Converting wine leftovers into biofuel

October 19th, 2020

Food Magazine Australia, Other, 14/10/2020
It’s one of the nation’s biggest food waste issues, but a CQUniversity researcher hopes leftovers from Australian wine production can help power a cleaner future. With 1.3 billion litres of wine produced in Australia every year, the industry also creates 350 kilotonnes of leftover skins and seeds, known as grape marc or pomace. The CSIRO says it’s the biggest food loss stream in Australian horticulture, but CQUniversity mechanical engineering academic Dr Heena Panchasara has big plans for diverting it from landfill, and into green energy.