This project was a collaboration between advanced culinary students and physics students. They were asked to look at the recycling system currently in place on our campus and improve both recycling collection and campus recycling awareness. Students were tasked with designing a recycling center that separated trash, bottles and cans, paper, and food waste compost. The design needed to be built using recyclable materials. Students were given a construction budget of $30 per team. After the centers were built and critiqued by community members, students decided where on campus they should be located. The units were monitored and serviced by the students through the rest of the school year.
This design thinking project was launched in the first semester to introduce students to the design process and project management skills while trying to improve the recycling culture of the high school. Students really enjoyed the voice and choice of the project but underestimated the difficulties in changing ingrained habits of dealing with garbage.
Green, blue, black, and red. While very simple in its design, this project required hard work from all members of team Eco Machine. Although we were relative strangers when first introduced, this project bonded us together and gave us the opportunity to get to know people that we might not have otherwise. It was extremely easy to designate tasks, as we were all eager to get started and we all had different strengths and interests.
This project was a great companion to the Culinary Art program’s goal of creating great food, through green and sustainable practices. This composting project was a good way of combining these two different classes. Given the materials, I believe we achieved our goal of producing receptacles that both are green and benefit various school programs.
To learn more about this project visit www.napaccr.org