Conclusion and Next Steps
Saving food and providing options for restaurants to waste less represent only a fraction of the advantages. The research shows that the program works toward its goals in three ways: encouraging prevention of food waste; recovering potential waste and redistributing it to people in need; and increasing recycling as consumers learn how to apply tips at home and save money while protecting the environment.
I am very passionate about this topic and my intent for the future will be to reach out to local restaurants and non-profits organizations to shape local implementation of the program since I will no longer need an IRB. The year twenty-twenty was challenging to meet people in person so I plan to continue with the additional steps and research to make this project a reality. I will also need to find ways to fund the development of the App and expand the program to schools, corporations and other organizations where this can be beneficial.