By Karin Cho As a volunteer at my university’s micro-creamery, I’ve helped make cheddar cheese and cheese curds. If you have made cheese from scratch, you know how little cheese is produced from a lot of milk. In...
By Emanueli Backes The food waste problem Globally, up to 40% of food gets lost along the entire food supply chain [1]. This shocking huge number results from the production to consumption of food that is discarded, lost,...