Posts Tagged ‘Sustainability Design

Operation Mr. Clean:


Our mission is to shatter the stereotype of public dining facilities by revitalizing dingy cafeterias, dining halls, and food courts so that they exude cleanliness and openness while also ensuring food sanitation with the ultimate goals of appealing to a myriad of people, effectively utilizing community dining spaces,  and making the experience of a dining hall more efficient by decreasing traffic congestions. Specifically, we are focusing on both Britain Dining Hall and the Student Center Dining Hall here at Georgia Tech.

Outline of Scope and Plan:

  • Target audience: For college students
  • Who are dissatisfied with cleanliness of Brittian and the Student Center food court
  • Our innovation offering in terms clean spaces is to figure out a better way to keep these public eating forums clean by setting redirecting traffic flow by fung shway changes of table locations and shapes.We also want to make the food in these public dining facilities to be appealing (new presentation and preservation tactics).

BRAINSTORMED IDEAS

-puzzle pieced tables that can be broken into several smaller tables that can be cleaned easier

-individual squeegees dispenser underneath chairs or tables so that each individual can easily clean his or her mess

-segments of dark carpeted floors which are more comfortable, homey-feeling, and reduce stickiness and slipperiness (doesnt show spills)

In terms of the food,we seek to keep the food as clean and                                            uncontaminated as possible

BRAINSTORMED IDEAS.

– all food presented in big rototating domes with handles and people just rotate domes to pour out food rather than using ladles or tongs and having to put their hands in the food when they fall in.

– dome coverings with sliding openings on all food so that sandwich meat and salad items are not just sitting on an open platter for hours (similar to a bread box)

  • That provides a cleaner and more inviting environment in which students will enjoy eating and congregating.

a. This innovation is helpful because it will make sure that especially during busy hours, the alteration of the dining hall space will change and redirect the traffic flow decreasing the amount of concentrated human germs in the food area. It will also quicken the process as people will spend less time searching for clean utensils, the best slice of turkey breast, re will be  more people staffed to aide in the traffic flow. The presentation of food will allow students to each cleaner, more sanitary food.

  • Our innovation includes establishing a more cohesive table settings to create more navigable aisles and to create a lesss cluttered/dingy fung shway of the room  as well as food presentation and sanitation.

a. By doing all of these things, the sanitation level of both the space and the                         food should greatly improve,  especially during “rush” hours


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