Food banks are major consumers of energy related to food handling and storage as well as major customers for local food producers. Energy efficiency and cost reduction in food banks could have synergistic benefits for both types of enterprise. This project will develop a process map to integrate energy and food handling audits to help identify key nodes for effective energy efficiency and food safety interventions. By evaluating technological innovation in the context of the local post-harvest food system the food banks can optimize energy efficiency and food safety.
Program identifies community participants.
Program Start (and End Dates):
July 15, 2013
Program Director's Email Address:
UNIT: Colleges, Schools, Departments, Centers, and Institutes:
College of Natural Sciences/Environmental Conservation
This Project Receives External Funding: