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The University of Edinburgh's Students’ Association employed Georgia Forsyth Sijpestijn as a Bright Green Business Intern from February to June 2018. A key aim of this scheme is to divert edible food from food waste recycling to locations for human consumption, creating energy and economic savings.
The project was focussed on one venue and later looked at the possibility of rolling out across all venues.
The project ran for 12 weeks and saved 310.75 kg of CO2 e and 64.97 kg food, enough to feed a person for over 24 days.
Attached is a report and presentation on the project.
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