Jenny Du: The science of making fruits and veggies last longer

The science of making fruits and veggies last longer

It's a hard nut to crack: in order to prevent food waste, we rely on plastic packaging and refrigeration, which harm the environment. What if we could turn to nature to address these challenges? Engineer and chemist Jenny Du shares how a simple plant-based innovation — using the same elements found in fruit and vegetable peels — can extend the shelf life of produce, while also fighting food waste and spurring a healthier, more sustainable food system.

A staggering one-third of all food produced globally is lost or wasted, with fruits and vegetables often spoiling before they are eaten. Conventional solutions like refrigeration, pesticides, and plastic packaging come with steep environmental and health costs. Inspired by the natural protective peel found on plants, a new edible, plant-based coating can dramatically extend the freshness of produce. This breakthrough keeps avocados ripe twice as long and has prevented over 160 million pieces of produce from going to waste, while also saving water and slashing emissions.

Nature’s Secret Weapon Can Defeat Food Waste and Plastic Reliance

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