The Science of Making Fruits and Veggies Last Longer | Jenny Du | TED

About this video

• Video Title: The Science of Making Fruits and Veggies Last Longer | Jenny Du | TED
• Channel: TED
• Speakers: Jenny Du, Latif Nasser
• Duration: 00:11:50

Overview

Jenny Du discusses the significant problem of food waste, particularly for fresh produce, and introduces her company, Apeel Sciences, which has developed a solution to extend the shelf life of fruits and vegetables. The technology utilizes edible, plant-based ingredients to create a protective layer that reduces moisture loss and spoilage, thereby decreasing waste and its environmental impact.

Key takeaways

• The Problem of Food Waste: A significant portion of food produced globally, and specifically half of all fresh fruits and vegetables, is lost or wasted before consumption, leading to waste of resources and environmental damage.
• Limitations of Current Preservation Methods: Traditional methods like refrigeration, pesticides, waxes, and packaging have drawbacks, including high energy consumption, environmental impact, health concerns, and contribution to plastic waste.
• Nature's Solution: Plants naturally protect themselves with a cuticle made of fatty acids and glycerides. Apeel Sciences mimics this by applying a thin layer of edible, plant-derived ingredients to fruits and vegetables.
• Apeel Technology: This technology reinforces the natural peel, helping to retain flavor, texture, and nutrients for longer without the need for refrigeration, pesticides, or plastic packaging.
• Impact and Potential: Apeel Sciences has prevented millions of pounds of produce from going to waste, saving water and reducing greenhouse gas emissions. The technology also aims to help small growers reach markets and increase the availability of diverse produce.
• Challenges: Overcoming the food industry's acceptance of food waste as a status quo and changing the business model where waste is sometimes seen as beneficial for repeat sales remains a challenge.