Scientists turn tofu and cheese waste into tiny CO2-catching beads
Researchers at ETH Zurich have developed carbon-capturing beads made from protein waste generated by the dairy and tofu industries. These beads use amyloid fibrils and potassium hydroxide to absorb CO2 from the air more efficiently than some existing methods.
Why it matters
This innovation offers a sustainable, low-cost approach to direct air capture, which is essential for meeting global climate goals.
Limiting long-term global warming to below 1.5 C will require far more than cutting greenhouse gas emissions. According to climate scenarios outlined in the latest Assessment Report from the Intergovernmental Panel on Climate Change (IPCC), the world will also need technologies capable of removing and storing hundreds of billions of tons of carbon dioxide (CO 2 ) already in the atmosphere.
The article reports on scientific research findings without editorializing.
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