Date of Graduation

Fall 12-5-2024

Document Access

Project/Capstone - Global access

Degree Name

Master of Science in Nursing (MSN)

College/School

School of Nursing and Health Professions

Program

MSN project

First Advisor

Beth Koser Schwartz Ph.D., RN, PHN, MAT

Abstract

The aim of this project was to address food waste at Mary's Kitchen by implementing a composting initiative to divert organic waste from landfills. The project took place in a nonprofit organization that serves food to the homeless, where the target population includes staff, volunteers, and clients of the kitchen. Key interventions involved creating educational materials on composting, recycling, and waste management, including flyers in both English and Spanish, as well as a QR code for easy access. Additionally, smaller, color-coded buckets were introduced to replace the 33-gallon bins, making waste sorting more manageable. Measures included staff and volunteer compliance with the new system, observed waste diversion rates, and feedback on the usability of the materials. Results indicated initial resistance from staff and volunteers, despite education efforts, with a preference for old practices. However, incremental improvements were observed with ongoing education and system adjustments. The project highlights the challenges of behavioral change in waste management but suggests a promising framework for reducing food waste in community settings. Conclusions emphasize the importance of ongoing education and practical system improvements to enhance sustainability efforts in similar nonprofit organizations.

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