Since expanding to Houston, this innovative European company has saved nearly 30,000 meals from being wasted. Photo via toogoodtogo.com

Since expanding into Houston just over two months ago, an app that combats food waste has saved over 28,000 meals.

By partnering with locally owned vendors like the Village Bakery, as well as larger chains like Tiff’s Treats, Too Good To Go offers Houstonians a variety of discounted goodies. Users can browse a range of stores and sign up for a “surprise bag,” an assemblage of surplus food that typically costs $5.

The free mobile app now connects savvy shoppers to 130 Houston area stores, allowing them to enjoy food that would otherwise be thrown away. Based in Denmark, Too Good To Go previously launched in Texas in Austin in 2021, before its statewide expansion into Dallas, Houston, and San Antonio in July.

"We are excited to expand our app across Texas to partner with the dynamic food scene and culture," says Chris MacAulay, Too Good To Go US Country Director, in a press release. "In partnership with the incredible local food businesses across Texas, we want to make reducing food waste accessible to all. Together, with the great restaurant community and residents in Texas, we know we will have an immediate impact."

Sarah Soteroff, senior PR manager of Too Good To Go’s North American branch, shared the European based corporation’s scaling up of operations in Texas is part of their plan to move across the United States, going into more cities where food waste persists.

“Our goal is to reduce food waste everywhere that it occurs. So in the long term, we want to eliminate food waste globally,” Soteroff says.

The move into U.S. cities has been gradual, as Soteroff said Too Good To Go works to get an initial network of 50 businesses signed up for the app before officially launching. Beyond getting vendors to list their surplus stock on the app, Too Good To Go representatives aid in marketing and educating the stores on how to use the app.

“We want to make sure that we are setting those businesses up for success and ensuring that consumers know about it through PR, through the stories we share. That businesses do feel as though there’s a value to them for being on the app,” Soteroff explains.

Though the surprise bags are typically priced at about one-third their retail values, vendors can still bring in business through these mystery deals. Roughly 8,500 unique users in Houston have made purchases through the app since it debuted, preventing over 28,000 meals from ending up in landfills.

“For us to ensure that we are able to reduce food waste, we do have to be going into markets like Houston, Dallas, San Antonio, and Austin–in those larger cities where there’s a larger concentration of stores,” Soteroff shares.

According to the Too Good To Go website, every surprise bag purchased prevents the “CO2e emission of charging one smartphone fully 422 times,” and in 2022 the company averted nearly 200,000 tons of CO2e emissions through its community partnerships.

A Houston-area family has made it their business to help Houstonians reduce waste in a convenient, sustainable way. Photo courtesy of Happy Earth Compost

Family-owned composting startup redesigns how Houston disposes of waste

don't worry, be happy

Jesse Stowers has always strived to do his part for the environment. From recycling and making eco-conscious choices, the Stowers were doing everything right, but was it enough?

The family of five was throwing away two trash bags of waste a day that would later end up in landfills until Stowers stumbled on composting as a solution. In May, he launched Happy Earth Compost, a company set on making Houston more sustainable.

If you're unfamiliar with composting, get ready for a crash course. Composting is a sustainable method of decomposing organic solid wastes and turning that waste into compost, a substance that helps plants grow. Food scraps and household items like rice, pasta, meat, poultry, fish, vegetables, fruits, coffee grounds, spoiled food, and tea bags are just a few of the many things that can be composted rather than thrown away.

"Your food waste and compostable waste is anywhere from 25 to 50 percent depending on the family," explains Stowers. According to Happy Earth Compost, one human creates an estimated 1,642 pounds of trash each year.

When looking at striking statistics, it's clear composting has a direct impact on the future of our environment. In Houston, 81 percent of waste ends up in landfills that pile high, and the city exceeds the national waste average by 25 percent. While the smell of landfills may make you wince, the repercussions of exhausting those landfills are even more displeasing.

Not only are the plots of land permanently lost from agricultural and home development, but the landfills also emit methane gas, a greenhouse gas that's 28 times more potent than carbon dioxide, according to The Independent.

What started as the Stowers family's resolution to be eco-friendly became a full-blown business plan. After Stowers attempted to compost at home for his own family, he soon partnered with New Earth Compost in Fulshear, Texas, as a drop-off location for the waste and did a test drive of the service with his neighbors back in March. Happy Earth Compost now serves 350 homes in the Greater Houston-area and has plans to expand to College Station.

Happy Earth Compost has created a service, with pricing ranging from $15 to $35, that provides Houstonians with the bins to compost and picks up the waste from your door. The buckets can be picked up weekly, bi-weekly or monthly while the company does all of the labor and dirty work to help you compost. A new $5 drop-off option is also available for Houstonians who are willing to drive to one of the applicable farmers' markets.

Subscribers can also get free compost to use in their gardens, what gardeners often call "black gold" because of its value and benefits, says Stowers.

Members receive equipment and instructions upon registration. Photo courtesy of Happy Earth

The family-owned business' typical week involves picking up buckets from 300 houses, dropping off compost, cleaning those buckets, and starting the process all over again.

"It's not the most glamorous thing, but it's getting people set up to do it. We're trying to make things easy for everybody by doing the hard work on our end," he says.

Ease is a key feature that helps the service stand out to Houstonians. Composting in Houston no longer requires the personal labor of investing in a compost bin, balancing the mixture of materials, measuring the temperature of your compost, and ordering worms to help accelerate the process (you read that right).

At various farmers' markets around Houston, Stowers is quick to point out the convenience of the program he's created. "It's hard to convince people to compost. It's easier to convince them to try something that's beneficial and simple," he explained.

Jenna Arbogast, a Happy Earth Compost customer, had dabbled in composting on her own but never committed to maintaining it at home. "When I found out about Happy Earth Compost, I so excited that someone was taking the initiative to extend this city-wide. Being that we are such a large city, we have such a great opportunity to heal our environment," says Arbogast. "I really love contributing to something as a collective. Even though I could compost at home, I really wanted to support this initiative," she says.

To Arbogast, who has been using the service for three months, convenience and transparency have made Happy Earth Compost a joy to work with. "You get all the benefits of composting without the maintenance, and you're supporting a good cause," she says.

Since its May launch, the Happy Earth Compost Instagram has grown by over 1,900 fans. The Stowers family has been amazed by the response and hopes to expand to more households in Houston.

"I think there's definitely a movement to be more sustainable to actually consider what we're doing and take care of our stuff, including the earth," says Stowers. He envisions a future where composting is taught to future generations as a fundamental need for the environment.

"It may not cost us now, but it will cost us eventually. What can we do now to make a difference now?" asks Stowers.


Jesse Stowers started his family business in May. Photo via happyearthcompost.com

From a lab in Rice University to a potential shelf life in stores, the innovation of food coating is just beginning. Photo courtesy of Rice University

Houston researchers find new eco-friendly way to preserve produce

preventing waste

Hunger impacts over 800 million people worldwide, leaving nearly 10 percent of the population suffering from chronic undernourishment. The distressing reality of food shortages co-exists in a world where 1.3 billion tons of food — nearly a third of what's produced — is wasted each year, according to the Food and Agriculture Organization of the United Nations. Rice University's scientific research team's latest discovery takes a crack at ending food shortages and improving sustainability with a common kitchen necessity: eggs.

The discovery of egg-based coating is promising to researchers, as it manages to both prolong produce shelf-life by double while impacting the environment.

"We are reducing the cost, and at the same time we are reducing the waste," says Muhammad M. Rahman, a research scientist at Rice University. "One in every eight people are hungry...on the other side, 33 percent of food is wasted."

It's no secret that overflowing landfills contribute to the climate crisis, piling high with food waste each year. While the United States produces more than seven billion eggs a year, manufacturers reject 3 percent of them. The Rice University researchers estimate that more than 200 million eggs end up in U.S. landfills annually.

According to the Environmental Protection Agency, half of all landfill gas is methane, a hazardous greenhouse gas that contributes to detrimental climate change. Landfills are the third-largest contributor to methane emissions in the country, riding the coattails of agriculture and the energy industry.

COVID-19 has upended supply chains across the nation, and in recent months food waste has become an even more pressing issue. The disruptions of consumer purchasing habits and the indefinite closures of theme parks and select restaurants put a burden on farmers who planned for larger harvests and restaurants unsure of how to adjust. With more Americans cooking at home, panic-buying from grocery stores is also playing a role in accumulating waste.

To understand the challenges of the food industry, it's important to acknowledge the biggest menace to the supply chain: perishability. Fruits and vegetables only last a few days once arriving in grocery stores due to culprits like dehydration, texture deterioration, respiration and microbial growth. Rice University researchers sought to create a coating that addresses each of these issues in a natural, cost-effective way.

Brown School of Engineering materials scientist, Pulickei Ajayan, and his colleagues, were looking for a protein to fight issues like food waste. Rahman, a researcher in Ajayan's lab, received his Ph.D. from Cornell University studying the structure-property relationship in green nanocomposites. He and his fellow researchers found that egg whites were a suitable protein that wouldn't alter the biological and physiological properties of fruit. The study published in Advanced Materials took one year and three months to complete.

According to Rahman, the egg-based coating is non-toxic, biodegradable and healthier than other alternatives on the market. Wax is one common method of fruit preservation that can result in adverse effects on gut cells and the body over time.

"Long-term consumption of wax is not actually good and is very bad for your health," says Dr. Rahman. After wax is consumed, gut cells fragment the preservatives in wax to ions. This process can have a negative impact on "membrane disruption, essential metabolite inhibition, energy drainage to restore homeostasis, and reductions in body-weight gain," according to the research abstract.

Preservation efforts like wax, modified atmospheric packaging and paraffin-based active coatings are not only more expensive and less healthy, but they also alter the taste and look of fruits.

"Reducing food shortages in ways that don't involve genetic modification, inedible coatings or chemical additives is important for sustainable living," Ajayan states in a press release.

The magic of preservation is all in the ingredients. Rice University's edible coating is mostly made from household items. Seventy percent of the egg coating is made from egg whites and yolk. Cellulose nanocrystals, a biopolymer from wood, are mixed with the egg to create a gas barrier and keep the produce from shriveling. To add elasticity to the brittle poly-albumen (egg), glycerol helps make the coating flexible. Finally, curcumin—an extract found in turmeric—works as an antibacterial to reduce the microbial growth and preserve the fruit's freshness.

The experiment was done by dipping strawberries, avocados, papayas and bananas in the multifunctional coating and comparing them with uncoated fruits. Observation during the decaying process showed that the coated fruits had about double the shelf-life of their non-coated counterparts.

For people with egg allergies, the coating can be removed simply by rinsing the produce in water. Rice University researchers are also beginning to test plant-based proteins for vegan consumers.

For its first iteration, Rahman finds that the coating shows "optimistic results" and "potential" for the future of food preservation.

"These are already very green materials. In the next phase, we are trying to optimize this coating and extend the samples from fruits to vegetables and eggs," says Rahman.

Researchers will also work to test a spray protein, making it easier for both commercial providers as well as consumers looking for an at-home coating option. From a lab in Rice University to a potential shelf life in stores, the innovation of food coating is just beginning.

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Houston hardtech accelerator names 8 scientists to 2025 cohort

ready, set, activate

National hardtech-focused organization Activate has named its 2025 cohort of scientists, which includes new members to Activate Houston.

The Houston hub was introduced last year, and joins others in Boston, New York, and Berkley, California—where Activate is headquartered. The organization also offers a virtual and remote cohort, known as Activate Anywhere. Collectively, the 2025 Activate Fellowship consists of 47 scientists and engineers from nine U.S. states.

This year's cohort comprises subject matter experts across various fields, including quantum, robotics, biology, agriculture, energy and direct air capture.

Activate aims to support scientists at "the outset of their entrepreneurial journey." It partners with U.S.-based funders and research institutions to support its fellows in developing high-impact technology. The fellows receive a living stipend, connections from Activate's robust network of mentors and access to a curriculum specific to the program for two years.

“Science entrepreneurship is the origin story of tomorrow’s industries,” Cyrus Wadia, CEO of Activate, said in an announcement. “The U.S. has long been a world center for science leadership and technological advancement. When it comes to solving the world’s biggest challenges, hard-tech innovation is how we unlock the best solutions. From infrastructure to energy to agriculture, these Activate Fellows are the bold thinkers who are building the next generation of science-focused companies to lead us into the future.”

The Houston fellows selected for the 2025 class include:

  • Jonathan Bessette, founder and CEO of KIRA, which uses its adaptive electrodialysis system to treat diverse water sources and reduce CO2 emissions
  • Victoria Coll Araoz, co-founder and chief science officer of Florida-based SEMION, an agricultural technology company developing pest control strategies by restoring crops' natural defenses
  • Eugene Chung, co-founder and CEO of Lift Biolabs, a biomanufacturing company developing low-cost, nanobubble-based purification reagents. Chung is completing his Ph.D. in bioengineering at Rice University.
  • Isaac Ju, co-founder of EarthFlow AI, which has developed an AI-powered platform for subsurface modeling, enabling the rapid scaling of carbon storage, geothermal energy and lithium extraction
  • Junho Lee, principal geotechnical engineer of Houston-based Deep Anchor Solutions, a startup developing innovative anchoring systems for floating renewables and offshore infrastructure
  • Sotiria (Iria) Mostrou, principal inventor at Houston-based Biosimo Chemicals, a chemical engineering startup that develops and operates processes to produce bio-based platform chemicals
  • Becca Segel, CEO and founder of Pittsburgh-based FlowCellutions, which prevents power outages for critical infrastructure such as hospitals, data centers and the grid through predictive battery diagnostics
  • Joshua Yang, CEO and co‑founder of Cambridge, Massachusetts-based Brightlight Photonics, which develops chip-scale titanium: sapphire lasers to bring cost-effective, lab-grade performance to quantum technologies, diagnostics and advanced manufacturing

The program, led locally by Houston Managing Director Jeremy Pitts, has supported 296 Activate fellows since the organization was founded in 2015. Members have gone on to raise roughly $4 billion in follow-on funding, according to Activate's website.

Activate officially named its Houston office in the Ion last year.

Charlie Childs, co-founder and CEO of Intero Biosystems, which won both the top-place finish and the largest total investment at this year's Rice Business Plan Competition, was named to the Activate Anywhere cohort. Read more about the Boston, New York, Berkley and Activate Anywhere cohorts here.

Houston team’s discovery brings solid-state batteries closer to EV use

A Better Battery

A team of researchers from the University of Houston, Rice University and Brown University has uncovered new findings that could extend battery life and potentially change the electric vehicle landscape.

The team, led by Yan Yao, the Hugh Roy and Lillie Cranz Cullen Distinguished Professor of Electrical and Computer Engineering at UH, recently published its findings in the journal Nature Communications.

The work deployed a powerful, high-resolution imaging technique known as operando scanning electron microscopy to better understand why solid-state batteries break down and what could be done to slow the process.

“This research solves a long-standing mystery about why solid-state batteries sometimes fail,” Yao, corresponding author of the study, said in a news release. “This discovery allows solid-state batteries to operate under lower pressure, which can reduce the need for bulky external casing and improve overall safety.”

A solid-state battery replaces liquid electrolytes found in conventional lithium-ion cells with a solid separator, according to Car and Driver. They also boast faster recharging capabilities, better safety and higher energy density.

However, when it comes to EVs, solid-state batteries are not ideal since they require high external stack pressure to stay intact while operating.

Yao’s team learned that tiny empty spaces, or voids, form within the solid-state batteries and merge into a large gap, which causes them to fail. The team found that adding small amounts of alloying elements, like magnesium, can help close the voids and help the battery continue to function. The team captured it in real-time with high-resolution videos that showed what happens inside a battery while it’s working under a scanning electron microscope.

“By carefully adjusting the battery’s chemistry, we can significantly lower the pressure needed to keep it stable,” Lihong Zhao, the first author of this work, a former postdoctoral researcher in Yao’s lab and now an assistant professor of electrical and computer engineering at UH, said in the release. “This breakthrough brings solid-state batteries much closer to being ready for real-world EV applications.”

The team says it plans to build on the alloy concept and explore other metals that could improve battery performance in the future.

“It’s about making future energy storage more reliable for everyone,” Zhao added.

The research was supported by the U.S. Department of Energy’s Battery 500 Consortium under the Vehicle Technologies Program. Other contributors were Min Feng from Brown; Chaoshan Wu, Liqun Guo, Zhaoyang Chen, Samprash Risal and Zheng Fan from UH; and Qing Ai and Jun Lou from Rice.

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This article originally appeared on EnergyCaptialHTX.com.

Rice biotech accelerator appoints 2 leading researchers to team

Launch Pad

The Rice Biotech Launch Pad, which is focused on expediting the translation of Rice University’s health and medical technology discoveries into cures, has named Amanda Nash and Kelsey L. Swingle to its leadership team.

Both are assistant professors in Rice’s Department of Bioengineering and will bring “valuable perspective” to the Houston-based accelerator, according to Rice. 

“Their deep understanding of both the scientific rigor required for successful innovation and the commercial strategies necessary to bring these technologies to market will be invaluable as we continue to build our portfolio of lifesaving medical technologies,” Omid Veiseh, faculty director of the Launch Pad, said in a news release.

Amanda Nash

Nash leads a research program focused on developing cell communication technologies to treat cancer, autoimmune diseases and aging. She previously trained as a management consultant at McKinsey & Co., where she specialized in business development, portfolio strategy and operational excellence for pharmaceutical and medtech companies. She earned her doctorate in bioengineering from Rice and helped develop implantable cytokine factories for the treatment of ovarian cancer. She holds a bachelor’s degree in biomedical engineering from the University of Houston.

“Returning to Rice represents a full-circle moment in my career, from conducting my doctoral research here to gaining strategic insights at McKinsey and now bringing that combined perspective back to advance Houston’s biotech ecosystem,” Nash said in the release. “The Launch Pad represents exactly the kind of translational bridge our industry needs. I look forward to helping researchers navigate the complex path from discovery to commercialization.”

Kelsey L. Swingle

Swingle’s research focuses on engineering lipid-based nanoparticle technologies for drug delivery to reproductive tissues, which includes the placenta. She completed her doctorate in bioengineering at the University of Pennsylvania, where she developed novel mRNA lipid nanoparticles for the treatment of preeclampsia. She received her bachelor’s degree in biomedical engineering from Case Western Reserve University and is a National Science Foundation Graduate Research Fellow.

“What draws me to the Rice Biotech Launch Pad is its commitment to addressing the most pressing unmet medical needs,” Swingle added in the release. “My research in women’s health has shown me how innovation at the intersection of biomaterials and medicine can tackle challenges that have been overlooked for far too long. I am thrilled to join a team that shares this vision of designing cutting-edge technologies to create meaningful impact for underserved patient populations.”

The Rice Biotech Launch Pad opened in 2023. It held the official launch and lab opening of RBL LLC, a biotech venture creation studio in May. Read more here.