The global popularity of kimchi as a healthy food has led to the use of cabbage as one of its main vegetables. The annual global production of cabbage and other Brassica crops is around 72 million tons, with more than 30% being discarded during manufacturing and distribution. This results in environmental pollution and significant waste disposal costs within the industry.
In response to this issue, Hae Choon Chang, President of the World Institute of Kimchi (WiKim), has announced the development of a bio-refactoring-based upcycling technology. This technology can convert cabbage byproducts that are typically discarded as waste during food manufacturing into biodegradable plastics. Bio-refactoring involves redesigning microorganisms to give them new functions beyond their original characteristics.
By using this innovative approach, WiKim aims to address the environmental impact of cabbage waste in the food industry while also reducing waste disposal costs. Upcycling cabbage byproducts into biodegradable plastics creates a sustainable solution for repurposing waste and creating valuable materials for other industries.
