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Master of Environmental Science and Management: Master's Group Project

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


Final Presentation
Final Report


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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