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.
Science Program Interpreter
p. 407.514.2178 | e.
ORLANDO SCIENCE CENTER
Inspire Science Learning for Life
Visit the Museum-Ed Web site for programs, archives, sample documents and more.
To reply to this message, address your reply to [email protected] To send a new message to the list, address it to [email protected] To access and search the discussion list archives http://museum-ed.org/discussionlist/searchable-archives/ To unsubscribe from: talk at museum-ed.org, just follow this link:
This mailing list requires approval from the List Owner, before subscriptions are finalized.
Start a new thread, email: [email protected]
Museum-Ed will not share, sell or distribute subscriber information (email addresses) with any other entities.