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Japanese researchers from the  University of Tokyo discovered how to turn food waste into robust construction materials that retain their edible nature. Vacuum-dried, pulverized seaweed, cabbage leaves and orange, onion, pumpkin and banana peels were used to make materials that were at least as strong as concrete. The researchers borrowed the “heat pressing” concept, which is used to make construction materials from wood powder. But instead of pulverized wood, they used pulverized food scraps as the constituent powder. They mixed the food powder with water and seasonings, then pressed the mixture into a mold. They “baked” it at a high temperature, then tested the bending strength of the resulting materials.

United statesYuya sakaiKota machidaSociety of materials scienceJapan as development of novel construction materialUniversity of tokyoNatural newsAnnual meetingMaterials scienceNovel construction materialFood wasteFuture scienceConstruction materialsFood scienceFood scrapsGood science