Kojo Quaye, 2014, Chemical and Biological Engineering

I interned with Princeton Dining Services on the Food Metric Analysis and Food Miles Carbon Project. One of the main projects was updating the food metric which details the sustainable food purchases made throughout the 2011-2012 school year. This data allowed us to determine what percentage of purchases were local, organic, humane, socially just, sustainable, fair trade, and/or conventional, and compare these values to past years. Another aspect of my internship dealt with the Carbon Footprint Project, which examines how many grams of CO2 are released for each menu item. I was tasked with calculating the footprint of new items for the 2012-2013 school year. I also participated in a project relating to food waste management within the dining halls. I met with Chef Brad of Butler/Wilson to discuss different options for deciding what to throw away and what to save after dinner service. Hopefully these will be implemented in all the residential dining halls. I really enjoyed my internship and learned a lot. I hope to apply my chemical engineering knowledge to help find a way to make local and/or organic options more affordable and accessible to the public.