Service Industry & COVID-19
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The essence of the project is collecting and analyzing data on differences in employment...
SFU
BUS 238: Introduction to Innovation and Entrepreneurship
In today’s current food market, Canadians are wasting over 40% of the food that is produced for consumption. British Columbia also has the highest poverty rate in Canada at 12% and Vancouver, as a highly student-populated city, is vulnerable because of risks related to food insecurity for students.
Organic produce, which requires a higher cost for farmers to create, makes up a disproportionately high percentage of all ‘wasted’ food because these products lack the waxes and preserving sprays to make them last longer. We sought to address this issue and explored a more holistic approach in a circular economy, which supports principles such as sharing, maintaining/prolonging, reusing/redistribution, refurbishing/remanufacturing, recycling via traditional methods and recycling that involves specific resourcing for new processes.
As a solution, our team decided to collect non-sellable food from vendors and suppliers, wash, chop, spice, dehydrate and otherwise re-purpose these products into value-added products for sale. The result is Ugly Apples – creating dried apples and apple pie filling products for resale.
The essence of the project is collecting and analyzing data on differences in employment...
Our group has created an innovative place-making strategy that provides permanent recognition of the...
Online Training Platform: We are a group of CIT students from British Columbia Institute...