Post B


Group Name:  Level Threes

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 feedback.

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


As a team, we hired a private study space and began the process of designing our caddy by folding shapes with newspaper. Brainstorming ideas, we researched previous designs to see what was already out there. Coming up with multiple options, we were now aware of how many pages were necessary for thickness. A particular fold was deemed our most successful as we decided on a caddy design that utilizes a total of four pages.

The design was proven a success after each of our individual tests and experiments. In order to make our design readily available to the multi-cultural demographic of Australia, we’ve decided to exclude audio and subtitles to ease understanding. Allowing a user to apply this design in their own homes, our step-by-step graphics clearly indicates the caddy liner folding process.

We took photographs of distinct steps while filming our video. Applying these photographs to an instructional poster, we decided that photographs were the most clear and cater to a wider range of audiences. We also applied a street poster that could potentially influence the public to participate in utilizing this design in their own home, ultimately educating the community on organic waste.

Attempting to make our design as simple and as practical as possible, we are certain our caddy liner meets the needs of feasibility, sustainability and environmentally friendliness. Our group ultimately want to educate the community on organic waste throughout successful applications of visual communication sources.

Interdisciplinary design looks at many disciplines and categories at the same time. This approach can contribute to active organic waste solutions by looking at a project beyond its category and using intersections. Design can succeed in this field through communicating with the wider communities emotions and reasoning: “We’re experts at looking to the future.”

Creatives read about everything and are continually curious. In forming a solution to a problem, a designer becomes an artist. Utilizing an interdisciplinary approach, they train themselves to question all truths. By looking beyond the obvious, you have the capability to uncover a powerful solution.

Designers are critical in the management of organic waste through their combination of creative, technical and political solutions. A variety of disciplinaries maintain the ability to improve the design, construction and operation of organic waste. Identifying waste management solutions and programs, designers can education and sensitize correct waste disposal through a variety of their own strengths and focuses.

Design thinking is an overall mind-set that maintains specific methods that ultimately make significant contributions to the strengthening of systems. Centrally creating innovations to solve problems, design improves user orientation. Applying practise-driven methods, a designers contribution is vital through their ability to oppose established research methods. Necessary in providing varied solutions, their perspective ensures a wider exploration. This visualization and conflict with the norm assists in both the changing and inventing of new systems by means of methods and tools that are specific to interdisciplinary fields.


Petrovic, K. (2017). The Interdisciplinary Design Approach – HOW Design. [online] HOW Design. Available at: [Accessed 10 May 2017]. (2017). Design area 7 – Waste Management | EWB Challenge. [online] Available at: [Accessed 10 May 2017].

Brenner, W. and Uebernickel, F. (2016). Design Thinking for Innovation. 1st ed. New York: Springer.

Blog Post A: Home and Catering Audit

Attempting to do my part for the planet, this post explores my first and very own home waste audit. Covering the duration of a 24 hour period, this experiment provided me with explicit details in how much waste my household generates and how far a kitchen compost bin assists in reducing this.

Using my given compost bin for the first time on Sunday, I was forced to bin a quarter of a punnet of strawberries that I had discovered were already mouldy. Adding to this were remaining strawberry tops that my family had eaten with pancakes. Further thrown on top were crushed egg shells used to make the pancakes. My tea bag was later discarded along with excess coffee grounds left behind by my parents. Binned in our non-recycables were dairy products such as cream and butter scraps as well as bread crusts and various packaging.

As a family, we finished off a tofu stir fry from the night before for lunch today, later adding half a cup of rice along with leftover corn and tofu. My brother ordered a pizza for himself, however he refuses to eat the crusts. With a handful of crusts remaining in his pizza box, l later discarded them to our non-recyclables, along with plastic take-away containers and the greasy pizza box.

For afternoon tea I snacked on an apple and added the core to the compost bin. My mum also ate a banana and I encouraged her to also throw the skin away for compost. Both my brother and dad had salad sandwiches that besides some excess grated cheese, were for the most-part finished. Remaining cheese waste was thrown into our regular bin.

Our BBQ dinner contained plenty of excess that was easily compostable. Corn cobs and salad as well as carrot and potato peels were among the waste left behind. Thrown into our non-recycable bin was meat waste including bones, fat, gristle, skin and other various scraps. Similar to breakfast, we also discarded packaging from dinner.

home audits

Attending a catered canapé event as part of “Wealth from Waste,” I closely analysed both the inputs and outputs of the organised experience. I narrowed the catering down to four main themes: the space, equipment/staff, guests and food preparations.

The inputs involved in the space included organising the venue hire as well as providing fridges, ovens, a bar and work surfaces. The outputs of this contain the removal of bench and bar space clutter, cleaning the fridges and ovens along with ensuring the venue is returned to its original state.

Equipment and staff stands as an important element to this event. Organisers must ensure they have sufficient service, covering bartenders, waiters and chefs. Decorations, serving dishes, plates and glassware are among the equipment that was necessary for hire. Important outputs are also involved in equipment and staff hire. Services must be paid for, equipment is cleaned and packed away and hired cleaners are responsible for the removal of food waste and the venues cleanliness.

Guests’ input into the event across invitation, promotion and guest lists. Determining specific allergies that must be brought to attention, their output involves the thanking of guests along with gaining their feedback of the event in order to improve and make changes for future experiences.

Food preparation is an essential and central element to both the input and output process of any catered event. Canapés included vegan gardens and rice paper roll finger food. The leftovers of both options were able to be composted at the conclusion of the event. Refrigeration of remaining bottles as well as the washing away of any remaining drink left in glasses would also be required. The input of food towards the event includes its preparation in advance along with a time plan and food safety knowledge. Once organising a set menu, caterers must work out accurate numbers while catering for less than expected to avoid excess waste.

canape audit


Clean Up Event Guide. (2017). 1st ed. [ebook] Sydney: Clean Up the World Pty Limited. Available at: [Accessed 5 Apr. 2017].

Conserve Energy Future. (2017). How To Conduct A Household Waste Audit – Conserve Energy Future. [online] Available at: [Accessed 5 Apr. 2017].

Cortesia Sanctuary, P. (2017). How to Compost Food Scraps. [online] Available at: [Accessed 5 Apr. 2017].