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group members: A, B, C
chosen SDG: goal #

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Group Members: Joy, Robin Kao, Isaac
SDG #12

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https://www.canva.com/design/DAFSRbVROP4/32RSiKzURha8_59Rkbswjw/edit?utm_content=DAFSRbVROP4&utm_campaign=designshare&utm_medium=link2&utm_source=sharebutton

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Check out this presentation designed by 202 15張家瑜.

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1. Start of Project: Live Responsibly

2. Come up with at least 5 ways to decrease day to day carbon footprint

3. Foodprint Calculator

1. https://harvard-foodprint-calculator.github.io/

4. Do base calculation

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1. First Calculation

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1. Third Calculation

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1. Fourth Calculation

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1. Final Calculation

2. Study Conclusion

1. Write Journal

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#12 Responsible Consumption and Production

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Joy, Robin Kao, Isaac

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Joy, Robin Kao, Isaac

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#12 Responsible Consumption and Production

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FOODPRINT CALCULATOR：
https://harvard-foodprint-calculator.github.io/

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group members: Jason, Rick, Harrison, Nicholas, Ken
chosen SDG: goal #14

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https://docs.google.com/presentation/d/1HjZiU1A7MCnH3A4dnPLplW6OpTmJoOS9/edit?usp=share_link&ouid=113583198200227951010&rtpof=true&sd=true

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Record all kinds of waste we produced during our meals.
(Food containers, tableware, ...)

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Identify the sources of wastes, discussion on how to reduce it, and recording the changes.

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Start to recycle the trash we produced and record the wastes that can be recycled.

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Gather and process all the data we recorded and finish the report on waste management.

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Group members: Wendy, Bianca, May, Emily, Quino
Chosen SDG: goal #12

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Closet organization and select clothes for donation.

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group members: James Liao, Jay, James Ye, Jim, Johnson
chosen SDG: goal#12

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World’s Endeavors to Achieve SDG 2 AND 12

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week 1
finish the chosen task

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week 2
| Plans rebuild
| Questionnaire Design
We discussed and rebuilded our plans which aims to find the waste of food by merchants and how they handle it on 11/23.
Then we designed our questionnaire on 11/25.
Below is our content of questionnaire

1. Do you have any leftovers from the food you sell every day?

2. If yes, how do you handle the food? If not, how do you plan to avoid excess food?

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group members: Ivy, Robin, Charlie, Shengchi
chosen SDG: goal #13

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Footprint Infographics by Slidesgo - 副本 (2)

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1.explain the plan

2.list the things will produce carbon footprints

3.start an one-week record

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make an improvement plan

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Conduct the improvement plan and record the data

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1.summarize the data

2. find the most useful and efficient ways

3.share the results

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week3
| Questionnaire Design
| Interviewing shoppers
To make shopkeeper help us, we need to buy some food from their shop. Furthermore, we would ask them can we record the content of conversation then we start our interview.
Below are our record of interview.

LEE YUNG BAKERY(11/29 evening)
James Ye: Excuse me, can I ask you a few questions?

shopkeeper: Yes.

James Ye: When you sell bread every day, do you have any leftovers?

shopkeeper: Sometimes there are leftovers, sometimes there are not.

James Ye: If there is, what do you do with the food?

shopkeeper: They give the bread to the food bank.

James Ye: Yes, thank you.

bento vendor(11/30 noon)
James Ye: Excuse me, can I ask you a few questions?

Stander: Yes

James Ye：Please ask the trolley: my question

Stander: Sometimes they do, sometimes they don't

James Ye: What do you do when you can't sell all the lunch boxes?

Stander: Take it back to the store and sell it at a reduced price

James Ye: My question is over, thank you!

Stander: It's nothing.

Snack bar(11/30 evening)
James Ye: Do you have leftovers when you sell food every day?

Shopkeeper: Sometimes there are leftovers and sometimes there are not.

James Ye: What do you do with the food when there is leftover food?

Shopkeeper: If the food is not sold after two o'clock, it will be sold to the students at a low price or the food will be taken to the guards.

James Ye：This is the end of our interview, thank you.

麻拌拌(12/1 evening)
James Ye: Will there be any leftovers from the daily food sales?

Shopkeeper: I don't think so.

James Ye: What are the ways to avoid food waste?

Shopkeeper: We usually make the food after the customer orders it and then take it out of the freezer, so there is no waste of food.

James Ye: That's the end of our interview, thanks.

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week 4
12/8

Collect the information of chain store such as Family Mart and Mos Burger

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week 5
12/17
Organizing materials and make poster