Brief Summary
Jenny Du's TED Talk addresses the significant issue of global food waste, particularly concerning fresh fruits and vegetables. She introduces Apeel Sciences' innovative solution: an edible, plant-based coating that extends the shelf life of produce, reducing waste and its associated environmental impacts. The talk highlights the problem of food waste, the limitations of current preservation methods, and the science behind Apeel's technology, along with its positive impact and future potential.
- A third of food produced globally is wasted, with half of fresh fruits and vegetables lost before consumption.
- Current preservation methods like refrigeration, pesticides, and packaging have limitations and environmental consequences.
- Apeel Sciences uses plant-derived fatty acids and glycerides to create a thin, edible coating that reinforces the natural peel of produce, extending its freshness.
- This technology has been shown to reduce waste, lower greenhouse gas emissions, conserve water, and enable wider availability of diverse produce varieties.
The Problem of Food Waste
Jenny Du begins by illustrating how fresh produce continues to respire and degrade after being harvested, leading to spoilage. She then introduces the staggering statistic that one-third of the world's food production is lost or wasted, with the figure rising to one-half for fresh fruits and vegetables. This waste occurs at every stage of the supply chain, from farms to homes, and represents a significant squandering of resources like land, water, and energy. Moreover, if global food waste were a country, it would be the third-largest emitter of greenhouse gases, trailing only China and the US.
Limitations of Current Preservation Methods
Du discusses the limitations and drawbacks of traditional methods used to extend the shelf life of produce. Refrigeration is energy-intensive and expensive, making it inaccessible in many parts of the world. Pesticides pose risks to long-term health and the environment. Waxes, often derived from animal or petroleum sources, primarily improve appearance without significantly extending shelf life. Excessive packaging contributes to plastic waste issues. These limitations also restrict the variety of produce available in stores, favoring items that withstand storage and transportation over those with superior taste or nutritional value.
Apeel Sciences' Innovative Solution
Du explains how Apeel Sciences was founded to address these challenges by mimicking nature's own preservation methods. Plants naturally protect themselves with a cuticle, or peel, made of fatty acids and glycerides. Apeel's technology involves applying a thin layer of harmless, edible, plant-based materials to the surface of fruits and vegetables, reinforcing their existing peel. This helps retain flavor, texture, and nutrients for longer periods without relying on refrigeration, pesticides, waxes, or plastics.
Development and Testing
The initial experiments were conducted in a garage, starting with finger limes. Using leftover tomato peels, rich in fatty acids and glycerides, they created a solution to coat the limes. The results showed an extra week of freshness could be added to the limes. This success led to testing on various other fruits and vegetables, including bananas, avocados, and berries. The results consistently showed that the coating extended shelf life and maintained quality, even enhancing vitamin C levels in blueberries and allowing tomatoes to ripen fully before harvest. The amount of material needed is minimal, equivalent to a tenth of a raisin for an average avocado, and can be washed off with water.
Implementation and Impact
Apeel's technology can be integrated into existing packing house processes, potentially replacing standard waxing procedures. The company has established a supply chain for responsibly sourced ingredients and has received regulatory approval in numerous countries. Since 2021, Apeel has prevented 166 million pieces of produce from going to waste, avoiding 29,000 metric tons of greenhouse gas emissions and saving nearly seven billion liters of water. The technology also supports small growers by enabling them to bring unique produce varieties to market, especially in regions with limited refrigeration.
Challenges and Future Potential
Du acknowledges the challenges in changing the food waste status quo, as some companies view waste as a driver of repeat business. However, she remains optimistic due to the growing number of organizations and individuals working to transform the post-harvest space. Apeel's innovation, inspired by plant wisdom, is contributing to reinventing the food system and creating abundance for all.
Q&A
In a brief Q&A, Du confirms that Apeel can more than double the shelf life of avocados, extending the window of perfect ripeness from a day and a half to four days. She also notes that the coating is neutral in taste and smell, confirmed through blind taste tests with institutions like universities.
