“Proteins as materials” by Francesco Stellacci
In this talk, I will present the challenges related to plastics use and to plastic materials end of life. I will try to present the problem in a realistic way and convey the magnitude of the problem. I will then present Nature’s approaches to recycle its materials and compare them to human one. I will then present my idea on protein recycling and propose them as the ideal recycling materials.
“Re-use of food industry leftovers in animal feed” by Marco Tretola
With the decreasing availability of arable land and climate change, livestock must meet the growing demand for food and feed with fewer resources. The reuse of food losses as sustainable ingredients in feed formulations is a promising alternative to cereal grains for monogastric and ruminants to increasing livestock sustainability.
“Insects for animal feed: basic concepts, recent issues, and future challenges” by Matteo Ottoboni
The increasing global need to find alternative protein sources has triggered research in the field of non-conventional feed ingredients, with insect proteins being one of the most promising. Insects represent a way by which food waste biomasses/streams can be upgraded to valuable proteins rich feed ingredients for livestock production.
“From university research to start-up: industrial applications of the black soldier fly for the valorisation of food by-products through circular economy” by Gabriele Baldo
The circular economy is increasingly a necessity and is being widely used in the food industry. Insects farming fed with agri-food losses is a clear example of this concept. In this study was examined the response of larvae grown at different stocking densities and by larvae fed with different types of food by-products. The results of this studies lead to the opening of the start-up Protein Italy.
“Hydroponic agriculture opens new Horizon on the world of food intolerances and allergies” by Anna and Francesca Cirigliano
Dynamism and the ability to innovate, generates development and application of ideas and technologies in other to create, improve and make more efficient the production of goods and services. This teaching has motivated FruitHydroSinni to develop an innovative technology that converts industrial by-products into raw materials and repurposes a wide range of these by-products, such as plant roots, to provide them with a second lease of life through the creation of environmentally friendly building materials.
“Eat Like an astronaut – Facts, myths and science about space food” by Sara Rocci Denis
“Calories matter. Burn calories. Eat calories. Achieve your (space) adventure goals”. Exposed to a stressful endeavour, our body switches to an emergency mode to cope with new environmental, physical, and mental factors. The food we take along can become key to determine whether we stay healthy and safe, and if we succeed in the end. This is why in space exploration food is no longer required to be only nutritious, it must also be appetizing. We would argue that’s not even enough: it must be gourmet. Bringing back to Earth what we learnt from astronauts, we take you on a journey through space food that is a time and a sensory experience at once. And if you’re anything like us, your life as Earthlings might be different afterwards!
“Rethinking food protein waste” by Raffaele Mezzenga
For each kg of food protein wasted, up to 750 kg of CO2 end up in the atmosphere. With this alarming carbon footprint, food protein waste not only contributes to climate change, but also significantly impacts other environmental boundaries. In this talk I will discuss how food protein waste can be efficiently valorised beyond the food chain supply as a template for the development of sustainable technologies with negative carbon footprint.
“Design as a strategic approach to the circular economy, case studies” by Maria Elisabetta Ripamonti and Alex Terzariol
Design, by choosing the most appropriate materials and technologies, emphasizes the performance of products, working on their LCA with a push toward more ethical and sustainable solutions. Indeed, environmental emergence leads to the improvement of different practices in different areas of production. Design considers aspects of production and disposal, assessing impacts on the environment and the community.
“Verabuccia®: new bio-based materials from fruit peel” by Massimiliano Banini
Vérabuccia® is the name of the circular economy project that includes an innovative patented production process to create a new material from the recovery of the peel. The first result, AnanasseTM starts from the pineapple to obtain a flexible, stable over time and rot-proof sheet, with a reptile leather like surface for applications for fashion, design, and other applications still unexplored.