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Revision as of 22:53, 24 September 2012

The amounts of food thrown away each day globally are tremendous - hundrets millions of tons. Much of the food is thrown away in the production process, even though big part of it is good to eat; the bananas are too straight, the potatoes not round enough. We, as consumers, can do little about this, except maybe for electing politicians who would care for such issues. However, in the developed world, much food is thrown away by us, at our homes.

Living in big cities, we lost the relationship with our food that humans used to have for generations, and we often buy half-processed food products to prepare them fast and eat in a hurry. We know a food product has gone bad once there's mold on it, but many of us just use the best-before dates as indicators of food freshness and edibility. The best-before dates are there for us informing us about the quality of our food, as it would seem, so nothing more simple, right?

Wrong.

We had expiration dates, and they can be still found on many food products. Expiration dates told us the minimal date that our food, if stored properly, could have gone bad. But Best Before dates, now that is something different. Best before dates refer to food quality, not if it is still good to eat, or not. Now, many of the readers might think they want good quality food, so that's what the date is for. Unfortunately, that's wrong again. Food quality might refer to anything: the colour of your yoghurt, the size of your corn flakes. The yoghurt might turn a bit less pink over time, but it doesn't change it's still perfectly fine to get eaten.
According to the UK Waste & Resources Action Programme (WRAP), 33% percent of all food produced is wasted along the chill chain or by the consumer. At the same time, a large number of people get sick every year due to spoiled food. Hilary Benn, former British Secretary of State for the Environment, Food and Rural Affairs, claimed in 2009:

The other issue is "if stored properly". You will find information about storing your food on every package. The food is controlled very precisely on it's way from factory to the store, and in the store. Then we pick it up, buy it, take it home - and there the non-controllable conditions start. It can make a difference if your food travelled with you only 15 minutes before we put it in our fridge, or freezer, or if it took two hours.

Our iGEM Groningen 2012 team wanted to come up with an alternative solution. We want to employ bacteria which would sense when your food product has gone bad - and communicate it with colour. Similar systems, based on pH or chemical reactions, have been proposed for milk and fish.
So, we decided to try with meat.

Why meat?
Meat is a major cause of food poisonings. It might not be easy to tell if your meat is still fresh. Also, meat is relatively expensive compared to other food products, so many consumers buy it in bulk, and refrigerate or freeze part for later. Experienced cooks often have stickers handy to write a date when the meat first arrived and to know how long it stays in the fridge (or freezer). But not many of us, consumers, do so, and even then - we rely on those due dates stamped on the package.

More about food waste:
Tristram Stuart's page
Fact Sheet: Food Waste in the Netherlands

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