Fridge Filler

Project Overview

Food banks have always had problems with getting food to families, and in recent times this demand is increasing at a rapid rate. Even before the pandemic Saint Mary's Food Bank and other food banks had trouble recommending and suggesting healthy recipes. As the uncertainty of food that comes through the food banks and the distribution of food products is not uniform. Taking the United States for example:

• Every year, 80 billion lbs of food is thrown away in the United States.
• Food banks across America receive different food products in varying quantities.
• Food bank workers may be unfamiliar with products given to the food bank.

Creating an inefficiently that is hard to solve with the changing food banks' supplies and with the lack of knowledge to best use the food for recipes.

This is where our group Food Fillers comes in to help with food efficacy. With our sponsors Richard Rushforth and Sean Ryan partnered with Saint Mary's Food Bank to help solve this problem.

The initial concept for this project was provided by our sponsor, in the form of a capstone project proposal.

Check out our first design review here or checkout our project documents and presentations in the deliverables tab.

Project Poster