REDESIGNING CAMPUS DINING TO IMPROVE SUSTAINABILITY AT THE UNIVERSITY OF OREGON
Loading...
Date
2024-09
Authors
Merrill, Maya
Journal Title
Journal ISSN
Volume Title
Publisher
University of Oregon
Abstract
Universities across the United States, including the University of Oregon, have shifted to promote sustainable thinking and living. However, these large institutions also produce an incredible amount of food and packaging waste every day—two of the largest categories contributing to municipal solid waste in the United States. As universities shape future generations of leaders, it is important that they implement systems and products which uphold sustainable living practices and reduce their environmental impact.
My research and design aims to provide strategies, system and product redesigns that will reduce the significant amount of food and packaging waste produced by thousands of consumers at UO Dining halls every day. I provide a multi-pronged approach which includes reusable and biodegradable products, educational campaigns, peer support, food waste diversion strategies and additional key steps, informed by research, observations and case studies. In addition to a dining system redesign plan, I propose three food container design solutions: a reusable lid for
existing dining hall receptacles, an organic and biodegradable single use container and a complete reusable container design.
Description
97 pages
Keywords
sustainable design, systems design, design thinking, dining waste, environmental design