Worldwide, 18.5 billion tons of often still edible bread, or one-tenth of total production, is wasted every year. Photo: shoehorn99 Attribution-NonCommercial 2.0 Generic CC BY-NC 2.0 Deed

Solid state fermentation turns waste bread into new protein food

Scientists at Aberystwyth University have proposed a circular solution for recovering the discarded but still edible bread. With fermentation, nutritional content increases

Re Soil Foundation