奥克兰大学学生和营救的厨房将未售出的面包循环成长效面粉、切碎废物和排放物。 University of Auckland students and Rescued Kitchen upcycle unsold bread into long-lasting flour, cutting waste and emissions.

奥克兰大学学生和援救厨房已经将未使用过的未出售面包变成面粉,其保存期为两年,减少了粮食浪费,减少了资源使用和碳排放。 University of Auckland students and Rescued Kitchen have turned unsold, unused bread into flour with a two-year shelf life, reducing food waste and cutting resource use and carbon emissions. 这一过程包括干燥和碾磨,是能源密集型的,但为传统面粉提供了一种可持续的替代品,循环产品在烘烤过程中表现良好。 The process, which includes drying and milling, is energy-intensive but offers a sustainable alternative to traditional flour, with the upcycled product performing well in baking. 仅使用干净的、未开口的面包。 Only clean, unopened bread is used. 学生们进行了生命周期评估,并向公司提交了调查结果,样品产品得到好评。 Students conducted a life cycle assessment and presented findings to the company, with sample products well-received.