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Gene-edited non-browning banana could cut food waste

theguardian.com

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Re: Gene-edited non-browning banana could cut food waste

#71

Post by dragonmost »

notorandit wrote: post #69

To reduce food waste, maybe we could turn to local season-linked food. If you live in NA, maybe pineapples, bananas and coconuts are not the best choice as they require special treatments to cope with transportation to reach your table. While maybe pears, apples and a number of berries would travel much less and require less treatments. Done really want to waste research resources just for yellower bananas?

The point is reducing waste without changing customer habits. People could also eat the brown banana but that's beside the point.

Re: Gene-edited non-browning banana could cut food waste

#72

Post by dostick »

DonaldFisk wrote: post #41

> We’re eating today the same bananas as our grandparents were eating in the 1950s. No, we're not. Back in the 1950s our grandparents were eating Gros Michel bananas. Now, we're eating (by all accounts) inferior Cavendish bananas. https://www.epicurious.com/ingredients/history-of-the-gros-m...

Exactly, who doesn’t know this fact, which is one of first things you learn about selection in consumed plants. And especially Guardian journalist specialising in this topic.

Re: Gene-edited non-browning banana could cut food waste

#75

Post by hulitu »

hinkley wrote: post #57
lo_zamoyski wrote: post #54

Earlier quoted context omitted.

> in a way that the human brain thinks makes sense. Side note: Let us avoid pseudoscientific and pseudophilosophical language like this bit. It is suggestive of the homunculus fallacy, it misconstrues the nature of perception, and ignores the role of habit and cultural influences. It's also artificial, stylistically stodgy, and comes off as pretentious in a gauche, pop sci kind of way.

You can have all the idealism you want in a place where farmers aren't bankrupted by not supplying what the market demands. The market demands bananas that are not brown when they are ripe.

> in a place where farmers aren't bankrupted by not supplying what the market demands.

Farmers ? https://en.m.wikipedia.org/wiki/United_Fruit_Company

Re: Gene-edited non-browning banana could cut food waste

#76

Post by hulitu »

partiallypro wrote: post #28
owlstuffing wrote: post #20

Most banana varieties actually taste best and last longer as they start to brown (ripen). The Cavendish—the dominant grocery store banana—is one of the few that turns mushy and unpleasant when it does.

I think the Cavendish is better when slightly browned too, it's much sweater. Basically, not edible to me when it's just yellow. There is just a certain point when it stops being good.

sweeter ? yes. Better ? no. It has no taste.

Re: Gene-edited non-browning banana could cut food waste

#77

Post by marky1991 »

dehrmann wrote: post #29
marky1991 wrote: post #26

Earlier quoted context omitted.

I was always taught that 15% is the standard and that's all I give.

It was in 1995. We briefly flirted with 18%, but it's 20% now. At least for restaurants, taxis, and barbers. I've been prompted for tips at self checkout kiosks and tip a generous 0%.

Why should the percentage change over time?

Given that it's a percentage it already accounts for inflation, so I see no reason to ever change the default.

Re: Gene-edited non-browning banana could cut food waste

#78

Post by knowitnone »

vacuity wrote: post #4

https://en.wikipedia.org/wiki/Jevons_paradox Food waste will not be addressed properly without cultural shifts. Granted, certain technological improvements may prompt them, but that's a bit backwards of a problem solving method.

I have close to 0 food waste. My small refridgerator sits empty often. I buy enough fresh food(meats, veggies_ for a 3 days and go get more when I have close to or at 0. Most people's refridgerators are completely full and most times, they don't even know what's in there.

Re: Gene-edited non-browning banana could cut food waste

#79

Post by knowitnone »

DoreenMichele wrote: post #46

Other research teams are working on lettuce that wilts more slowly, bruise-resistant apples and potatoes and identifying the genes that determine how quickly grapes and blueberries shrivel. Pro tip: Buy your grapes, take them home, rinse them and promptly remove them from the vine. They will last up to a week in the fridge if the plant they grew on isn't desperately trying to stay alive longer with zero hope of survi…

Pro tip: you can grow your own grapes just by sticking a cutting in the ground. Super easy.

Re: Gene-edited non-browning banana could cut food waste

#80

Post by aitchnyu »

DoreenMichele wrote: post #46

Other research teams are working on lettuce that wilts more slowly, bruise-resistant apples and potatoes and identifying the genes that determine how quickly grapes and blueberries shrivel. Pro tip: Buy your grapes, take them home, rinse them and promptly remove them from the vine. They will last up to a week in the fridge if the plant they grew on isn't desperately trying to stay alive longer with zero hope of survi…

IME the rot setting in from broken skin wins over the effects of vine consuming the nutrients.
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