Sustainable Sourcing and Expansion for Frita Batidos (2016)
Restaurants are inherently intertwined with food and social systems. Over the past 18 months, the Master’s Project team analyzed the interaction between restaurants and the community in order to understand how restaurants can positively influence these systems. The team worked with Frita Batidos, a local Ann Arbor restaurant featuring Cuban Fusion with a focus on great food, a convivial environment, and a sustainable community, in order to explore its impact on the system. Additionally, the team used primary and secondary research to address questions surrounding ways to make the industry more sustainable, specifically as it related to sourcing and waste management. The team embarked on the project with the broad goal of understanding sustainability at Frita Batidos, including current practices, potential areas of improvement, and strategies for maintaining these positive practices as the restaurant expanded. The team was supported by owner and chef Eve Aronoff and other key members of the Frita team, who were integral in connecting the team to a vast network involved with the Michigan culinary scene and the wider sustainability community.
Michael Barg, MBA/MS Sustainable Systems
Miriam Fuchs, MBA/MS Sustainable Systems
Elena Huisman, MS Environmental Policy and Planning/Environmental Justice
Kaitlin Paulson, MBA/MS Sustainable Systems