Food & Drink (183)
Scrap is ready!
“cucinaeco.wordpress.com” is a blog talking about a new ecological way of eating: cooking nothing but the scraps and baking them in the dishwasher (well closed in a jar).
Why it matters
Is this a way of transforming garbage into something useful, making people more conscious about how much waste they produce daily? What if brands made their products long-lasting, giving people advice about the re-utilisation or recycling of their products?
Campina has set up a tool on its website giving customers the chance to find out the story behind the milk. By entering their barcode they can discover where the milk comes from, how it is made and even meet the farmer and his wife.
The world's largest chocolate maker, Barry Callebaut, have designed a melt-resistant solution to the sticky problem of chocolate melting in your hands. The innovative "Vulcano" chocolate melts at 55 degrees Celsius compared with the normal 37 degrees – or body temperature. It is also infused with air bubbles to reduce calorie count compared to a solid piece of chocolate of the same size.