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From end-of-day bread to modelling clay

On Passover, we clean out every crumb. Outside the tradition, the world drowns in surplus bread. At Weirdoh, it becomes a child's toy.

Fourteen extra days for green gold

An avocado doesn't go straight from tree to toast. We've extended ripe-and-ready shelf life by 14 days using natural materials.

Marshmallow, rebuilt as a platform

The 96% fruit-and-veg version was step one. Next: a high-protein recovery marshmallow, and a vitamin supplement format.

What wartime Britain understood

U-boats squeezed imports. The government urged saving every slice of bread. In uncertain times, waste gets redefined fast.

Two more weeks for bananas

Bananas travel 2-4 weeks from harvest to retail under tightly controlled ripening. We're developing technology to extend shelf life by another two.

Export pallets, no trees cut

Banana stems, wheat straw, rice husks. Heat-pressed at scale, these become ISPM-15 compliant pallets — ready for international shipping.

The hidden waste in date paste

Steaming and re-drying takes days. And every date contains a kernel that's usually discarded. We use both.

The tomato problem isn't food

Not rotten. Not unsafe. Just the wrong size — multiplied by millions of tonnes. Black Soldier Fly farms flip the equation.

Sustainability didn't start with ESG

In 1904, Henry Ford turned the wooden crates from Model T deliveries into charcoal briquettes. The brand became Kingsford.

When the field becomes the pallet

Stems, fibres, prunings — burned for years. Meanwhile, we cut trees to ship the crops the residues came from.

The coffee shop throws away value

Not just the grounds. The shots pulled too early, too late, or never served. Already-extracted flavour, dumped.

Collagen was never a by-product

Coastal communities boiled fish skins into broth long before the industry called it collagen. Today, the streams are still underused.

Marshmallow, 96% fruit and vegetable

No added sugar. High in fibre. Low glycemic index. And it still roasts golden over a flame.

Waste built into the system

Food waste isn't a kitchen problem. It's engineered into every step — field, processor, shelf. Upcycling only scales when the economics work.

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Let’s Connect

Have a waste stream worth rethinking?

Every conversation starts with the material itself. Tell us what you're working with — volumes, seasonality, constraints — and we'll show you where the value might live.

or@farmera.info

+44 798 979 7425

North district, Israel

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Blogs &LinkedIn Posts