Posts Tagged ‘waste’

By Rafi Letzter

A 210-foot-long (64 meters) monster made from grease and used baby-wipes has clogged up a sewer in Sidmouth in southwestern England. British officials said in a statement they expect that removing the gooey blob, which will happen in “exceptionally challenging work conditions,” could take up to eight weeks.

“Fatbergs” like this one have become unpleasantly familiar in the United Kingdom. As Live Science reported back in 2017, workers used high-pressure water jets to slowly break down an 820-foot-long (250 m), 143-ton (130,000 kilograms) “rancid blob” that formed in a London sewer. Eventually, that mass was converted to biofuel, but it took workers months to fully restore function in the affected area.

Part of the problem seems to be the British public’s habit of flushing used baby wipes down the toilet, as these can clump together and form the scaffolding for fatbergs. The issue has become serious enough that the government has proposed banning the wipes altogether.

https://www.livescience.com/64447-fatberg-part-deux.html?utm_source=notification

Advertisements

by Michael d’Estries

Mankind’s future exploration of other planets may come to depend on the very thing we all flush away every day.

Researchers from Clemson University, in collaboration with NASA, are studying ways to take advantage of human urine sweat, and carbon dioxide to create everything from polyester to nutritional supplements. The key to making this possible is a strain of yeast called Yarrowia lipolytica, which would feed off collected waste and convert it into useful oils and fats.

“One of the yeast strains produces omega-3 fatty acids, which contribute to heart, eye and brain health,” the team reported ahead of a presentation at the American Chemical Society. “Another strain has been engineered to churn out monomers and link them to make polyester polymers. Those polymers could then be used in a 3-D printer to generate new plastic parts.”

Similar to how Mars habitats will likely be created using resources already present on the Martian surface, spare tools and parts for long spaceflights will need to be sourced during the mission. According to Clemson University’s Mark Blenner, an assistant professor of chemical and biomolecular engineering, this conversion of waste will give birth to a new kind of economy.

“If astronauts are going to make journeys that span several years, we’ll need to find a way to reuse and recycle everything they bring with them,” he said in a statement. “Atom economy will become really important.”

While taking advantage of urine and sweat may sound justifiably gross, keep in mind that astronauts on the International Space Station today already convert their urine into clean drinking water. Using it for tools and other beneficial products won’t be much of a leap.

“It tastes like bottled water,” Layne Carter, water subsystem manager for the ISS at Nasa’s Marshall Space Flight Center told Bloomberg. “As long as you can psychologically get past the point that it’s recycled urine and condensate that comes out of the air.”

Despite only having managed to produce small amounts of polyesters or nutrients from Y. lipolytica in the lab, the Clemson researchers are hopeful that further studies will lead to increases in output.

“We’re learning that Y. lipolytica is quite a bit different than other yeast in their genetics and biochemical nature,” Blenner added. “Every new organism has some amount of quirkiness that you have to focus on and understand better.”

By MASSIMO BOTTURA

WHEN I THINK ABOUT THE FUTURE of restaurants—what chefs will be cooking in the years to come—the first thing that comes to mind is garbage: day-old bread, potato peels, fish bones, wilted vegetables. We currently produce enough food to feed the world’s 7.3 billion people, and yet 795 million are hungry, according to the United Nations. The reason is waste: a 2013 U.N. report reveals that 550 million tons of food are discarded by distributors, supermarkets and consumers every year. The U.S. and EU have pledged to reduce food waste in the next 10 to 15 years. This is where chefs come in.

This year the 20th anniversary of my restaurant, Osteria Francescana, coincided with the Expo Milano 2015. In an effort to address the expo’s ambitious theme—“Feeding the Planet, Energy for Life”—Francescana collaborated with the Catholic charity Caritas Ambrosiana and the culture maven Davide Rampello to turn a renovated theater in the Greco quarter into a think tank and experimental soup kitchen. This collaboration was baptized Refettorio Ambrosiano after Sant’Ambrogio, Milan’s patron saint. The word Refettorio has roots in the Latin word refice, to restore, and Refettorio Ambrosiano runs on salvaged waste and volunteer labor, including stints from the best chefs in the world.

In May, Daniel Humm of Eleven Madison Park made a sweet pudding from day-old, discarded bread. In June, René Redzepi of Noma turned black bananas into mouth-watering banana bread. In July, Daniel Patterson of Coi produced the quintessential minestrone from a crate of dismal-looking vegetables. Osteria Francescana made weekly broths from vegetable scraps and peelings. The guests were not fine-dining regulars, but a selection of Milan’s homeless community. What surprised us all was just how fabulous salvaged food can become.

Every Refettorio Ambrosiano recipe is an ode to imperfection with revolutionary potential; these dishes could change the way we feed the world, because they can be cooked by anyone, anywhere, on any budget. For families in need, it’s a way to bring dignity back to the table—dignity based not on the quality of ingredients, but on the quality of ideas.

Chefs have greater social responsibility than ever before. Celebrity status has allowed some of us to become ambassadors of culture and advocates for artisans, ethics and change. But have we spent enough time and energy considering the waste that results from our work? Imagine a school where young chefs are taught to be as resourceful with ingredients as they are with ideas. Imagine chefs embracing imperfect, discarded food and treating it with the same reverence they would a rack of lamb or ripe tomato. Imagine changing the perceptions about what is beautiful, nutritious and worthy of being shared.

Cooking is a call to act. At its best it can unite, revive and restore. As populations grow and food supplies are threatened, we are called to educate and spread ideas that will be the motivational force behind the evolution of our kitchens, our communities and our future. Let us begin by turning our waste—in our homes and our restaurants—into food that’s ethical and delicious. Because something salvaged is something gained.

http://www.wsj.com/articles/chef-massimo-bottura-on-why-the-future-of-food-is-in-our-trash-1449506020