Link to Student
Journal Entry For
Prototyping Plan
I came up of three possible innovative and sustainable ways to reduce food waste:
- Adjustable portion-plate:
- It is a round plate with adjustable dividers. The material of the be eco-friendly and durable, such as bamboo fiver.
- The plate is divided into 4 quadrants for different dishes. The main 4 are color coded and can be adjusted based on the consumers preferences. Red will be for protein, yellow for grains, green for vegetables/fruits and brown for desserts or any small sides.
- Each quadrant has an adjustable divider that can be removed and adds additional space to any of the other sections based on daily preferences.
- The plate has very high-quality dimensions, it will be approximately 10 inches for a standard sized plate, each quadrant will have a depth of 1.5 inches ensuring consumers are comfortable that plate will hold different food portions, for example soups.
- Plate is designed to be user-friendly; it will have very smooth edges and easy handles and stability.
- Plate is dishwasher safe.
- Food-exchange app:
- The app ensures that individuals can list surplus food items they have on the app, or they can request items that are in surplus with others within the same neighborhood. There are high verification systems that ensure high food safety and quality are met daily.
- There is an option to donate surplus food to charities through the app platform.
- Tray tracking:
- Advanced technology devices used as sensors at the dining hall exist to scan all food trays. The system will be linked to the cards, and it will calculate the amount of food wasted. If an individual reaches a certain amount. The system can distinguish between the food that was taken but not eaten and food that was eaten but leftover. If an individual reaches a certain amount of food waste a policy will be applied to them.
