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2 Comments
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Re: Barriers & Benefits in Food Waste Prevention
2016-03-28 23:59:03 UTC
Have you checked out the US EPA's Food Too Good to Waste Campaign? It uses lots of CBSM elements and the implementation report goes into quite a bit of detail on influencing factors.
Main website:
https://www.epa.gov/sites/production/files/2016-02/documents/implementation_guide_and_toolkit_ftgtw_2_1_2016_pubnumberadded508_alldocuments.pdf
Report:
https://www.epa.gov/sites/production/files/2016-02/documents/implementation_guide_and_toolkit_ftgtw_2_1_2016_pubnumberadded508_alldocuments.pdf
There's also an academic paper published from the University of Guelph on household behaviours related to food waste:
http://www.ncbi.nlm.nih.gov/pubmed/25445261
Lastly, a review of various successful food waste reduction campaigns in this toolkit by the BC Ministry of Environment:
http://www2.gov.bc.ca/assets/gov/environment/waste-management/recycling/organics/resources/food_waste_reduction_toolkit.pdf
Hope these help!
Belinda Li
Project Engineer
Tetra Tech
Canada -
Re: Barriers and Benefits for Restaurant Organics Collection
2016-03-28 23:48:51 UTC
Hi Lisa,
I'm a bit late replying, but perhaps this may be on interest to you. The University of Alberta worked closely with food vendors and various other stakeholders using CBSM to co-create options for food scraps collection. It was a pretty hands-on approach, offering technical assistance to the vendors to look at their space, pick containers that fit, as well as starting a Green Spaces certification program to encourage waste reduction and diversion. Some of the methodology used is in this presentation as well as before/after photos:
https://conference.recycle.ab.ca/wp-content/uploads/2015/02/BelindaLi-JessieKwasny.pdf
The HUB Mall examples are probably most applicable. Hope this helps!
Belinda
Belinda Li
Project Engineer
Tetra Tech
Canada
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