How Plastic Barrels Can Save Food from Food Waste

The Plastic Barrel Drawing, which uses plastic barrels to recycle food waste, is available at the Food Waste Action Lab, located in Los Angeles.

The idea is to use the barrels to produce food that is better for the environment, according to the Food Safety Network. 

The project started in 2007, when the Food Science and Technology Center (FSTC) of the University of California at Davis partnered with the Food Industry Alliance (FIA), which supports recycling and food safety initiatives, to use plastic barrels as feedstock for food processing.

In 2014, the FAI sponsored a workshop at the University at Buffalo on how to reuse plastic barrels in the food industry.

“We found that if you are producing food for human consumption, the food is going to be eaten more often than if you were just producing it to make your own beverages,” FSC’s Brian Molloy told National Review.

“You can produce foods that are more sustainable and have better environmental impacts than if they were just being produced for human food.”

The FAI and FIA also partnered with California Coastal Conservancy and the California Food Bank to partner with local food producers to use recycled plastic barrels. 

In the United States, plastic barrels account for a significant portion of food waste.

In 2015, the Food and Drug Administration estimated that over 7 billion pounds of plastic bottles, jars, and containers were produced each year, including 6.6 billion plastic bottles.

According to the National Association of Reuse Organizations, nearly 1.3 billion plastic barrels are used each year for food packaging, cooking, and storage. 

Plastic barrel recycling can produce products that are higher in nutrients, less toxic to the environment and are less likely to be used for animal feed.

In fact, some experts are already using plastic barrels for their own purposes.

In 2011, the FDA approved a new plastic barrel recycling program that requires that food companies recycle their plastic barrels at least twice a year. 

But even if food companies follow the program’s guidelines, plastic barrel companies still need to ensure that the barrels are not used for food waste or other hazardous materials. 

“If the food was going to come from plastic, and it wasn’t, we wouldn’t want it to go into the landfill,” said Mollow.

“There’s no point having plastic in your product.

There’s no reason for it to be in there.” 

In 2015, FSC sponsored the Food Innovation Lab at the USDA’s Agricultural Research Service (ARS) to test the safety and efficacy of recycled plastic barrel food containers.

In the testing, the group found that the plastics were safe and did not contain harmful chemicals. 

One of the researchers, David Wray, told National Journal that his lab tested more than 30 plastic barrel feedstocks to see if they could produce foods using the recycled plastic. 

After testing nearly 1,500 different feedstocks, Wray and his team found that, for the most part, they were safe. 

According to Wray: “The best way to do this is to just make sure that the plastic you buy is not going to end up in the landfill.” 

However, there are a few ways that the Food Business Center can help food companies that use plastic barrel products: The Food Business Council, a trade group representing the food business, says that, among other things, it supports “the use of reusable food packaging.”

The Food Business Alliance has also launched an online resource to help businesses avoid plastic waste. 

Also, the FSC is working with the American Farm Bureau Federation (AFBF) and other industry groups to make food waste less environmentally destructive. 

For example, the AFBF is launching a new campaign called “Aware of the Waste,” which is focused on the dangers of plastic food packaging. 

If you’re interested in how to recycle your plastic barrel and are interested in working with an FSC or a food business to help make food that’s more sustainable, you can learn more about recycling plastic barrel plastics at the Food Safety Network’s website. 

(H/T: National Review)

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