A new use for food waste could reduce carbon emissions


I’m Clinton Griffiths with today’s AgDay Minute.

How important is it for you to know where your food comes from? The topic, coming up at the confirmation hearing for Tom Vilsack. Vilsack served as ag secretary in the Obama Administration and was nominated by President Biden to serve in the same position again. Vilsack, telling the Senate Ag Committee he is willing to consider bringing back country-of-origin labeling regulations, also known as cool, for meat products. He said consumers want to know where their food comes from. A possible solution for all that food waste.

Researchers say fermented food waste could be used to deliver beneficial bacteria to food plants. Research from the University of California, Riverside, found beneficial microbes on crops “increased dramatically” when the food waste was added to plant-growing systems in a greenhouse. The researchers say the fermented food waste appears to help plants resist pathogens and could reduce carbon emissions from farming.

Are you adding kimchi, beets, or broccoli to your diet? Experts say more people are embracing foods they’d long forgotten or rejected. Others are forcing themselves to re-evaluate despised, health-focused foods as a way to help boost their immune systems against the coronavirus. We’re told fermented foods are on-trend. So are nostalgic, kid-friendly ones like raisins.

For more Ag news watch AgDay, weekdays on this station. Or anytime, at agweb.com

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