Ikea Future: (Not) Plastics!

Fast Company: “By 2020, if you order ‘Nordic fruit water’ with your vegetarian meatballs at one of Ikea’s in-store restaurants, you’ll no longer be able to drink it with a plastic straw. The company will stop using single-use plastic including straws, cutlery, and drink stirrers in its cafes … It will also remove single-use plastic products, like garbage bags and 200-packs of straws, from the shelves of the store.”

“It’s a small part of the company’s sustainability strategy. Ikea is already planning to phase out virgin oil-based plastic in its products, moving to either plastic made from renewable materials or recycled plastic. It was the first major retailer to stop using plastic bags, in 2007. It invested in a plastic recycling plant in 2017 to help with that goal.”

Sander Defruyt, who leads the New Plastics Economy initiative at the Ellen MacArthur Foundation, comments: “I think the approach of Ikea is interesting in that they take a full-systems perspective. They recognize the need to eliminate some of the most problematic or unnecessary plastics where possible, and at the same time, also make sure that they decouple the plastics they do use from virgin fossil fuel plastics by using recycled plastic as much as possible and for the remainder switch to renewables. It’s a nuanced and quite comprehensive strategy.”

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Meatless Meat Stampedes Grocery Stores

The Wall Street Journal: “For thousands of years, meat came from slaughtered animals, and milk was squeezed from cows. Tech-style disruptions are now upending supermarket meat cases and turning the stomach of cattle ranchers … dismayed to find the meat replacements sold next to the real thing. High-tech startups are building burgers from plant proteins and compounds that grill and taste more like the real thing than old-fashioned veggie burgers. Other firms are using cell-culture technology to grow animal muscle tissue—otherwise known as meat—in stainless steel bioreactor tanks, similar to the fermentors used to brew beer.”

“The U.S. Cattlemen’s Association has petitioned the Agriculture Department to bar plant-based products from bearing labels that say ‘beef’ or ‘meat,’ with similar restrictions on meat grown from animal cells … Stakes are high for the roughly $200 billion U.S. meat market. Sales of alternative meat products account for less than 1% of fresh meat sales in the U.S. but are growing at an annual rate of 24.5%, according to Nielsen Total Food View.”

“To get better exposure, Beyond Meat requires that retailers carry its products in the grocery meat section, rather than the frozen foods case—what Mr. Brown called the ‘penalty box.’ Alison Pham, 22, of Bokeelia, Fla., is a vegan who sees the realistic looking Beyond Meat patties as a way to get her father to try a plant-based diet. She reaches for the package in the same meat-filled cases she long avoided.”

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Goody Gumdrop: Blue Sole Shoes

Fast Company: “The blue soles of a new brand of shoes are made from an unlikely source: recycled chewing gum. The shoes, which are expected to launch later this year, are the latest project from a U.K. designer who has spent nearly a decade working on ways to turn discarded gum from sticky sidewalk blight into something useful.”

“Anna Bullus was in design school when she started thinking about the problem … She created a pink, bubble-shaped bin–itself made from recycled gum, blended with other recycled materials–to begin to collect the gum on central city streets, train stations, and other places with heavy foot traffic. When the bin is full, the whole container goes to a recycled facility, where any trash or cigarette butts are sorted out. The gum and bin are then recycled together … and made into pellets that can be used in the same type of manufacturing equipment that usually works with regular plastic.”

“Bullus says that her company, Gumdrop, is learning where to best position the bins to have the greatest chance of intersecting with someone at the moment that they want to get rid of gum … Turning gum into new products, she hopes, will give consumers more incentive not to litter old gum on the streets–and potentially begin recycling other trash as well.”

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Wasted Food Eats Retailer Profits

The Wall Street Journal: “Grocers, restaurants and food-service companies waste food worth $55 billion a year, according to ReFED, a nonprofit working on food-waste reduction. Food retailers are responsible for food waste worth some $18 billion a year, roughly double the sector’s profit from food sales.”

“More investors are pushing companies to change food-waste and packaging practices that they see as a potential drag on profits in a low-margin business. Many companies are responding. Hilton Worldwide Holdings Inc., Walmart Inc. and other food retailers are working with shareholders who have raised such concerns. Costco Wholesale Corp., Target Corp. and Chipotle Mexican Grill , Inc. have acknowledged similar investor requests.”

“Amazon has struggled for years to profitably deliver groceries in part due to the logistical complexities of shipping perishable items and low customer density outside big cities. Last year, the company eliminated delivery to some ZIP Codes as it also acquired the urban-focused Whole Foods Market chain.”

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Supermarket Future? Not Plastics!

The New York Times: “A supermarket in the Netherlands wants to make it easier on the planet and easier for its customers to avoid adding to the mountains of plastic waste generated every day … the supermarket, Ekoplaza, an upmarket chain, introduced what it billed as the world’s first plastic-free aisle in a store in Amsterdam. There, shoppers found groceries, snacks and other sundries — but not an ounce of plastic. The items are packaged in compostable materials or in glass, metal or cardboard.”

“Sian Sutherland, co-founder of A Plastic Planet, an advocacy group that has pushed the concept, said the initiative was ‘a landmark moment for the global fight against plastic pollution.’ The plastic-free aisle contains about 700 items, including meats, sauces, cereals, yogurt and chocolate. The opening of the supermarket aisle comes as the idea of banning plastic, or at least making more of it recyclable, gains supporters around the world.”

“In the Netherlands, free plastic bags were banned two years ago, after a European Union directive was passed in 2015 to phase them out. At the time, the country of about 17 million used around three billion bags each year, most of which ended up in the trash. Ekoplaza has promised to expand the plastic-free idea to all of its 74 stores by the end of the year.” Ms. Sutherland comments: “There is absolutely no logic in wrapping something as fleeting as food in something as indestructible as plastic.”

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How Mushrooms Battle Dirty Laundry

The New York Times: Scientists from a “Danish biotechnology company … Novozymes, regularly trudge through the mud, hunting for oyster mushrooms that protrude from a fallen beech or bracken fungi that feast on tough plant fibers. They are studying the enzymes in mushrooms that speed up chemical reactions or natural processes like decay … Their work is helping the company develop enzymes for laundry and dishwasher detergents that would require less water, or that would work just as effectively at lower temperatures.”

“Enlisting enzymes to battle dirt is not a new strategy. Over thousands of years, mushrooms and their fungi cousins have evolved into masters at nourishing themselves on dying trees, fallen branches and other materials. They break down these difficult materials by secreting enzymes into their hosts. Even before anyone knew what enzymes were, they were used in brewing and cheese making, among other activities.”

“Novozymes and its rivals have developed a catalog of enzymes over the years, supplying them to consumer goods giants like Unilever and Procter & Gamble … In 2009, Novozymes scientists teamed up with Procter & Gamble to develop an enzyme that could be used in liquid detergents for cold-water washes.” Phil Souter of P&G comments: “We knew this was something that consumers would want. I think this is a very tangible and practical way people can make a difference in their everyday lives.”

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Fake Meat: Growing Bloody Fast

Business Insider: “Fake meat is a fast-rising food category that could change the way we eat. It replaces animal products with alternatives made from plants that look and taste like meat, with the goal of reducing the global dependence on animal agriculture.”

“The substitute meat market is expected to grow 8.4% annually over the next three years, reaching $5.2 billion globally by 2020, according to Allied Market Research … Companies that produce fake meat and seafood, ranging from ‘bloody’ burgers to sushi made from tomatoes, have targeted college campuses as testing grounds for their creations … In October, startup Impossible Foods announced it will expand distribution of its vegan burger, which sizzles on the grill and bleeds juices like real beef, to universities and company cafes.”

“Impossible Foods opened its first large-scale production facility in September, which will allow it to produce at least four million meatless burgers a month by year’s end … New Wave Foods, which manufactures an algae-based shrimp alternative, and Ocean Hugger Foods, which is working on plant-based seafood — including a raw tuna substitute made from tomatoes — have also set their sights on food-service companies as a path for distribution.”

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Vision: Michelin Prints The ‘Perfect’ Tire

The Verge: “They’re completely airless, last virtually forever, and could be the perfect tire for our autonomous future. Michelin, the 128-year-old tire manufacturer based in Clermont-Ferrand, France, recently unveiled a 3D-printed tire concept that it says could be the ideal ride for self-driving cars. It just needs to figure out how to actually manufacture them first.”

“Dubbed ‘Vision,’ these spidery, psychedelic-looking sponges are printed from bio-sourced and biodegradable materials, including natural rubber, bamboo, paper, tin cans, wood, electronic and plastic waste, hay, tire chips, used metals, cloth, cardboard, molasses, and orange zest.”

“These tires would be embedded with RFID sensors to collect data and predict performance and function of the vehicle. And they will be adaptive to different conditions. Heading to the mountains for some skiing? Drive through a Michelin printing station and get your tires retrofitted for snowy terrain … this isn’t Michelin’s first rimless, airless tire to be released. The Twheel, an airless tire concept that emerged over a decade ago, is currently in use in small-frame, low-speed vehicles and appliances like golf carts and lawn mowers.”

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That’s Nuts: Milkadamia’s ‘Free Range’ Trees

Quartz: “In the wild world of product claims, the fledgling macadamia-nut-milk industry is charging into the US market elbows out, taking pot-shots at the dairy and almond industries along the way. This explains the unabashed claim on Milkadamia’s cartons, which is that the company only sources nuts from so-called ‘free-range trees.’The Chicago-based company’s nuts are grown from trees in Australia, then shipped to the US for processing.”

“To be sure, ‘free-range tree’ does not fall within the scientific lexicon used by horticulturalists. It’s nothing more than a marketing ploy to hook consumers enamored by product claims. Milkadamia cartons go on to explain that its milk comes from ‘trees supporting life, not trees on life support,’ meaning they aren’t attached to irrigation systems.”

“It’s meant to be a ‘gentle’ dig at California almond farmers, Milkadamia CEO Jim Richards tells Quartz. He characterizes these farmers—much to their chagrin—as being dependent on irrigating water from aquifers … In less than two years Milkadamia has expanded its US footprint to more than 5,000 retail locations and will be sold in Walmart in January, Richards says.”

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Amy’s Drive-Thru: Meat-Free Fast Food

Fast Company: “Amy’s Drive Thru is America’s first vegetarian, organic, gluten-free-optional fast-food restaurant, and much to the surprise of the owners, it’s doing more than holding its own against its greasy competitors … Business has been so booming at Amy’s Drive Thru in its two years of operation that it’s beginning a chain.”

“For 29 years, the Petaluma, California-based Amy’s Kitchen has gained a cult following as a purveyor of family-style, vegetarian frozen meals, from macaroni and cheese to burritos, all handmade fresh in three operating facilities across California, Oregon, and Idaho, and shipped nationwide … The drive-through is powered by solar panels, and the tableware is recyclable. Using mostly organic and local produce for ingredients is more expensive, but it’s what customers expect from the company.”

“Whereas a standard fast-food restaurant has around 15 employees per outpost, Amy’s Drive Thru employs over 90 because it takes many more people to prepare the food … A true cross-country empire of Amy’s locations is still far off … The company wants to expand slowly, to ensure that they can partner with local farmers and producers around each location … and to understand where the drive-throughs could have the greatest effect in breaking up health-food deserts.”

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