waste

Successful utilisation of every single gramme of fish

The rest raw materials left after a salmon has been filleted are equivalent to more than 60 percent of its slaughtered weight. It will soon be possible to convert these into a high-quality fish oil, taste-neutral fish proteins, fish gelatin and flame-retardant materials. Ensuring that not a single gramme goes to waste.

How stores can throw out less food

Grocery stores throw out 75 000 tons of food annually. By adding date tagging to the barcode, food waste could be dramatically reduced, say two NTNU students.