Abstract

One third of food produced for human consumption is wasted each year. This project discusses how energy can be extracted from that waste and lays out a business plan leading to improved food waste management. As the global economy grows, landfills also continue to grow, accumulating mass, traveling and expanding to more land. This is a dilemma as many resources are finite, and space is limited. Accrued waste also has the negative effect of releasing harmful greenhouse gases and increasing global warming. In 2014, food alone made up 14.9% of generated landfill waste in the United States. Companies, institutions, and people may someday aim for perfect source reduction, reducing the surplus generated in the first place. Yet, in the current model, biodegradable food waste gets stuck in a landfill, instead of going back into a closed loop system. Currently, some attempts are being made to combat food waste with donations, and waste to energy initiatives. However, with 70% of world food waste still ending up in landfills, the current models are not working. To combat this section of solid waste, a waste to energy initiative is proposed. Starting in Kent, OH the company offers a collection service which brings food refuse to our biofuel/com- posting facility. Backed up by the environmental and financial evidence, we effectively offer a solution towards food waste reduction and offer a blueprint for future global implementation of our system.

Modified Abstract

One third of food produced for human consumption is wasted each year. This project discusses how energy can be extracted from that waste and lays out a business plan leading to improved food waste management. With 70% of world food waste ending up in landfills, the current models are inefficient. To combat this section of landfills, a waste to energy initiative is proposed. Through research and consultation of industry professionals, a business plan based on biofuel technology has been developed. The company plan offers a collection service which brings food refuse to our biofuel and composting facility. Backed up by the environmental and financial evidence, we effectively offer a solution towards food waste reduction and offer a blueprint for future global implementation of our system.

Research Category

Business

Primary Author's Major

Fashion Design

Mentor #1 Information

Edward Chiyaka

Presentation Format

Poster

Start Date

5-4-2018 1:00 PM

Research Area

Entrepreneurial and Small Business Operations | Food and Beverage Management | Hospitality Administration and Management | Marketing | Operations and Supply Chain Management | Technology and Innovation

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Apr 5th, 1:00 PM

Decreasing Food Waste Deposited into Landfills

One third of food produced for human consumption is wasted each year. This project discusses how energy can be extracted from that waste and lays out a business plan leading to improved food waste management. As the global economy grows, landfills also continue to grow, accumulating mass, traveling and expanding to more land. This is a dilemma as many resources are finite, and space is limited. Accrued waste also has the negative effect of releasing harmful greenhouse gases and increasing global warming. In 2014, food alone made up 14.9% of generated landfill waste in the United States. Companies, institutions, and people may someday aim for perfect source reduction, reducing the surplus generated in the first place. Yet, in the current model, biodegradable food waste gets stuck in a landfill, instead of going back into a closed loop system. Currently, some attempts are being made to combat food waste with donations, and waste to energy initiatives. However, with 70% of world food waste still ending up in landfills, the current models are not working. To combat this section of solid waste, a waste to energy initiative is proposed. Starting in Kent, OH the company offers a collection service which brings food refuse to our biofuel/com- posting facility. Backed up by the environmental and financial evidence, we effectively offer a solution towards food waste reduction and offer a blueprint for future global implementation of our system.