News | Food Loss and Waste Collaborative

States Struggle to Curb Food Waste Despite Policies

Food Supply Chain Efficiency

The United States generates more food waste than all but two countries. To address this, the federal government set a goal to cut food waste in half by 2030 compared to 2016 levels, to about 164 pounds per person annually. But a new study published in Nature Food and led by University of California, Davis, reveals that current state policies are falling short. Since 2016, per capita food waste has increased instead of decreasing.

Food Waste Rap Video

UC Davis student Emma Vazquez created a “food waste diss track” to call out food waste and highlight solutions for a more sustainable future. The music video was part of a course she took on urban food and society.

Aspiring Food Scientist Creates Low-Calorie, Eco-Friendly Candy Product

Circular Solutions for Food Recovery and Recycling

Driven by his passion for food science and brimming with ideas, UC Davis student Dion Skaria created Fit Candy – a nutritious treat that blends sweet and sour flavors while reducing food waste. This innovative gummy candy is crafted from upcycled watermelon rinds.

Upcycled Iron Chef Competition: Students Transform Food Waste into Culinary Delights

Circular Solutions for Food Recovery and Recycling

Georgian cheese bread, cilantro-blackened fish tacos, quesabirria tacos with seitan and cinnamon sugar churros – four culinary creations but only one was crowned winner of the Upcycled Iron Chef Competition at UC Davis.

Grape Seeds, Stems and Skins in Feed Can Reduce Dairy Cattle Emissions

Circular Solutions for Food Recovery and Recycling

California’s wine industry could play a role in reducing methane emissions from dairy cattle.

Researchers at University of California, Davis, added fresh grape pomace left over from winemaking operations to alfalfa-based feed for dairy cows and found that methane emissions were reduced by 10% to 11%.

The preliminary findings could offer a low-cost sustainable pathway for vineyards to reduce waste while helping dairy operations maintain quality while cutting back on emissions of methane, which is a powerful greenhouse gas.

Eco-tip: Pilot programs preview potential progress for recycling food waste

Circular Solutions for Food Recovery and Recycling

Breakthrough technologies and innovative programs often start as pilot projects. When the project serves a public purpose, public agencies sometimes provide incentives.

Two upcoming events, coordinated by the Ventura County Recycling Market Development Zone, provide examples and show public agency support on the city, county, state and federal levels.

Crump aims to improve food in rural markets

People in rural regions like mountainous Nepal produce plenty of food. But before it can get to local markets and into people’s homes, much of it spoils. What’s left often has lost much of its nutritional value. Now, Amanda Crump and team are working on a way to get more nutritious food into the homes of Nepalese people

Using Yeast to Convert Almond Hulls to Animal Feed

Circular Solutions for Food Recovery and Recycling

Yeast grown on almond hulls could be a new, sustainable route to produce high-protein animal feed from an agricultural waste product, according to research from UC Davis published Nov. 15 in PLOS One.

Raising animals for meat requires livestock feed that is high in protein, especially essential amino acids that animals need to grow. That makes feed the most expensive input in meat production.

Chardonnay Marc: A ‘Trifecta’ of Health, Taste and Sustainability

UC Davis researchers are providing more insight into how grape skins and seeds, which usually go to waste during the making of chardonnay wine, may be a valuable and healthful ingredient in new food products.

Farms to Fungi to Food: Growing the Next Generation of Alternative Protein

A solution to world hunger might start with boba and caviar.

Using an innovative process, engineers at UC Davis are growing “myco-foods” — small balls of edible fungi that can be processed into products like boba and lab-grown caviar with a wide range of textures, colors and flavors. These myco-foods, grown from the nutrients of agricultural byproducts like coffee grounds and almond hulls, provide an important new source of protein to feed the world.