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Master of Environmental Science and Management: Master's Group Project
(2020)

Using Food Waste to Reduce Food Waste: Evaluating the Impacts of Sourcing Food Waste as a Raw Material for Production

Group of five students in courtyard smiling

Group Members: Eamon Devlin, Geoffrey Cook, Adrienne Hewitt, Yingfei Jiang, Madeline Berger

Faculty Advisors: Kelsey Jack

Client: Apeel Sciences

Deliverables:

Final Presentation
Final Report
Brief 
Poster

Description

This project worked with Apeel Sciences, a small biotechnology startup interested in sourcing food waste as an input to their product, to evaluate the environmental impacts of sourcing waste using two different Life Cycle Assessment methodologies, economic allocation and substitution. The project team distilled their findings into a comprehensive framework that allows companies to replicate the analysis and develop a more holistic understanding of the environmental impacts of sourcing a waste.

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