UT 360 - WINTER 2025
STUDENTS
Hannah Bernstein, Ethan Casler, Huy Dung Lou, Adilzhan Nazarov
Commercial Composting in Ann Arbor In Ann Arbor, restaurants generate significant food waste, yet only 0.042% is composted ("ReFed Insights Engine"). To understand this system, we conducted eleven stakeholder interviews and led a co-creation workshop with representatives from restaurants and the City of Ann Arbor. Attendants constructed a service blueprint of MyGreenMichigan's commercial composting onboarding process. A key pain point identified was the lack of transparent pricing options for composting. Our Compost Service Price Estimator addresses this by providing transparent cost and impact estimates to streamline onboarding for MyGreenMichigan. This concept would help convince restaurants to compost and avoid sending food waste to landfills.