Reducing Food Waste: Strategies for Effective Management

For my senior capstone, I conducted a research and design initiative focused on sustainable practices, specifically targeting management strategies for reducing food waste within the hospitality sector. Through extensive research, observations, interviews, and sense-making, I identified key gaps within the sector and developed a comprehensive solution.

The result was a multidisciplinary, multi-language onboarding workshop covering the fundamentals of food waste, reduction practices, and implementation strategies. This workshop aims to educate and equip hospitality professionals with the knowledge and tools needed to effectively manage and reduce food waste.

I was honored to have my capstone project selected as one of ten showcased in New York City at the Syracuse University VPA Capstone Design Showcase in May 2024.

Spring, 2024

Adobe Suite, Canva