Don’t Cry Over Spoiled Milk: Interventions to Reduce Milk Waste
School of Continuing and Professional Studies, Sustainable Design Certificate Program
Student: Elizabeth Lee
Faculty: Danielle Trofe
Dairy is one of the most frequently wasted food items, and food waste contributes to significant greenhouse gas emissions. This project identified several intervention points and mechanisms to reduce milk waste throughout the system, including reducing pre and post-consumer waste with smart packaging, increasing awareness and education about waste, and repurposing the principle protein from “spoiled” milk, casein, in different applications.