Week by Week Schedule

We meet on Wednesdays 3pm-6pm.

WK 1 (Mar 15)

1. Introduction to the studio.
2. Using the Class Blog.
4. Introduction to teams.

WK 2 (Mar 22)

1. Being in the canapé system – Book launch and food waste exercise
2. Defining ‘Organics’
3. Introduction to EPA competition (assessment 2a)


WK 3 (Mar 29)

1. How to Conduct a Waste Audit as a designer: Guest lecture by Lucas Ilhein
2. Feminist approaches to Ecology, Technology, Labour and Ecology (Alexandra Crosby)


WK 4 (Apr 5)

1. Expert Panel Discussion (New Room for this class: CB1.18.030)
2. Walk through UTS Organics system
3. Post A Due: One Day Waste Audit


WK 5 (Apr 12)

1. Systems thinking lecture and exercise (Dena Fam) (New Room : CB10.04.460)
2. Studio work


WK 6 (Apr 19) New Room:CB07.03.010D (Health Bld)

1. Caddie design and group charter presentation (assessment 2a)
2. Using critical thinking to write a design brief


  • Read Ulrich, W. (2000). Reflective practice in the civil society: the contribution of critically systemic thinking. Reflective Practice 1, no. 2: 247-268. Available at UTS library 
  • Browse Critical Thinking Heuristics

WK 7 (May 3) CB07.03.010D (Health Bld)

1. Lecture: Research Methods (Alexandra Crosby & Dena Fam)
2. The ‘Mapping Organics’ research methodology


  • Make a list of every research method you have used in your degree so far
  • Consider all your course subjects as well as Design Thinking, Researching Design History, Interdisciplinary Lab A
  • Start with www.utsdesignindex.com
  • Bring a draft of your groups design brief to class to check with Dena and Ali

WK 8 (May 9) CB07.03.010D (Health Bld)

Group presentations on Research methods and Post B is due today

  • Reflect on the research methods and how they will contribute to developing your design
  • Think about why you’ve chosen these research methods, why and how you’ve used them.


WK 9 (May 17) CB07.03.010D (Health Bld)

Framing the Organics project: Introduction to Planetary Boundaries & the Sustainable Development Goals (SDGs) (Katie Ross)





WK 10 (May 24)

Field Trip – Veolia tour


WK 11 (May 31) CB11.04.102 (Engineering Bld)

Studio week/consultations

WK 12 (Jun 7) CB07.03.010D (Health Bld)

Group Design presentations (assessment 2b)

WK A1 (Jun 19)

Research Portfolio/Blogposts due (assessment 1)

FINAL ASSESSMENT 3, reflection: DUE JUNE 21, 2017



Post D: Literature Review

The UTS Waste Management Plan (n.d.) was introduced as a required reading of the Wealth from Waste subject. This document is relevant as it outlined the history of waste management at UTS, the current progress and statistics of the amount of waste that is rescued or sent to landfill, the systems and facilities in place to sort and process waste on and off site, and the goals that UTS aimed to achieve into the future. This document, and other information about the UTS waste management system such as information by UTS Green (2017) and the Institute for Sustainable Futures (2017), was particularly useful to our group project as it provided information and guidance on our designs and helped frame our brief. It brought a non-governmental and small scale perspective to the organic waste problem.

The Highgrove Royal Gardens in Gloucestershire, United Kingdom, is a residence of the Prince of Wales which incorporates organic farming practices with sustainability concepts (The Prince of Wales, 2017). I was aware of Highgrove for many years through an introduction by my partner to a video on the gardens (The British Monarchy, 2011) as I had always had a keen interest in sustainability practices. The management practices of Highgrove show how the organic waste life cycle can be treated locally, within 15 acres, in a residential setting. I found it particularly interesting that they treat their own wastewater through a reed filtration system (The British Monarchy, 2011). In tandem with the gardens, Prince Charles has also established an International Sustainability Unit (2011) which has published articles addressing sustainable urbanisation (International Sustainability Unit, 2015) and research on the sustainability and resilience of food systems on a global level (International Sustainability Unit, 2011).

Technical Document on Municipal Organics Waste Processing

The “Technical Document on Municipal Organics Waste Processing” (Environment Canada, 2013) was a very valuable document in helping me understand the was organic was could be processed on a large scale and relates directly with the issues discussed in class in regards to how multiple systems and stakeholders may be able to work together to achieve a complete and efficient system. This document was found while I was searching for information about caddy liner design and organic waste statistics.

Screen Shot 2017-05-11 at 5.38.51 PM
Temperature variations and microbial populations during the composting process (Environment Canada, 2013, pp. 31)

It was highly relevant to our subject as it describes, in depth, statistics of amounts of organic waste produced and processed in municipal areas in Canada, the challenges and benefits to recycling organic waste, the processes local councils may use to treat organic waste, the scientific and biological process of breaking down organics, the available technologies that can be harnessed for organic waste recycling, how the resulting by-products are used and the structure of the compost market system. It is an end to end understanding of the organic waste process which mentioned how bin caddies can be used in the household (Environment Canada, 2013, pp. 31) to which system combination could councils implement (Environment Canada, 2013, pp. 193). The information provided is educational and serves as a guide weighing the pros and cons of each method that is mentioned in the document to help local councils make decisions about their own waste management systems. The way the document was formed showed at least an interdisciplinary approach to understanding the full waste stream as it combined many industries and skill sets. Environment Canada also presented the information in a comprehensive yet concise manner which seemed ideal for making informed bureaucratic decisions.


The British Monarchy, 2011, “Highgroves: Discover its sustainable secrets”, Youtube video, England, viewed 10th June 2017, <https://youtu.be/OAbeYk_vSaI >

Environment Canada, 2013, “Technical Document on Municipal Solid Waste Organics Process”, Canada, viewed 17th April 2017, <http://www.compost.org/English/PDF/Technical_Document_MSW_Organics_Processing_2013.pdf >

International Sustainability Unit, 2011, “What Price Resilience? Towards sustainable and secure food systems“, UK, viewed 10th June 2017, <http://pcfisu.org/wp-content/uploads/pdfs/TPC0632_Resilience_report_WEB11_07_SMALLER.pdf >

International Sustainability Unit, 2015, “Food in an urbanised world“, UK, viewed 10th June 2017, <http://www.pcfisu.org/wp-content/uploads/2015/11/CRFS-7-April-10-.zip >

Prince of Wales, 2017, “The Royal Gardens“, Clarence House, England, viewed 10th June 2017, <https://www.princeofwales.gov.uk/features/the-royal-gardens >

UTS, n.d., “UTS Waste Management Plan“, UTS, Sydney, viewed 18th March 2017, <https://www.uts.edu.au/sites/default/files/WASTE_MANAGEMENT_PLAN.140301.pdf >

UTS Green, 2017, “Waste and recycling | University of Technology Sydney“, UTS, Sydney, viewed 17th April 2017, <https://www.uts.edu.au/partners-and-community/initiatives/uts-green/campus-operations/waste-and-recycling >

UTS Institute of Sustainable Futures, 2017, “Food scraps to soil conditioner: Processing food waste onsite at UTS | University of Technology Sydney“, UTS, Sydney, viewed 17th April 2017, <https://www.uts.edu.au/research-and-teaching/our-research/institute-sustainable-futures/our-research/food-futures/food >


Robertson, M. 2017, Sustainability Principles and Practice, Routledge, New York, pp.281-284.


Margaret Robertson (2017) in the book Sustainability Principles and Practice introduced the accessible and comprehensive overview of the interdisciplinary field of sustainability. In part II Issues and Solutions. She indicated the recycling coordination is a career path in sustainability field. The job is responsible for set up and monitor a recycling system and provide education or training to whatever organization that provided the job position. Under her consciousness and understanding of the job, she summarizes the job duties of recycling coordinating:

First thing she discussed was recording. Careful recordkeeping is an important part of coordinating a recycling program. To set up a program, evaluating existing conditions is the first work to do. The recycling coordinator normally prepare an indicator report to serve as standard against which future change can be evaluat. The examinations can in total solid waste quantity, present recycling rate, sorts and quantities of matters gathered for recycling, details about present recycling infrastructure.

The recycling coordinator also documents weight tickets and receipts and keeps a continuous log recording data from these records, which are followed times and compared against the recycling program’s stated goals .

She introduced the coordinators at sites such as colleges regularly do what is called a waste audit, a group exercise in which volunteers sort and measure segments of campus trash. It’s often eye-opening, and can provide a baseline for rework the university’s waste management.

Later, she conveys that recycling relies on the activities of peoples. One actions the coordinator should do is to make it as easy as possible for participating group (e.g. students) to recycle. Moreover, an effective program provides attractive facilities such as bins for recycling, in as many convenient locations as possible. And the recycling bins ought to be set up in ways that limit the danger of pollution with clear, unambiguous, and legible labels.

At the end of this excerpt, she indicated that One of the topics that repeats in the sustainability field is the necessity for communication. The people who use a system ought to be acknowledged and their voices to be listened. On the account of recycling, custodial staff to approach them how recycling works for them whether they have advice to improve recycling system.

I find the resource while doing the project. I found this book at the library with keywords about food waste management. I think the review is good for me to understand what are the duties of the core coordinator of the system. knowing what are the challenges of being a recycling coordinator is the best way to assist the person.


We the group, Level Three, proposed to a panel of organic food waste specialist on Wednesday 7th June 2017 to make organic food waste transparent at University of Technology, Sydney (UTS) by looking at practices, education and promotion. We began our process by writing our own brief and deciding on the confines we wanted to stay within in the sense of our target market, geographic location, stakeholder and a point in the direction of what we wanted to design. This was all developed from a literature review, blackboard audit, survey, data collection and observations.


As a group you will have the opportunity to design and create a communication tool for students of The University of Technology, Sydney (UTS) and related demographics including staff and businesses in and around the UTS Campus. This communication tool needs to cater to practices, education and promotion by showing transparency surrounding the issues of food waste at UTS.

Research needs to be undertaken to inform and raise awareness regarding the current food waste situation at UTS. Using the UTS Sustainable Development Goals as an initial starting point will assist beginning your process for showing transparency surrounding the issues of food waste at UTS. Primary and secondary methods such as data collection, mind maps, surveys, observation, user testing and literature review need to be undertaken carefully with precision to provide accurate data.

Your presentation of your UTS food waste communication tool is due Wednesday 7th June 2017. You will need to have the food waste tool finalised by Friday 2nd June 2017.

You are to approach the food waste problem at UTS in four separate areas:

  • Food Waste Management
  • Food Waste Communication
  • Food Waste Education
  • Food Waste Systems

The communication tool needs to be presented neatly and in a cohesive manner. Remember you’re designing mainly for students but also for UTS staff and businesses around the UTS campus.

Above is our brief. Initially we struggled to place the right confines on our brief from attempting to come up with the final design solution before going through the design process. The brief hits a couple of key points we decided to align ourselves and the goals we wanted to achieve to the UTS Sustainable Develop Goals. Another key point was sharing and communicating to the UTS community, mainly students about the benefits of organic food waste and what can do to make it transparent.

Survey Analysis

We conducted a survey on organic food waste at UTS aimed at students to see what they knew about the system and whether they wanted to know more. The questions we asked on Survey Monkey, an Internet survey platform made it easier and faster to collect the data.

The results from the survey, identified students don’t know much about the organic food waste system at UTS referring to the 26 out of 39 people in question one. However 37 out of 39 people said they would change their behaviour referring to question four, if they were provided facts and figures. The other insight made was 27 out of 39 people were willing to be part of a broader scheme of organic food waste even with a chance their efforts could be wasted.

Literature Review

We’ve conducted a literature review to further ground our research regarding the current standings of food waste. Looking at this matter from a bigger picture, we’ve divided our research into three sub topics regarding our main focus on food waste (transparency); transparency in everyday practices, education, and promotion. Transparency in everyday practices focuses on the habits and behaviours of humans that shapes the current state of food waste our society is at now. We focused on diving in deeper on how big of an impact of humans can make regarding food waste, and how important it is to know beyond the existing rules of waste distribution, rather concrete their understandings on the current state of food waste. Transparency in education focuses on the precise definition of food waste by being transparent about food waste, as a lack of understanding can result to ignorance. Transparency in promotion is a big part of food waste – our take on this topic was to be completely transparent about the numbers and statistics of the state of food waste right now, as well as goals for the future. This way, we were hoping to stimulate interest from society to take part in improving this matter.

This literature review helped us develop a concrete definition of transparency and food waste itself to move forward with our design ideas. We understand that education was a key point of this topic – as a result, we chose to focus on integrating an educational advertisement through promoting the importance of transparency regarding food waste, and how big of an impact humans can contribute to make a change.


The first design we created was poster based. We believe posters are always a necessary element to any advertising campaign due to their ability to intrigue passerby’s, contain all relevant details and maintain a prominence across the campus. Containing a different type of food on each, the vector is depicted at a low transparency to reinforce our transparent theme.

The second design constructed was a design that we decided on when walking the sidewalks of the university. “Food Prints” were formed as a concept that can be applied to the ground of all walking spaces on campus. Naturally looking down when walking, students, staff and visitors can walk on our food prints and at a glance, be reminded of the message we are attempting to convey to to UTS as a whole.


Our transparency communication tool has been developed from the results of the literature review, blackboard audit, organic food waste data collection, online survey and visual analysis. This has given us the evidence to design an appropriate answer to organic food waste not going to landfill but back into our gardens by means of compost from the machines in building 8 and 10.


Post B: Group Caddie Design Reflection


Members: Sabrina, Hollie, Georgina, Stuart, Johnny   

What are our ‘ground rules’?

  • Consistency
  • turning up on time
  • communicating well through facebook, contributing on assignments, giving feedback and opinions
  • Being vocal and voicing your opinions
  • Going through assignments together before turning it in
  • Complete assignments at / at least two days before due date

What will we do if a group member’s work doesn’t meet our standards?

  • Speak up assertively
  • Going about it in a respectful way (guidance, giving advice, offer help)

What are our goals? What are we trying to accomplish?

  • To produce quality work in a cohesive environment

How are we going to make decisions?

  • Consulting every member of the group
  • Everyone gets to voice out their opinions and give feedbacks

What skills, strengths and weaknesses do we have within our group?

  • Working well together along with good communication
  • Need to be more attentive
  • Keeping on top of dates
  • Staying on par and informing each other on new information / readings, etc

We, the group named LEVEL THREES

agree with this charter and will try our best to uphold it.



How can different design disciplines contribute to organic waste solutions?

According to Tatiana Pages a designer who worked on interdisciplinary design. The interdisciplinary design means looking at many types and disciplines at one time, and looking at the project beyond its category and using intersections. In our design, we looked at aesthetic, human behaviour, educations, environment etc. That requires people with different way to see the world. Which is why we are needing people from different disciplines. We all have different way of thinking as an individual, and by studying different course, it shaped out way of thinking even further. Designers are exist to make life solution. By when facing big problem like organic waste, we need to consider more. Like product designers are focus on functionality and visual communicators are focus on the visual approach to the audience. Each have different characteristics and advantage.

Why is it important to include designers in the management of organic waste? What contribution does design make to thinking about systems? to changing systems? to inventing systems?

Designers are important. Designer have understanding of design thinking, which not only work with designing visual works but also work with things like a system. Besides, designer have the sense of make visual attraction to the system. The system is involving with people and it’s interactive, visual language and product practicability became very important. Designer knows the best approaches of visual communication, and how to shape the product and procedure, due to the daily practice as a designer. Also, designer is irreplaceable, because visualisation is a big component of the system and nobody does better than a visual designer (generally includes different disciplines).




Petrovic, K. (2017). The Interdisciplinary Design Approach – HOW Design. [online] HOW Design. Available at: http://www.howdesign.com/design-firm/the-interdisciplinary-design-approach/ [Accessed 10 May 2017].

Post D

Developing and nations do not have the appropriate framework or authoritative body to cope with their organic waste streams. Thus, waste organic becomes the responsibly of local municipalities through a diverse range of coexisting subsystems this is shown through the local lens of China. Developed countries, who have the infrastructure, resources and technologies to achieve large-scale organic waste reduction are challenged by the complexities of the system and subsystems in which the organic waste stream operate.

China is an ideal case study where the separation between municipal and state is far greater because of an underlying neglect of a state-wide waste management plan. This creates a vast need for organic waste management on the local level; meaning other mechanisms that involve individual actors to process local waste need to be employed. Chinese population growth has coincided with the vast expansion of their economy. There has been the development of a sizeable middle-class which contributes to China’s ever increasing waste production.This combined with urban expansion has also furthered an unprecedented increase in the amount of solid and organic waste. To combat the ever-expanding gap in a rapidly developing society an ‘informal’ sub system has been created, comprising of individual agents whom deal with waste management in the ‘informal sector’ within “all levels and at every stage of the waste management stream”(D. Zhang et al. 2011).  Chinas wast management system deals predominantly with “informal” sector, with “twice as many people in the informal sector as those in the formal sector (World Bank, 2005).” Displaying that with out the appropriate frame work it becomes the responsibility of individual agents and municipalities to process their organic waste.


Approximately 30% of the generated MSW was not collected in 2006 (see Fig. 1) (D. Zhang et al. 2011)

Reducing food waste losses is attracting growing public and international attention among developed countries, and is becoming largely excepted to “contribute to abating interlinked sustainability challenges” including “food security, climate change, and water shortage”. Organic waste, or the clever reuse and distribution of it, is a testament to a system’s ability understand complex systems and communicate effectively and between governing bodies and stakeholders.

Actions to improve organic waste reduction need to be tailor made to suit the complex system it operates within. As the food supply chain becomes increasingly complex, communication and transparency are key in establishing collaborations to combat the issue. differing societies are challenged by differing systems and subsystems both for obtaining and distributing food and the disposal or processing of the organic waste it creates. (as seen in fig. 2)

Screen Shot 2017-06-20 at 8.05.35 PM.png

south Korea’s government successfully understood the complexities of their organic waste stream through the ‘Food Waste-to-Resource Plan’ in 1998 which was established to take “comprehensive measures to reduce discharge of food waste by more than 10% and recycle more than 60% of the discharged food waste as resources”(M. Bagherzadeh et al. 2014) through the introduction of green bins for commercial and residential use. later paired with the  ‘Enforcement Decree of the Waste Control Act’ ( 2004) which made it mandatory for food waste processing facilities to undergo regular inspections and report the status of processed organic waste. as well as new regulations surrounding the installation of new facilities. as a result, “95.3% of food waste generated (12 905 ton/day) was recycled as animal feed and compost in 2011.”(M. Bagherzadeh et al. 2014).

With such promising results from previous policies, South Korea’s government decided to go ahead with the ‘Master Plan for Food Waste Reduction'(2010) a new policy that further pushed for greater food waste goals and its correlation to the green growth sector. The policy’s main goal was to introduce a “volume-based food waste fee system” where the “levy is borne by dischargers”(M. Bagherzadeh et al. 2014) of all 114 local governments in urban areas. The government Trialled a RFID system to measure food waste in bins through a piloted program in 2012 of “490 000 households” and “recorded an on average 25% reduction in food waste”(M. Bagherzadeh et al. 2014). such reductions in organic waste are a testament to a system’s ability understand and communicate effectively and between governing bodies and stakeholders.

Developing nations are unable to achieve widespread organic waste reduction because they lack the necessary framework and authoritative body instead it is up to individual agents and municipalities to manage their own waste streams as seen in China. Developed nations such as  South Korea show how through effective communication and the appropriate infrastructure, resources and technology large-scale organic waste reduction is achievable.


J. Gustavsson, C. Cederberg, 2011, Global Food Losses and Food Waste, viewed June 20 2017, < http://www.madr.ro/docs/ind-alimentara/risipa_alimentara/presentation_food_waste.pdf>

D. Zhang, S. Tan, R. Gersberg, ‘Municipal solid waste management in China: Status, problems and challenges’, Journal of Environmental Management, vol 91, issue 8, viewed 20 june 2017 < http://www.sciencedirect.com.ezproxy1.library.usyd.edu.au/science/article/pii/S0301479710000848>

2005, ‘World BankWaste Management in China: Issues and Recommendations’, Urban Development Working Papers, East Asia Infrastructure Department.

M. Bagherzadeh, M. Inamura and H. Jeong (2014), ‘Food Waste Along the Food Chain’, OECD Food, Agriculture and Fisheries Papers, No. 71, pp. 13- 15, viewed 20 June 2017,  <http://www.gpp.pt/images/MaisGPP/Iniciativas/CNCDA/OCDEFoodWasteFoodChain2014.pdf>


POST D : Literature Review

UC Davis university is amongst one of the top green universities in the world. Following is a literature review of their food waste management system and practices. Lastly, the specific factors that were addressed by this university to achieve results.

The UC Davis university consists of dining services just like our “underground cafe” at UTS. They aim to achieve zero-waste by 2020 by leading the campus community in reducing land-fill bound waste by composting,recycling and reusing while reducing and reusing consumption of water,energy,fuel and natural resources.

Food Recovery Hierarchy

The above image is a tool to address issues within food waste management. The top levels of the hierarchy are the best ways to prevent and divert wasted food, as they create the maximum benefits for the the eco-system.

This tool is being implemented not only by United States Environmental Protection Agency (EPA) but multiple Agencies around the world, including Sydney.

Actions taken by UC University


Food Recovery Hiearchy, https://www.epa.gov/sustainable-management-food/food-recovery-hierarchy, viewed 1 June 2017

Just Ask

The following program provides the guests, the option of customisation of their meals, students are encouraged to request alterations from chef as well as signage is posted to remind the students that they can ask for a dish without sides, in half proportion or without a bun. This also encourages the students to request their dish in the same manner as to how they would prefer to be served at home.

Screen Shot 2017-06-20 at 12.34.26 pm
Just Ask, http://dining.ucdavis.edu/documents/LoveFoodHateWasteAuditWinter2017.pdf, viewed 1 June 2017

The program above provides an opportunity for students dining common areas to sample a plated entree or soup before taking an entire serving of food. Try-a-taste helped to reduce 40% food waste reduction when it initially started. Surveys confirmed that students really enjoyed try-a-taste and it has led to greater satisfaction amongst students

“Love Food, Don’t Waste” Audits

Screen Shot 2017-06-20 at 12.34.16 pm

Food Waste Audit Winter 2017, http://dining.ucdavis.edu/documents/LoveFoodHateWasteAuditWinter2017.pdf, viewed 1 June 2017

Each quarter, the university dining services holds a waste audit in which a team of UC Davis students and Dining Services’ employees work together to collect, sort and weigh dining guests meals at each of the three dining facilities. As the guests come to return their dishes, they are asked to sort their waste into categories such as 

  1. 1.Edible food waste (coleslaw or a bread stick”,
  2. Inedible food waste (corn cob or banana peel)
  3. Liquid Waste ( any liquids)
  4. Napkin Waste

Research audits reveleaed that food waste average decreased by 30%, from 2.31 oz/person in Fall 2012 to 1.6oz/person in Spring 2015.

The following program establishes a network that collects and donates dining commons over-produced food to local community members in need.  This program was started in collaboration with dining service chefs, sous chefs, cooks and others. UC Davis Dining Services changed around 1262.flbs of food waste to food recovery via this service.


Sustainability Goals UCDAVID, http://dining.ucdavis.edu/sus-recycling.html, viewed 1 June 2017

Audit Winter Report 2017, http://dining.ucdavis.edu/documents/LoveFoodHateWasteAuditWinter2017.pdf, viewed 1 June 2017

POST C : Research Data Methods

Our group project explored possibilities to close gaps of food waste management within UTS. We focused on the platform of education supported by fun theory. This idea developed from the education that was provided within this subject from the start till the end of the semester; it helped our group to change our own personal practices regarding food waste thus we felt that there was a need for spreading this valuable information.

We gained knowledge on this topic by conducting a series of research processes that included defining a boundary for the research, personal interviews, surveys, literature review, auditing and bodies within UTS that were successful at educating students about serious issues.

In order to address the problem we first started with mapping our our boundary and the factors that contributed to food waste within UTS.

Screen Shot 2017-06-19 at 11.41.23 PM

Using the boundaries mapping exercise, we were able to narrow down onto our research question and it helped us focus on the specific platform we wanted to choose to educate the student body. We realised education starts on the first day of university itself at orientation day where students from different cultures and values come together to share experiences. It seemed like a great opportunity to make them aware about food waste practices and Sustainability Goals at UTS as well as set common targets to eliminate food waste.

Screen Shot 2017-06-19 at 11.51.29 PM

We further did a STEEP Analysis which stated factors that would influence our campaign. Through the combination of STEEP analysis, mapping and literature reviews we recognised the importance of a collaborative approach that was required within different stakeholders in order to make this campaign successful.

Screen Shot 2017-06-19 at 11.41.13 PM

We created a structural chart of the stakeholders and their impact on the process of our campaign. This identified that one stakeholder may have more importance over another. We noticed that UTS:Greens was an existing body that was working towards similar goals as set by our group. So we further interviewed Seb Crawford (UTS Green, Sustainability Coordinator) and learnt about the efforts/strategies that were already implemented to address the issue of food waste management and education. He mentioned that, “most of the education happened only during the rollout of the food waste stream under branding of “UTS Cleans up”, this initiative was introduced in 2015 that focussed on waste segregation in order to pilot the composting machine on campus, Building 10”.

Screen Shot 2017-06-19 at 7.19.51 PM

We wanted to know the existing knowledge of these systems and campaigns amongst Students so we conducted Surveys to analyse the percentage that was unaware

After getting the survey results, it was clear that there was a lack of interaction between the existing systems and the stakeholders of food waste at UTS, thus closing the gap through education supported visual communication and campaigns seemed like a good idea.

We conducted another Interview with Simone Sorters (Batyr@UTS); Batyr has been successful at educating students about mental health awareness at UTS through campaigns and events. Through a (Impact Report 2016) report we discovered that 80% of the responders were satisfied with their program and felt that their idea was successfully communicated and understood by the target audience (students).


Overview | University of Technology Sydney. 2017. Overview | University of Technology Sydney.: https://www.uts.edu.au/staff/cleans-up/overview.

UTS Green Policies & Strategies, University of Technology Sydney  https://www.uts.edu.au/partners-and-community/initiatives/uts-green/governance/policies-and-strategies , viewed on June 10 2017

UTS Sustainability Strategy 2020,https://www.uts.edu.au/file/utssustainabilitystrategyfinalwebpdf, viewed on June 10 2017


UTS Evenets, http://newsroom.uts.edu.au/events/upcoming, viewed on June 10 201

Food Waste on Campus University, https://blog.nus.edu.sg/uspdigest/2016/04/07/food-wastage-on-campus/, viewed on June 10 2017