In a groundbreaking article in the November 2021 issue of National Geographic, GST takes center stage for its pioneering work in transforming food waste into sustainable cooking oil.

Authored by Julia Graven, the article highlights how GST is leading an eco-friendly revolution in the food industry.

Key Points from the National Geographic Article:

From Waste to Oil: The article sheds light on GST’s innovative approach to utilizing food waste, particularly leftover bread, to produce cooking oil. Professor Thomas Brück and Dr. Mahmoud Masri are at the forefront of this transformative process. Replacing Controversial Palm Oil: With the devastating environmental impact of palm oil production in mind, National Geographic emphasizes GST’s goal to replace palm oil with a sustainable alternative derived from old bread. The process involves using special yeast cells to convert sugars from carbohydrates in old bread into oil. Circular Bioeconomy: GST envisions a circular bioeconomy that leverages market surplus and reduces the consumption of land and resources. The article highlights the potential of this approach to replace conventional oilseed monocultures with modern bioproduction. Market Entry: To bring this revolutionary cooking oil to the market, Mahmoud Masri has founded the spin-off from TU Munich called Global Sustainable Transformation GST GmbH. Collaboration with local businesses will make yeast oil production economically viable on a larger scale.


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