Fight to curb food waste increasingly turns to science

Hate mealy apples and soggy french fries? Science can help.

Restaurants, grocers, farmers and food companies are increasingly turning to chemistry and physics to tackle the problem of food waste.

Some are testing spray-on peels or chemically enhanced sachets that can slow the ripening process in fruit. Others are developing digital sensors that can tell — more precisely than a label — when meat is safe to consume. And packets affixed to the top of a takeout box use thermodynamics to keep fries crispy.

Experts say growing awareness of food waste and its incredible cost — both in dollars and in environmental impact — has led to an uptick in efforts to mitigate it. U.S. food waste startups raised $4.8 billion in 2021, 30% more than they raised in 2020, according to ReFed, a group that studies food waste.

“This has suddenly become a big interest,” said Elizabeth Mitchum, director of the Postharvest Technology Center at the University of California, Davis, who has worked in the field for three decades. “Even companies that have been around for a while are now talking about what they do through that lens.”

In 2019, around 35% of the 229 million tons of food available in the U.S. — worth around $418 billion — went unsold or uneaten, according to ReFed. Food waste is the largest category of material placed in municipal landfills, according to the U.S. Environmental Protection Agency, which notes that rotting food releases methane, a problematic greenhouse gas.

ReFed estimates 500,000 pounds (225,000 kilograms) of food could be diverted from landfills annually with high-tech packaging.

Among the products in development are a sensor by Stockholm-based Innoscentia that can determine whether meat is safe depending on the buildup of microbes in its packaging. And Ryp Labs, based...