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WATCH: SA's first 3D food printer is here

SA's first 3D food printer. Pic by Alix-Rose Cowie for Studio H

SA's first 3D food printer. Pic by Alix-Rose Cowie for Studio H

Published Jun 7, 2018

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The future of food has landed in SA!

Studio H a food design and consultancy agency has been hard at work with its 3D food printer and putting it to good use by attempting to reduce food waste.

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I watched and ate 3D printed food today. What u up to? @Studio_HV pic.twitter.com/JsMHrNsg6B

— enthusiastiKAYLI saving water (@KayliVee) March 28, 2018

Here are some facts Studio H shared about food waste:

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- About 30 percent of edible fruit and vegetable crops are rejected for sale in SA even before being shipped to supermarkets because of appearance.

- 44% of all food wasted is fruit and vegetables. The rest is made up of 26% grains, 15% meat, and 13% roots, tubers and oil seeds.

- In the food supply chain in South Africa 26% of food wastage happens during agricultural production, 26% during post-harvest handling and storage, 27% during processing and packaging, 17% during distribution and retail, and 4% at consumer level.

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The founder and creative director of Studio H, Hannerie Visser says: "The great thing is that you can print practically any food in very precise quantities." 

She adds: "At the moment we are working on a project called Salad 2.0 in which we take ugly fruits and vegetables that’s been classified as food waste due to bruises and marks and transform it by printing it into the perfect salad, providing humans with the exact amount of their daily dietary allowance of food and veg."

This face of jellies contains the recommended daily allowance of fruits and vegetables on one plate.

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Ingredients are

- 1 cartridge (50ml) of juiced ugly apple

- 1 cartridge of pureed ugly strawberries

- 1 cartridge of pureed ugly tomato

- 1 cartridge of pureed ugly carrot

- 1 cartridge of pureed ugly baby marrow

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Ugly fruit and veg gets a second lease on life as it is 3D printed. Picture by Alix-Rose Cowie for Studio H

Visser says this project is very close to her heart: "Having grown up on a fruit farm, I am super aware of the importance of connecting the consumer closer with the agriculture industry. Through Salad 2.0 we want to raise awareness around food waste and tell people that it is OK to eat bruised and scratched fruits and vegetables." 

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