We eat fish and throw away the scales. But now researchers have figured out a reason those fish scales might be worth saving.
Our current solution to apples that start to soften (just bake them into a pie) has been working darn well. But a new method could give us apples that stay crisp for several weeks.
Whether you’re counting by kilojoules, kilograms or dollars, the world is wasting a huge amount of food. But there’s also another way to measure it: The quantity of resources we burn up for nothing at all.