European app expands to Houston, partners with local vendors to combat food waste

sustainable impact

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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Texas university's new flight academy opens at Houston Spaceport

cleared for takeoff

The vehicles may not have “student driver” stickers on them, but Texas Southern University has moved a dozen planes into its new training facility at the Houston Spaceport, opening the way for student flyers to use the facility.

TSU previously reached a deal with Houston Airports and the City of Houston in 2023 to house its prospective Flight Academy at Ellington Field. At the time, TSU had a small fleet of nine planes for student use, but a $5.5 million investment from the city greatly expanded the space available.

The Flight Academy includes a 20,000-square-foot hangar that serves as a TSU satellite campus. The school now has a fleet of 12 Cirrus SR20 aircraft that were acquired last year through state and alumni funding. An additional 4,500 square feet is used as classroom and office space. An 8,000-gallon fuel tank will support flight training operations.

TSU first launched its Aviation Science Management program in 1986 and added a professional pilot program in 2016. The school is now part of the United Airlines pipeline program and has also forged relationships with Delta and Southwest.

“I want to commend Texas Southern University and Houston Airports for their leadership and partnership in advancing aviation education right here in our city,” Houston City Councilwoman Dr. Carolyn Evans-Shabazz in a press release.

“It connects our students to high-paying, high-demand careers in aviation and aerospace. This is how we grow a city in the right way—by investing in workforce development, aligning education with industry and making sure our residents are prepared to lead in the industries of tomorrow. Houston is already a global leader in aerospace and projects like this strengthen that position even further, especially here at Ellington, where innovation and opportunity continue to take flight.”

The City of Houston signed an agreement to continue funding the academy for five years.

Amazon launches ultrafast, 30-minute delivery service across Houston

Amazon Now

More than 20 years after it redefined fast shipping, Amazon is preparing to raise the bar on consumer expectations again by offering to fulfill customers' most urgent product needs in Houston and other parts of the world in a half-hour or less for an extra fee.

The company, which revolutionized online shopping in 2005 with two-day deliveries for Prime members, is rapidly opening small order-processing hubs in dozens of U.S. and foreign cities to cater to shoppers who can't or don't want to wait for cough medicine to relieve flu symptoms or tomatoes for tonight's dinner salad.

The ultrafast service, called Amazon Now, first launched in India last June. Amazon says 30-minute deliveries now are also available in urban areas of the United States, Brazil, Mexico, Japan, the United Arab Emirates, the United Kingdom.

The mini-warehouses devoted to Amazon Now are about the size of a CVS drugstore. They stock about 3,500 products for expedited delivery, including beer, diapers, pet food, meat, nonprescription medications, playing cards and cellphone charging cables.

“We know that customers love speed and always have,” Beryl Tomay, Amazon’s head of transportation, told The Associated Press on Monday. “What we see customers doing, when we offer faster speeds, are they purchase more from Amazon. And Amazon becomes more top of mind for that or other types of items as well.”

In the U.S., the company first tested Amazon Now in Seattle, the home of its headquarters, and in Philadelphia. Most residents of the Dallas-Fort Worth area and Atlanta now have access as well. The service is also live in Dallas-Fort Worth, Denver, Minneapolis, Phoenix, Oklahoma City, Orlando, and dozens of other cities, Amazon said, with New York City and others expected by year-end.

The service charges for Amazon Now start at $3.99 for Prime members, who pay an annual fee of $139, and $13.99 for non-members. A $1.99 small basket fee applies to orders under $15, Amazon said.

The company's bet on a need for speed also comes as some consumers are rebelling against rushed deliveries as they weigh the potential impact on the environment and the workers tasked with preparing orders at a rapid rate.

Amazon’s approach
A relentless focus on speed helped Amazon build a logistics and e-commerce empire. After it made two days the new delivery time normal, Amazon moved into one-day and same-day deliveries for its Prime members. This spring, the company began making 90,000 products available in one hour or three hours at an extra cost.

The scaled down and sped up microhubs that are designed to handle 30-minute orders represent another step in Amazon's pursuit.

Only a handful of people prepare orders from aisles of shelves in the 5,000- to 10,000-square-foot facilities, unlike the sprawling fulfillment centers storing millions of items where Amazon employs a mix of human workers and robotics to pick and pack orders.

Amazon tailors the product inventory to each location and uses artificial intelligence and other technology to analyze what customers buy, as well as when and how often. The most popular U.S. purchases so far include soap, toothpaste, mouthwash, toilet plungers, bananas, limes and wireless earbuds, Amazon said.

The competition
Amazon’s attempt to up the instant gratification ante provides direct competition to on-demand food delivery platforms like Instacart, Uber Eats, DoorDash and Grubhub, which don't have the scale of the e-commerce titan, according to independent retail analyst Bruce Winder.

“What Amazon brings is their prowess in supply chain,” Winder said.

These smaller companies said they don't see Amazon as a threat, though, citing the hundreds of thousands of items they are able to deliver to users' doorsteps by partnering with various merchants and restaurants.

“DoorDash has a mission to empower grocers and retailers and augment their existing footprint, not to replace them,” DoorDash spokesperson Ali Musa said in an emailed statement. “We win only when they win, which is how we can offer over half a million grocery and retail items in under an hour across the country.”

Amazon also is in a race with Walmart to become the retailer that reliably gets orders to online shoppers in under an hour.

For an additional $10 on top of standard delivery charges, shoppers can place Walmart Express Delivery orders from among more than 100,000 products that are guaranteed to arrive in an hour. Many customers, however, are receiving the items under 30 minutes, Walmart CEO John Furner told analysts in February.

Domino's cautionary tale
Companies have promised deliveries in 30 minutes or less before, but the landscape also is littered with failed attempts to break the speed barrier.

The COVID-19 pandemic produced a flurry of companies that promised 10- to 15-minute grocery deliveries from microwarehouses in dense neighborhoods, according to Sucharita Kodali, an analyst at market research firm Forrester Research.

But soaring operating costs, low customer loyalty and the drying up of investor money ultimately caused most to fail before the pandemic was over, analysts said.

Domino’s in 1984 pushed a guarantee that customers would receive their pizzas for free if they weren't delivered in under a half-hour. The company amended the “30 minutes or it’s free” policy after two years, providing only a $3 discount for late deliveries.

The promotion helped Domino’s win market share, but it ended up tarnishing the company's reputation. It dropped the guarantee in December 1993 after a string of crashes and lawsuits involving drivers racing to meet the deadline.

Brad Jashinsky, a retail analyst at information technology research and consulting firm Gartner, said he thinks Amazon should take the pizza chain's experience as a cautionary tale.

“You get in trouble when you start overpromising something like that,” he said.

Amazon won't be making any time guarantees and instead plans to keep customers who chose the 30-minute delivery option updated on the progress of their orders, Tomay said.

“There's no rushing either in our building workers or the gig workers,” she said.

Taking it slow
Kodali thinks Amazon will need a lot of people placing orders around the same time from the same or adjacent apartment buildings for the 30-minute service to be cost-effective.

Consumers may appreciate rapid receipt of products like toilet paper and batteries, but retailers and logistics experts said they also see some online shoppers, especially members of Generation Z, choosing no-rush shipping for products they don't need in a hurry.

Amazon for several years has invited customers to skip one- or two-day delivery and to receive their orders on the same day in as few parcels as possible. Consolidating orders into fewer packages by electing to have them delivered at the same time cuts down on boxes, shipping envelopes and fuel use, analysts said.

“The millennials who came to age in an era that was on fast delivery came to expect it de facto, whereas ... Gen Z is more accepting of a slower speed than previous generations before them,” said Darby Meegan, a general manager at Flexport, a supply chain and logistics company that fulfills orders for thousands of online merchants.

Still, Amazon executives have cited positive early results for Amazon Now in India, where they said Prime members tripled their requests for 30-minute deliveries once they started using the service.

Amazon Now also is attracting more repeat American customers, Tomay said.

“It’s in early days and time will tell,” she said. “I think that it will be interesting to see how it evolves.”

Houston company partners on AI-powered medical support for space missions

AI in space

Houston-based Aexa Aerospace has partnered with SpacePort Australia (SPA) to build medical AI solutions for space crews.

Known as The Hamilton Project, the collaboration aims to complete the training and refinement of a “deductive medical AI model” designed to aid and treat astronauts and space travellers. With limited to no real-time access to doctors on Earth during space missions, the project's goal is to create an AI model that would serve as a medical resource.

“‘The Hamilton Project’ is a sophisticated AI model, integrating academic and clinical knowledge in a unique way,” Aexa founder and CEO Feranando De La Peña Llaca said in a news release. “It is paving the way for future autonomous attending.”

The project is named after NASA flight surgeon Dr. Douglas Hamilton, who participated in 50 missions.

SPA, an independent research organization, will bring its practical medical knowledge and clinical experience to The Hamilton Project, which builds on Australia’s rural and remote medical training programs. SPA founder Dr. Gabrielle Caswell brings 20 years of remote medicine experience that SPA believes will help address the issues that could be encountered in space.

“Rural general practitioners in Australia practice ‘pre-cradle to grave’ medicine, including areas considered sub-specialities in most western countries: OBYN, paediatrics, trauma management, anaesthetics, general surgery, mental health and geriatrics,” Caswell added in the release. “This broad clinical skill set encompasses all stages and phases of human life. And importantly practitioners are also trained in the management of severe trauma. "It is anticipated that doctors and medical staff will become embedded into missions, and all these skills will be required over time, to create successful space economic zones.”

Aexa Aerospace’s previous work includes developing holographic medical devices that have been trialled on the International Space Station. Read more here.

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