The new carbon capture technology using proteins from tofu and cheese production is more effective than existing methods.

💁🏻‍♀️ TIL: Scientists at #ETHZurich in #Switzerland turned leftover #proteins from #tofu and #cheese production into tiny beads that trap #CO2 from the #air. The beads work at room temperature, can be reused many times, and when they eventually wear out they can become fertilizer or #biofuel – all while outperforming existing #carboncapture #technology. 👉 https://scitechdaily.com/food-waste-becomes-a-powerful-carbon-trap-in-climate-breakthrough/ #foodwaste #climatechange #climate #science #chemistry #engineering #sustainability #biodegradable #renewableenergy #energy #tech

💁🏻‍♀️ TIL: Scientists at #ETHZurich in #Switzerland turned leftover #proteins from #tofu and #cheese production into tiny beads that trap #CO2 from the #air. The beads work at room temperature, can be reused many times, and when they eventually wear out they can become fertilizer or #biofuel – all while outperforming existing #carboncapture #technology. 👉 https://scitechdaily.com/food-waste-becomes-a-powerful-carbon-trap-in-climate-breakthrough/ #foodwaste #climatechange #climate #science #chemistry #engineering #sustainability #biodegradable #renewableenergy #energy #tech