by Matteo Cavallito<\/p>\n
Every year, millions of tons of still perfectly edible bread<\/strong> are thrown away worldwide without any recovery initiative. A significant waste<\/strong> that contributes to the growth of the overall impact of food production on the Planet. Recently, however, researchers at Aberystwyth University<\/strong> in Wales have proposed a particular circular solution: reusing waste to produce plant-based protein food.<\/p>\n The process, they explain, would rely on a peculiar system that has always been used in traditional cooking in Asia: so-called solid-state fermentation<\/a>. That is, that process of cultivation in which microorganisms<\/strong> grow on solid materials without free liquids.<\/p>\n