A Somerville Startup’s Solution to Food Waste

Somerville-based startup Cambridge Crops has developed a natural and edible coating made of protein, designed to postpone the decay of perishable food, such as fruits, vegetables and meat by reducing contact with gases and water vapor.

According to a recent study funded by the United States Department of Agriculture, American consumers waste about one pound of food per day, equating to approximately 225-290 pounds per year. To combat this, Somerville-based startup Cambridge Crops has developed a natural and edible coating made of protein, designed to postpone the decay of perishable food, such as fruits, vegetables and meat by reducing contact with gases and water vapor.

 

The startup is a collaboration between MIT and Tufts University. Founded in 2016, the company currently runs paid pilots with producers, but hopes to have an FDA-approved by the end of 2020.

 

The coating, an all-natural, water-based solution made of silk fibroin, creates an invisible barrier that regulates the exchange of oxygen, water vapor and slows down microbial growth. According to Adam Behrens, co-founder and CEO of the company, this edible coating can extend the shelf life of an item for up to two weeks.  

 

Read more about Cambridge Crops in AmericanInno.