This episode explores how good bacteria may play a significant role in the global dairy market by extending the shelf life.

Reducing food waste using nature's own resources
UN estimates that 1/3 of all food is wasted. It is simply unbearable to think of considering that at the same time 800 million people in the world are starving. We need to find solutions for more sustainable food production and efficient use of resources.

Perspectives from the dairy industry
The dairy market is characterized by high turnover, fragile supply chains and relatively short shelf lives. Consumption of dairy products in developed markets is a significant contributor to global food waste and losses. It is estimated that almost 20% of yogurt is wasted in the EU alone - mainly due to expiration date. But by using naturally occurring good bacteria it is possible to extend the shelf life of a yogurt.

Listen to the perspectives of different actors in the dairy industry on how extending the shelf life of yogurt may help fight food waste.