Kavimathi Sengottaian’s Post

#howitworks Do you have an innovative solution that has genuine impact on Food Loss and Food Waste? By submitting an application to the #ausfoodwastechallenge you have the chance to gain crucial exposure to a network that can help bring your solution to life. Solutions may fit in one or more of 12 categories, from #Meat, to #Dairy, #Upcycled food and beyond. Shortlisted applicants will be given a specific challenge to address, one that is critical to the specific category. The #ausfoodwastechallenge is all about solutions with impact. Get your application in today. Applications close 12th May 2024. End Food Waste Australia Empauer Rocket Seeder #solutions #impact #sustainability #circularity #foodwaste #endfoodwaste

Did you know? Choosing fish over red meat can cut your carbon footprint by at least 90 percent! It’s also a more sustainable option than dairy or chicken. For recipes featuring our sustainable seafood products, visit AquamarSeafood.com

Day 2: Charcoal’s Role in Modern Food Processing and Storage On Day 2 of our 7-day challenge, let’s dive into charcoal's applications in food processing and storage. Traditionally used for smoking meat and fish, charcoal is now finding innovative roles in sustainable food systems. 💡 Modern Applications in Food Systems: Moisture Control: Charcoal acts as a natural desiccant, keeping grains, dried foods, and spices safe from mold and spoilage. Air Purification: Its ability to trap odors and harmful gases creates clean environments for storing perishable items. Packaging Innovation: Activated charcoal is increasingly used in food packaging to maintain freshness and extend shelf life. For smallholder farmers and rural communities, charcoal provides a low-cost, effective solution to reduce post-harvest losses. When sourced and produced sustainably, it becomes a key tool for improving food security and enhancing resilience. 🚀 The journey doesn’t stop here! Tomorrow, we’ll explore the environmental benefits of using charcoal in food systems. 🌱 What other uses of charcoal in food processing or storage have you seen? Let’s discuss in the comments! #CharcoalInnovation #FoodProcessing #PostHarvestLosses #FoodSecurity #Sustainability #7DayChallenge FAO, World Food Programme, Sustainable Energy for All (SEforALL) CGIAR

September 29th marks the International Day of Awareness of Food Loss and Waste (#IDAFLW). Let’s talk about solutions! 🌱👇 At Agrain, we are committed to turning what’s traditionally seen as “waste” into valuable resources. An estimated 13% of all food produced is lost in the supply chain before reaching retail (FAO), including millions of tons of spent grain from the brewing industry. Instead of letting this grain go to waste, we have carefully designed and developed a method to upcycle it into a nutritious and sustainable functional flour. 🍞🌾 By transforming spent grain into delicious ingredients, we’re not only reducing food loss but also helping to create a more circular food system, where resources are continuously reused rather than thrown away. Want to know more about how upcycled flours can contribute to a zero-waste future? Visit www.agrainproducts.com to read more and discover our mission and products! 💪 Let’s celebrate this day by embracing innovation and finding value in the sidestreams of our food systems. Together, we can build a better future for food! 🌏 ♻️ Every grain counts #FoodLoss #FoodWaste #Impact #Agrain #Flour #Sustainability #Upcycling #SpentGrain #BSG #WasteManagement #ZeroWaste #UpcycledFlours #ZeroWasteFuture #FoodSecurity #LocalInnovation Aviaja Riemann-Andersen Martin Thomsen Marta Benedet Selcuk Yildirim Bente Hjortskov Ema Kosova Anna Verlinde Kjell Redecker Moe Brandi Michael Forster Sepher Bashari

📢Lab-Grown Meat Grows on Rice: A Sustainable Food Revolution! 🔬 Lab-grown cow cells can be grown on rice grains, creating a sustainable food ingredient. 🌾 The rice grains are coated with fish gelatin and enzymes to provide a scaffold for the cells. 🥩 This innovative method could lead to the development of various cell-based foods. 🍽️ Rice grains have ideal properties for storing and growing animal cells. 🌱 Hybrid foods, like beef-laced rice, could reduce CO2 emissions and production time. 💰 Hybrid rice could also provide a more affordable alternative to cell-cultured meat. 🌍 This technology has the potential to benefit emergency relief efforts and space missions. #BioprocessUpdates #LabGrownFood #CulturedMeat #SustainableFood #FoodIngredients #CellBasedFoods #RiceGrains #AnimalCells #HybridFoods #CO2Emissions #ProductionTime #AffordableAlternative #EmergencyRelief #SpaceMissions #Innovation #FutureofFood ▷ Read the full article here: 📎 https://lnkd.in/dpYCMpCB

TB: my ESG learning continues in food security, focusing on how food tech helps reduce post-harvest losses in crops and processed food. By improving hygene in food distribution, measuring the nutrients in frozen, pre packaged and recycled food,we can ensure the sustainability of food access, especially during time of crisis. #SDG2 #foodsecuritymeasure #myco2 #laboratory #LMSCompliance #GHGaccounting #gratitude

#Tuesdayspost 𝐅𝐨𝐨𝐝 𝐒𝐚𝐟𝐞𝐭𝐲 𝐈𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧: 𝐄𝐝𝐢𝐛𝐥𝐞 𝐂𝐨𝐚𝐭𝐢𝐧𝐠𝐬 𝐟𝐨𝐫 𝐄𝐱𝐭𝐞𝐧𝐝𝐞𝐝 𝐒𝐡𝐞𝐥𝐟 𝐋𝐢𝐟𝐞 Did you know that edible coatings are revolutionizing food preservation? 🌱🍎 These invisible, food-safe layers are applied to fruits, vegetables, and even meats to extend shelf life, prevent spoilage, and reduce plastic packaging waste. 𝐇𝐞𝐫𝐞’𝐬 𝐰𝐡𝐲 𝐭𝐡𝐢𝐬 𝐢𝐬 𝐚 𝐠𝐚𝐦𝐞-𝐜𝐡𝐚𝐧𝐠𝐞𝐫 𝐢𝐧 𝐟𝐨𝐨𝐝 𝐬𝐚𝐟𝐞𝐭𝐲 𝐚𝐧𝐝 𝐬𝐮𝐬𝐭𝐚𝐢𝐧𝐚𝐛𝐢𝐥𝐢𝐭𝐲: 1. 𝐍𝐚𝐭𝐮𝐫𝐚𝐥 𝐩𝐫𝐨𝐭𝐞𝐜𝐭𝐢𝐨𝐧: Edible coatings act as a barrier against moisture loss and oxygen exposure, keeping food fresher longer without preservatives 🍃 2. 𝐑𝐞𝐝𝐮𝐜𝐞𝐝 𝐟𝐨𝐨𝐝 𝐰𝐚𝐬𝐭𝐞: By extending the shelf life of perishables, we can reduce the massive amount of food waste globally 🌍 3. 𝐄𝐜𝐨-𝐟𝐫𝐢𝐞𝐧𝐝𝐥𝐲: These coatings reduce the need for single-use plastic packaging, making the supply chain more sustainable ♻️ As the demand for fresh, longer-lasting food grows, this technology is set to transform the way we approach food safety and sustainability. Could edible coatings be the future of food preservation? 💡 #FoodSafety #Innovation #Sustainability #EdibleCoatings #FoodTech #ZeroWaste

What a great way towards a sustainable tomorrow….

Day 5: Innovations to Optimize Charcoal’s Role in Food Systems 💡 Smarter, Cleaner, More Efficient As we reach Day 5 of our 7-day challenge, let’s highlight specific innovations that make charcoal a smarter, more sustainable tool for food processing and storage. 🌟 Key Innovations Making a Difference: 1️⃣ Improved Charcoal Briquettes: Made from agricultural residues like rice husks or corn cobs, these briquettes burn cleaner and longer, reducing smoke in food smoking processes. 2️⃣ Biochar for Food Storage: Biochar’s exceptional moisture-absorbing and odor-neutralizing properties are being used in grain silos and spice packaging to maintain quality and prevent spoilage. 3️⃣ Advanced Fish Smoking Kilns: Modern kilns like the FAO-Thiaroye fish smoking technique (FTT) improve efficiency, reduce harmful emissions, and enhance the flavor of smoked fish. 4️⃣ Charcoal-Based Evaporative Coolers: Using charcoal as the cooling medium, these systems maintain freshness for fruits, vegetables, and dairy without relying on electricity. 🌍 Why It Matters: These innovations bridge the gap between tradition and sustainability, providing scalable solutions for rural communities while preserving food quality and reducing waste. 🎥 See an Innovation in Action: Check out this video on the FAO-Thiaroye fish smoking technique: 🚀 Join the Conversation: What innovations have you seen or used to optimize charcoal’s role in food systems? Share your thoughts below! FAO, World Food Programme, CGIAR, Clean Cooking Alliance (CCA), Centre for Renewable and Sustainable Energy Studies, Agro Preciso Ltd. #FoodInnovation #CharcoalInFoodSystems #PostHarvestSolutions #SustainableFoodProcessing #7DayChallenge

Embrace the Future of Food 🥩🥚🧀🍶 As the world becomes increasingly aware of our environmental footprint, carbon-neutral meat and dairy products are leading the way in sustainable eating. Supermarkets globally are driving change, making it easier for consumers to access low-carbon products. Many now offer a range of no- or low-carbon options, including meat and dairy, in response to the growing demand for clean label products and transparency in food chains. These innovative options not only help reduce greenhouse gas emissions but also promote transparency and accountability in our food systems. #WorldFoodDay #AsparagopsisSolutions #SeaStock #SustainableAgriculture #Lowcarbonproducts