Many grocery store foods are wrapped in plastic packaging that creates non-recyclable, non-biodegradable waste, even though thin, plastic films are not efficient at preventing spoilage. Some plastics are also suspected of leaching harmful compounds into food. Researcher Peggy Tomasula, D.Sc., is leading a U.S. Department of Agriculture team developing an environmentally friendly film made of the milk protein casein that addresses these issues. She states, “The protein-based films are powerful oxygen blockers that help prevent food spoilage. When used in packaging, they could prevent food waste during distribution along the food chain.”