03/16/2022
Roughly 50 per cent of all food produced in Canada is thrown away before it reaches anyone’s plate.
From the day a crop is planted through the harvesting, processing, distribution and storage stages, myriad problems can arise, including pests, mould and preparation waste.
Reducing spoilage is one the most effective things we can do to ensure access to healthy and affordable food, says Carleton Chemistry researcher Tyler Avis, director of Carleton’s Institute of Biochemistry and a founding faculty member in the university’s Food Science program.
Avis and his team are exploring the use of beneficial microorganisms to outcompete the bacteria, viruses and fungi that damage or destroy plants.
https://newsroom.carleton.ca/story/food-security-reducing-waste/?utm_source=Homepage&utm_medium=Spotlight
Roughly 50 per cent of all food produced in Canada is thrown away before it reaches anyone’s plate. From the day a crop is planted through the harvesting, processing, distribution and storage stages, myriad problems can arise, including pests, mould and preparation waste. As climate change and sup...