Researchers at Binghamton University have pioneered a groundbreaking process that converts food waste into biodegradable plastic, offering a dual solution to global food waste and plastic pollution. The innovative method utilizes bacteria to transform discarded food into polyhydroxyalkanoate (PHA), a type of plastic that naturally degrades in the environment.
Globally, food waste is a significant environmental issue, with the United States alone wasting an estimated 30-40% of its food supply annually. This waste contributes to landfill problems and the release of methane, a potent greenhouse gas. Concurrently, conventional plastics lead to widespread environmental contamination, with microplastics infiltrating ecosystems. The research team at Binghamton University, led by doctoral student Tianzheng Liu and supervised by Professor Sha Jin, employs the bacterium *Cupriavidus necator*. This microorganism synthesizes PHA when fed lactic acid, derived from fermented food waste, and enriched with ammonium sulfate. Approximately 90% of the produced PHA can be recovered for processing into biodegradable products.
This novel approach offers a significant advantage over traditional plastics, as PHA naturally degrades, mitigating long-term accumulation. The process has demonstrated flexibility, tolerating food waste stored for up to a week without impacting yield, a crucial factor for industrial scalability. The type of food used also does not hinder the system's effectiveness, provided mixture proportions are maintained, making it promising for diverse waste streams from sources like cafeterias and restaurants. The residual material after fermentation also shows potential as an organic fertilizer, embodying circular economy principles.
The research was partly inspired by a New York State regulation that prohibits food waste from being sent to landfills, prompting universities to seek alternative solutions. Professor Jin recognized the opportunity to explore a more transformative use for the university's dining halls' food waste, which was previously supplied to local farmers for livestock feed. Tianzheng Liu noted the learning curve in mastering new bacterial fermentation techniques, stating, "At every step, I felt like something was not what I expected." This perseverance has led to optimized PHA production and the resolution of practical challenges.
The team is now focused on scaling up the technology, seeking industrial partners and funding to establish pilot facilities. If successful, this innovation could redefine waste management, transforming discarded food into a material of the future and fostering a symbiotic relationship between ecology and economy. This aligns with New York State's broader environmental goals, including its Food Donation and Food Scraps Recycling Law, which aims to reduce landfill waste and methane emissions, with further regulations set to increase diversion rates.