Design for CHANGE Oxfam Australia
15 solutions to reduce young peopleâ&#x20AC;&#x2122;s food waste in Australia Solutions contributed by the Design for Change community designforchange.org.au
The Oxfam AND Love Food HATE Waste Collaboration. Hello and welcome to the first Design for Change eBook featuring the creative solutions of some of Australia’s young emerging professionals. In 2012 Oxfam was announced as a recipient of the NSW Environment Protection Authority’s grants program, Love Food Hate Waste. This partnership resulted in the launch of the Design for Change food waste challenge to encourage creatives and communicators around Australia to come up with solutions to food waste. These solutions were uploaded on the newly built Design for Change website to make it easy for people to contribute their ideas and to spread the message about local food waste and global food justice. A panel of judges from Oxfam, the NSW EPA and Digital Eskimo selected the top 5 and top 15 solutions contributed by the community. This ebook has been produced to feature these top solutions and to inspire individuals, communities and organisations working on tackling the food waste issue. They also demonstrate the inherent power and potential of design and communications to influence public perception and behaviour on important issues. Thank you to everyone that contributed solutions to the Food Waste Challenge and our supporters the NSW EPA, Eckersley’s and Digital Eskimo for helping us bring it to life.
design for change launch party at the museum of contemporary art, January 2013. Oxfam and The NSW EPA launched the Design For Change Food Waste Challenge. On the night the 150 atendees contributed their ideas to inspire change. Design for Change is Oxfam Australia’s community for designers, communicators, thinkers, believers and change makers who want to harness their skills and passions to forge solutions to global problems. The Design for Change university program works with design, communications and marketing students supporting their capacity to create change using their profession. The Design for Change online collaborative platform provides opportunities for the broader public to donate their time and skills to support Oxfam’s vision of a world free from poverty and connect with a community of conscious creatives. www.designforchange.org.au Love Food Hate Waste is an initiative by the NSW Environment Protection Authority (NSW EPA) to raise awareness about the impact of food waste in NSW. It provides research, information and practical ways to reduce food waste in our homes and workplaces. www.lovefoodhatewaste.nsw.gov.au
The Food Waste Challenge. The problem. Almost 1/3 of food produced is either lost or wasted. In countries like Australia, most of this occurs after we have bought the food. Factors like a busy lifestyle have meant that we don’t stop to think about the food we consume or throw away. Australia creates food waste that amounts to over $8 billion each year. In NSW alone, each household throws away more than $1,000 of food per year. That’s a total of $2.5 billion. Put a number on it and that’s 800, 000 tonnes of food tossed in the trash – even though one in eight people around the world go to bed hungry. Imagine coming back from the supermarket with 5 bags of food and putting one straight into the bin – that is how much food we waste. So other than a big waste of money, what’s the problem? Wasted food puts pressure on our environment. Greenhouse gas emissions are created from growing, fertilising, transporting and storing food, but also through decomposing the food that we chuck out. Throwing food away is like leaving the tap running. It is a huge waste, and is contributing to extreme environmental degradation. And how does this relate to the fact that one in eight people in the
world are hungry? The links are more direct than we might imagine. Climate change caused by excessive greenhouse gasses, such as methane from rotting food, is having a huge effect on farmers all over the world. In particular, small scale farmers who are reliant on predictable weather are the hardest hit. These farmers and their families cannot grow enough food to eat or earn an income when these dramatic weather events wipe out their livelihoods.
The SOLUTION. Although it’s not a solution to collect all this food and distribute it evenly, by simply cutting back on food waste, we can help ease the pressure on our already broken food system. By doing this, not only do we help save the environment and reduce our impact on vulnerable communities around the world, but we can also save money too. It comes down to the little changes to our daily habits. Small actions like writing a shopping list, reading expiry dates and understanding how correctly to store food contributes to us reducing the amount we throw away. Our local actions have a worldwide impact.
The CHALLENGE. Oxfam Australia and the NSW Environment Protection Authority invite you to harness the power of design and communications for social change and come up with solutions to reduce food waste in Australian homes. Anyone with
design, writing or marketing skills can respond to the challenge and potentially have their work turned into a national campaign.
Research shows that young people aged 18-24 years are the biggest wasters, throwing away an average of $26 of food every week. However, young people also have the greatest potential to change their eating habits. We need you to target your solutions towards young people in ways that make them stop, think and act and that take into account their busy lifestyles and shopping habits. Food wastage is becoming a prominent topic among industry leaders, but what’s lacking is creativeness in tackling the issue.
A quick snapshot of how the community responded to the problem:
It doesn’t matter if you have 2 hours or 2 weeks. We’re just looking for fresh, creative and innovative ideas that will change people’s food waste behaviour. To do this you can upload an original solution or build on the existing Oxfam Australia and Love Food Hate Waste strategies. Test your ideas with your family and friends and see if you can change their thinking and behaviour around this issue, because the change begins with us and our local communities.
Measure food Stop & think Use apps to organize your food Plan meals Turn Leftovers into something new Store food thoughtfully Build communities around food Use seasonal produce Support local farmers Make smoothies from leftovers Challenge yourself Talk about food waste Plant seeds Use food for skincare
Give youth the tools to establish good habits Recipes for food scraps and waste Love your leftovers Write shopping liSts Don’t judge food as Ugly Make Jams and Conserves Drive conversations with social media Share food Run food workshops Create events to promote less food waste Give toolkits to kids who move out of home Quirky Promotions
Create a profile and get started by opening up the Toolkit where you will find research and resources. Then you’re ready to respond to the challenge. Your solution can be anything from a communications strategy, a poster campaign, an app design, a marketing strategy, or a new invention! Your ideas don’t have to be final versions. We just want to see some inspiring concepts that have potential to be implementable solutions.
HOW CAN YOU TRAN SFORM THIS
and there are no strict rules to the ingredients.
SMOOGO; DON’T BIN IT, SMOOTHE IT! by Ellen Hong Choy
It’s unique, fresh and has the potential to become a huge trend amongst 18-24 year olds and younger, educate them for the future. It targets the youth by being modern, convenient, easy and being integrated with social media. Vision for Success: (as a snapshot/cloud/excerpt) Smoogo promotes is a new way of life, inspiring a youth trend among young adults, educating them on healthy options and reducing food waste. What did you enjoy most about the Design for Change food waste challenge? What I loved most about the Design for Change food waste challenge was that it gave me the chance to design something new and fresh to help encourage others to become more aware of something we all do on a daily basis. Plus whipping smoothies together was pretty fun too!
The Solution: Smoogo aims to encourage young Australians to make smoothies from what’s in their fridge to reduce food waste. It‘s fun, colourful and interactive, money saving and inspires less wastage. Smoogo is mobile and tablet compatible, and is supported by Facebook, a smart phone application and merchandise. Merchandise includes badges, fridge magnets, aluminium drink flasks and tote bags with the recipes on one side with the Smoogo design on the other.
Most 18 to 24 year olds lead busy lives and are always on the go! Often they don’t have time to prepare proper meals and are time poor leaving the food in their fridge and binning it on rubbish collection days. This not only wastes their food but their hard earned $$$. Convenience is the key! We’re wasting food because we’re too busy. A quick whiz of the blender in the morning makes a nutritious start to a busy day. No fruit or veg goes to waste, $$$ are saved, time is gained
How did it change your perception or behaviour around food waste? I was already aware of how much food was being wasted, both in our own fridge and everyone elses. Recently we’ve started growing our own vegetables, herbs and fruits which saves us from buying those items at a supermarket and going bad in our fridge in a short amount of time and since participating in this competition, I’ve been talking to more people about the subject.
Planning the week’s menu also helps reduce food waste as we’re only buying necessary ingredients. How would you like to see your solution evolve / come to life ? Smoogo has the potential to become a huge trend, which I’m hoping in time will happen! The website is good to go and live, just needs a few tweaks, I’m hoping to work with a fruit queen who owns their own fruit shop to come up with a bunch of healthy smoothie recipes together and I’ll be working towards creating the smart phone application.. We’ll see how that goes! What are you working on now? Right now I’m focusing on my Ellee Designs, which at the moment is mainly designing and creating e-yearbooks, websites, videos and e-magazines for babies, weddings, formals, birthdays, portfolios etc. I’m most excited about our fresh take on school yearbooks this year, rather than the traditional printed versions, we’re going completely digital; more pages, more colour, more images, less cost, but most importantly more memories… the way of the future, plus it’s saving trees!
The Personal Meal Planner By Aurelie Perthuis
The Key Principles: Informative, personable, purposeful, valuable, inspiring, rewarding, simple , engaging, accessible Vision for Success: This app makes it easy for youth to make a change, providing a valuable and purposeful tool that people will use it every day to organize their food resulting in less food waste. What did you enjoy most about the Design for Change food waste challenge?
The Solution: The personal meal planner will engage the youth and fit their specific needs providing a tool to organize and plan meals based on their calendar, worklife, healthy plan or family situation, therefore reducing leftovers and food waste. 88% of people use their mobile to interact, share, read and organize their life. It can be accessible from anywhere, making an app the best tool to solve this problem. Some recipes require you to buy parsley and others, coriander so you end up with 40 items in your bag but you’re more likely to throw 20% away. With this app, the user will be able to create a SHOPPING LIST with a MAX number of items and an approximate budget. It will then automatically
create 14 healthy recipes based on the shopping list. The recipes will be arranged by expiry date. The app will provide you useful tips. It will be sync to your calendar, just in case you have a dinner planned. The app will provide daily tips on how to preserve / store the ingredients or what are the seasonal products. Tips will be provided by external partners such as Coles, local farmers. User will be able to share their shopping list with their friend, family. At the end of the weekly meal plan, the app will ask user how much food they thrown away. If the user says NONE, he/she will be rewarded: Coles (coupons) OR unlock content, such as a thank you and inspirational video from Matt Preston.
I was in fact searching for an app where i could create a shopping list that will generate an effective weekly meal plan based on my calendar, worklife, an app that could help me reduce my food waste. To my surprise, I could not find such app. My friend came across the DESIGNFORCHANGE website and suggested that i should share my idea with the world. I believe design can change the world for the better if we want to. Design is a way of looking at the world with an eye toward changing it. I really liked the DESIGNFORCHANGE concept. It tackles important issues and offers an opportunity to all creatives to solve this problem, and it creates positive social impact. It’s great to see a community doing things, and I think government should listen to creatives more often. When I mean creatives, I mean designers, engineers, developers, writers, scientists.... How did it change your perception or behaviour around food waste? I don’t pretend to be good at managing my food waste but I’m constantly
adjusting my habits to minimize it. Sometimes small changes can really make a difference: cook less, prep lunch bags, use containers, recycle, shop less, freeze your leftovers...It’s all about awareness and change. It’s a topic that I often discuss with my mum who has a food blog. She also goes to regular meetings at the French Ministry to tackle this issue, so we often exchange ideas. How would you like to see your solution evolve / come to life ? The problem with recipes in general is you end up with 40 items in your shopping list instead of 20. It can be costly and you’re more likely to throw away a lot of food. Creating a weekly meal based on your shopping list would definitely require some very smart development, and I’d need a volunteer developer to create a logical system, algorithm for this. Either that or I might use a crowdfunding platform, such as POZIBLE. Anyone interested, please contact me. What are you working on now? I’m a French born artist / designer living in Australia since 2004. I’m currently working with a friend on an art project: Endcount, aiming to bring attention to species on the brink of extinction. It’s a generative art project where art, and technology intersect that raises awareness and provokes conversation. We’re hoping to launch it sometimes midyear. Aside from that I’m working on some art commissions. If you wish to know more, you can visit my website: www.lilyartist.com or email me: firstname.lastname@example.org
By Pedro Campos
By Michael Jenkins
The Solution: Food 101 workshops teach young Australian males about food through creative and conscience cooking. Live cooking shows/workshops at participating pubs and clubs will encourage them to learn in a comfortable environment, as not many men at this age would consider a cooking class. The campaign features provocative copy that demands attention and uses humour to create a stigma about not knowing how to cook. Focusing in on just males (18-24) the campaign is more direct and captivating to its audience. The live cooking workshop at local pubs and clubs makes young males feel comfortable and encourages them to learn about cooking.
Vision for Success:
Young Australian males will have the necessary tools to get cooking, gain an understanding and respect for food and be more knowledgeable about reducing food waste.
‘All the Best’ is aims to inspire and educate first time home-leavers of how to reduce food waste while maintaining a happy household. It’s a housewarming kit that contains useful utensils like spatulas, measuring cups and aprons. It uses fair trade materials and items. It’s a meaningful and useful gift that informs the receiver about the value of preparing homemade meals and storing food in a more efficient, thoughtful way. The kit is flexible and can be sold or handed out at events as promotional material or as giveaways. Many young people aged 18-24 are first time home leavers and are required to learn new skills and start new habits - providing an ideal
opportunity for better behavior around food. The solution is flexible, colorful and friendly in its approach and appeals to different demographics. It uses raw, organic, stripped back and hand written typography to make the solution more engaging and to give it personality. The Vision for Success: The solution will initiate a conversation about food waste and create effective new habits among first time home leavers to minimize food waste problems.
MAKE DO FOOD CART By Rebecca Barnett, Chenoa Pettrup and Zoe Yakimoff
blogroll, links, recipes and the possibility of booking additional workshops. This dual approach has the ability to capture attention and imagination initially while providing the ongoing support to empower ongoing action and learning. The Vision for Success: Make Do aims to enable small changes which can in turn empower larger changes. The solution prompts young people around Australia to start to think about the food in a different way, becoming more adventurous and creative in using, not wasting, ageing, ugly or scrap food and develops a supportive community around this new behavior. What did you enjoy most about the Design for Change food waste challenge?
The Solution: The Make Do food cart makes changes in behavior fun, tangible, achievable and accessible to 18-24 year olds. The concept involves a bike with a trailer attached, which has interchangeable containers. This allows for a range of different demonstrations which will challenge existing behaviors and attitudes towards food to be set up in various locations. Workshops and Demonstrations are presented on three key areas of using food scraps, using ‘ugly’ food rejected by supermarkets, and cooking with ‘waste’. Make Do provides low cost, accessible solutions to 18 - 24 year olds, showing them how they can engage with their food in a more exciting way and save money. Workshops will capture
attention by being held in carefully targeted locations popular with and visible to 18-24 year olds. Through practical demonstration, as well as additional information and support, Make Do aims to plant the seed for small changes which will make ongoing changes seem natural and furthermore encourage the youth to reconsider the larger food system. This solution differs from purely digital solutions by bringing information and inspiration to people in person and has potential to motivate and excite people by engaging with all the senses, in a way that a digital platform cannot. The solution provides information in a format which can be taken home through information cards and online support including a communal
We enjoyed that the competition pushed us to develop our preexisting idea for the MakeDo food cart and think about how this idea could be communicated effectively. How did it change your perception or behaviour around food waste? We were all very aware of the issues surrounding food and food waste; it is one of our key areas of research. However it was very interesting to see the other responses which I think relate strongly to other people’s perceptions around food waste. How would you like to see your solution evolve / come to life ? We’re already expanding the idea of MakeDo to encompass workshops on repair and reskilling. MakeDo is
about reskilling; enabling people to learn new skills and capture lost skills. These relating to food—both cooking and growing— and repair culture, giving people more agency over the practical and sustaining things in their lives. Learning how to make sourdough bread, start a worm farm or maintain a bike, among other things, are the potential catalysts for ontological change in people’s lives to help develop sustainable communities, and a critical relationship with the things around us and the behaviours of consumption which have become naturalised. What are you working on now? We are currently developing a strategy around making and implementing these ideas; we’re working on making MakeDo a reality. Additionally we are developing our own practice as redirective practitioners which will eventually lead to more projects aimed at changing people’s unsustainable behaviours. What is a redirective practitioner? The naming of a meta-practice by design philosopher Tony Fry, a ‘redirective practitioner’ is someone who actively works to use their practice to alter the existing unsustainable ontologies of our society and direct away from structural unsustainability. Both the unsustainable ‘nature’ of human being and the material world that such being has created need to be addressed; redirective practice is a space in which to address them. As redirective practitioners we have chosen to be agents of change rather than continuing to support the status quo. We will identify and create ways to transform the very nature of design.
REMAINDER OF THE TOP.15
Bubble & Squeak By Maria Fontenelle
For The Love of Leftovers By Erica Stevens
The Solution: ‘For The Love Of Leftovers’ is a culinary challenge with the goal to inspire young Australians to gather in kitchens over the country with friends and create the most inventive, delicious meals possible, using only their leftover produce. The initiative will be fuelled through social media, where the most creative meals will be decided by the public and turned into an e-recipe book. 18-24 year olds are newly independent and cooking for themselves for the first time. These same people are the key demographic of social media websites. Glance at Facebook or Instagram and you’ll notice that people love to share their cooking experiences with friends. Tapping into this popular trend through these easily accessible and free sites, we can drive the message of food wastage
viral. The inclusion of the e-books also gives aspiring young chefs a unique forum to showcase their recipes.
This solution educates young people on the issue of food waste but also advocates creativity in the kitchen. By actively engaging young people to get involved in the cause, we can help change their habits towards food wastage while teaching them great new skills and recipes to use in their real lives. We believe that this makes ‘For The Love Of Leftovers’ a unique and exciting endeavor for young Australians as well as a crucial aspect of the future of Australian food sustainability. The Vision for Success: Exposing young people to the issue of food wastage in Australia is our main goal through an ongoing event that people are continually eager to be involved in.
Bubble & Squeak is a campaign aimed at raising awareness about global food waste. It includes advertisements, an informative microsite, and an iPhone app that plans your meals, generates shopping lists, and reminds you when to start cooking. It even allows you to input random leftovers to find recipes! Through paper construction, the idea is to get people to see their leftovers in a more creative and exciting way, while educating them about the importance of reducing their individual food waste. I held a focus group that showed that people in this age range are too busy, too lazy, don’t know better, or there’s no incentive to stop wasting food. The campaign is targeted at the ones with the most room for improvement. Posters are strategically placed in university lounges, ads in Frankie magazine, and the iPhone app links to social media so that you can share recipes and show you’re contributing to food justice.
I thought the campaign should be just like your dog: friendly, happy, a companion, and a lover of all foods, even leftovers! It’s different because rather than making you feel bad about wasting food or overwhelmed by the global food problem, the campaign and app actively help you with your shopping, cooking and waste habits. Feeling good about it will be just one more benefit. vision for success: 1. Raising awareness 2. People understanding the link between their food waste and global food waste 3. Getting people to download and use the app to help them plan meals, shop, cook, and not waste food. 4. Building a community where people are sharing their favourite recipes online and how they helped the global problem that week. 5. Young people starting to shop and cook with good habits, and spreading the word with their peers.
Leftovers Cook Book
The Big Sunday Food Bash
By Chris Hacking
By Mischief Team
The Leftovers Cook Book is a collection of easy recipes that primarily uses the kind of leftover food that lurks in everyone’s fridge. The Leftover Cookbook is designed for young adults by appealing to their inexperience at being independent and cooking for themselves. The recipes are all simple and do not require obscure utensils or ingredients. All the recipes are also quick to make, recognizing the lack of time that young adults have today to cook and consume proper meals. My solution offers a practical and helpful solution instead of empty
phrases and quickly forgotten slogans. The cookbook however resides in the home and is read and comprehended on a daily basis, resulting in a far more effective way of delivering our anti-food waste message. It also benefits the lives of young adults by teaching them self sufficiency and proper nutrition. Vision for Success: A digital e-book teaches young adults how to cook in a way that not only saves food but saves money.
The Big Sunday Food Bash is a day of feasts. It’s a day young people come together with friends and flatmates, and have a bash at cooking-up food from their fridges. It’s a fun, social and creative event designed to bring awareness to the issue of food waste. It cultivates a positive food habit by encouraging them to learn from and with each other how to reduce food waste, make their food budget go further and have a positive impact on the planet. Many solutions today are technologybased. Food is such an integral aspect of life and culture we felt it required a more humanistic approach. The Big Sunday Food Bash simultaneously ingrains behavioral change and strengthens good habit through faceto-face, real-life-real-time, community activity. The Big Sunday Food Bash isn’t just a cool party, it helps hone an important new life skill (planning
and managing meals) and provides opportunity to build friendships. Participants share pictures of creative dishes they’ve come up with, what they’ve experimented with, learnings, success or epic fails. Increase in social media activity on food wastage amongst our target audience. The Big Sunday Food Bash aims to create a conducive environment and network to support young people’s journey of learning and adopting better food waste practices. Recipes and stories collected could be compiled into a Big Sunday Food Bash recipe database, or a recipe book, as an ongoing resource to support food waste awareness.
Vision for Success: The Sunday Food Bash will become a recognizable name and household practice as young people continuing to have Sunday Food Bashes throughout the year raising awareness to food waste issues.
The Stop-Spoil Claypot Humidifier
You Are What You Waste By Katy Wall and Kate Suters
By Chris Hacking
The Solution: This is a two-part product and education solution: 1. The product adapts existing fridge crisper compartments to make veggies stay fresh longer. Veggies spoil without the correct humidity. Fridges are dry. To improve the storing ability and humidity of the veggie crisper compartments, a porous claypot filled with wet sand is placed inside. 2. Educational stickers indicate veggies that need humid conditions. These stickers can then be placed on the front of the crispers as a guide. Young people with erratic schedules and last-minute changes of plans would usually find that those well-
intentioned veggie purchases spoil before there is (another) chance to use them. This product aims to extend this time frame to help the food waste problem. Since this is an easy lo-fi solution, the barrier to entry is low. Individual veggie stickers that reflect what veggies are used in that household give a customized, personal touch. Vision for Success: Lots of people using this product and finding that their veggies stay fresh longer, people being aware of effective vegetable storage solutions. Food waste is reduced due to a extended chance to use the produce.
YOU ARE WHAT YOU WASTE is a food waste awareness movement and challenge. To increase awareness, a transparent 40-foot container filled daily by volunteers with ‘food waste’ would appear at a prominent location (shopping centre, university). The size of the installation would create initial interest, but would be replaced by disbelief at how quickly it adds up. As awareness builds, the challenge would be launched. Participants would live on $26 for a week - the value of food wasted weekly. Volunteers aged 18-24 would run the art installation playing the role of the “average youth”, walking up the ramp in a single file and throwing the food down into the container. To build awareness of food waste with the youth market, the creative will focus on creating unique and interesting content e.g. scratch and sniff ads using the faint smell of rotting waste and interviews with
people connected to food waste e.g. dumpster divers, litter pickers etc. Participants could either join as an individual, or with friends to pool resources. Participants could also donate $26 to the challenge and receive ingredients for the challenge. At the completion of the challenge, participants would gain entry into a food waste night festival and treated to gourmet dishes from sustainable celebrity chefs. The festival would also include giveaways and music performances. VISION FOR SUCCESS: The installation instantly engages and starts a genuine discussion on food waste. The event would create an opportunity for media coverage of the food waste challenge and ultimately lead to a cultural shift, and a sustained change in people throwing away food.
Why Waste Festival
By Abby Grinnell
By Ruben Alvarez
The Solution: Bud is a strategy to help reduce food waste among young Australians by encouraging people to find other uses for their food. Bud’s main aim is to create a healthy and happy lifestyle - from facemasks and body scrubs to liver cleansing smoothies, Bud will use your whole fruit bowl! Bud is targeted at young females between 18-24. Most young women are looking for easy ways to keep their skin looking great without overspending on expensive products. Bud is here to create a new way for this age group to create their own skin care with the food that would usually be thrown out! This solution is a new and innovative way to combat food waste - as
generally people are thinking about how they can ‘eat’ food. I challenged this perception and came up with a completely different idea and tailored it to the target market of 18-24 year old women. There will be a website, Pinterest account, an info pack and a girls night in kit to get this idea up and running. It will be extremely photography based in order to attract and inspire young women to create these products. The Vision for Success: Young Australians embracing the idea to find other uses for their food, interacting with the website, pinterest account and using the girls night in kit with friends to spread the message
Why waste is a simple yet powerful question that directly forces people to think about the reason behind their actions. The ‘Why Waste Film Festival’ is an annual short film festival about food waste. There will be a different word each year to spark inspiration. It will be open to the public and also showcase artwork and installations. Information about food waste will be available so that the audience can make the connection between local food waste and global food injustice. There will be regular intervals for the audience to discuss the films and its themes to drive a community and positive vibe. The festival is aimed at Uni’s and Tafe courses, as well as advertising agencies, design studios and even businesses in the film industry. The event will be held at the Bondi Pavillion during the night. It will also have a strong social media campaign to support it.
The purpose of the festival is to connect young people the local food waste problem with global food injustice. By informing the audience, it will benefit their own lives and the environment they live in. vision for success: Young people will attend the festival, see the posters and ask themselves & their friends ‘why waste?’ They will stop what they are doing in their busy lives and actually think about the local and global impact of their actions.
Cook Eat Save
By Laura Brown
By Kelly Walker Ashleigh Plowman
A social blog was an idea developed for UTS students to start a conversation about food waste on campus called UTSgrow. This solution creates hype about the blog through promotional and humorous stickers. The stickers use satirical pick up lines involving food, like “You like bacon? Wanna strip?” They are intended to direct the young people’s attention to the food waste issue using humour. My stickers will be distributed on and around university campuses. They will be stuck on coffee cups, packaged lunches and other food that students buy. The stickers use humour that young people relate to.
I have used bright colours to attract attention and punchy communications that will have readers laughing. I think it will work great with a social media campaign - maybe have young people take photos with the stickers and upload it to Facebook! VISION FOR SUCCESS: Young people will stop and laugh at these humorous stickers, then seek further information about food waste. The stickers will be shared through photos and in conversations around university campuses.
Cook Eat Save is a food waste minimisation campaign which can be implemented universities and TAFES across NSW and Australia. Cook Eat Save features cooking demonstrations that address issues such as ‘What to do with those leftovers?’. Students can watch the food being made then pay $3 for a serving of food for lunch. Recipe cards will be made available for students to take home. The demos should only use seasonal fruit and vegetables to minimise wastage. We want our campaign to run at universities because it’s an environment that’s buzzing with young people aged 18 – 24. Many students only have a small selection of recipes (usually meat and 3 veg) that they make with their housemates. CES aims to change student’s perception towards food and not see it as just fuel to get them through their next assignment. Pricing the meals at $3 each is an extremely affordable lunch
option for young people. At a local level we would love our campaign to be implemented at the University of Newcastle. But this campaign has the potential to reach thousands of students nationally. At the University of Newcastle, a community garden has been created by student volunteers. Some of the food grown from this garden can be used for the cooking demonstrations. Also the demo could advertise the $15 seasonal fruit and vegetable boxes the uni already sells to students. This is our Facebook page. http://www. facebook.com/CookEatSave VISION FOR SUCCESS: We want students of Australia to get out of that ‘food rut’. Instead of picking up the phone, head to the fridge. We aim to change the youths perception of food and show them how they can also save money by using leftovers.
Contact us. email@example.com If you would like more information on these solutions or if you would like to be put in touch with the designers to discuss their ideas further.
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