Cooking a delicious risotto and making plastics are actually very similar processes. In both, ingredients come together and are heated to create a product, but current recipes for synthesizing ...

According to the U.S. Department of Agriculture, 30% to 40% of the nation's food supply ends up being wasted. That adds up to billions of pounds every year rotting in landfills and emitting greenhouse ...

Researchers led by Takuzo Aida at the RIKEN Center for Emergent Matter Science (CEMS) in Japan have one-upped themselves in their quest to solve our microplastic problem. Subscribe to our newsletter ...

Symphony Environmental Technologies Plc global specialists in technologies that make plastic and rubber products “smarter, safer and sustainable", is pleased to announce that it has received approval ...

The plastic industry is undergoing a substantial transformation in the quest for a more sustainable future. P-Life Japan Inc., established by CEO ISAO TOYAMA, is pioneering biodegradable technologies ...

Hard plastic made from bamboo is as strong and durable as conventional plastics for uses such as household appliances and car interiors, but is also recyclable and biodegrades easily in soil. Plastics ...

Japan-based materials experts have made impressive progress in the search for a better biodegradable plastic. The breakthrough starts with an abundant material: cellulose from wood pulp. Takuzo Aida, ...

Every year, 400 million tons of plastic products are produced worldwide, half of which are single-use items discarded within a year. In particular, non-biodegradable plastic waste, which takes over ...

The world has a big plastic problem that it's yet to fix. We're trying to reduce our reliance on plastic, but that's seemingly impossible in modern society. The material is too important for our daily ...

Switching to biodegradable plastics could slash toxic pollution by more than a third and dramatically reduce global waste by mid-century but only if cities and companies invest in the right disposal ...

Sun Ferreira, an assistant professor in the food science department for the University of Arkansas System Division of Agriculture, is a co-author of a review article published in Trends in Food ...