Seafood is a major industry in New England. It generates a lot of revenue for coastal communities, but with that productivity can come a lot of waste.
Right now, that waste—things like crab and lobster shells—is just dumped into landfills where it decomposes slowly and releases greenhouse gases into the atmosphere.
Researchers in New England have been looking at how that waste could be used to help rather than harm the environment.
Mingyu Qiao, assistant professor of innovation and entrepreneurship in the Department of Nutritional Sciences, and Yangchao Luo, associate professor of nutritional sciences, are two researchers in the University of Connecticut's College of Agriculture, Health and Natural Resources investigating how seafood waste and algae can be used to produce plastic-free, biodegradable packaging.
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