Student Work

 

Minimizing Food Waste at Food Pantries Public

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The project was aimed at establishing measures that could be implemented to reduce food waste at the Stow Food Pantry. This goal was achieved by reviewing scientific studies, contacting food manufacturers, contacting food pantries in Massachusetts, and through surveys. - Findings show that operations at the Stow Food Pantry can be efficiently streamlined to save volunteer time, and volunteers are willing to work more hours often at night so that more clients can be served. It was also determined that the date labels on canned foods do not necessarily convey food safety information, but show when the food is at its peak quality and freshness. Apart from baby formula, canned foods are indefinitely safe for consumption if they are kept within the proper temperatures and handled properly.

  • This report represents the work of one or more WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review.
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  • E-project-050116-041424
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Year
  • 2016
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Date created
  • 2016-05-01
Location
  • Worcester
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Permanent link to this page: https://digital.wpi.edu/show/gq67jr61j