Pizza Hut Canada Trials Robot Delivery in Vancouver

Michael Wolf wrote . . . . . . . . .

This week Pizza Hut Canada announced they are partnering with sidewalk delivery robot startup Serve to run a two-week pilot program in Vancouver, B.C.

The trial will send the Serve robot to select customers’ doors when they place an order via the Pizza Hut app. Customers selected for the trial will be able to track the robot’s location via the app and will use a one-time pin to retrieve their order from the Pizza Hut-branded robot. You can see the robot navigating the streets of Vancouver in the video below.

While various Pizza Hut franchise owners have dabbled in using robotics to make pizzas, this is the first time that we’ve seen the chain use a robotic delivery vehicle. The partnership also marks a first for Serve Robotics as it’s the first time the startup has deployed its delivery bot in Canada.

For now, the two companies are not giving any indication of whether this trial could extend beyond the initial trial. My guess is if things go well, we could see more Pizza Hut locations utilizing the Serve delivery-bot.

Source: The Spoon

 

 

 

 

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Robots Work to Catch Seniors Before They Fall

Pranshu Verma wrote . . . . . . . . .

Resercher last week unveiled a new robot that can predict and catch seniors before they fall — a potentially major development in caring for the world’s rapidly aging population.

The new device, which looks like a motorized wheelchair, has guard rails that come up to a person’s hip and are outfitted with sensors to judge when a person begins to go off balance. Users strap into a harness, and when they are starting to tip, the robot engages it to keep them from falling.

The machine’s inventors, from the Nanyang Technological University (NTU) in Singapore, affectionately call the machine “Mr. Bah,” a stand-in for its actual name: the mobile robot balance assistant. The device still needs regulatory approval in major markets like the United States, and faces significant funding challenges for getting to market, but it is targeted to be available in two years, researchers said.

“Mr. Bah” joins a growing number of technological advances for elderly care, including robots that clean homes and provide companionship and wearable devices that track key health metrics. The robot’s inventors say their fall prevention robot is a crucial advance, especially since falls can often lead to serious injuries or deadly outcomes.

“[Falls] are a big problem worldwide,” said Wei Tech Ang, a lead researcher for the project and executive director of the Rehabilitation Research Institute of Singapore (RRIS). “The … intention was to help people walk around at home without the fear of falling down.”

Globally, falls are the second leading cause of unintentional injury deaths worldwide, according to the World Health Organization. In the United States, falls remain the leading cause of injury-related deaths among adults ages 65 and older, the Centers for Disease Control and Prevention data shows.

Ang became aware of that problem from personal experience. “My 85-year-old mother, she’s a frequent faller,” he said. “After she fell for the first time about 10 years ago, I started having this idea of creating a robot.”

Ang partnered with researchers at NTU Singapore and Tan Tock Seng Hospital to create and pilot the

robot. So far, the device has been only tested on 29 participants. They were patients who suffered from strokes, traumatic brain injuries and spinal cord injuries.

During testing, which spanned three days per participant, the robot aided seniors with sitting, standing and walking. No falls were recorded during the trials, researchers said. (The results were announced this week.)

The team’s goal is to get regulatory approval for the device in major markets across the world, including the United States. They envision releasing two versions of the robot. One is a hospital version, outfitted with many high-end sensors and cameras that track an elderly person’s movements, and could cost around US$20,000. The other is an at-home version, which would either have fewer sensors and cameras in it or use lower-quality ones, and could go for about US$3,000, Ang said.

But the team faces a steep challenge. They need around US$4 million in initial funding just to get device approval from regulatory agencies in places like the United States, Europe, China and Singapore, Ang said. From there, they would need an additional US$10 million to US$20 million to get the device into market. “That is awfully difficult here,” he said.

Should that happen, researchers said, the effects could be significant and represent a way for robots to improve the lives of elderly people by giving them the feeling of independence.

“One of [the] key strategies is to empower patients,” Karen Chua, a co-developer of the mobility robot at NTU’s medical school said in a statement. “We want to make robotics therapies more sustainable and accessible in the community where our patients can lead healthier and happier lives.”

Source: The Washington Post

 

 

 

 

Can We Save the Planet and Still Eat Meat?

Bob Holmes wrote . . . . . . . . .

As governments drag their feet in responding to climate change, many concerned people are looking for actions they can take as individuals—and eating less meat is an obvious place to start. Livestock today account for about 14.5 percent of global greenhouse gas emissions, more than all the world’s cars and trucks combined.

Those numbers are daunting already, but the situation could grow worse: Our appetite for meat is increasing. The United Nations forecasts that the world will be eating 14 percent more of it by 2030, especially as middle-income countries get wealthier. That means more demand for pasture and feed crops, more deforestation, and more climate problems. For people alarmed about climate change, giving up meat altogether can seem like the only option.

But is it? A growing body of research suggests that the world could, in fact, raise a modest amount of beef, pork, chicken, and other meat, so that anyone who wants could eat a modest portion of meat a few times a week—and do so sustainably. Indeed, it turns out that a world with some animal agriculture in it likely would have a smaller environmental footprint than an entirely vegan world. The catch is that hitting the environmental sweet spot would require big changes in the way we raise livestock—and, for most of us in the wealthy West, a diet with considerably less meat than we eat today.

“The future that sounds sustainable to me is one where we have livestock, but it’s a very different scale,” says Nicole Tichenor Blackstone, a food systems sustainability researcher at Tufts University in Boston. “I think the livestock industry’s going to have to look different.”

One big reason for meat’s outsized environmental impact is that it’s more efficient for people to eat plants directly than to feed them to livestock. Chickens need almost 2 pounds of feed to produce each pound of weight gain, pigs need 3 to 5 pounds, and cattle need 6 to 10—and a lot of that weight gain is bones, skin, and guts, not meat. As a result, about 40 percent of the world’s arable land is now used to grow animal feed, with all the attendant environmental costs related to factors such as deforestation, water use, fertilizer runoff, pesticides, and fossil fuel use.

But it’s not inevitable that livestock compete with people for crops. Ruminants—that is, grazing animals with multiple stomachs, like cattle, sheep, and goats—can digest the cellulose in grass, straw, and other fibrous plant material that humans can’t eat, converting it into animal protein that we can. And two-thirds of the world’s agricultural lands are grazing lands, many of which are too steep, arid, or marginal to be suitable for crops. “That land cannot be used for any other food-growing purpose other than the use of ruminant livestock,” says Frank Mitloehner, an animal scientist at the University of California, Davis.

Of course, those grazing lands could revert to natural forest or grassland vegetation, taking up atmospheric carbon in the process. This carbon-capturing regrowth could be a major contributor to global climate-mitigation strategies aimed at net-zero greenhouse gas emissions, researchers say. But that’s not necessarily incompatible with moderate levels of grazing. For example, some research suggests that replacing croplands with well-managed grazing lands in the southeastern U.S. captures far more carbon from the atmosphere.

Livestock can also use crop wastes such as the bran and germ left over when wheat is milled to white flour, or the soy meal left over after pressing the beans for oil. That’s a big reason why 20 percent of the U.S. dairy herd is in California’s Central Valley, where cows feed partly on wastes from fruits, nuts, and other specialty crops, Mitloehner says. Even pigs and chickens, which can’t digest cellulose, could be fed on other wastes such as fallen fruit, discarded food scraps, and insects, which most people wouldn’t eat.

The upshot is that a world entirely without meat would require about one-third more cropland—and therefore, more energy-intensive fertilizer, pesticides, and tractor fuel—to feed everyone, says Hannah van Zanten, a sustainable food systems researcher at Wageningen University in the Netherlands. But only if we’re talking about meat raised the right way, in the right amounts.

Livestock also bring other benefits. Meat provides balanced protein and other nutrients such as iron and vitamin B12 that are more difficult to get from a vegan diet, especially for poorer people who can’t always afford a variety of fresh vegetables and other nutritious foods, says Matin Qaim, an agricultural economist at the University of Bonn, Germany, who co-authored a look at the sustainability of meat consumption in the 2022 Annual Review of Resource Economics. Livestock, he notes, are the main source of wealth for many otherwise poor people in traditional pastoral cultures. And on small, mixed farms, animals that graze widely and then deposit their manure in the farmyard can help to concentrate nutrients for use as fertilizer in the family’s garden.

Moreover, many of the world’s natural grasslands have evolved in the presence of grazers, which play a key role in ecosystem function. Where those native grazers no longer dominate—think of the vanished bison from the American prairies, for example—domestic livestock can fill the same role. “Grasslands are disturbance-dependent,” says Sasha Gennet, who heads the sustainable grazing lands program for the Nature Conservancy. “Most of these systems evolved and adapted with grazing animals and fire. They can benefit from good livestock management practices. If you’re doing it right, and you’re doing it in the right places, you can have good outcomes for conservation.”

For all these reasons, some experts say, the world is better off with some meat and dairy than it would be with none at all—though clearly, a sustainable livestock system would have to be much different, and smaller, than the one we have today. But suppose we did it right? How much meat could the world eat sustainably? The answer, most studies suggest, may be enough to give meat-eaters some hope.

Interdisciplinary researcher Vaclav Smil of the University of Manitoba got the ball rolling in 2013 with a back-of-the-envelope calculation published in his book, Should We Eat Meat? Let’s assume, he reasoned, that we stop clearing forest for new pastureland, let 25 percent of existing pastures revert to forest or other natural vegetation, and feed livestock as much as possible on forage, crop residues, and other leftovers. After making those concessions to sustainability, Smil’s best guesstimate was that this “rational” meat production could yield about two-thirds as much meat as the world was producing at the time. Subsequent studies suggest that the real number might be a bit lower, but still enough to promise a significant place for meat on the world’s plate, even as the population continues to grow.

If so, there are several surprising implications. For one thing, the total amount of meat or dairy that could be produced in this way depends strongly on what else is on people’s plates, says van Zanten. If people eat a healthy, whole-grain diet, for example, they leave fewer milling residues than they would on a diet heavy in refined grains—so a world full of healthy eaters can support fewer livestock on its leftovers. And little choices matter a lot: If people get most of their cooking oil from canola, for example, they leave less nutritious meal for feed after pressing out the oil than if they get their oil from soy.

A second surprise is the nature of the meat itself. Sustainability experts typically encourage people to eat less beef and more pork and chicken, because the latter are more efficient at converting feed into animal protein. But in the “livestock on leftovers” scenario, the amount of pork and chicken that can be raised is limited by the availability of milling residues, food scraps, and other food wastes. In contrast, cattle can graze on pasture, which shifts the livestock balance back somewhat toward beef, mutton, and dairy products.

Much would have to change to make such a world possible, van Zanten notes. To maximize the flow of food wastes to pigs and chickens, for example, cities would need systems for collecting household wastes, sterilizing them, and processing them for feed. Some Asian countries are well ahead on this already. “They have this whole infrastructure ready,” van Zanten says. “In Europe, we don’t.” And much of our current animal agriculture, based on grain-fed livestock in feedlots, would have to be abandoned, causing significant economic disruption.

Moreover, people in wealthy countries would have to get used to eating less meat than they currently do. If no human-edible crops were fed to livestock, van Zanten and her colleagues calculated, the world could only produce enough meat and dairy for everyone to eat around 20 grams of animal protein per day, enough for a three-ounce piece of meat or cheese (about the size of a deck of cards) each day. By comparison, the average North American now chows down on about 70 grams of animal protein a day—well above their protein requirement—and the average European on 51.

That’s a hefty reduction in meat—but it would bring significant environmental benefits. Because livestock would no longer eat feed crops, the world would need about a quarter less cropland than it uses today. That surplus cropland could be allowed to regrow into forest or other natural habitat, benefitting both biodiversity and carbon balance.

There’s another dimension to meat’s sustainability, though. The gut microbes that let grazing animals digest grasses and other human-inedible forage release methane in the process—and methane is a potent greenhouse gas. Indeed, methane from ruminants accounts for about 40 percent of all livestock-related greenhouse gas emissions. Animal scientists are working on ways to reduce the amount of methane produced by grazers. At present, however, it remains a serious problem.

Paradoxically, raising cattle on grass—better for other dimensions of sustainability—makes this problem worse, because grass-fed cattle grow more slowly. Grass-fed Brazilian cattle, for example, take three to four years to reach slaughter weight, compared with 18 months for U.S. cattle finished on grain in feedlots. And that’s not all: Because the grain-fed animals eat less roughage, their microbes also produce less methane each day. As a result, grass-fed beef—often viewed as the greener option—actually emits more methane, says Jason Clay, senior vice president of markets for the World Wildlife Fund-U.S.

Even so, raising livestock on leftovers and marginal grazing lands not suitable for crops eliminates the need to grow feed crops, with all their associated emissions, and there will be fewer livestock overall. As a result, greenhouse gas emissions may end up lower than today. For Europe, for example, van Zanten and her colleagues compared expected emissions from livestock raised on leftovers and marginal lands against those from animals fed a conventional grain-based diet. Livestock on leftovers would produce up to 31 percent less greenhouse gas emissions than the conventional approach, they calculated.

Some sustainability experts also argue that as long as grazing herds aren’t increasing, methane may be less of a worry than previously thought. Molecule for molecule, methane contributes about 80 times more warming than carbon dioxide does in the short term. However, CO₂ persists in the atmosphere for centuries, so newly emitted CO₂ always makes the climate crisis worse by adding to the stock of CO₂ in the atmosphere. In contrast, methane lasts only a decade or so in the atmosphere. If livestock levels remain constant over the span of decades, then the rate at which old methane washes out of the atmosphere will be about equal to the rate at which new methane is emitted, so there would be no additional burden on climate, says Qaim.

But with climate experts warning that the world may be fast approaching a climate tipping point, some experts say there’s good reason to reduce meat consumption well below what’s sustainable. Completely eliminating livestock, for example, would allow some of the land now devoted to feed crops and pastures to revert to native vegetation. Over 25 to 30 years of regrowth, this would tie up enough atmospheric CO₂ to completely offset a decade’s worth of global fossil fuel emissions, Matthew Hayek, an environmental scientist at New York University, and his colleagues reported in 2020. Add to that the rapid reduction in methane no longer emitted by livestock, and the gains become even more attractive.

“We need to be moving in the opposite direction than we are now,” says Hayek. “The things that are going to do that are aggressive, experimental, bold policies—not ones that try to marginally reduce meat consumption by 20 or even 50 percent.”

Source: Slate

 

 

 

 

Israel-based Company Has Successfully Grown Lamb Meat Using Cellular Agriculture

Anna Starostinetskaya wrote . . . . . . . . .

Future Meat Technologies announced that it has successfully grown lamb meat from a small amount of animal cells.

“In passing this milestone, Future Meat reinforces its position as a leader and pioneer in the cultivated meat industry and shows again the limitless potential of how innovation can drive sustainable solutions,” FMT CEO Nicole Johnson-Hoffman said in a statement. “The key learnings will be leveraged as we work to produce other meats, including beef and pork, increasing Future Meat’s market offerings for consumers.”

Cultivated lamb for a better world

In 2019, FMT began working on cultivated lamb using isolated fibroblast cells (or cells that contribute to the formation of connective tissue) from Awassi sheep, a breed common to Southwest Asia. From here, FMT established two distinct ovine cell lines that can divide indefinitely. These cells are proliferated in a media that is free from animal products, an advancement that FMT made to remove reliance on fetal bovine serum (a costly animal-derived media). The resulting meat, grown in a bioreactor instead of on an animal, is indistinguishable from traditionally grown lamb.

“Since lamb has a uniquely distinct flavor, it is very clear if a cultivated substitute is on or off the mark,” FMT General Manager Michael Lenahan said in a statement. “The reason Future Meat’s cultivated lamb is indistinguishable from conventional lamb is because it is, first and foremost, real meat. It sizzles, sears and tastes just like people expect—it’s amazing.”

Based in Rehovot, FMT has been advancing its mission of bringing cultivated meat—including novel species such as lamb—to market at a competitive price. In addition to not relying on fetal bovine serum, the company uses a proprietary media rejuvenation process where its steel fermenters remove waste material and recycle up to 70 percent of nutrients leading to higher cell densities. This unique approach to making cultivated meat has allowed the company to reduce the cost of its cultured chicken products to $7.70 per pound (or just $1.70 per 110-gram chicken breast), down from approximately $18 per pound within a period of six months.

With funding and its lamb milestone, the company is working to commercialize its cultivated meats and aims to open its first production plant in the United States this year.

Source: VegNews

 

 

 

 

Company Uses Electric & Magnetic Fields to Store Food in Freezers Without Ice Crystals

Michael Wolf wrote . . . . . . . . .

If you’ve ever put meat or fish into a freezer, you’ve probably noticed it doesn’t look nearly as fresh once you thaw it out.

That’s because the process of freezing food alters and damages its structure at a cellular level. As the temperature drops, water molecules slow down, and ice crystal embryos form ice nucleation sites. From there, the ice spreads to freeze the entire piece of food. Water within the food expands by up to 9% when frozen, causing food cells to rupture. When frozen food thaws, nutrients and flavors leach out from the food, often in the form of drip loss (that red liquid dropping from a warmed piece of red meat).

But what if you could store and preserve food in a freezer at sub-zero temperatures and avoid the damage incurred by traditional freezing? That’s the idea behind a new startup called EverCase, a spinout from storied research and business incubator Xerox PARC.

The new company, announced on June 15th, is the result of almost a decade of research that started when Dr. Soojin Jun, a professor at the University of Hawai’i at Mānoa, got a three-year research grant from the USDA in 2013 to research the technology dubbed “Supercooling.”

Jun’s Supercooling technology utilizes pulsed electric and oscillating magnetic fields to cause water molecules within food stored at sub-zero temperature to vibrate, inhibiting the formation of ice crystals. The result is food that, when pulled out of a Supercool equipped freezer, has almost the exact look and texture of food that is fresh and not riddled with ice crystals.

Jun would eventually take his ideas to Xerox PARC where he would get help incubating them and preparing them for commercialization. The end result of that move is EverCase, a new spinout that plans to build systems with Supercooling that can be used in existing freezers.

Source: The Spoon


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