Sustainability Architect update: Vaishnavi
The architect role I found is quite independent, where I’ve had a supervisor guiding me along the way by voicing my strategy proposals to the senior board, or working closely with me to discuss the feasibility of my ideas, but the majority of the work I was doing was projects I had designed for myself. I was given a lot of freedom, flexibility, resources and was linked in with valuable contacts who helped me accelerate my projects at different stages.
I really enjoyed taking up this one particular project, which included tying the cafes on campus to a company Too Good To Go with an aim to reduce food waste. I was initially conducting intense research in handling food waste by liaising with Living Lab project students and studying case studies of other universities to look at composting. which met with a lot of challenges along the way that were primarily logistical (for e.g moving waste across campus in trucks, hosting a composting facility on campus in a suitable location, etc.).
Halfway through, I realized that perhaps rather than looking at a solution to deal with waste, we could benefit from reducing the amount of waste produced itself, that is where Too Good To Go came into the picture. The app enabled cafes to sell leftover (fresh) meals produced on the same day for half the price before closing hours, which I imagined was exactly what students would buy into (healthy takeaway + cheap food). I drafted a proposal to expand the apps reach from the two cafes on campus already trialing the initiative, detailing the implementation from start to end, which my supervisor submitted to the board and got an approval of! Thereafter, I went along to train café managers to use the app and integrate it into their workflow; garnering an additional business profit of £1,000 for the company, as well as reducing a huge amount of food waste.
In the next couple of months, alongside Charlotte (another Student Sustainability Architect) I am looking into setting up a Sustainability themed food stall on campus, to spread awareness and engage students with Sustainability related events throughout the year and what they can do to reduce their own impacts. In addition, I hope to solve the problem of food waste in the Refectory and other cafes by designing innovation solutions.
If you want to get in touch about any of the activities I’ve been involved with please email me – email@example.com
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