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.
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.
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.
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.
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.
Vidyarthi, S. K., & Simmons, C. W. (2020). Characterization and management strategies for process discharge streams in California industrial tomato processing. Science of the Total Environment, 723, 137976.
