It's a hard nut to crack: in order to prevent food waste, we rely on plastic packaging and refrigeration, which harm the environment. What if we could turn to nature to address these challenges? Engineer and chemist Jenny Du shares how a simple plant-based innovation — using the same elements found in fruit and vegetable peels — can extend the shelf life of produce, while also fighting food waste and spurring a healthier, more sustainable food system.For a chance to give your own TED Talk, fill out the Idea Search Application:&nbsp;<a href="https://ted.com/ideasearch" rel="noopener noreferrer" target="_blank">ted.com/ideasearch</a>.Interested in learning more about upcoming TED events? Follow these links:TEDNext:&nbsp;<a href="https://ted.com/futureyou" rel="noopener noreferrer" target="_blank">ted.com/futureyou</a>TEDSports:&nbsp;<a href="https://ted.com/sports" rel="noopener noreferrer" target="_blank">ted.com/sports</a>TEDAI Vienna:&nbsp;<a href="https://ted.com/ai-vienna" rel="noopener noreferrer" target="_blank">ted.com/ai-vienna</a>TEDAI San Francisco:&nbsp;<a href="https://ted.com/ai-sf" rel="noopener noreferrer" target="_blank">ted.com/ai-sf</a><hr> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information. Powered by <a href="https://firstory.me/zh">Firstory Hosting</a>

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The science of making fruits and veggies last longer | Jenny Du

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