Managing Restaurant Food Waste in Brooklyn Park

Ihde, Ben
Denk, Brianna
Miller, Ashton
Cronk, Sarah
Evenmo, Russ
2017
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Report (9.18 MB)
 Presentation 1 (5.39 MB)
 Presentation 2 (2.15 MB)

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https://hdl.handle.net/11299/190825
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Managing Restaurant Food Waste in Brooklyn Park

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2017

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Resilient Communities Project (RCP), University of Minnesota

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Presentation
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Abstract

This project was completed as part of the 2016-2017 Resilient Communities Project (rcp.umn.edu) partnership with the City of Brooklyn Park. A large portion of America’s waste stream is comprised of food scraps and byproduct. To reduce the food waste being processed by municipal water and garbage services, students in Steve Kelley’s Science to Action: All Paths class worked with Brooklyn Park to identify opportunities to recycle food waste. The students focused on two types of food waste in particular - organic wastes and greases, fats and oils. Several waste management strategies were identified, and their feasibility explored. Ultimately the students recommended mandating businesses install grease traps, and encouraging businesses to recycle organic wastes and be waste conscious. The students’ final report and presentation are available.

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Report and presentations completed by students enrolled in PA 5712: Science to Action: All Paths, taught by Steve Kelley in spring 2017.

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Resilient Communities Project (RCP)

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RCP-BP;20b

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This project was supported by the Resilient Communities Project (RCP), a program at the University of Minnesota whose mission is to connect communities in Minnesota with U of MN faculty and students to advance local sustainability and resilience through collaborative, course-based projects. RCP is a program of the Center for Urban and Regional Affairs (CURA). More information at http://www.rcp.umn.edu.

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Ihde, Ben; Denk, Brianna; Miller, Ashton; Cronk, Sarah; Evenmo, Russ. (2017). Managing Restaurant Food Waste in Brooklyn Park. Retrieved from the University Digital Conservancy, https://hdl.handle.net/11299/190825.

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