UNWASTED - Social Design
This project was done in the framework of the Social Design course at the Cyprus University of Technology. It was a group project in collaboration with students of the Business Administration department. I, Polina Christou, in collaboration with Kalia Finikaridou, worked on the graphic design part, and during the project we had help from Chara Kleanthous, Christini Procopiou, Kalliope Hadjinikolaou, Myria Mylodorou, Valentina Iosif, Marina Stefanou of the Business Administration Department.
Our Target Audience
To begin with, our target audience is local restaurants of Limassol. Our goal is to reduce food waste that is made in enormous quantities. Furthermore, we, as a team, are addressing local restaurants that produce enormous amounts of food most of which might not be consumed. Additionally, our team will address all kinds of restaurants, fast food restaurants excluded. They might be simple, classy, modern, old-fashioned, traditional, well-known, and limited customer restaurants. What is more, businesses may be in the food and beverage industry for years or they may be new to the specific industry. At the same time, our team do not have a selection criterion for the type of food or cuisine. Food type and cuisine may vary. The common denominator of all these food outlets is that they rarely consider food waste.
The Problem
A big quantity of food in restaurants is wasted everyday. The problem occurs when there is a lack of appropriate planning, overproduction and unstable markets and when the raw materials are not stored properly. The consequences and effects of food waste are plenty and dangerous. Wasted food is not just a social humanitarian concern, it is also an environmental one. When restaurants waste food they also waste all the energy and water it’s needed to grow, harvest, transport and package it. Moreover, there are also environmental causes like the production of methane that is created by wasted food in landfills. Finally, the economy is affected as well since high food waste causes an increase in demands of raw materials which leads to the increase of the prices of food stocks. In Limassol there is no strategy for restaurants to deal with food waste.
The Solution
There are numerous solutions to this major social problem. Our main and final solution probably leads to the most efficient goal. To be exact, we created a non-profit organisation that connects restaurants with animal shelters. We collect the unused food stock and leftovers from restaurants, providing them to animal shelters. The impact resulting from this solution will reduce the percentage of wasted food by a lot. Moreover, we were able to give a beginning to the reduction of food waste and share awareness with society to follow and support our social work.
LOGO
(Polina Christou & Kalia Finikaridou)
FLYERS & POSTERS
(Illustrations & Flyers by Polina Christou
All Typography & Poster Design by Kalia Finikaridou)
PROMOTIONAL VIDEO
In action...
SOCIAL MEDIA
