CFAES scientist Katrina Cornish’s research on using food waste — namely egg shells and tomato peels — in the making of tires has received media coverage from, among others, U.S. News & World Report, Waste Management World, Recycling Today, WOSU and EcoWatch.
Posts Tagged ‘food waste’
Tomorrow’s tires could come from the farm as much as the factory.
CFAES scientists have discovered that food waste can partially replace the petroleum-based filler that has been used in manufacturing tires for more than a century.
In tests, rubber made with the new fillers exceeds industrial standards for performance, which may ultimately open up new applications for rubber.
Read the story. (Photo: CFAES scientists Katrina Cornish (left) and Cindy Barrera by Ken Chamberlain, CFAES.)
Two key ways to manage food waste — educating people about it and composting it — seem to work at odds, Marion Renault wrote last week in the Columbus Dispatch, reporting on research by CFAES’s Danyi Qi and Brian Roe.
That is, the researchers found, people will waste more food if they know it will be composted — by, say, the restaurant that served it. But they’ll waste less if they know about such issues as filled-up landfills and the harmful methane dumped food waste puts in the air.
The challenge, Qi said in the story, is to get the two methods — education and composting — working not in conflict but in harmony. Read the story.
Abbe Turner of Kent’s Lucky Penny Farm will share how she cuts food waste via animal feed and composting.
Max Slater of St. Stephen’s Community House in Columbus will discuss using the operation’s EPA Class II composting facility to process spoiled food.
Sabrina Schirtzinger of OSU Extension, CFAES’s outreach arm, will describe the successful gleaning program she helped start in Knox County.
Go to “Farmer-Friendly Approaches to Combating Food Waste,” Session IV, 8:30-10:30 a.m., Saturday, Feb. 11. Complete conference schedule.
A study by CFAES researchers finds that diners waste far less food when they’re schooled on the harm their leftovers can inflict on the environment. But if they know the food is going to be composted instead of dumped in a landfill, the educational benefit disappears.
OSU will host a workshop later this month on the science, art, and business of large-scale composting. The Ohio Compost Operator Education Course takes place March 29-30 at OARDC in Wooster. It’s an intensive program for compost facility operators and managers, public health officials, municipal solid waste managers, and other professionals. “This type of educational opportunity isn’t available elsewhere in Ohio, and it’s one of the leading programs in the nation,” said Fred Michel, one of the course’s instructors and an OARDC composting researcher. Registration details.