While dehydrating food, or making food powder isn’t a completely novel idea, grad students at Lund University in Sweden are taking a new approach with their product-FoPo: their food powder brand which they believe will help tackle hunger, food waste and nutrition. The freeze-dried food powder has a shelf life of around 2 years, and is made from foods which are nearly past their prime and may not otherwise be sold. The students are taking technology which isn’t exactly new, but proposing a new look at the food value chain. FoPo involves buying up would be food waste and removing the moisture and converting it to powder form, thereby extending its life from a few days to a few years while maintaining its nutritional properties. It can then be resold to stores, food manufacturers and NGOs or relief organizations. The powdered form also maintains nutrients in the food and could be used as an addition to water, smoothies, soups, ice cream, etc. FoPo has already gained momentum as a runner up in the 2014 Food for Thought challenge, winner of the Ben and Jerrry’s Join-Our-Core competition, and a Staff Pick on Kickstarter. The team is now running a pilot program in Manila, Philippines and is to begin working with the United Nation’s Initiative on Food Loss and Waste to find other ways to use FoPo to curb waste and feed the food insecure.