Researchers at Southern Illinois University (SIU) Carbondale have developed a groundbreaking technology that uses yeasts to convert plastic and agricultural waste into edible proteins and flavoring molecules, offering a sustainable food source. This innovation, presented at the American Chemical Society (ACS) meeting, has potential applications in disaster zones and deep-space missions, aligning with NASA's goal of creating food for space exploration. The upcycling method not only addresses plastic pollution but also contributes to food security, showcasing a promising solution for sustainable living and environmental conservation efforts.
https://www.enn.com/articles/78352-this-cookie-started-its-life-as-a-plastic-bottle