Fenugreen & The Tiffin Project Tackling Food Wastage
Fenugreen are concerned about the amount of food that goes to waste because of spoilage. As a result they have developed FreshPaper, a simple piece of paper that will slow the growth of bacteria and fungi and keep fruit and vegetables fresh for 2-4 times longer.
According to their website, 25 % of the world’s food is lost to spoilage. Fenugreen have made it their mission to address this ‘enormous global issue’ with FreshPaper as their means. The paper is made from edible organic material. It has a distinct maple scent because of the natural components. The scent will signal if the paper is active or not.
Sheets of paper can be put where fresh produce is stored such as in the fridge or a fruit bowl. It works best with strawberries, mushrooms, kale, berries, tomatoes, peaches, cucumbers only to name a few. One sheet can last up to three weeks and are biodegradable, recyclable and compostable.
In similar food news, The Tiffin Project out of Vancouver, Canada aims to combat wastage in the restaurant industry. The project operates under the umbrella of registered non-profit organisation The Tiffin Project Foundation. The initiative offers customers discounts on takeaways from participating restaurants. By purchasing a TO GO container for $25 the customer is entitled to a small discount when they use it at partnering restaurants. Using the TO GO container will reduce your yearly takeout waste.
Supporting the project will also help support local growers of the produce. According to The Tiffin website:
“We then put $4 from the sale of your container towards The Tiffin Project Fund, which will go into re-localizing The Tiffin Project’s partner restaurants’ menus. The process of re-localization involves getting more people to consume more locally-grown produce more often. When restaurants source more of their ingredients from local producers, those relationships are usually called farm-to-table relationships. Why do we need to re-localize our food system? Because food from far away is less environmentally friendly than local food.”
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