Optimizing Food Storage Systems For Quality, Safety And Energy Efficiency

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.

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Program identifies community participants.

Program Start (and End Dates): 

July 15, 2013


Andrew Morehouse
Food Bank of Western Massachusetts
97 N. Hatfield Road
PO Box 160
Hatfield, MA 01038
United States

Program Director: 

Ben Weil

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Program Contact: 

Ben Weil

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UNIT: Colleges, Schools, Departments, Centers, and Institutes: 

College of Natural Sciences/Environmental Conservation

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