Recipient Organization
CITY OF MINNEAPOLIS
350 S 5TH ST STE 325M
MINNEAPOLIS,MN 55415
Performing Department
NA
Non Technical Summary
Minneapolis restaurants are the second largest generators of food waste in Minneapolis, contributing 30% of the city's total food waste. Currently in Minneapolis, food waste that goes into the trash is sent to a landfill or to the incinerator. Food in landfills emits unavoidable methane and wastes the valuable nutrients that might be recovered through composting, while burning wet organics like food at an incinerator is not energy efficient. Keeping food out of landfills and incinerators is important to reduce climate impacts.This project will utilize trusted messengers to empower food businesses to reduce their food waste, creating an approach to working with minority-owned food businesses that can be replicated. Participating food businesses will receive convenient and accessible training and tailored one-on-one coaching sessions about a variety of food waste prevention techniques. The businesses will also receive compensation for their participation and support in accessing existing grant resources to implement these strategies.In addition to reducing greenhouse gas emissions, we anticipate that participating businesses will save money in the long run through prevention techniques that help them waste less food. Empowering food businesses, with a focus on BIPOC and immigrant-owned businesses, to implement effective food waste prevention strategies that divert and reduce commercial food waste will contribute to environmental sustainability and economic vitality in our Minneapolis neighborhoods.
Animal Health Component
(N/A)
Research Effort Categories
Basic
(N/A)
Applied
(N/A)
Developmental
(N/A)
Goals / Objectives
Goal: Empower food businesses, with a focus on BIPOC and immigrant-owned businesses, to implement effective food waste prevention strategies that divert and reduce commercial food waste and contribute to environmental sustainability and economic vitality in our Minneapolis neighborhoods.Objective 1: Build a robust, cross-sector partnership to create, deliver, monitor, and refine a program to help food businesses reduce their food wasteObjective 2: Implement the program (training, coaching, and resources for businesses) to educate food businesses and support implementation of food waste prevention and reduction strategiesObjective 3: Evaluate the program and plan for how to sustain it beyond the grant period
Project Methods
The Nourish Not Waste project team will coordinate three cohorts of eight food businesses located in the areas stated above. Each business will complete five training modules that include recorded training videos and hands-on coaching through HRI and North Star Sustainability. The main module topics are:Module 1: Introduction to Food Waste ReductionUnderstanding food waste and its environmental impact and introduction of tools and technologies that support waste reduction.Module 2: Inventory Management with Automation ToolsIntroduction to inventory management software and automation tools (e.g., BlueCart, MarketMan) and hands-on training on tools to monitor inventory and reduce spoilage.Module 3: Menu Planning with Technology IntegrationDesigning waste-conscious menus using data-driven insights and utilizing menu planning software (e.g., Recipe Costing Software) that helps in reducing food waste.Module 4: Operations ManagementStreamlining kitchen operations to minimize waste and conducting waste audits.Module 5: Food Rescue, Discounted Food and CompostingLeveraging technology for safe food donations and discounted food sales. Understanding composting and navigating local regulations and incentives.Participating businesses will have access to five hours of free coaching. We will create a menu of potential coaching topics, but coaching will be customized to the needs and interests of the business. Examples of some of the coaching options include waste audits or sorts to identify specific needs, technology improvements, evaluation of waste hauling invoices to right-size services, and customized waste reduction plans with actionable steps. Coaches will provide ongoing support through:Regular check-ins and follow-up sessions to monitor progress, utilizing automation tools for reporting and trackingAssistance in applying for Hennepin County grantsAccess to expert advice and resources throughout the programBusinesses that complete the online training and at least two coaching sessions within six weeks of the cohort beginning will be eligible to win up to $200 a month towards the cost of organics recycling collection for six months. We will randomly select two eligible businesses from each cohort to receive this benefit.To track anticipated outcomes and benefits, program activities will be assigned and assessed by specific performance indicators that will focus on a local context. To evaluate progress toward overall objectives and short, intermediate, and long-term outcomes, all program activities will be assigned specific indicators. Preliminary expected data sources and data collection methods per strategy and activity are shown below. These activities will be refined with partners and other stakeholders. Based on the indicator we will work to develop the necessary standardized evaluation reporting tools to document project activities and benefits.Objective 1: Build a robust, cross-sector partnership to create, deliver, monitor, and refine a program to help food businesses reduce their food waste.Activities: (1) Establish the team; (2) Develop the training and approach to coaching; (3) Develop and implement recruitment strategyIndicators, followed by data source and collection methods: Number of partnerships established (partnership agreements);Number of food businesses recruited and actively participating (Partnership agreements, activity attendance)Objective 2:Implement the program (training, coaching, and resources for businesses) to educate food businesses and support implementation of food waste prevention and reduction strategies.Activities:(1) Conduct Cohort 1; (2) Conduct Cohort 2; (3) Conduct Cohort 3Indicators, followed by data source and collection methods:Number of food businesses supported (Training enrollment log);Number of trainings delivered as planned (Documentation of trainings, survey);Number of food businesses assisted in accessing resources (Documentation/log of assistance requested);Number of food businesses implementing new food waste prevention measures (Documentation/tracking document of new policies/practices)Objective 3:Evaluate the program, refine, and plan for how to sustain it beyond the grant period.Activities:(1) Build full evaluation plan; (2) Collect data; (3) Analyze data; (4) Refine program for ongoing use; (5) Create plan to sustain programIndicators, followed by data source and collection methods:Estimated total greenhouse gas emissions reduced from project activities (metric tons of carbon dioxide equivalent, CO2e) (EPA WARM model using food waste data);Amount of food waste diverted from landfill (Waste data collection methods dependent on participant: EPA Food Waste Logbook, waste collection data, hauler invoice data, tracking software);Amount of food donated (Data from tracking app or partners);New wasted food prevention best practices adopted (Food purchasing policies, inventory storage plan(s), documentation of menu adjustment, Project Green Fork's Restaurant Challenge Outcomes Tracking & Reporting rubric );Cost savings (USD) (Documentation on solid waste fees on trash hauling (38.5% tax), receipts of donated food for tax incentives);Number of success stories/case studies/documented impact (Survey, interview);Number of businesses satisfied with program (Survey, interview);Number of pathways/amount of funding identified for ongoing funding and program expansion (Documentation of incoming and outgoing funding)To execute the tasks in the evaluation plan, the evaluator will create and adapt tools to collect and track information on each indicator. They will also work with project staff and partners to gather data and monitor progress toward outcomes and objectives outlined in the Evaluation and Performance Measurement Plan. To analyze the data, we will work with our evaluator. We will use qualitative and quantitative methods that may include food waste weights, surveys, interviews, policy review, and/or other analysis methods.