Sustainable Ice Cream Workshop Inquiry

From: "Savannah Hurst [email protected] [talk at]" <[email protected]>
Subject: Sustainable Ice Cream Workshop Inquiry
Date: May 27th 2019

Good morning,


Our museum has a very popular ice cream making workshop that we run for a few large events in the year. In its current form we use gallon sized ziplock bags to hold the ice and salt, and smaller ziplock bags to hold the ingredients. While this works very well, it means that we go through a lot of plastic, and are looking at a more sustainable option. Does anyone else run a similar experience with more sustainable supplies? For reference, the last time we ran this event over the course of an event weekend, we processed 1,130 guests with about 500 ‘batches’ of ice cream made over all.




Savannah Hurst

Science Program Interpreter


p. 407.514.2178 | e. [email protected]
(Emails preferred.) | Contribute



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