Project Summary
This project addresses textile waste by converting 100 per cent cotton waste into glucose for use in fermentation processes. The goal is to create a sustainable and circular ecosystem, positioning Fanshawe College as a hub for innovative solutions to textile waste.
The Challenge
The global fashion industry is a significant contributor to textile waste, where 85 percent of textiles are discarded annually. Developing a circular and sustainable solution by converting 100 percent cotton textile waste into second-generation glucose will reduce landfill waste and create new products across the kombucha industry.
Working on the Kombucha project has been an incredible learning experience. The collaboration between different programs and the hands-on approach have provided invaluable insights and practical skills. We are excited to see the project come to fruition and contribute to a sustainable future.
The Solution
The solution involves a collaborative effort from various programs and institutions at Fanshawe College. Seven students from the Lawrence Kinlin School of Business’s Community Consultancy program devised a go-to-market strategy. Fifty students from the Chemical Laboratory Technology (CHEM5004) course conducted literature reviews on converting cellulosic textile waste to glucose. ICFAR at Western University produced second-generation glucose from 100 percent cotton muslin using commercial enzymes and is developing natural enzymes for a sustainable conversion method. Students in the Graphic Design program (GRAF-3018) designed branding and product packaging, with over 70 students participating in a winter 2024 event that showcased the top 10 designs. The Chemical Laboratory Technology – Science Laboratory program (CHEM 5003) and CARIB Lab conducted baseline chemical analyses of Rebel Kombucha, assessing levels of ethanol, yeast, and pathogens. Students taking the Strategic Marketing & Market Plan course (MKTG-3024) completed a capstone project that included market research, social media content development and competitive analysis. ICFAR continues to improve the production and efficiency of natural enzymes for a circular and sustainable conversion method. Rebel Kombucha has brewed two batches since the last report, with ongoing quality testing, and aims to have a product ready for consumption by January 2025.
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