Where In The World Did That Idea Come From?

United Against Waste is a campaign to help the U.S

. food-service industry cut waste. It's sponsored by Unilever, an Anglo-Dutch conglomerate supplying thousands of food-service companies in 74 countries. According to the 2009 U.N. Environment Program, more than half the food produced is lost, wasted or discarded. Much of the waste happens at farms, but a U.S. restaurant can produce 25,000 to 75,000 pounds of waste yearly. In a 2011 survey 80% of U.S. diners were concerned about restaurant waste and 50% of them were willing to pay more for meals at restaurants known for limiting waste - and maybe limiting "waists".

The Global Soap Project, a non-profit based in Atlanta, collects partially used hotel soap to give to needy countries. A process of sanitizing, melting and remolding has resulted in soap being sent to 20 countries on 4 continents since 2009. UNICEF estimates washing hands with soap can reduce incidences of diarrhea among children under 5 by 50% and respiratory infections by 25%. Considering it's also estimated U.S. hotels throw away 1 million bars of partially used soap daily, it seems appropriate Hilton Worldwide - with 3,750 properties - has partnered with the Global Soap Project - "one hand washing the other".

Qmilch is the award-winning textile designed by a 28-year-old German. Q stands for quality and milch is the German word for milk - which is what this textile is made of. Anka Domaske developed a way to take casein from sour, organic milk; heat it; mix it with things like beeswax; and spin it into threads. Supposedly milk byproducts have been used to make textiles since the 1930's, but this process eliminates chemicals. Qmilch is environmentally friendly and has a silky texture especially good for people with skin allergies. However, at $28 per kilogram it's not made of the "milk of human kindness".

Japan was the first to invent a vending machine that recognizes its customers. In 2010 the East Japan Railway Company put this vending machine on a Tokyo train station platform. It has a 47-inch touch screen panel and is equipped with a face-recognition sensor that gauges information about the customer's gender and age and another sensor that measures outside temperature. With this information - depending on time of day and season - the vending machine recommends a particular beverage to the customer. Of course, if the machine told the customer the age it sensed, it might have to be "sensored".

by: Knight Pierce Hirst

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