The Right Angle

Website

http://designforamerica.com/projects/right-angle/

Overview of Idea

Each lunch period, cafeteria staff use 300 gallons of water to rinse leftover food from plates. Instead of placing dishes directly on the conveyer belt without removing food waste, the Right Angle intuitively informs patrons to first scrape-off their leftovers, significantly reducing water waste.

The Specifics: What will the $2,000 fund?

This concept has been prototyped and tested but it’s in need of a kick-start to develop it further. In a 1-day testing period, we reduced the target water use by 41.52% per capita. At Northwestern alone, that is a 1/4 of a million gallons of water saved annually (projected).

The funds from this contest would allow a team of students to manufacture, implement, and transmit our design. Our goal is to save millions of gallons wasted unnecessarily by making our solution viable for every facility that uses a conveyor belt dish system across the country.

Discussion

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