Toward a Circular Food System

Project Overview

Toward a Circular Food System: Anabel’s Grocery Case Study for Waste Reduction is a student-led initiative at Cornell University’s nonprofit grocery that promotes fresh, affordable, and locally sourced food. The project focuses on reducing the store’s carbon footprint by minimizing packaging waste and food waste. It encourages reusable containers through incentive programs and diverts surplus produce via discounted pop-ups and a Free Food Fridge. These efforts advance circular economy practices and support the grocery’s broader zero-waste goals within the campus community.

Project Impact

The project successfully reduced waste and improved food accessibility through three sustainability initiatives at Cornell University. First, new pricing systems and staff training for reusable and disposable items at Anabel’s Grocery contributed to a 54% decrease in egg carton distribution and a 65% decrease in paper bag sales, while encouraging customers to reuse materials. Second, a free food fridge (“Freedge”), launched with three student organizations, provided over 600 free meals using surplus food from campus cafes and events. Third, produce pop-ups selling discounted excess farm produce prevented nearly 90 pounds of food waste. These initiatives demonstrated lasting impact, with staff committed to continuing the programs and developing instruction manuals for future sustainability efforts.

Millennium Fellows Involved

Trisha Bhujle