns of the PANF and aminated PANFs. (d) Stress-strain curves of the PANF and aminated PANFs. (e) Maximum adsorption capacity (qm) of the aminated PANFs for Au(III) ions. Initial concentration (Ci) and pH value of the Au solution were 1000 mg/L and 1, respectively. Credit: Korea Institute of Science and TechnologyBreakthrough in Metal Recovery TechnologyIn this context, a team led by Dr. Jae-Woo Choi of the Water Resource Cycle Research Center at the Korea Institute of Science and Technology (KIST) announced that they have developed a technology that can selectively recover high-purity gold from electrical and electronic waste containing various metals using textile materials.Adsorbents for metal recovery are generally granular in shape to increase adsorption efficiency based on high specific surface area, but they are difficult to control underwater, resulting in low recovery rates and even secondary environmental pollution. On the other hand, fiber-like materials are easy to control underwater and can be made into various shapes through the weaving process, so they have high potential for industrial application. However, due to their thin thickness and low strength, they are easily broken when gold recovery is applied to the support.Figure 2. Au recovery performance of the ALPF. (a) Effect of pH in Au solution on the Au recovery performance of the ALPF. Ci, t, and adsorbent doses were 100 mg/L, 24 h, and 0.5 g/L, respectively. FESEM images of the ALPF surface after Au recovery at pH of (b) 3, (c) 6, (d) 9, and (e) 12, showing the Au(0) particles on the ALPF surface. Scale bar is 1 μm. (f) XRD patterns of the ALPF after Au recovery in the pH range of 2-12. (g-l) FESEM images of the ALPF after Au recovery at Ci of (g) 0.1, (h) 1, (i) 10, (j) 100, (k) 500, and (l) 1000 mg/L for 24 h with stirring at 200 rpm. pH was adjusted to 1. Scale bar is 20 μm. (m-q) FESEM-EDS mapping of the chemical elements distributions for the ALPF after Au recovery at Ci of 1000 mg/L: (m) overlap, (n) carbon, (o) nitrogen, (p) oxygen, and (q) gold. Scale bar is 20 μm. (r) Recovery efficiencies of the ALPF for Au recovery in a low Ci range of 0.1-100 mg/L. (s) Adsorption isotherm test result of the ALPF adsorbent. The experimentally obtained data were fitted by three representative isotherm equations of Langmuir, Freundlich, and Sips models. (t) Comparison of qm and optimum pH value for the ALPF adsorbent with those of the adsorbents best reported in the literature, classified by the adsorbent size (nano, micro, and milliscale) or shape (particle and fiber). Credit: Korea Institute of Science and TechnologyEnhanced Gold Recovery TechniquesKIST researchers have chemically immobilized alkaline molecules on the surface of polyacrylonitrile (PANF) fibers to improve both molecular gold recovery performance and structural stability. The amine-containing polymer fiber has a dramatically larger surface area, which can improve the adsorption performance of gold ions (Au) in waste by up to 2.5 times (from 576 mg/g to 1,462 mg/g) compared to the team’s previously developed granular gold adsorption material.The developed fibrous adsorbent not only showed a gold recovery efficiency of more than 99.9% in solutions obtained by leaching real CPUs, but also achieved a gold recovery efficiency close to 100% in a wide range of pH 1-4, which includes most waste liquids. It is particularly noteworthy that only gold ions can be recovered with a high purity of over 99.9%, even in the presence of 14 other metal ions coexisting in the solution. Furthermore, the gold recovery rate was maintained at 91% even after 10 uses, demonstrating excellent reusability.Figure 3. Applicability of the ALPF adsorbent for Au recovery processes. (a) Adsorption selectivity of the ALPF for Au(III) in the presence of coexisting metal ions including Cu(II), Pb(II), Cd(II), Mn(II), Ni(II), Co(II), Fe(II), Al(III), Cr(III), Zn(II), Na(I), K(I), Mg(II), and Ca(II). Ci of Au(III) was set to 10 mg/L, and those of other metal ions were set to 10, 100, and 1000 mg/L. Solution pH was adjusted to 1. (b) Purity of the recovered Au(0) by the ALPF. Inset shows an optical microscope image of the recovered Au(0). (c) Repetitive adsorption/desorption test of Au(III) using the ALPF adsorbent. Ci of Au(III) was set to 10 mg/L. Adsorption process was conducted for 24 h. Solution pH was adjusted to 1. Desorption process was conducted for 24 h using 0.5 acidic thiourea solution in 1.0 M HCl. (d) Deconvoluted HRXPS spectra of the ALPF for N 1s, showing the chemical change for amine groups of the ALPF adsorbent during the repetitive adsorption-desorption cycles. (e) Photograph of felts consisting of PANF (top) and ALPF (bottom), indicating that the fibrous adsorbent can be transformed into a desired shape. Scale bar is 2 cm. (f) Effect of the adsorbent shapes on the pressure drop in a column filled with the adsorbents. Each pressure drop in the column filled with the adsorbents was measured according to the volumetric flow rate. Credit: Korea Institute of Science and TechnologyConclusion and Future Prospects“By enabling efficient and eco-friendly metal resource recovery, the fiber-type adsorbent developed by KIST can reduce Korea’s dependence on resource imports and prepare for the risk of rising raw material prices,” said Dr. Jae-Woo Choi. “We plan to expand the scope of future research to selectively recover various target metals in addition to gold, said Dr. Youngkyun Jung.”Reference: “Efficient and selective gold recovery using amine-laden polymeric fibers synthesized by a steric hindrance strategy” by Youngkyun Jung, Su-Jin Yoon, Kyung-Won Jung and Jae-Woo Choi, 12 February 2024, Chemical Engineering Journal.DOI: 10.1016/j.cej.2024.149602

To waste less food, become a scrappier cook

Carleigh Bodrug's new cookbook explains just how simple a zero-waste, plant-based diet can actually be

For some, minimizing food waste is a magnificent idea in theory, but it falls apart when it comes to execution. Using blemished produce? Eating the trims or scraps or peels we usually throw out? These seem like small changes, but if you’ve cooked, prepped or eaten in the same way for many years, they can feel unnatural or cumbersome, especially on busy weeknights. That’s where Carleigh Bodrug comes in.  Bodrug, the author of the new book "PlantYou: Scrappy Cooking: 140+ Plant-Based Zero-Waste Recipes That Are Good For You, Your Wallet, and the Planet,” believes that entering the zero-waste space does not have to be very challenging at all — and, in most cases, can be both fun and imaginative, too. And, as inflation, “shrinkflation” and “greedflation” continue to cause food prices to skyrocket, this practice is something we all could get better at adapting.  “The idea for ‘Scrappy Cooking’ started from a shocking statistic: 30 to 40% of the entire United States food supply ends up in landfills, a lot of which stems from household waste,” Bodrug told Salon Food. “As you may have guessed, food waste is a not-so-great thing for our planet and obviously, our wallets as well.”  Plant You Scrappy Cooking cover (SB Creative Studio) As a vegan blogger, Bodrug said she was “already mindful of [her] environmental impact,” but it wasn’t until she published a quick Instagram video of her turning discarded orange peels into candy resonated with the platform’s users, garnering 1 million views, that she realized she had an audience for her message. "I couldn’t believe how many people were jazzed about reducing their food waste, and eating more plants,” she said.  As such, in reading through the book, Bodrug’s enthusiasm is palpable; her tone and approach is so unpretentious and straightforward that, each time she recommended a minor tweak or simple change, I found myself inadvertently nodding and thinking, “Yes, I must incorporate this!”  Want more great food writing and recipes? Subscribe to Salon Food's newsletter, The Bite. For instance, Bodrug says she is “obsessed with repurposing coffee grounds.”  “I have a delicious mocha flavored granola recipe in my new cookbook that utilizes spent coffee grounds to enhance the chocolate flavor,” she said. “Additionally you can use spent coffee grounds in a bowl in your fridge as a natural deodorizer, or as a fertilizer for some plants."  Win-win! Who would turn that down? Similarly, I'm obsessed with onions and garlic and was especially intrigued by a trick Bodrug mentions in the "Got this? Make that" section of the book.  "One of my favorites is turning onion and garlic skins into a delicious seasoning,” she said. “Not only does this save me from purchasing packaged seasoning at the grocery store, but it's also incredibly simple to do. You'll find this recipe featured in my cookbook, along with various other powders."  Beyond ideas for transforming kitchen bits and bobs, Bodrug also outlines some broader best practices for cutting down on cooking waste: invest in “glass sealable storage containers” for produce like berries and spinach; wrap leafy greens in a clean cloth or paper towel “to help absorb moisture, which is the culprit for a lot of spoilage”; root vegetables should be absorbed in dark, cool well-ventilated, while most vegetables don’t do well in plastic bags, so instead opt for mesh or cotton. Or, as she put it, just simply “go without.”  Furthermore, one of the simplest ways to cut down on food waste is to actually keep track of your pesky leftovers and make a quick plan for how to utilize them.  “Eat them for lunch the following day, incorporate them into new recipes, or freeze them for later use,” she said. Once you’ve tackled some of the food waste in your home, Bodrug said that conscientious shoppers can find ways to make a difference even before they bring food into their kitchen. For instance, “best before” dates on food packaging can sometimes be misleading. "Best before dates are exactly what they suggest — best before,” she said. “We take them very literally and think the food is no longer edible after that date, but it’s more than often not true.” The best way to approach shelf life is to use your senses, she continued.  "Smell and look at the appearance of the food for any signs of spoilage. That’s going to be a better indicator than anything else,” Bodrug said. Shoppers can also keep an eye out for blemished or less than aesthetically ideal produce while at the store.  "So often wonky shaped butternut squashes or single bananas are left behind — so you can intentionally pick them up,” Bodrug said, which can then be turned into some of the recipes in her book.  Carleigh Bodrug (SB Creative Studio) When I asked Bodrug about her favorite recipes from “Scrappy Cooking,” she mentioned the lemon peel pasta where she utilizes “the whole lemon from the juice to skin, ensuring no waste is left behind.” She also mentions her Citrus Cabbage Slaw and Broccoli Stem Summer Rolls, both of which incorporate broccoli stems.  If you’re paying for broccoli stems by weight, then discarding them, you’re throwing money down the drain — and they’re so delicious,” she said.  The book is also so bright and upbeat, with colorful visuals galore, including images of each of the ingredients that go into each dish.  “This journey was inspired by how I started my Instagram account, which initially focused on creating infographics demonstrating simple and easy recipes,” she said. “I've found this approach incredibly useful, particularly for first-time cooks, kids, and anyone looking to gain confidence in the kitchen, especially with plant-based cooking.” For some, the notion of cooking zero-waste and plant-based seems wildly difficult and possibly too challenging to even approach, but Bodrug makes it seem seamless. And it's as simple as that to save money, prolong your produce, do your part to help preserve the planet, and also eat some darn good food, too.  "I’m so grateful for where this scrappy journey has taken us so far, I’m eager to see how it makes a difference one recipe at a time,” she said.  Read more about this topic