About one third of donations to the Albany Food Bank is produce. While the food bank distributes a large portion of these donations to end users, much of it, due to its perishable nature, is wasted. I propose a business which provides solutions for extending the shelf-life of donated produce by turning it into juices. This reduces waste, adds variety to food bank offerings, creates healthier options for the network of partner agencies, and lowers the cost of waste disposal. I examine the economic viability of this business in the context of the Albany Food Bank. My analysis includes evaluating fixed and variable costs, savings on waste disposal, and estimating additional revenue. I also examine the potential for extending this business model to food banks nationwide.
Additional Speakers
Faculty Sponsors
Faculty Department/Program
Faculty Division
Presentation Type
Do You Approve this Abstract?
Approved