Post B: Group Caddie Design and Charter with Interdisciplinary Systems Design Thinking

The caddie design my group came up with was better than I could’ve imagined. Our concept meeting after a couple of hours came up with what I would call a simplified bag made out of paper. Initially we’d found a design online we all agreed was straight forward and easy to fold however coming from design backgrounds it was decided we needed to come up with our own original idea rather than something found off the internet. From there the group photographed and videoed the design to ensure communicating the design was easy to understand, straight forward and simple since the target market for the caddie liner is councils of New South Whales through the Environmental Protection Agency.

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Level Three Charter

 

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

The above is my group’s charter.

 

The Oxford Dictionary defines ‘charter’ as:

 

A written grant by the sovereign or legislative power of a country, by which a body such as a borough, company, or university is created or its rights and privileges defined. – A written constitution or description of an organization’s functions.

Oxford Dictionary 2017, Charter, viewed 9 May 2017, <https://en.oxforddictionaries.com/definition/charter&gt;.

 

As a group we put these guidelines together to help everybody understand what was expected of them. Specifics like ‘turning up on time’, ‘communicating well through Facebook, contributing to assignments, giving feedback and opinions’ and ‘consulting every member of the group’ were a few that I thought were important to me. This means every member of the group is accountable and therefore action can be taken if they’re not meeting these guidelines.

 

How can different design disciplines contribute to organic waste solutions?

Design disciplines attempt to resolve design problems everyday however their process is catered to their discipline. If these processes are amalgamated with other design disciplines the difference in thinking and angle of approach can be the tipping point to creating a design solution. Many of the design practices learnt can be applied to organic waste in the sense of observational research, all disciplines partake but have different methods of what they do with the research and how they react to it. The same can be said for user testing. A designer from integrated product design (IPD) would have an extensive understanding of what to do with the information taken from user testing compared to a landscape designer. Yes a landscape designer still has user testing but not as detailed as an IPD designer. Working to each group members strength in the process can make the discovery of the solution to the problem some what easier.

 

Why is it important to include designers in the management of organic waste?

Designers look at problem solving differently to the average person. They think about the process each cog in the wheel goes through as part of the overall system. The designer may look at the whole picture rather than just a section of it realising that from looking at the whole picture the section can be fixed if another section is adjusted rather than the one with the problem. The solution may not always be in front of you. A designer is capable of moving through the stages of the design process to understand and change the design to then improve on what is already there.

 

What contribution does design make to thinking about systems? to changing systems? to inventing systems?

There wouldn’t be a system in the first place if someone hadn’t considered how the system would operate. By considering how the system would operate that is design. The depth of design depends on how complex the systems is in the essence of what day do you put your garbage bin out to be picked up compared to what route the garbage truck takes to empty the bins in your suburb that is time affective as well as conscious of the fuel taken to complete the action.

Many systems are thought about by improving an already existing system because someone thinks it can be done faster, more economically or to benefit a certain group of people. System’s design is always about making it better in some way shape or form. Designers have the background and experience to make it possible.

Post A: Twenty-Four Hour Waste Audit

In all honesty I don’t think about what I do on a day-to-day basis with the organic waste I produce. As soon as I heard organic I jumped to thinking of food and in particular vegetables and fruit. However there are other areas considered to be organic waste I didn’t think of straight away like water waste, paper waste and recycling.

 

When moving through my day I don’t think about how I deal with waste because I revert to habits or what is taught to me while growing up and continued through to today. So it’s a little difficult to analyse my own process. However I believe I’ve managed it below.

 

On Wednesday 22nd March 2017 the Wealth from Waste class was invited to celebrate 20th Anniversary of the Institution for Sustainable Futures (ISF) which also corresponded with their book launch, ‘Transdisciplinary Research and Practice for Sustainability Outcomes’ filled with scholarly work. The other reason we were in attendance was to process a waste audit on the food provided at the function. All food served was locally sourced and vegan.

 

The Menu:

 

Bruschetta of heirloom tomatoes, fresh basil, pesto and extra virgin olive oil (GF).

Tomatoes from Joe Tramontle, Rossmore.

 

Rice paper rolls with kelp noodles, mint, coriander and enoki mushrooms.

Mushrooms from Mittagong Mushroom Tunnel, Southern Highlands.

 

Savoury carrot cake with candied walnuts (GF).

Carrots from Oaklands NSW Walnuts from the Riverina NSW.

 

Tempura zucchini flowers, sweet corn puree with black garlic aiolo (GF)

Zucchini flowers from Hinterland zucchini flowers, Sunshine Coast.

 

Mushroom walnut baklava with pine nut cream.

Field mushrooms from Shoalhaven mushrooms, Termail NSW.

 

Sweet corn and avocado blinis.

Sweet corn from Camillerie Family, Oakwille NSW.

 

Beetroot inside out arancini, cashew and popped riced (GF).

Beetroots from Ed Fagan, Cowra NSW.

 

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Vegetable patch dip.
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Organic food waste attendees chose not to eat.

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Let’s take for example a punnet of tomatoes from Joe Tramontle. The punnet has to travel from Rossmore to a market or directly to the UTS campus. There are three points where it can be sold. From Joe’s farm, the market or when it arrives at the UTS campus. After being sold the tomatoes are placed in a prep kitchen. So far the tomatoes contributed to CO2 emissions from travelling and now from washing them under water. Lets say at least one drops on the ground. The tomato will be cleaned up at the end of the day when the prep kitchen has finished and most likely chucked in the bin to end up at landfill. The tomatoes are prepared for the appetiser and handed around the function

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Breakfast

Breakfast waste in caddie

I began my day with breakfast tucking into cereal with skim milk. Having finished that I moved to bacon and eggs on a Turkish roll. The only organic food wastage was the two eggshells and fat from the bacon left in the pan. Water was used to wash up the pan, spatula, knife, fork and plate.

 

Lunch

Lunch waste in caddie

Lunch was a ham, cheese, tomato, onion, avocado and spinach sandwich. The organic waste from lunch was the tomato end piece, avocado peal and avocado seed. The water wastage was washing up the three knives (serrated knife, butter knife and straight edge knife), cheese slicer, chopping board, glass and plate. I had a glass of water with lunch.

 

Dinner

dinner waste in caddie

My family and I had dinner together. We shared a salad with spinach, cherry tomatoes, Spanish onion and Greek fetta. To accompany the salad we each had a piece of seasoned beef. The organic waste from the meal was just an avocado peal and avocado seed. The Spanish onion had previously been pealed only using what we need at the point in time allowing us to come back to it later for another meal. The water wastage was again from washing up the dishes to prepare and make the meal.