Tandon in the News

Check out New Yorkers' innovations to keep food out of landfills

A new generation of organic waste products include edible cups, straws


… The good news is that a new generation of systems and products is arriving to tackle organic waste on multiple and sometimes unexpected fronts. Brooklyn-based startup Rise Products, for instance, is turning malted barley left over from beer-brewing into high-protein, high-fiber, low-carb flour. In the city, breweries produce 6,000 tons a year of spent grain, says Bertha Jimenez, who in 2016 started Rise as a side project while pursuing her Ph.D. at the NYU Tandon School of Engineering. About 85% of that—and 42 million tons globally—goes to landfills.

 

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