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Development of a Novel Food Waste Collection Kiosk and Waste-to-Energy Business Model

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  • Matthew Franchetti

    (Mechanical, Industrial and Manufacturing Engineering Department, The University of Toledo, 2801 W. Bancroft St., Toledo, OH 43606, USA)

Abstract

The U.S. generates more than 37 million metric tons of food waste each year, and over 95% of it is disposed of at U.S. landfills. This paper describes the development of a novel food waste collection kiosk and business model called “Greenbox” that will collect and store food waste from households and restaurants with incentives for user participation to spur food waste-to-energy production in a local community. Greenbox offers a low-cost collection point to divert food waste from landfills, reduce greenhouse gases from decomposition, and aid in generating cleaner energy. A functional prototype was successfully developed by a team of engineering students and a business model was created as part of a senior design capstone course. Each Greenbox unit has the potential to reduce 275 metric tons of food waste per year, remove 1320 kg of greenhouse gases, and create 470,000 liters of methane gas while providing a payback period of 4.2 years and a rate of return of 14.9%.

Suggested Citation

  • Matthew Franchetti, 2016. "Development of a Novel Food Waste Collection Kiosk and Waste-to-Energy Business Model," Resources, MDPI, vol. 5(3), pages 1-15, August.
    • Handle: RePEc:gam:jresou:v:5:y:2016:i:3:p:26-:d:76902
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    References listed on IDEAS

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    1. Zupančič, G.D. & Roš, M., 2003. "Heat and energy requirements in thermophilic anaerobic sludge digestion," Renewable Energy, Elsevier, vol. 28(14), pages 2255-2267.
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    Cited by:

    1. Bartłomiej Gładysz & Aleksander Buczacki & Cecilia Haskins, 2020. "Lean Management Approach to Reduce Waste in HoReCa Food Services," Resources, MDPI, vol. 9(12), pages 1-20, December.

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