In the past couple of years, the food industry has been trying even more to help out in the efforts to protect the environment. Total ban of plastics for their packaging (when possible), including disposable utensils and single-use straws, and partnering with different non-government organizations (NGOs) where they donate edible leftovers at the end of the day are just some of the ways food establishments and companies are helping out.
But concerned individuals who have creative and innovative minds are taking it one step further by developing technologies that would be beneficial to people and helpful to the environment. And these innovations are finally catching on as more and more are trying to create their own food technologies for the sake of the environment. (Read: The Best Flavors of Mi Goreng, Invented by the Late Nunuk Nuraini)
And just recently, two innovations have made waves for its usefulness and ingenious way of using food. One was even awarded The James Dyson Award for sustainability its ingenuity and help in mitigating climate change. Here are the two inventions.
AuREUS Solar Windows
The AuREUS Solar Windows is the brainchild of Carvey Maigue, a student from the Mapúa University. For his thesis, Carvey was inspired to design windows that absorb UV light that can be transformed into clean renewable energy, even when not facing the sun. The windows use luminescent particles from fruit and vegetable scraps suspended in resin, which absorbs the excess UV light from sunlight, re-emit visible light along the edges, which then creates energy.
According to Carvey, the AuREUS Solar Windows does not only help reduce food waste, but also helps mitigate farmer loss by purchasing the scraps from farmers who have been affected by calamities like typhoons and floods. (Read: Green inventions are encouraged on World Intellectual Property Day)
Dissolvable Noodle Packaging
UK-based product design student Holly Grounds has somehow found a solution to the never-ending problem of plastic packagings for instant noodles that many love to eat. What she created is a dissolvable noodle packaging which turns the packaging into noodle seasoning when dissolved in water! The packaging is made from thin, edible film that is starch-based and embedded with different spices and flavorings.
The film is also heat-moldable and can be sealed on the edges to ensure freshness of the food. For now, only sesame seeds, shredded nori, and powdered flavoring can be used for the film as bulkier ingredients affect the packaging itself.