Post D

Organic waste is paramount in becoming a massive contributor to global warming, “organic waste needs to be managed in a sustainable way to avoid depletion of natural resources, minimise risk to human health, reduce environmental burdens and maintain an overall balance in the eco- system” (Collins, Mark. 2017). Addressing the outrageous effects of food waste on a global scale is devastating. House holds that waste food need to be help accountable for the effects, “wasting food that could have been eaten is not only wasting money, but also damages the environment” (Jacobs, K. 2015).  Its important to look at the whole process of food waste starting from the energy used to created and transport the food, “emissions of greenhouse gases during the life cycle of food, including, agriculture, manufacture, packaging, distribution, retail, transport to the home, storage, preparation in the home and waste disposal, is a major undesirable environmental impact of food waste.” (Jacobs, K. 2015).


When developing our App we started an  investigation into discovering if  this food sharing program had been functioning successfully any where in the world. The University of Illinoi it has an incredible determination to reduce waste in their University housing, with 95% of their food produce coming from their own student farm used by their dining services. They also use an app to manage reducing waste even further around their housing. This food donation program is called Zero Waste. It’s a safe, easy and reliable way to donate surplus food. Zero Percent is a system designed to help businesses move surplus, edible food by posting donations on their app which then goes to the  online food donations marketplace. The app notes that “ Every recycling technique may have a role to play depending on the nature and variety of waste and the local situation. The Challenge is to find the most appropriate options to deliver an easy to use service which achieves good environmental outcomes, that is cost effective as well.” (Zero Percent. 2017). The system automatically alerts volunteers at nearby soup kitchens and shelters, through text and email, until it can find one volunteer who accepts to pick up the donation. This Service helped deliver 145,902 meals in to benefit those facing hunger and food uncertainty through the 220 relief agencies that use the food bank serves.  The success of the app is an example of how a system can help manage organic waste and also be a good will in the community.



West.S.Living and learning in 2034, University Alliance, 2014. viewed 13 June 2017

Collins, Mark. Organic waste: Management Strategies, Environmental impact and Emerging Regulations. Nova Science Publishers, 2017.

Jacobs, K. The environment Impact of Food waste. 2015. Viewed 13 June 2017.

Viewed 9 June 2017. Zero Percent. 2017


Mikaela Rundle



Post C


Once we had decided on the direction of our brief our first task as a group was to decided the most effective way to collect data. The data needed to be related to our brief, which was focused on the experience of UTS housing in regards to organic waste. Immediately after we agreed as a group that our focus was to develop an app to change the way food was wasted at housing, we knew we needed evidence that an app was relevant  to the housing and would function successfully.  We research the relevance of an app applications on a student’s phone noting that  “the increasing number of smartphones users in the global market has led to a tremendous increase in the number of apps in a consumers phone.” (Saifi.R, Business2community.2017). We started researching into apps created by students for students, making the lives of students easier. The app created at UNSW,  lost on campus is an app the provides directions on Campus around Australia. The digital map specialists, HERE, run a survey of 1000 Australian students and “ found that two thirds of 18-24 year olds nominated their university as the most confusing venue to navigate”( Lansdown. S. Huffpost 2017). As a group we used own on personal experience with iPhone apps, noting the success of an app such as Lost on campus. We Conducted interviews with housing students,  as face to face interviews, “allow researchers to clarify ambiguous answers and when appropriate seek follow up information” (Ormrod and Leedy, Practical Research, 2001.). This personal insight into the feelings of the residence, allowed us to assess the demand for an app that allowed food sharing among residence. We decided against a survey, as we felt that it would be hard to gain access to a large majority of individuals in such a short period, as well that “ a majority of people who receive questionnaires don’t do them and those who do might not be representative of the originally selected sample.” (Ormrod and Leedy, Practical Research, 2001.). From a personal experience, who also noted that most important it’s the individuals desire to make change rather than the app we want to create. Although the app will make it easier, faster and simpler to stop organic waste being thrown away it is always the individuals own personal desire to make a change, “ on a more individual level, some people may actively choose to make sacrifices and live somewhat less extravagantly than they could” (West.S, Living and learning 2034,  2014.).



Post B: Group caddie design Reflection


Mikaela Rundle

As a group we were asked to find a solution to the waste caddie design, using news paper as a package to contain the organic waste. The design brief outlined the importance of keeping the design, simple and clean. There was discussion about making sure the newspaper design was easy to remove from the caddie, sturdy and would be easy to carry to the organic waste bin in each household. Focusing our attention around the lifestyle of the users, we looked into our own home and relationship to the food caddie. Taking notes on our behaviours, such as how often we needed to clean the caddie lining, how often we used it and how much time realistically would be put into making the newspaper. The Caddie newspaper design needed to encapsulated all the key important values we decided as a group to focus on. We felt that most importantly the design needed to be simple and completed under 5 minutes, as we felt that anymore time would mean the design would not be made during a busy life of a user.

We workshopped a variety of designs, constantly referring to our goal of a fast and effective solution. We started with folding the newspaper in a variety of ways that would strengthen the form. Using traditional Origami as inspiration for our designs, we discovered that a cone shape held a lot of waste and mass. Due to the layers of folds the waste after a few days didn’t weaken the bottom, allowing easy and safe transfer from the caddie to the bin. We also got inspired by street food, that used this similar cone shape to contain food.

As a group we felt our design was going to be successful after our own personal research and assessment of the design. When creating our video and explanation sheet, we felt it was vital to keep our instructions simple, which could allow children to be able to understand and create the design. The design sheet was refined, making sure that there was enough steps, that were easy to understand. We also created a scan on the sheet that linked to the video, this combination of video, text and images, was effective and easy to follow. We tested our sheet and video on a variety of our family members, with positive feed back. The design was effective because we had a variety of in put from all members of the team, using their own skills in design and research to produce the final design.

Waste in 24 Hours

As a Uni Student, I find that my waste is often small as am very thrifty with my food waste as it saves money and is more time efficient. I am often rushed and run out of time to prepare healthy meals so I usually bring fruit or nuts to Uni for lunch so Today, instead of buying a coffee, to save money and time I decided to make an instant coffee. There is little waste, as i re-wash my cup instead of using a plastic cup that will be thrown away at a cafe. Coffee ground is able to be put into composting, broken down and then put back into nature. This is important because, “coffee grounds are sent to landfill, decompose to produce methane, a greenhouse gas with more than 20 times the global warming capacity of carbon dioxide” (Business Recycling Australia, 2010). 

I like to wash the glass containers the coffee comes in once i have finished the coffee, and reuse them for sugar or salt. This is environmentally friendly as i am reusing the container instead of buying more plastic, its thrifty also. Then I have some blue berries, often if some are a little soft or old blue berries will just throw them away in the compost bin for my worms, then place the plastic in the recycling bin.

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I like to eat healthy during the day, eating small meals of mostly fruit and vegetables. I had a cucumber, banana, walnuts and some dates for lunch. The end of the cucumber i throw in the Bin at Uni, the walnuts that i finished i just throw the empty packet in the rubbish. Then the Banana and dates, the skin i throw in the bin and the nuts i usually leave in the container and throw the whole thing out at the end of the day all together. Not having an organic place to but my rubbish disappointing, because “approximately half of household waste is organic. The composting turns waste into rich soil supplement for use in my garden” ( Clean up. org, 2009)


My mother usually cooks dinner, which means there is little waste as she is a very good cook and often has made the meal before, “preparing, and preparation before hand,  means the waste will be less”( Green cook). Tonight was Mexican, The meat mix, includes a carrot, beans and mince and some spices. I throw the cans in the recycling and the the carrot bottoms i but aside for my worms. The taco shells box is placed in the recycling, and then then the skin of the avocado if left in the worm bin, the lettuce and tomatoes are put back in the fridge for reuse of there are some left. Any left overs, are reused the next day for lunches for my brother and sister.


Mikaela Rundle