The insect glue, produced from edible oils, was inspired by plants such as sundews that use the strategy to capture their prey. A key advantage of physical pesticides over toxic pesticides is that pests are highly unlikely to evolve resistance, as this would require them to develop much larger and stronger bodies, while bigger beneficial insects, like bees, are not trapped by the drops.
The drops were tested on the western flower thrip, which are known to attack more than 500 species of vegetable, fruit and ornamental crops. More than 60% of the thrips were captured within the two days of the test, and the drops remained sticky for weeks.
Work on the sticky pesticide is continuing, but Dr Thomas Kodger at Wageningen University & Research, in the Netherlands, who is part of the self defence project doing the work, said: “We hope it will have not nearly as disastrous side-effects on the local environment or on accidental poisonings of humans. And the alternatives are much worse, which are potential starvation due to crop loss or the overuse of chemical pesticides, which are a known hazard.”
How do you stop consumers from wasting food from the production side?
I’m glad you asked. More diversified and de-centralized production that shortens the food chain. That actually solves more problems than it may appear, key among them consumer understanding of what “good” is when it comes to produce, which pulls demand. A lot of produce is wasted simply because it’s not the right size or blemished in some way - sorting to meet consumer demand for perfect produce is that very first layer of waste. And because consumers don’t really know what fresh is they assume that 2-4 week old corn you buy wrapped in plastic is just perfectly fine. Yet, because it’s 2-4 weeks old it isn’t going to last much longer. Long food chains also mean increased handling which means increased risk of contamination which means increased washing and treatment, leading to degradation and waste. Bagged salad is a great example of that. When I sold salad at the farmer’s market it was picked that morning or the night before and easily lasted 2-3 weeks refrigerated.
When you shorten the food chain more “imperfect” produce gets used, it’s in the hands of consumers sooner and thus lasts longer and, crucially, is more nutritious both because it doesn’t need to be optimized for shelf life and because it’s fresher. (if you search for something like “loss of nutrition in produce over time” you’ll get lots of resources on this - tl;dr this got studied a ton during WWII and it’s very much a thing.
There’s a ton more detail I could add here - it’s a complex subject. But the bottom line is a lot of waste happens because of decentralization and our own, as consumers, distance from production.