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.

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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

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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

Post D – Literature Review: OZ Harvest.


‘Oz Harvest’, founded in 2004, collects excess food from various outlets that would otherwise become waste. Operating in Sydney, Adelaide, Brisbane, Canberra, Queensland and Melbourne (along with regional programs) – They have a far reaching network, eliminating the creation of organic waste Australia wide.

Screen Shot 2017-06-21 at 11.29.31 am

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The collected produce is distributed to over 900 charities, supporting those without basic access to regular fresh food. Oz Harvest have collected over 20,000 tonnes of food, transformed to 60 million meals that would have usually been dumped in landfill.

Several systems are in place, ranging from waste collection and redistribution to educational programs. ‘NEST’, by Oz Harvest, provides education surrounding nutrition and food intake. Targeting disadvantaged areas of the community, they are providing information to those who need it. Along with ‘NEST’, Oz Harvest has ‘Nourish’. Focused on the hospitality industry, the program targets youth working with food. They train their audience in proper food practices, focused on eliminating waste. Perhaps most interesting, OzHarvest Market (another initiative) engages the community as Australia’s rescued food supermarket.

“For every dollar invested in OzHarvest, (their) food rescue operations return $6.75 to the community through reduced food expenditure for charitable agencies”. Their organisation makes sense on an economic, social, and environmental level.

Analysing their annual report for operations during 2016, OZ Harvest boasts some impressive statistics. The impact of their origination is clear, the effectiveness of such a strategy will hopefully influence future waste management programs.

The information presented is easily accessible, well presented and clear. Particularly in the case of their annual reporting. They report no only outlines their achievement, it also displays general information on food waste in Australia. The organisation is both managing waste and educating communities on the extent of waste problems.

Although mostly operating on a local level, Oz Harvest have worked internationally. Across Asian Pacific, they have engaged one time events. Partnering with local chefs,  they served over 2,000 meals that would have otherwise been sent to landfill. This has sparked global interests. Moving forward, OZ Harvest aims to take their operations overseas.

In the context of food/organic waste management, I feel OZ Harvest are championing a sustainable, innovative model. The benefits extend beyond simply reducing landfill. Through educational programs and charitable services, OZ Harvest is working to shift society attitudes and values around waste. The ethical nature of their organisation is refreshing, with results looking positive. I feel programs o such as those mentioned above will help shape the future of waste management.


OzHarvest.org. 2004. OzHarvest. [ONLINE] Available at: http://www.ozharvest.org/. [Accessed 16 June 2017].

OzHarvest.org. 2016. The OzHarvest Effect 2016. [ONLINE] Available at: http://www.ozharvest.org/wpcontent/uploads/2014/04/OZHF0034F_OzHarvest_AnnualReport_Book2_FA3_LR41.pdf. [Accessed 17 June 2017].

Post C – Data Method Reflection

Data collection is an extremely important part of any design process. 

Reflecting on our research, I believe we overextended ourselves. This negatively affected our final presentation, as we struggled to communicate both our research and final proposal. Despite this, our research is highly relevant and the final outcome would not have been reached without it.

Stakeholder Analysis:

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Stakeholders surrounding our proposal were carefully mapped out alongside our boundaries. The information has been presented in order to highlight hierarchy.

Mind-mapping / Identifying Boundaries:

Working through our scheduled classes, we engaged in a variety of brainstorming exercises. the exercises resulted in a range of mind-maps exploring the various factors of waste management at UTS. As we collectively defined a focus for our project, the exercises helped to constrain our brief.

Literature Reviews:

In order to better support our education focused intervention, multiple literary reviews were conducted.

Empowering Education: critical teaching for social change – I. Shot (1992). This text was vital, justifying our emphasis on education. The text looks at the of role critical teaching. Ultimately, the text highlighted the responsibility of educational institutions to embed good social practices into eduction, guiding social change.   

Waste Education and Awareness Strategy: towards solid waste management (SWM) program at UKM – A. Desa (2012). A research paper surveying university students in the context of waste management. Surveying over 500 students, it was revealed that almost half had negative attitudes towards waste management. It proposed that education and awareness strategies are needed to shift attitudes.

STEEP Analysis:

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Seb Crawford (Sustainability Coordinator, UTS Green) – Mr Crawford was interviewed in regards to the current food waste management strategies at UTS. We learn that ‘UTS Cleans Up’ (launched 2015) currently carries this weight. The strategy revolves around the segregation of waste (Building 10 Only), in preparation for future composting strategies on campus. It became clear that our proposal had merit, running our campaign parallel to present systems would increase awareness and help expand on current efforts.

Simone Sorters (Batyr UTS) – Ms Sorters uses on campus events to educate/support students in issues surrounding mental health. Due to Sorters input, we engaged in the ‘Impact Report 2016” This revealed the overwhelmingly positive results of Sorters’ efforts. Again, this contact spread confidence in our brief, it was important to see this campaign working across other issues.

Ultimately, our research extended beyond our initial goals, this led to great insight but disturbed the balance of our project.


Desa, A, 2012. Waste Education and Awareness Strategy: towards solid waste management (SWM) program at UKM. Procedia – Social and Behavioral Sciences, [Online]. 59, 47-50. Available at: http://ac.els-cdn.com/S1877042812036853/1-s2.0-S1877042812036853-main.pdf?_tid=aa536d8a-4aa4-11e7-b233-00000aacb360&acdnat=1496745855_bb98a80e33f295550c46a1e8ea5a5f12 [Accessed 31 May 2017].

Shor, I, 1992. Empowering Education: critical teaching for social change. 1st ed. Chicago 60637: The University of Chicago Press.

Post C


A lack of understanding of the UTS waste system discourages the student body to participate and be educated in better practices surrounding waste segregation.

Enable the Fun Theory to educate the UTS student body to achieve better practices surrounding waste segregation, through an adaptable event stall that works within existing UTS events and expos, targeting the UTS student body with the aim of educating better practice of food waste segregation, through fun and adaptable games.


Promote Waste Management Education through ‘For Purpose’ initiative and in an event store

  • That is able to flexibly integrate and work with existing UTS events/initiative/expos
  • That  educates UTS student body and faculty about food waste segregation and management through games, apps, booth activities


Screen Shot 2017-06-19 at 11.41.13 PM.pnginterview 1. Seb Crawford (uts green)

through Interviews with Seb Crawford we were able to explore and understand previous initiatives uts had taken to reduce its food waste, with a primary focus on education and awareness surrounding food waste management.  Seb informed us that “Most of the education happened during the rollout of the food waste stream under the branding of “UTS Cleans Up” in 2015. ‘UTS cleans up’ was an initiative that saw the introduction of a one bin system paired with a piloted food dehydrator. Communication surrounding ‘uts clean up’ came in the form of stickers attached to the bins explaining that all waste was appropriately segregated off sight.

Seb also informed us that “The food waste system at UTS is fairly new… they are still in the test phase we’ve done little comms and education around them so far”.  UTS has seen a great improvement in waste management over the past five years but there still seems to be a lack of understanding and engagement on a whole from the student body. We hypothesised that this lack of understanding Lead to the improper use of bins and greater contamination levels. As a group, we could see this from our own personal experiences but in order to prove our thoughts, a general student survey was conducted.

Surveys: UTS Student body

After analysing the information given to us by Seb it was still unclear how much of the ‘UTS cleans up’ communications were successful in educating the student body about UTS’ waste practices. Our student survey targeted a small group of (46 participants) over a range of disciplines and year groups targeting their understanding of the uts food waste stream and if they had come in contact with any educational material surrounding it. The results suggested 92% of students surveyed had a poor understanding of the food waste management process with a further 80% receiving a poor education surrounding food waste management at UTS.

After analyzing the data we concluded that a poor understanding of UTS’ food waste management practices led to an underlying negligence and confusion that could contribute to poor waste segregation and a lack of initiative from the student body. It also showed the complexities of communicating to a wide audience from differing backgrounds who all share differing ideas surrounding waste management.

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Interview #2: Simone Soeters (Batyr@UTS)

Batyr@UTS is a non for profit organisation that aims raises awareness for mental health issues within the UTS campus. Batyr has established an on-campus presence through student involvement and leadership, engaging the university community through quality programs and workshops. Batyr targets uts events with stalls and online programs that aims to educate and encourage the student body to engage in open conversations surrounding mental health issues. Through such events they’re able to reach out and create the personal connections necessary to help a wide audience. Their annual report ‘batyr impact report’  shows the sucess of their program, university students were the most engaged, with 88.4% reporting that they were either engaged or very engaged”(Batyr 2016 impact report). Batyr was a great example of a very successful organisation that engages and empowered the student body tackling stigma and issues surrounding mental health. Batyr achieves this through direct personal contact, utilising uts events and online programs.

literature reviews

  “Waste Education and Awareness Strategy” Procedia- Social and Behavioural Science

This text calls for higher level of education surrounding waste management with a particularly concerning for young students highlighting the importance of education in creating social or political change. The paper surveyed 591 university students with 40% having negative attitudes surrounding waste management “suggest(ing) that a carefully through-out waste education and awareness strategy should be developed in order to change students’ habits and behavior and traditions.”(Waste Education and Awareness Strategy (Procedia). Thus highlighting the importance of connecting with students enabling change through education and early intervention.

“Empowering education” Shor, I.

Empowering education critically analyses the responsibility of educational institutions to not just teach the course material but also embed good social practices. It highlights that through education students are empowered by good social practices and will help to change social trends in the future “Empowering education is oriented to self-transformation and social change”. (Shor 1992, p. 188).

Fun theory

The Fun Theory is a concept that strives to implement new ideas or resolve a change in values, by means of initiatives and activities that are considered ‘fun’ or ‘engaging’ to the audience.

Steep Analysis

Steep analysis looks at the impact of the project on a broader scale, analysing systems that it touches and is integrated into. These are (social, technological, environmental, economic and political).

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Boundary mapping:

Mapping the possible boundaries of the project allowed for an in-depth view and scope of the project.

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