Look into tracked weights of Scope 3 waste output

• Tracking materials during every step of the process

Interview HDH staff and students

Analyse data collected

Use data analysis to compile a comprehensive policy analysis

Interview faculty and building planners

Speak with the department advisors about implementing a program to grant credit or co-curricular credit certificate

Communicate to dining services and third party food vendors

Research and create sustainable food initiatives that would benefit students

Plan implementation

Research the background of what dining halls and locations around campus do to redistribute food waste

How might students be educated on sustainable food waste practices? --> Writing curriculum/policies about teaching this information

Observing students' behaviors in food-centered spaces on campus

Observe students' behavior

Research student patterns

Come up with a marketing strategy

Implement it

Modeling a housing sample (building redesign)

Writing best practices/policies

A new program/certification process for organizations/students

Sustainable food ecosystem relating to our handling of food on campus

Certification program for HDH student workers

Research analysis (different for different audiences, such as HDH workers vs. everyday students; user profile equivalent)

Media series (stickers, posters, etc.)

Policy Recommendation

Administrative Personnel

• HDH staff

• UCSD decarbonization program administrators

Students

Administrators

• HDH staff

HDH Staff/UCSD Dining Services

Local Businesses (third party vendors?)

Student organizations

• Individual students

Student organizations

Students

UCSD administrators

Students

Program Administrators/Department Heads

Architects/Project Managers/Building Planners

The driving question of this project is: how can the message of zero waste, waste reduction, and reusability be marketed and branded in a way that encourages students to be more mindful of their environmental impact?  We will attempt to answer this question by observing students' behavior, researching student behavioral patterns, and devising a marketing strategy targeting students, administrators, and HDH staff.   By doing this project, we will produce a research-based analysis or behavioral trends of students and HDH staff, and to launch a media campaign (stickers, print media, digital media) exposing our findings.  This project and deliverable is specific to students, administrators, and HDH staff because we believe that by targeting those contributing to our food waste problem, we can more effectively curb our excessive food waste.  Our intended impact is to make administrators aware of the issue using data we collect, and to reduce our food waste by altering HDH staff and students of the issue. 

The driving question of this project is: how can we collect and analyze data related to waste produced by food facilities on UCSD to produce a policy recommendation for UCSD? We will attempt to answer this question by tracking the weight of scope 3 waste output by food facilities on UCSD, interviewing HDH staff and students on what their perceived waste is, and by analyzing the data collected. By doing this project, we will produce a comprehensive policy recommendation based upon the data we collect. This project and deliverable is specific to administrative personnel, HDH staff, and UCSD decarbonization program administrators because of their active involvement in looking for ways in which UCSD can reduce its scope 1,2, and 3 emissions.  We will be targeting food facilities staff and administrators because of their combined interest in meeting these decarbonization goals and educating their subordinate staff members on how best to reduce their waste output.  Our intended impact is to further illustrate the fact that the food waste management programs at UCSD are lagging behind the rest of the decarbonization initiatives on campus.

The driving question of this project is: how might architects and on-campus residents integrate green roofs and walls into future and pre-existing housing structures? As talented as the student body is, rarely are student-aided beautification and building processes advertised or encouraged; what would the process look like to change this dynamic?  We will attempt to answer this question by interviewing UCSD faculty and building planners.  Additionally, we will speak with the department advisors about implementing a program to grant credit or co-curricular credit certificates.  By doing this project, we will produce a building model (likely a housing facility) and compile a recommendation, documenting best practices and policies.  This project and deliverable is specific to students, program administrators or department heads, and the architects, project managers, and building planners involved in the construction of new facilities, because they would be the parties most capable of implementing our policies both directly and indirectly. Our intended impact is to get those involved with the building of new facilities and refurbishing of old facilities, to consider the possibility of implementing green roofs or walls in their building design.

The driving question of this project is: how might awareness and understanding of intersectionality become more centralized in discussions of redistributing excess food around campus, especially when considering the untapped potential of willing volunteers?  We will attempt to answer this quotation by researching the background of what dining halls and locations around campus do to redistribute food waste, how students might be educated on sustainable food waste practices, and by observing students' behavior in food-centered spaces on campus.  By doing this project, we will produce a new program or certification process for organizations and students on campus.  This project and deliverable is specific to student organizations, students, and UCSD administrators because people’s roles in the school and their backgrounds play a huge factor in the amount of influence they have in changing policy.  The intended impact of this project is to raise awareness about certain groups in hopes of spotlighting how effective change can be by being more proactively inclusive.

The driving question of this project is: how can collaborative efforts between UCSD's dining services, local businesses, and student organizations contribute to the development of a campus-wide sustainable food ecosystem, minimizing waste and promoting carbon-neutral practices? We will attempt to answer this question by communicating with dining services and third-party food vendors, researching and creating sustainable food initiatives that would benefit students, and planning an event to present what the successful implementation of our policies would look like.  By doing this project, we will produce a sustainable food ecosystem relating to our food handling on campus and a certification program for HDH student workers. This project and deliverable are specific to HDH staff, UCSD dining services, local businesses or third-party vendors, student organizations, and students because of the nature of these parties’ relationships. Because students are members of the UCSD community, supporting them in their educational endeavors is the role that HDH staff and other dining services play, namely maintaining their wellness. Our intended impact is to ensure that those without resources are granted access to what they need. Furthermore, we hope to initiate similar initiatives that focus on process improvement and optimizing systems.