02 lens catalogue low-res

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A World of Sustainable Ideas

Edited by Cindy Kohtala and Carlo Vezzoli

LeNS project funded by the Asia-Link Programme, EuropeAid, European Commission

EUROPE A IDCO-OPERATION OFFICE

This Work is Licensed under Creative Commons

Attribution-NonCommercial-ShareAlike 3.0For full details on the license, go to:

http://creativecommons.org/licenses/by-nc-sa/3.0


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The catalogue is also available atwww.lens.polimi.it

The LeNS Award was organizedand managed by:

Cindy Kohtala, Tatu Marttila, Aalto University,

School of Art and Design, Department of Design,Helsinki, Finland

Carlo Vezzoli, Fabrizio Ceschin, Politecnicodi Milano, INDACO Department, Milan, Italy

Other LeNS partners cooperating with theorganization are:

Jan Carel Diehl, Duygu Keskin, Marcel Crul,

Delft University of Technology, Delft, TheNetherlands

Amrit Srinivasan, Indian Institute of TechnologyDelhi, India

Mary Jacob, Deepta Sateesh, Srishti Schoolof Art, Design and Technology, Bangalore, India

Sompit Moi Fusakul, Praoranuj Ann Siridej,Pwinn Rujikietkhumjron, King Mongkuts

Institute of Technology Ladkrabang, Faculty ofArchitecture, Department of Design, Bangkok,Thailand

Cai Jun, Liu Xin, Liu Guanzhong, Academy ofArts and Design, Tsinghua University, Beijing,China

Jury members:

Danupop Chaisiri, King Mongkuts Instituteof Technology Ladkrabang, Bangkok, Thailand

Jan Carel Diehl, Delft University of Technology,Delft, The Netherlands

Wang Guosheng, Academy of Arts andDesign, Tsinghua University, Beijing, China

Zuo Hengfeng, Academy of Arts and Design,Tsinghua University, Beijing, China

Kirsi Niinimki, Aalto University, School of Artand Design, Department of Design, Helsinki,Finland

Ravi Mokashi Punekar, Faculty of Design, IITGuwahati, India

Yashas Shetty, Srishti School of Art, Designand Technology, Bangalore, India

Amitoj Singh, Samsung, Delhi, IndiaRustam Vania, Srishti School of Art, Design

and Technology, Bangalore, India

Carlo Vezzoli, Politecnico di Milano University,Milan, Italy

This catalogue is published under the CreativeCommons License:Attribution-NonCommercial-ShareAlike.

The paper in this publication is FSC Mixed Sources product group from well-managed forests and other controlled sources. Produced at a mill that iscertified with the ISO14001 environmental management standard, and certified to the EMAS environmental management standard (No FIN-000021).


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Foreword and LeNS Student Design Competition 2

LeNS Competition Themes: 4

Sustainable Food Systems, Sustainable Mobility Systems and Sustainable Health/Well-being Systems

Index of Projects 11

The Winners

Honourable Mentions 18

Promising Concepts 38

Images of the Pilot Courses 52

CONTENTS

A World of Sustainable Ideas

the Learning Network on Sustainability


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CONTENTS


The sustainable system concepts presented inA

WORLD OF SUSTAINABLE IDEAS are the winners

and promising concepts of the LeNS Student Design

Competition 2010. The student competition and

Award is promoted and organized as part of the LeNS

project, funded by the European Commission underthe Asia-Link Programme, which aims at the develop-

ment and diffusion of design for sustainability in de-

sign institutions.

THE LENS PROJECT

LeNS, the Learning Network on Sustainability, is an

Asian-European multi-polar network for curricula de-velopment on design for sustainability focused on

Product-Service System innovations. It is a three-year

project (Dec 2007Dec 2010) funded by the European

Commission (Asia-Link Programme, EuropeAid), in-

volving seven design schools in Europe and Asia. The

project scope is to promote a new generation of Asian

and European designers capable of designing for sus-

tainable Product-Service System innovation, through

a new generation of design educators. The main out-

put is the so-called Open Learning E-Package (OLEP)

on Design for Sustainability (DfS). It is a web platform

allowing interested teachers to download open source

and copyleft learning resources (slideshows, texts,

audio-videos, etc.) that could be modified/remixed

and reused, i.e. adapted according to each teachers

specific didactic needs, institutional requirements and

local context peculiarities. The same LeNS web plat-form is downloadable as open source and copyleft. It

is thus a regenerative platform: namely, any educa-

tional institution, teacher, or sustainability-focused

network can generate a new LeNS-based web plat-

form; any new generated web platform uploads learn-

ing resources independently; and all LeNS-based web

platforms are interlinked. LeNS Africa was launched

on 7 September 2009, in Cape Town, South Africa;

LeNS South America was launched on 6 November2009, So Paulo, Brazil; LeNS Central America, 3 June

2010 in Mexico City; LeNS Oceania, 1 July 2010 in Syd-

ney, Australia; and LeNS North America is currently in

press.

LENS STUDENT DESIGN COMPETITION

Background: sustainable ideas and transculturaldesign creatiity

To promote a positive transition towards sustainability

(and the related systemic discontinuity) we must be

able to find the modality to shift to new life scenarios

(consumption and production patterns) that are radi

cally different from the current ones.

There are several strategies to follow and levels on

which to intervene. However, we need an outstand

ing amount of creatiity to produce radical sustain-

able innovations. However much we have to change is

however much we have to be able to create. We need

to imagine in order to innovate.

This catalogue presents a set of sustainable system

concepts from young designers from and for differentparts of the world: a world of sustainable ideas.

These projects illustrate that there are some good

ideas that may emerge in very different locations and

FOREWORD


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migrate to various places throughout the world. These

good cosmopolitan ideas are the positive side of our

globalized world and clearly highlight that we would

need to build transculturaldesign thinking: a design

thinking able to move between different ideas, able to

recognize the differences, and find the concrete pos-sibility of integration or able to create/re-elaborate

starting from differences and connections. We need a

migrant creativity, as a way to be in a design process

that builds up its own ability by passing from one form

of thought to another, by opening the mind to codes

of structures and to different meaning systems. What

is sought is a design attitude able to decentralize from

its own cognitive references and values, to direct itself

towards those of other cultures, and able to return toits own culture enriched by the confrontation experi-

ence and able to disseminate itself into other cul-

tures.

Within this attitude what is needed is the capability

to operate in a complex context with a twofold de-

sign capability: the capability to elaborate visions of

possible socio-technical discontinuity starting from

intersection, connections and differences, and the ca-

pability to put into action the strategies to transform

those visions into real solutions.

These are fairly new dimensions for the designer,

connected with the so-called discipline of Product-

Service Systems Design for Sustainability.

Catalogue structure

An introduction to the three competition themes pre-

cedes the presentation of the twenty system concepts.

Each concept is illustrated by:

A descriptive text;A system map that displays the interaction between

and among stakeholders in the system, including

flows of money, material, and information;An interaction storyboard that illustrates how the

target user interacts within the system and its ele-

ments in order to have needs satisfied;Concept details and components;Socio-ethical, environmental, and economic bene-

fits.

Sustainable ideas sharing and diffusion

The catalogue and the system concepts (sustainable

ideas) are licensed under the Creative Commons Li-

cense, Attribution-NonCommercial-ShareAlike and

are available at www.lens.polimi.it. This facilitates and

promotes the philosophy that good ideas should be

shared and diffused.

Alongside the catalogue a travelling exhibition has

been launched during the Bangalore conference Sus-

tainability in Design: NOW! aiming at further support-

ing the diffusion and sharing of good ideas.

Finally this same exhibition is designed in such a way to

render it easily reproducible in other locations, to em-

power the potential of seeding and cross-fertilization.


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4


LeNS COMPETITION THEMES

Entries to the LeNS Competition came from near

and far, from LeNS pilot courses as well as schools

within the international LeNS network. They all ad-dressed issues within one of three key themes, Food,

Mobility and Health/Well-being, sectors that LeNS

considers highly important in building a sustainable

society. More on these themes can be found on

these pages.

On the one hand, the pilot courses were a medium of

cross-cultural exchange, where students were faced

with the challenge of designing for university cam-

puses and users in other cultures and where a truly

empathic, culturally sensitive approach thus needed

to be adopted to understand the mindset and envi-

ronment of a faraway stakeholder in a (probably) un-

familiar context. Participatory co-design tools and

methods that are so helpful in this kind of situation

were less useful here, but input from guest teachers

and old-fashioned research fed the process as an ex-perimental platform. All competition entries had to

address problem choice, deciding what problems

were key strategic sustainability issues where one

would have the most positive impact. Moreover, PSS

design tools such as those found in the LeNS online

database served the students in analyzing the current

situation, in ideation and brainstorming, as well as

subsequent idea evaluation and filtering. Importantly,

new tools were also developed or adapted and testedas a necessary outcome of each contexts cultural

uniqueness, such that the goal of sustainability could

be given its own local and appropriate definition.

In design schools, product design obviously has a long

tradition, while service design is now gaining in popu-

larity in many locations. There are nevertheless few

instances and opportunities to design true Product-

Service Systems, especially those that address botheco-efficiency as well as social-efficiency, i.e. taking

into account environmental and socio-ethical impacts

and improvements. In sustainable Product-Service

Systems there is thus a need to design (or re-design)

behaviour as well as touchpoints. This in its turn may

even entail a re-design of attitudes, a semiotic and

conceptual reframing of solutions, in order to effect a

positive lifestyle shift and a new consciousness of sus-

tainability values and principles within individuals.

Herein lies both the challenge and a true opportunity

for design learners and educators.


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5

SUSTAINABLE FOOD SYSTEMS

The food domain represents a complex production

and consumption system because it involves a wide

and articulated network of stakeholders. It is a net-

work in which farmers, cattlemen, and final consum-ers are joined by processing companies, packaging

companies, wholesale dealers, retailers and catering

actors, hotels and restaurants as key stakeholders.

But it is complex also because it is associated to sev-

eral important aspects: economic ones, because agri-

culture and the food industry are still very important

sectors for most countries; environmental ones, be-

cause the food domain is responsible for a large shareof environmental impacts (in Europe, 30% of all envi-

ronmental impacts can be linked to the agri-food sec-

tor); and socio-ethical ones, because food is related to

individual health, well-being and pleasure but also

to the valorization and strengthening of local tradi-

tions and resources.

Food production has become an industry: conven-

tional agriculture worldwide is increasingly intensifiedand characterized by greater use of synthetic fertiliz-

ers, pesticides, and technical devices, and growing av-

erage farm size. Moreover, it is a system that has be-

come more and more globalized, with food products

transported over large distances (produced in one

country, processed in another and sold in yet anoth-

er), resulting in a loss of any direct connection be-

tween producers and consumers. It is a system in

which more and more farmers are suffering from eco-

nomic pressure and little or no control over prices. A

system in which people from emerging and low-in-

come contexts often have too little food and unbal-

anced diets while people from industrialized contexts

are increasingly contracting diseases related to over-

consumption of calories. A system generally charac-

terized by consumers decreasing knowledge about

nutrition, food, and local traditions.

Within the complex articulation of the food domain,

what are the key sustainability issues? One key con-

sideration both environmentally and socio-ethically is

related to food security and having good food for all.

Under current production and consumption struc-

tures, there will not be enough land to feed the worlds

population. In fact, it is expected that in 2050 nine bil-

lion people will require between 1.8 and 2.2 Earth-sized planets in order to sustain their consumption of

crops, meat, and fish. This pressure will easily lead to

even more environmentally damaging agricultural

practices and loss of biodiversity. It also magnifies the

need for increased transparency to consumers. The

Sustainable Consumption debate must begin with an

understanding of why people buy and not merely

act as one of the many stakeholders in sustainable

production in advanced nations an informationservice to make the public aware about their right to

choice, labelling, regulation of products, and the like1.

The concept of sustainable food thus requires a much

broader systemic approach where each of the various

stages in the chain and the interactions between

stakeholders can be analyzed both in terms of the im-

pact on the environment and on human health2, but

moreover, where the interfaces between humans and

their need for food can be understood and redesigned

towards sustainability with sensitivity and delicacy.


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6


Food and eating belong as much to pleasure and in-

dulgence as mere survival. Activities relating to food,

such as growing, harvesting, cooking, dining, gather-

ing, conversing, and buying or selling food are all the

elements that help render eating more enjoyable and

meaningful. Designers as experts in the human/non-human interface can benevolently propose a

system of solutions and offers that are celebratory and

pleasant to stakeholders in the food chain, helping to

transform peoples lives in a positive and sustainable

way. There is of course no one single winning solution,

but different sustainable food alternatives for differ-

ent regions and cultures, different production systems

and consumers/citizens.

The projects collected in this catalogue represent a

set of promising sustainable ideas that, through a sys-

temic approach, propose solutions tackling the envi-

ronmental, socio-ethical, and economic dimensions of

sustainability. They are projects that rethink the cur-

rent and dominant food domain of the agri-food in-

dustry, and propose alternative eating satisfaction

systems. They represent a panorama of new and in-

novative food networks characterized by: the valori-

zation of small local producers and typical and or-ganic food products; the valorization of sustainable

culinary traditions and knowledge; the protection of

biodiversity; the promotion of fair trade and the inte-

gration of marginalized and weak social strata; and

the safeguarding of transparency in relation to con-

sumers. They place sustainability at the core of all ef-

forts: understanding the need for human security

and concentrating on building peoples capabilities

to develop their full potential with safeguardsagainst external challenges. Many of the concepts

introduce the Sufficiency Economy Philosophy (SEP)

as an alternative way of thinking alongside the main-

stream Sustainable Design approach. The projects

with SEPs principle in mind place humanity at the

centre and focus on food as part of well-being. Eat-

ing well is not merely about eating good nutritious

food. It implies well-being that transcends peoples

contentment.


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7

SUSTAINABLE MOBILITY SYSTEMS

While food is central to our survival, mobility plays an

increasingly important role in our modern, urbanized

life. Every day billions of billions of people commute

up and down from home to their office, university, orother places in their daily activities. Moreover, mobili-

ty and modes of transport are implicated in many

other activities, such as shopping, leisure, travelling,

and visiting family members and friends. Consequent-

ly, mobility has a large impact in terms of sustainabili-

ty not only because of its environmental impact (fuel

consumption and emissions), but also social aspects

(many people spend at least two hours in traffic), as

well as the corresponding costs for fuel, infrastructure,and vehicles. According to a DEFRA study, for instance,

the consumer behaviours and actions in the UK with

the highest environmental impact but the lowest rate

of positive change (i.e. low take-up of alternative, low-

er-impact behaviours) involved personal transport3.

Citizens can choose from a wide range of mobility al-

ternatives to reach their destination. In daily mobility

an individual has roughly three options: using collec-tive systems such as public transport, individual fuel-

powered modes of transport like cars, or individual

human-powered modes of transport like bicycles or

walking. Each of these offers a range of positive and

negative aspects in transporting a person from A to B.

Public transport is characterized by energy efficiency,

low initial investments for the user and in the best

circumstances providing the opportunity to work or

relax during travelling. The disadvantages are the

fixed routes and stops. Public transport users have to

change their mode of transport often several times

during their journey and as a consequence must deal

with the waiting times in between, while peak hours

in major cities around the world mean crushing con-

gestion.

A car offers the user flexibility and independence; theycan go wherever they want to go and have their own

private space. The drawbacks are the inefficient use of

(fossil) fuel and related emissions, the need for space

for infrastructure and parking lots, as well as an in-

crease in traffic congestion, not to mention the related

health impacts. Last but not least bicycles offer an en-

vironmentally sound alternative with the freedom of

choice to go where the user wants. However the use

of bicycles is limited to short distances, and its con-venience depends very much on the weather condi-

tions. In short, none of the current mobility options

offered can provide the user a perfect match between

planet aspects (i.e. low energy consumption and emis-

sions), people aspects (i.e. convenience and safety),

and profit aspects (i.e. acceptable costs for infrastruc-

ture, vehicles, and service).

Taking this as a starting point, student teams from allover the world investigated in more depth the current

people/planet/profit aspects of mobility systems and

developed new alternative and challenging product-

service systems. All entries did have one aspect in com-

mon: to take the bicycle as a starting point for the de-

velopment of a new SPSS. Bicycles use no fossil fuels

and create no toxic emissions, need less space for rid-

ing as well as parking (planet), are healthy (people) as

well as are affordable for all target groups (profit). A

wide range of solutions was presented by the student

teams to overcome the current drawbacks, the barriers


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8


to more widespread use of bicycles, and to identify

and exploit any key leverage points. Several issues

were addressed by the solutions presented here:

Better connection and interaction between public

transport and bicycles;Providing services for maintenance and repair;Including ICT technologies for identifying and un-

locking, finding directions, and protection against

theft and vandalism;Public-use bicycle systems;Increased infrastructure for bicycle lanes and tar-

geted public lighting;(Renewable) electric support in addition to the hu-

man power.

According to the United Nations Population Fund, the

urban population in Africa and Asia will double be-

tween 2000 and 20304, while in industrialized econo-

mies the dominance of the private car has usually led

to urban sprawl and car-oriented lifestyles and infra-

structures. In all these contexts low-income and mar-

ginalized groups face the ever-increasing danger of

social exclusion on the basis of their mobility options.At the same time those with more options tend to

choose the path of least resistance, which usually en-

tails the greatest carbon emissions. The projects in

this volume show us a more promising future, where

more sustainable choices become the most satisfying,

to all stakeholders.

SUSTAINABLE HEALTH/WELLBEINGSYSTEMS

Despite a wealth of ancient inherited folk wisdom in

cultures worldwide telling us otherwise, we are still in-

clined to believe that money can indeed buy us happi-

ness, as we use monetary indicators to tell us about the

health of our economies and therefore in a logical

fallacy the health and wellness of our societies. This

fallacy locks us into systems of unequal access: unequal

access to money and capital also means unequal ac-

cess to basic healthcare as well as education, political

decision-making, clean and safe environments, digni-

fied living standards, and even community building.

Vast inequalities do not support the stability of a soci-ety; a robust, resilient community is made up of indi-

viduals and social networks that have the capabilityto

build meaningful, healthy lives. And it is important to

recognize that capability and empowerment can be

designedinto systems: designers have the ethical and

moral responsibility to ensure their work does not de-

grade the integrity of a strong community nor indi-

viduals, and moreover to deliberately factor in elements

of non-materialistic well-being when considering howto satisfy user needs.

Indicators and indices of well-being include the New

Economic Foundations Happy Planet Index and Na-

tional Accounts of Well-being, the United Nations Hu-

man Development Index, the Calvert-Henderson

Quality of Life Indicators, and Gross National Happi-

ness as used in Bhutan. These indices are largely

based on qualitative, descriptive frameworks of hu-

man needs and capability such as Sen and Nuss-

baums Capability Approach, Erik Allardts Indicators


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9

of Well-Being, Max-Neefs list of Fundamental Human

Needs, and Maslows Hierarchy of Needs. These frame-

works generally acknowledge that both objective

and subjective factors make up any assessment pro-

cedure, as one individual can subjectively feel happy

in conditions of abject poverty due to strong socialconnections and family ties, while another suffers

from social exclusion even as material conditions sup-

port an otherwise healthy lifestyle. Moreover, in larg-

er societal contexts and comparisons, indicators such

as the NEFs National Accounts of Well-being take

both personal well-being and social well-being into

account.

The collection of projects on health and well-being inthis volume displays the strengths and challenges in

the task of designing a well-being-oriented Product-

Service System. The lessons learned in each case are

not so easily generalizable and certainly not always

scalable: each local focus will have different problems

to address and different socio-cultural patterns and

values that can serve as either opportunities or obsta-

cles. Generally speaking health-oriented issues can be

dealt with in a more direct service offering, but even

there it has been acknowledged by many experts that

co-production of services is more desirable. Accord-

ing to the NEF, for instance, co-production sharing

the delivery of public services between professionals

and users embraces into the system the very usersor stakeholders that are the target of the service, ex-

ploiting their skills and facilitating their valued contri-

bution as opposed to regarding them as needy but

passive actors. When it comes to well-being, moreover,

what is needed is an enabling platform solution that

allows the stakeholders to build their own conditions

of wellness, according to their individual and collec-

tive competencies, know-how, and values and sup-

ported by a designerly approach to processes andanalysis. Only in this way can the solution become a

sustaining, regenerative, self-organizing ecosystem,

where aspirations and concepts of personal growth

are decoupled from materialistic, consumerist sym-

bols.

NOTES

1 Soumitri, G.V. and Srinivasan, A. (2003) Sustainable Development: The Indian Perspective on PSS. Proceedings, the IInd International Workshop onSustainable Consumption, the Society of Non Traditional Technology (SNIT) and National Institute of Advanced Industrial Science and Technology(AIST), Japan, Tokyo, pp. 6671.

2 Tischner, U., and Kjaernes, U. (2007) Sustainable consumption and production in the agriculture and food domain, in Lahlou. S. and Emmert, S. (eds.)Proceedings: SCP cases in the field of food, mobility and housing, Proceedings of the Sustainable Consumption Research Exchange, Paris, June 2007,pp. 201-237. http://www.score-network.org/files//9594_Proceedings_worshop.07.pdf.

3 DEFRA (2008) A Framework for Pro-Environmental Behaviours (Report), London: Department for Environment, Food and Rural Affairs. http://www.score-network.org/files//22299_Framework_Report.pdf.

4 UNFPA United Nations Population Fund (2007) State of World Population 2007: Unleashing the Potential of Urban Growth , United Nations PopulationFund, online: http://www.unfpa.org/swp/2007/presskit/pdf/sowp2007_eng.pdf.


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11


The Winners

1st prize: 2Gen Cooking Club 12

2nd prize: Windmee 14

3rd prize: POLImensa 16

Honourable Mentions

Carnot Restaurant 18

Local Integration Project for Srishti (LIPS) 20

Minimo 22

MumMyCare: Self Prenatal Care Kit 24

Pronto: the Collective Mobile Vendor 26

Self Producer 28

Sparks: Solar Bicycle Parking 30

Sydney Cycle Hub 32

Ufarm 34

Wormun-It: Rooftop Vermicomposting System 36

Promising Concepts

Be My Guest 38

B-SAFE Urban Bicycle Helmet Sharing System 40

Felice Cibo Club 42

GreenHigh 44

i-CO 46

La Mela Della Concordia 48

Replenish Responsible Bottled Water Usage 50

INDEX OF PROJECTS


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2Gen Cooking Club

12

Junapon Klongklaw, Kittipat Rakbongkotkul, Piyanut Choongoen, Wipawee Angsuwatcharakorn, Wandee WattanawisitsiriKING MONGKUTS INSTITUTE OF TECHNOLOGY LADKRABANG / THAILAND

1st PRIZE

Theme: Food on campus in Italy

COMPONENTS

Organic restaurants in the Polimi Campus area (Milan, Italy) are difficult to

find and mostly offer more expensive food. We are proposing a cooking club

that offers students the facilities to learn cooking at school. Student representa-

tives run the club, while Polimi provides cooking facilities based on a pay-per-

use system (via a smart refrigerator system).

By inviting older local residents to teach students traditional and regional

food, we can establish a good relationship among students, the elderly, localmarkets, and local organic farmers. Making arrangements by phone between

student and elderly club members also ensures that the older ones are fine and

in good health. This system helps Polimi students living away from home

(coming from different regions in Italy), who are yearning for traditional/

regional food currently difficult to find in Milan, to have the opportunity to

eat traditional, home-cooked food on a limited budget.

Both students and elderly are living alone; thus they feel lonely, disconnected

and isolated from society. We believe that cooking FOOD together can create

GOOD relationships and alleviate the loneliness of the two generations.When comparing the overall balancing score between the existing andthe new SEP-PSS systems, the Overall Balance chart shows that the newsystem has improved in People, Planet and Profit dimensions, even thoughthe Technology dimension is slightly lowered. As a whole, all fourdimensions are more balanced than the existing system.

KITCHEN Kitchen for cooking club.The students and the elderly cook traditionalfood together.

REFRIGERATOR Each block of therefrigerator can contain a raw materialplastic box per each member, who hashis/her own code to use and pay sepa-rately. Any materials or food can bekept cold for seven days, after whichany leftovers will be disposed of. If thefood has not yet expired, it will bemoved to the public refrigerator.

PACKAGING This packaging is usedto contain food sold every Friday astake-away.

Average people

Average planet

Average profit

Average technology

New Sufficiency PSSExisting system

Balance

Average people

Average planet

Average profit

Average technology

Existingsystem

NewSufficiency

PSS

3.0

4.0

3.7

3.3


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3-8(#1.61;16&)%#

3)-(+-5"!

FOR PEOPLE: Improvesocialcohesion. Empower/enhancelocalresources. Enableresponsible/sustainableconsumption. Integrateweakandmarginalizedsuchastheelderly.

FOR THE PLANET: Toxicityreduction:organicagriculture. Transportationreduction:bycombiningorders,

rawmaterialscanbecollectedandtransportedtogether.

Wastereduction:nopackagingdisposal.

FOR PROFIT: Partnership/cooperation:localfarmersformanetworkofcollaboration.

Profitability/partnership:collaborationwithelectricalappliancecompanybringsthemincomeinpay-per-usesystem.

FOR TECHNOLOGY:

Appropriatetechnology:adoptingthepay-per-usesystemthatalreadyexistsinItalianculture.

IntroducingEM(EffectiveMicro-Organism)whichissuitableforlocalfarms.

BENEFITSSYSTEM MAP

The students jointogether to apply tobe members of theclub. They contactthe university.

The money isdeposited in thebank before themachine is used.

Learning about andteaching cookingtraditional food.

The students andthe older teachereat together at thetable.

The tools are put awayand the club is cleaned.

The student bringsthe older memberback home alongwith the leftovers.

Traditional food issold every Fridayafternoon.

The elderly membersare contacted aboutmenus and teachingdays and times.

The orders arecollected frommembers and thefarmer is contactedby telephone.

The older member iscontacted andarrangements aremade for someone tobring her to the club.

The electricappliance companyis contacted aboutthe pay-per-usemachine.

The students invite thefarmer to participate foreveryones advantage.

CAPTION

CAPTION

LINE OF

INTERACTION

Service action 1Association

Service action 3Contact farmer

Service action 4Contact elder

Service action 5Make orderwith farmer

Service action 6Bring the elder

to university

Service action 7Deposit and check

your account

Service action 8Teaching and

activity

Service action 9Eating together

Service action 10Cleaning

Service action 12

Notify and

selling food

Service action 11

Elderly member back

to nursing home

Service action 2Contact company

for pay-per-use

LINE OFINTERACTION


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14

Pei Xue, Wang Xinwei, Long Cunxin, Lin Musen, Wilco PrinsenACADEMY OF ARTS & DESIGN, TSINGHUA UNIVERSITY / CHINA

2nd PRIZE

Windmee

Theme: Mobility on campus in The Netherlands

Our mission: how to encourage staff members that live ten

or more kilometres away from TU Delft University (Delft,

The Netherlands) to travel by bike to the campus.

Our solution: supplying electric bikes alongside

conventional bikes in the university bike allowance (for the

target group only). Extra support for the electric bikes are a

fingerprint-secured parking space inside the campusincluding free charging, free on-the-road and campus

support service for electric bikes during working days and

an information system including a website, a smartphone

application and/or SMS service for the latest weather

forecast, energy charging/saving advice and improving

your carbon footprint statistics (which can be added as

a gadget to your online profiles).

Wind Energy

Mobility Repair Service

I AM HERE . . .

Network System

More Parking Space

Space for Chargeand Parking onCampus

Traffic jam. Waste timeon the road

No parking space for thecars on the campus

Wait for a train/bus forquite a long time

Bike breaks down on theroad, cant get it repairedright now

Cant deal with heavy goodson campus

Use fingerprint to check in;the information will be sentto the website

Use your cellphone tolog in to the website toget your bike fixed

Check how many pointsyou have earned, comparewith others, and connectto your Facebook page toshare with friends

Worr y about the wea ther Bu y a bi ke on thewebsite, available forpeople of TU Delft

Take it easy. Put anumbrella on the bike

Park the bike oncampus, not off campus

PROBLEM 1

PROBLEM 2

PROBLEM 3

PROBLEM 4

PROBLEM 5 PROBLEM 6

STEP 1

STEP 2

STEP 6

STEP 5

STEP 4

STEP 3


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15

SOCIO-ETHICAL: Responsibleandsustainableconsumption:

thesystemmakeschoosingabicycleeasier. Empower/valorizelocalresources:thesystemcooperateswithlocalcompanies(suchastheelectricbikemanufacturerandthemaintenanceservice).

Improveworkingconditions:increasingthehealthofthestaffmembersthroughmoreexerciseandimprovingaccesstooffices.

ENvIRONMENTAL: Transportreduction:themodeofpersonaltransportispreferabletoacar.

Resourcereduction:abikeentailslessmaterialandwastethanacarandthemaintenanceservicewillextendtheproductslifespan.

Bio-compatibility:theelectricitysourceiswind-andsolar-generated,andlesscampusspaceisusedforparking.

ECONOMIC: Addedvalueforcustomers:cheapertobuyanelectricbikethanacar.Nopetrolcosts.Freechargingduringworkingdaysandfree

maintenanceservice. Addedvalueforcompanies:moreelectricbicyclesaresold,andtheenergycompanycanimprovethebalancebetweensupplyanddemand.

BENEFITS

SYSTEM MAP

Short-distance travel andtransport.

Scan fingerprint to log in.Connect the battery toyour own chargingequipment.

Get in touch with themaintenance contractorsthrough the networkplatform.

Contact friends and getmore information.

USER ROLE

LINE OF INTERACTION

Record detailsStandard parking space

Service action 1 Service action 2 Service action 3 Service action 4

Transportation ofpeople and goods

Bring repair serviceto your bike

Share and recordon the net


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16

Gabriele Tempesta, YingYing Sheng, Andrea valentiPOLITECNICO DI MILANO / ITALY

POLImensa3nd PRIZE


POLImensa is a new campus canteen concept for the

Polytechnic of Milan that offers low-impact nutrition to

students on a systemic level, with food supplied directly by

local organic farmers through a university-based ethical

purchase group (EPG). The network includes appliance

manufacturers, energy companies, and solar panel manu-

facturers with the goal of saving electricity and encourag-ing the use of renewable energy sources. Focus is also

placed on waste reduction and valorization.

The concept operates through a fixed price payment

system based on two weight ranges aimed at reducing the

amount of leftovers. Each recipe is labelled with a sustain-

ability score, and higher scores are rewarded with

bonuses, thus encouraging more sustainable diets. Elderly

and retired people are invited to participate by proposing

traditional recipes based on the use of local ingredients,in order to offer more authentic and healthy cooking.

GENUINE INGREDIENTSA POLITECNICO-BASED ETHICALPURCHASE GROUP SUPPLIES THECANTEEN WITH LOCAL FOODS FROMORGANIC FARMERS ON AVAILABILITYAND SEASONAL BASIS

GRANNY COOKINGTHE EPG ASKS STUDENTSGRANNIES TO HELP TO CREATEMENUS BY PROPOSING RECIPESAND SHARING THEIR CULINARYEXPERTISE WITH CANTEENCOOKS

RESPONSIBLE CONSUMPTIONMEALS ARE SERVED IN A BUFFET,WITH A FIXED PRICE FOR TWOWEIGHT RANGES. MORESUSTAINABLE CHOICES AREREWARDED WITH BONUSES

Canteen entrance andPolimi-style logo

Blackboard showing menuand sustainability sources

Labels showing names andscores for each recipe

Posters about nutritionand EPG activities

Receipt showing scoresawarded and total amount


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17

ENvIRONMENTAL: Supplyingexclusivelyfromlocalorganicfarmers/marketspromoteslocaleconomies,reducestransportationimpact,andrewardsthosepractisingmoresustainablefarmingmethods,thuseliminatingimpactsfromindustrialprocesses.

TheEPGsystembypassesthetraditionalsupplychain,thuseliminatingseveralprocesses(andtheirimpacts).Beingcampus-based,italsoguaranteesreliabilityandtransparency.

Theagreementscreateeconomicinterestindesigningenergy-savingappliancesandmoreefficientsolarpanels.

Supportproductslifespanisextendedthroughtheuseofdurablecutleryandtrays,andtheofferingoffreemaintenance/repair/upgradeservicesbythemanufacturers.

SOCIO-ETHICAL: Studentscanenjoyhealthymeals,areenabledtowardsmoreresponsible

consumption,andrewardedwhentheychoosemoresustainablediets. Elderlypeopleareactivelyinvolvedbysharingtheircookingexpertise. Wasteisvalorizedthroughtheofferingofexcessfoodandsuppliestocharityassociations.

BENEFITS

7. The EPG recruits elderlypeople from amongstudents relatives, who willpropose local recipes.

8. The EPG invites students tovote for their favouriterecipe online in order toinvolve them in the activity.

9. Recipes with the mostvotes are taught to thecanteen cooks by theelderly people.

10. Meals are served in abuffet: students canchoose freely, using a steeltray to carry and eat theirfood.

11. Payment is based on twoweight ranges with fixedprices. Excess food is paidseparately.

12. Each recipe has asustainability score thatstudents can collect ontheir Poli-cards, t o getrewards.

1. The Politecnico pays arental fee for appliancesand solar panels accordingto agreement withproducers.

2. The appliance manufac-turer offers freemaintenance and pays onlyfor grid electricityconsumption.

3. The solar panelmanufacturer replacesthe panels for free whennew technologiesbecome available.

4. The canteen is operatedby a private company thatpays an entry fee andbuys supplies only fromthe EPG.

5. The university recruitsvolunteers for the EPG fromamong students andteachers.

6. The EPG carefully selectsthe suppliers and purchasestheir goods on a seasonaland availability basis.

SYSTEM MAP

Agreements with equipment manufacturers and canteen managers POLI EPG launch and setup

How the POLImensa system worksElderly peoples inolement in canteen actiities

start


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HONOURABLE MENTION

18

Atul Singh, Kiran GangadharanIIT DELHI / INDIA

Carnot Restaurant

Theme: Food in the restaurant industry on university campuses

Any new system to be introduced has to gradually phase

out the old system.

Our concept of Carnot Restaurant provides a frame-

work that would gradually incentivize the drive for more

sustainable restaurants and to create awareness among

users regarding food services.

As the name suggests, this concept promotes the most

efficient restaurant that can be put into practice. Institutes

together with the industry would develop a body to design

the most sustainable restaurant (virtually) and present its

benefits. It would be used as a platform for industry,

restaurants and designers to showcase their advances in

the future. It would also be used to create an attractive brand

name that encourages participation in the system.

Carnot Restaurant would thus be positioned as a

benchmark for a given time period. The rating system

would be similar to the SDO (Sustainability Design-Ori-

enting) toolkit, meaning it would have certain criteria and

points allotted accordingly. By filling in the details of these

criteria, the user and the restaurateur can gain a clear

picture of where they stand and what needs to improve to

achieve the desired rating. The governing body would

award the final rating to the restaurants using the tool.

NGO joins handswith Institute to

start a PilotProject

NGO joins handswith Institute to

start a pilotproject

Institute providesratings to restaurant

Partnership withmanufacturer and

restaurantPartnership betweenpackaging industry

and campusrestaurant

Faith inFOOD SYSTEM I am a

contributor

1 Star

Carnot Restaurant

2 Star

3 Star

4 Star

5 Star


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19

SYSTEM MAP

Thesystemtakesahighlyholisticapproachtotheproblem.Itdoesnotencourageaspecificapplicationofaproductorservice;ratheritprovidesalltheplayersadirectiontofollow,whichenhancesthepossibilitiesofinnovativesolutions.Ittherebyprovidesastrongframeworkforthedevelopmentofsustainablefoodservices.Italsoestablishesthebenchmarkforarestauranttoreach.

Consumersarewellincorporatedinthesystemandareencouragedtobeanactivepartofit.Theenduserinteractsdirectlywiththeratingsystem.Thesolutionalsoencouragesmanufacturerstoproducemoreenergy-efficientandgreenerproducts.

BENEFITS

Solution

User/organizationrole Enthusiasm among

students for a greenrestaurant

College togetherwith NGO forms agoverning body todesign the whole

rating system

Studentssupporting the

ratedrestaurants

End users give feedbackabout the pilot project andrate restaurants themselves,

promoting adoption ofsustainable criteria

Tie-ups with NGO andindustries to back the pilot

project, e.g.supplying greener products

and services

Carnot Restaurant Tie-ups with industries Pilot project Students support Upgrading Trend shift

Line ofinteraction

The body designs aCarnot Restaurant andtakes up a pilot project

for transformation

The body provides theknowledge database to

the firms involved inpartnership for

continuous improve-ment in products and

services

Thus the chainof such

restaurantswould start to

build up


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20

Claudia Garduo, Kaita GonsalesAALTO UNIVERSITY / FINLAND

Local Integration Project for Srishti (LIPS)HONOURABLE MENTION

Theme: Health/well-being on campus in India

LIPS is a platform that would provide the students with

safety and security they are lacking today. It is a three-year-round service which aims at integrating the Srishtian not

only into the school but also within the local community

through appointed actors and learning projects.

The students participate in projects to not only learn

from their surroundings but to also give back to their

neighbourhood through school initiatives.

The proposal is to primarily build relationships between

Srishti and its local community. It is sustained by:

Making the interaction part of the curriculum;zMaking use of the biggest asset that exists humanz

resources;

z Time is the capital here.

Self-actualization

4th yearIn comfort zone

1st yearNeeds to create newsocial circles. Youngand energetic. Unawareof local environment.

Esteem

Love/belonging

Safety

Physiological

3rd yearGrowingindifferent

2nd yearStill learningabout new area.

Wants to createchange but doesnot know how.

NOT A MAJORISSUE

NEEDS MET

- CLASH WITH LOCAL COMMUNITY

WHO IS PERCEIVED TO BE CONSERVATIVE

- ISSUE OF RESPECTABILITY WITHIN LOCALS

- INABILITY TO ACCESS APPROPRIATE AUTHORITY FOR HELP

- THREAT/FEAR OF VIOLENCE OR DEGREE OF ABUSE WITHIN LOCALITY

- NEW PLACE, NEW CULTURE! ISOLATION?

IT IS IMPORTANT TO

CONSIDER THAT:

IF SRISHTI DOES NOT

HAVE TO BUILD A NEW

CAMPUS, THERE WOULD

BE A MAJOR SAVING IN

RESOURCES.

IT IS ALSO LIKELY THAT IF

THE LIVING CONDITION

IN YELAH-ANKA IMPROVES,

MORE SRISHTI STUDENTS

WILL MOVE TO THE AREA,

REDUCING THE NEEDFOR TRANSPORTATION.

SYSTEM LIFE OPTIMIZATION

WASTE MINIMIZATION VALORIZATION

TOXICITYREDUCTION

CONSERVATIONBIOCOMPATIBILITY

RESOURCESREDUCTION

TRANSPORTATION/DISTRIBUTIONREDUCTION


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21

Meeting wellness team andstudent guardian

Feeling homesick Talks to student guardian LIPS I Design process begins LIPS I Implementation LIPS I Final Presentation

First exploration to theneighbourhood (assisted)

Welcome party for all students First weekly meeting withretired neighbour (lasts forthree months)

Introducing LIPS I: EXPLORINGYOUR NEIGHBOURHOODTOPIC: Design activities/products for retired individuals

INTRODUCTION WORKSHOP All teams are formed by fourstudents, from each academic year TOPIC: Find a way to throw a partywithout disturbing the neighbours

The intro workshop: helps the students to build relations. Tutorsassistant pair

by having topics related to the neighbourhood, it encourages andguides the new ones in their first exploration

LIPS I:Introduction to design methodologiesClose interaction with the communityContributing with choices for the neighbours

LIPS I hidden purpose:Changing mindsets (neighbours about

Srishti)

Community

Community

Spreadingthe word

Knowledge exchange

Interaction

SRISHTI

Students

Members of localcommunity forum

Grocery shopowner

community peace keepers

New 2nd year 3rd year

Local guardians in LIPS

4th year

Neighbour

year 3: giving back to your neighbourhood

medicalclinic

groceryshop

localindustry

streethawkersneighbours

localNGOs

localschool

civicbody

lawenforcement

home

Neighbourhood

Local Guardian(LG)

Student Guardian(SG)3rd year student

Wellness team

FacultyParents

investors

i15

.PROJECTDEVELOPMENT

F2.SCHOOL FEE

F1.DESIGN PROJECT

COLLABORATiON

F3.ALLOWANCE

F4

.LIVING

EX

PENDITURE

i18.LiPS STUDENT-COMMUNITY PROJECT

i19.PROJECT LEADER IN LiPS SKILL EXCHANGE

F5.PROJECT EXPENDiTURE

i21

.SKILL

EXCHANGE

i19

.LiPS

SKILLEXCHANGE

i18

.LiPSSTUDENT-C

OMM

UNITYPROJECT

LiPS

2nd year

student

i20.PEDAGOGICAL SKILLS

1st year

student

i17.LOCAL INFORMATION TRANSFER

i16.ORIENTATION AND

COMMUNITY SENSITIZATION

WORKSHOP

i19.ASSISTANT

i19.HELPER

SYSTEM MAP

BENEFITS

Th F d i It l


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22

Kokaew Wongpichet, Pongpath Pongsupath, Penthida Ngammanewat, Muthita Torteeka, Sarinya PraserdsunKING MONGKUTS INSTITUTE OF TECHNOLOGY LADKRABANG / THAILAND

MinimoHONOURABLE MENTION


Limited selections of food are available around the Polimi campus. Most restau-

rants offer low-quality, industrialized and highly processed food without

information on where the raw ingredients come from. Minimo Club offers

students healthy eating options where they pay for exactly the portion amount and

the quality they choose.

Minimo has three options: students customize the portion and ingredients of

their meal at the Semi-Ready-to-Eat Bar; they choose their preferred ingredi-ents and enjoy authentic meals freshly cooked on-site by retired chefs (e.g.

Mexican, Chinese, and Thai food); they can also buy a packaged meal made

from yesterdays leftover ingredients also healthy but cheaper and faster.

Variations in ingredients promote a diversity of dishes, and knowledge in cooking

skills can be preserved and passed on through the on-site cooking facilities.

Students become part of Minimo as active Momembers. They make sugges-

tions about raw materials/ingredients at local shops near their Milan residences

and volunteer to pick them up on the way to attending classes at Polimi. This

system allows for a variety of best-quality ingredients directly delivered toMinimo by the Momember, without additional transportation cost. Momem-

bers even enjoy a dividend if the Minimo club becomes profitable.

1. Raw materials from providersrecommended by members

2. Prepared materials3. Pay for as much as you eat

(weighing)4. On-site cooking

Easy tounderstand forall users

Food packagingcarries a messageabout theconcept

Containers helpcustomer toevaluate theright portion



25/56


23

FOR PEOPLE:

Possibletotryvariouskindsoffood.Possibletochoosetheappropriateportionsize.Cangettoknowsourcesofrawmaterials/ingredients.Betterhealthandgainingknowledgeofnutrition.

FOR PLANET:Preservingnationaldishes.Creatingjobsforunemployedpeople.Newlearningcentreforfoodmanagement.Disseminatingtraditionalfoodtocommunity.Encouragingsupportamongthecommunity.Reducingfoodwaste.

FOR PROFIT:Increaserevenueandprovideamorestableincome.PromotingthestorethroughconnectionwithMinimo.

BENEFITS

SYSTEM MAP

Students apply forMomember position.

Minimo Caf: materials delivery

Minimo Caf: scenario (Semi-Ready-to-Eat) Minimo Caf: scenario (Ready-to-Eat) Minimo Caf: scenario (on-site cooking)

Minimo Caf: scenario (stock-checking)

Customers choosethe ingredients.

Chefs reheat the food. Customers choose the meals and pay. Customers choosethe ingredients.

Chefs cook on-site.

Manager choosesmaterial providersand Momembers.

Momembers deliverthe materials.

Momembers bringmaterials to Minimo Caf.

Momembers put materialsin boxes according tocolour codes.

Stock-keeper checks thematerial boxes in thefreezer.

Average people

Average planet

Average profit

Average technology

New Sufficiency PSSExisting system

Balance

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Theme: Health/well being in remote Australia


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24

Ronald Turinuddin, Raymond vuong, Joseph Louis Tan, Phillip Serna, Joshua CopeSummerfieldUNIVERSITY OF NEW SOUTH WALES / AUSTRALIA

MumMyCare: Self Prenatal Care KitHONOURABLE MENTION

Theme: Health/well-being in remote Australia

Pregnancy in remote Australia is a difficult situation, where many are forced

to leave their families or require long travelling times to receive medical aid.

Moreover, these situations are worsened when the purpose of their prenatal

care visit is just for a few quick tests.

The design of the MumMyCare loan system is to minimize travelling times

and the risks of complications for pregnant mothers while visiting the doctor.

By incorporating products already available in the market, MumMyCare givespregnant mothers a sense of security and convenience during their pregnancy

period through regular interaction with their doctors and self-testing on their

medical health. Test results are sent via the products Bluetooth capabilities to

the patients computer, and through a government-funded broadband scheme

to their doctors.

The products in the kit are a scale, thermometer, portable ultrasound, blood

pressure, blood glucose and a urine test. These are the prenatal tests that allow

patients to do it themselves with the guidance of doctors through an online

video conference. This system reduces product waste through its productattachment with its users.



27/56


25

ENvIRONMENTAL TheusageofMumMyCarereducestransportationbyminimizingtravelratesofmedicalvisitswhichleadstoareductionincarbonemissions.

Theuseofresourcesisheavilyreduced,becausetheproductisreusedsofewerproductsaremanufactured.

Productwasteisminimizedbecauseofreductionofpurchaseandalsowastesfromthehospitalarereduced.

SOCIO-ETHICAL MumMyCarewillhelptoreduceovercrowdingin

hospital,staffworkloadandincreasetheefficiencyofOccupationalHealthandSafety.

ItwillprovidegreaterequalitytotheremoteAustralianpublicbybreakingthebarrieroftimeanddistanceinreceivingmedicaltreatment.

ECONOMIC Thereareopportunitiesforpartnership,sponsorshipandcooperationbetweenbusinesses,whichinturnwillprovideastrongmarketposition.

Humanreproductionwillneverceaseandpeoplewillcontinuetoliveonruralproperties,meaningourproductwillalwayshaveapurpose.Theproductmaintainsandfundsitselfthroughconstantuse.

BENEFITSSYSTEM MAP

Rural expectant mothernotifies authorities about herpregnancy and providesinformation required toreceive MumMyCare kit.

Government Health Divisionallocates and responds tocustomers living in rural Australia.

Travels to the closesttown with a general

practitioner.

After baby is born,MumMyCare kit issent back to thegovernment body,where it is sterilizedand can be reused by anew rural expectantmother.

From the comfort of home,she will use the suppliedequipment to monitorher babys progress andgather data and samplesto be sent to the doctorvia Internet and videoconferencing.

Expectant motherarrives at local generalpractitioner for the firstrequired doctors visit.She is able to pick upMumMyCare kit.

General practitionertrains expectantmother on how to usesupplied equipment.



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26

Napawan Deewajee, Piyapat Sakdaprayoon, Sarawut Junnoi, Orapan Watjanasathienkul, Itsaraporn SuachartKING MONGKUTS INSTITUTE OF TECHNOLOGY LADKRABANG / THAILAND

Pronto: the Collective Mobile VendorHONOURABLE MENTION


Most restaurants are located far from Polimi classes resulting in students

developing a bad habit of eating while walking in order to get to lectures on

time. In addition, due to limited time and budget, students do not have many

food options.

This concept offers students the opportunity to consume healthier foods

from Pronto, a collective Mobile Vendor that delivers food from local favourite

shops and installs them in the Mobile Vendor modules. It lessens the distanceand walking time to the restaurants, but provides healthier options and the

amount students want to eat.

The Pronto car arrives at several locations and releases trailer modules that sell

food to students at each location. Students use an ID card as payment at the

Mobile Vendor.

Pronto offers part-time jobs for students who join the project, giving them a

chance to generate some income while studying on campus. Food shops that

join Pronto agree to use fresh produce from certified organic farms selected by

Pronto. With this new system, good healthy food is on the move; gradually,students will change their eating habits eating healthier food slowly without

haste.

MENU WITH IMAGES AND PRICE

DIGITAL MENU

CASHIER

FOODS DISPLAY

BACK DOOR

STORYTELLERGRAPHIC

KETCHUP BOTTLE

HEATING SHELF

Pronto is the collective Mobile Vendorthat truly delivers higher quality of life

to Polimi students



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ENvIRONMENTAL :TheelectricMobileVendorcreatesnopollution.Itcanberecharged.Ithastwomodulesbutoneisusedtotransport.

HEALTH AND CONvENIENCE:Foodshopsmakecheapbutgood-qualityfoodwith

freshproducefromlocalfarmers.TheyhaveanexpandedmarketingchannelbybeingabletoselloncampusthroughtheMobileVendor. Studentshavemoreeatingoptionsandtheydonothavetorushoreatwhilewalking.

SOCIAL:Prontohelpsstrengthenthelocalfarmercommu-nity.Localfarmershaveabettersupportingmarketandachancetogeneratemoreincome.

KNOWLEDGE AND TECHNOLOGY:

Thesystemprovidesacollaborationprojectbetweenthreefaculties(Architecture,DesignandEngineering),sharingknowledgeaboutworkingspaceandergonomics,carstructureandtechnology.

BENEFITS

Pronto members consult withprofessor about the Mobile Vendorproject.

The members give information tothe shop owners about the MobileVendor project.

The members give information tothe local farmers about the Prontoproject (the use of organic produce).

The design of the Mobile Vendor isa collaboration between 3 facultiesin Politecnico Bovisa Campus.

Mobile Vendor gets the food fromthe shops

Mobile Vendors staff take the foodinto the car before selling time.

Staff arrange the food in the mobilevender then bring them to sell in thecampus.

Students standing in line in frontof the Mobile Vendor. Menucontain 4 options per day.

When selling, Employee A takes order fromstudent and checks bill. Employee B preparesthe food and gives it to the student.

With the existing ID cardyou can check balanceand refill cash value at therefill machine.

SYSTEM MAP

Theme: Food on campus in India


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28

Maria Rodilla, Eloy MartinezPOLITECNICO DI MILANO / ITALY

Self ProducerHONOURABLE MENTION

p

The main idea is to achieve self-sufficiency with the

self-production of vegetables using workers self-manage-

ment. Nonetheless, we retain the initial relationships with

local farmers to buy rice and wheat, preserving their jobs.

Workers self-management is a form of workplace

decision-making in which the employees themselves agree

on choices instead of the traditional supervisor tellingworkers what to do, how to do it and where to do it.

Cultivation would be established in free zones around

the different residential areas. The fields would be for local

farmers use, thus creating jobs for the local population.

Organic wastes would form the raw materials for pro-

cesses creating biogas and fertilizer. The gas is sold as an

entire service not just a product.

The system enables neighbourhood social integration,

creating relationships between students and the world ofagriculture through apprenticeships, practical classes, etc.

As an interesting initiative to improve relations, an

outdoor canteen is proposed as a meeting point for students,

respecting and encouraging cultural identities and diversi-

ties, and the establishment of a weekly market where

students will be able to buy products from local farmers

and others from the city.Canteens are open

continuouslyStudents democratically

decide on menus

Learn how to growCreate a new relationship with

farmers

External canteen as a socialmeeting point

Students can buy productsfrom local farmers and city



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BIOGAS:Agasproducedbythebiologicalbreakdownoforganicmatterintheabsenceofoxygen.Biogasoriginatesfrombiogenicmaterialandisatypeofbiofuel.

COLLABORATIvE LEARNING:Withthestudentsparticipationinapprenticeships,practicalclasses,volunteerwork,etc.inacloserelationwiththefarmers.Thepedagogicmethodol-ogyusediscalledCollaborativeLearning.CollaborativeLearningisasituationinwhichtwoormorepeopleattempttolearnsomethingtogether.

EXTERNAL CANTEEN:Toimprovesocialcohesion,thoughinatraditionalway,respectingandencouragingculturalidentitiesanddiversities.Usingnatural,local,andtraditionalmaterialsforbuilding.

WEEKLY MARKET:Wherestudentsandcitizenscanfindqualityorganicproducts;atthesametimethefarmersandlocalvendorscanselltheirproducts.

BENEFITS

Fertilizer made

from biogasprocess

Delivering

vegetablesto thekitchens

The food iscooked inthe hostel

kitchen

Organicwaste

collection

Farmers

waste

Studentsand farmersworkingtogether

Students eatin the hostel

canteen

The IOCdeliversgas to the

kitchen

Biogasmade fromorganic

waste

ORGANIC FERTILIZER HARvEST DELIvERY WASTE

HARvEST CANTEEN WASTE

GAS DELIvERY COOK

BIOGAS GAS DELIvERYINDIAN OIL COMPANY

DELIvERY COOK ORGANIC WASTE

ORGANIC WASTE

SYSTEM MAP

Theme: Mobility on campus in China


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Sparks: Solar Bicycle ParkingHeleen Buijs, Julie Louwman, Nelliene Molenaar, Minyou RekDELFT UNIVERSITY OF TECHNOLOGY / THE NETHERLANDS

HONOURABLE MENTION

y

Approximately 30,000 students use a bicycle to get

around the campus of Tsinghua University in Beijing each

day. However, when they reach their destination, they park

their bike on an open surface in front of the building. This

leads to huge, messy areas of bicycles. Bikes are easily

damaged when rows of bikes fall down.

We propose placing two-storey bicycle racks by busybuildings. These racks will maximize the use of the

available parking space, give the campus a neater look and

protect the bikes that are parked.

The protection of the bikes will be increased by a roof-

cover which will shield them from rain and sunshine.

These roofs will be covered with solar panels to generate

energy to power the street lighting on the campus. To

help the financing of this plan and increase awareness the

empty sides of the racks will be used for advertising.All in all value is created through a combination of

product quality + service quality + image.

High product quality: use of lightweight, recycledz

aluminium;

High service quality for students: easy bike parking,z

easy bike finding, extended bike lifetime (sheltered

from weather);

Good image for the campus: sustainable, orderlyz

appearance, towards a self-sustaining energy system.

USING SOLAR ENERGY

TWO-STOREYBICYCLE STORAGE

SUSTAINABLESTREET LIGHTING

Providing students atTsinghua Universitywith good bikestorage facilitiesIncreasing theamount of space byusing multi-storeybicycle storage

Using thegenerated powerfor street lightingon campus

Using the big empty spaces used forbicycle storage to generate powerwith solar panels and solar energy

AN EFFICIENT WAY TO STORE YOUR BIKE



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ENvIRONMENTAL BENEFITS: Conservationandresourcereductionisachieved.

Energyisneededtobuildthesystem,butonce

runningonlysustainableenergyisgenerated.

SOCIO-ETHICAL BENEFITS: Improvedequityandjusticeinrelationtostakeholdersisaddressed.

Theuniversityisinterestedinmakingbikeparkingareasmoreorderly.Theimageoftheuniversitywillalsoimprovebecauseofthesustainablesystem.

ECONOMIC BENEFITS: Addedvalueforusersandalong-termbusinessdevelopmentreducingrisk.

Thesolarbikeparkingprovidesgreatvaluefortheusersandtheuniversity,andwithtimeenergyisgeneratedandmoneysaved.

BENEFITS

SYSTEM MAP

USER

ROLE

SYSTEM

ROLE

STUDENTREP

RESENTATIvE

UNIvERSITY

MANAG

EMENT

CENTRALENERGY

RESOURCE

1. Students go to the faculty by bike

Management is happy with the spaceand neat look of the campus

Solar energy from the sun is converted into electricityby the cell and used by the university

2. Store the bike easily in the cell 3. Go back home by bike. The streets arelit with energy generated by the cell

Theme: Mobility in urban Australia


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Hollie Baigent, Jeff Hunt, Tom Wilson, James Turnbull

UNIVERSITY OF NEW SOUTH WALES / AUSTRALIA

Sydney Cycle HubHONOURABLE MENTION

A proposed initiative for Sydney councils, Sydney Cycle Hub is a product-serv-

ice system designed to make cycling a safer, more appealing and accepted form

of transport.

The system features a network of hubs powered by solar and green power

energy. In accordance with an existing government initiative known as Bike

Bus, the hubs act as bus stops, enabling commuters to meet and travel

together between the city and its outer suburbs. The Sydney Cycle Hub furtherbreaks down social and physical barriers by providing a free automatic pump

service and puncture gel to assist cyclists, in particular those of lower socio-

economic class or lesser stature.

The product features include:

Interface softwarez

How to maintain your bicycle (pump and puncture)z

Cycle path maps in CBD and outer suburbs in 510 km radiusz

Bike Bus schedulez

Weather and timez

Cycle traffic updatesz

Air pump with adjustable PSI settingsz

Puncture sealant gel (inserted into the tyre)z

BIKE BUSCBD: HOW TO GETTHERE

TRAFFICUPDATES

WEATHERAND TIME

SAFETY. COMFORT. CONvENIENCE

EQUIPPED

PROPOSED LOCATIONS LEGENDSYDNEY CYCLE HUBSERvICE POINTS

SYDNEY CENTRALBUSINESS DISTRICT

MAINTENANCE & REPAIR

PUNCTURE GEL

AIR PUMP

TWO HOSES EQUIPPED WITH BICYCLE

TYRE VALVES PROVIDE THE AIR AND

PUNCTURE SEALANT FOR TYRES. ALL

INTERACTIONS AND PSI SETTINGS ARE

DONE THROUGH THE MAIN SCREEN,

EASING THE FLOW OF USE.

ENHANCING USER INTERACTION

AND ABILITY TO NAVIGATE SYSTEM

MENUS, THE CAPACITIVE TOUCH

SCREEN IS ALSO VERSATILE AND

WEATHERPROOF.

THE SYSTEM INCORPORATES

SOLAR POWER AS ONE OF ITS

ENERGY SOURCES, REDUCING

RELIANCE ON FOSSIL FUELS.



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ENvIRONMENTAL BENEFITS: Utilizesgreenpowerenergy,assistedbysolartechnologies.

Reducestheneedforpeopletousecarsandhencereducesautomotivepollution.

Extendsthelifeofbicycletubesthathavebeenpunctured,reducingtheireffectonlandfill.

SOCIO-ETHICAL BENEFITS: Createsjobsinthefieldofmaintenanceandconstructionofunit.

Madeavailabletoallculturesandallowsfinanciallydisadvantagedanalternativesystemoftransportation.

Promotesuseofrenewableenergiesandfacilitatessustainabletransportoptionsamongcommunity.

Educatespeopleaboutrepairsandmaintenance;makespeoplefeelmoreconfidentriding.

Promotesridingasaformofexercise.

BENEFITS

SYSTEM MAP

1. Cyclist registersonline.

2. Sydney initiative sends via mailcyclists swipe access card to Hub.

3. Cyclist accesses air pump andSlime puncture gel.

4. Cyclist checks updates/CBDcycle maps/next Bike Bus.

5. Cyclist joins Bike Bus to ridehome/around CBD with commuters.

Sydneybicycle

commuters

Machine and systemmaintenance

Sydney council initiative and sponsorsacknowledge feedbacks from users.

Sydneycouncils

Theme: Food on campus in Thailand


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Srgio Cameira, Yonne Chua, Elisabetta Stacchiotti, Kim Ong Tan

POLITECNICO DI MILANO / ITALY

UfarmHONOURABLE MENTION

Ufarm is an innovative way to pro-

mote the diffusion of organic food

and to promote healthier, sustainable

lifestyles in the King Mongkuts

Institute of Technology Ladkrabang.

The project is a 0 km food system

that involves the Faculty of Agricul-ture and unemployed farmers.

Together, they foster the culture of

organic plantation on unused campus

land space.

Crops are grown on campus and

are channelled directly into the

university canteen, cutting costs from

transport and middlemen mark-ups

and offering tastier and healthier food

options to the university.

A personal card supports the

Ufarm initiative by improving the

efficiency and time management of

the university canteen.

All payments in the canteen are

made electronically using this card.

Students can volunteer to help

cultivate crops and can recharge their

card value using the Ufarm digital

platform. They are rewarded with

credit points whenever they help

farming and when they purchase

organic food from the canteen. These

points can be used to redeem more

organic food from the same canteen.

As an alternative energy source, solar

panels can be set up where possible

on the campus. Sponsorships can comefrom public or private organizations

supporting this sustainable cause.

WORKING TO BENEFITTHE ENvIRONMENT

EARNING POINTSTHROUGH WORK

EATING HEALTHY,GOOD FOOD

BETTER CANTEENCONDITIONS



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ENvIRONMENTAL: Ufarmimprovesthemanagementofthecanteenandconsolidatestheproductlifecycle(offood)intothecampus.

Useofrenewableenergy,reductionoftransportandpackaging.

Organicfarmingminimizestheuseofpesticides. Minimizationofthewaste,usingpartofitasan

organicfertilizer.SOCIO-ETHICAL: UfarmisinlinewiththeSufficiencyEconomypractice.

Ufarmoffersemploymentopportunitiesandprovidesorganicfoodtostudentsoncampusataffordableprices.

Theuserisinvolvedintheproductionprocess,andalsoinformedaboutahealthierdietandaboutorganicfarming.

BENEFITSSYSTEM MAP

Collecting the student cardfrom the university offices.

Using the card to pay at theindividual stalls with money oraccumulated points.

Option 1Recharge the card with moneyin the machines.

HOW TO RECHARGE IT?HOW TO GET THE CARD?

U

SERROLE

HOW TO USE IT?

Option 2Work in the Ufarm to earnpoints.

Option 3Buy organic food in the canteento earn points.

In the university vegetablegarden farmers and studentscultivate organic vegetables.

The school canteen getsproducts from the universitygarden, and the rest from thelocal market.

The canteen promotes foodcooked with organic products,selling it at the same price.

Food waste is turned intoorganic fertilizer for the Ufarmfields.

SYSTEMR

OLE

Theme: Health/well-being for apartment city dwellers


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Jessica Tong, Jennifer Rondolo, Mina Chung, Lyia Alam, Josephine Kim


Rooftop Vermicomposting SystemHONOURABLE MENTION

The Wormun-it system is a modular vermicomposting system that can be

implemented in apartment unit buildings of varying sizes. It allows tenants of

apartment buildings to dispose of their food waste responsibly, encouraging

users to recycle their food waste through a collective effort. The more effort the

tenants put into the vermicomposting, the more they would reap the benefits

of the rooftop vegetable garden. This system targets apartment residents (the

highest producers of food waste) with the goal of reducing the amount of foodwaste that ends up in landfills. The system includes an ambient lounging or

dining area amongst the plants and gardens where apartment residents can have

an outdoor escape area to relax and mingle with their neighbours. It provides a

simple means for users to reduce their carbon footprint while providing them

with the benefits of an improved lifestyle. Rainwater is used to clean the bins,

which then feeds the vermicomposting beds and its worms. Vermicomposting

is used to process the waste, which consists of composting worms, which travel

between different levels to process the waste, producing compost tea, which is

used to fertilize the garden beds.

Open lid Tip food wasteinto chute

Twist tospin chute

Press to triggercleaning

Internal jetsprays clean binand waste into the Wormun-it



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ENvIRONMENTAL:TheWormun-itSystemcombatstheproblemoffoodwasteaccumulationinlandfillsbyofferingacompletelynaturalsolutionthroughvermicompost-ing.Thereuseoffoodmeansthatthereisaclosed-loopcyclewherefoodwasteenablestheproductionoffood.

SOCIO-ETHICAL:

Wormun-itpromotestherecyclingoffoodwastewhilealsoeducatingtheusersabouttheamountoffoodwastetheyproduceintheefforttohelpthemreduceit.Meanwhiletherooftopgardenprovidesaplaceforsocializationamongsttheresidents.

ECONOMIC:Thereisalong-termthreattothemanagementofhouseholdwastewhichendsupinlandfills.Currently,therearenosystemsthatdealwiththisproblemincityapartments,whichprovidesastrongmarketopportunityforthissystem.Itprovidesanopportunityforresidentstosavemoneyinthepurchaseoffreshvegetablesastheyareprovidedbythesystem.

BENEFITS

SYSTEM MAP

Theme: Mobility on campus in China


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PROMISING CONCEPT

38

Marloes an Driel, Marjolein Hartog, Tine Larysen, Rob Boon

DELFT UNIVERSITY OF TECHNOLOGY / THE NETHERLANDS

Be My Guest

The University of Tsinghua is visited by 7,000 guests a day. These guests arrive at

the main gates and move around the 4,000,000 m2 campus by foot. A bike rental

service could enable them to get around the campus faster, but it should suit the

status of the guests, who are part of the top management of Chinese companies.

That is why Be My Guest is proposed.Be My Guest is a rental system with personalized electric mopeds that can be

used with reusable personal cards. The rental centre functions as an informa-

tion centre about the campus and will help guests to choose the fastest route

to their destination. The electric mopeds can be charged with rooftop wind

turbines at every main building on the campus.

This service could also be offered to the professors of the Tsinghua Univer-

sity. About 1,250 professors travel to the University by car, because the public

transport system is not well connected to the bus that drives around the

campus. Be My Guest could be an incentive for the professors who go by carto use public transport instead.

Ecocosts/alue ratio

Components

Assembly

Distribution

Marketing

Retail

Guest destination area

Student living area

Professors living area

Restaurant

Main gate

Subway station

Wind turbines (rooftops)

Bike rental centre

Ecocosts Costs value

Conenience

Serice

Product

Status

Tax

Profit

Labour

Energy

Materials

Depreciation

Emissions

Labour

Energy

Materials

Depreciation

INTERACTION STORYBOARDS

T


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BENEFITS Health and safety

Customer benefits Working conditions/employment

Current situation

(walking)Be My Guest concept

Stakeholderbenefits/participants

Cultural diversity/social values

Socioethical dimension

Current situation(walking)

Be My Guest concept

Economic dimension

Partnership

Long-term business

Added valuecustomers

Added valuecompanies

Competitiveness

System life optimization

Mobility reduction

Resource lifeextension

Conservation

Current situation(walking)

Be My Guest concept

Enironmental dimension

Resource reduction

4. The moped is

charged atcharging pointson the campus.

While the guest

has his meetings,the moped ischarged at thecharging point.

3. The guest receives

the personal card(which also serves to(un)lock the moped)and a moped.

1. The guest

supplies personalinformation torent a moped atthe rental point.

The guest arrives at

the subway stationand makes his wayto the rental pointoutside.

A university staff

member reserves amoped online for aguest he has invited.

GUE

SERvICEMANAGER

After the meeting

the moped is readyto ride to anotherplace on campus orthe rental point.

5. The guest pays

for the time ofuse of themoped.

A rental point staffmember preparesroute information

for reservations

2. A rental point staffmember suppliestailored route

information and apersonal card.

The charging pointsare connected to thepower grid which

receives electricityfrom wind turbines.

Maintenanceemployees areavailable to fix any

problems with themoped.

The mopedreceives a smallcheck-up and will

be fully charged.

SYSTEM MAP

Theme: Mobility in urban Australia


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Bicycle-sharing systems provide an affordable and easily accessible commuting

alternative for short-distance trips within the city to reduce the use of automo-

biles. The benefits of bicycle sharing include reduced congestion on public

transport, traffic and roads, lower greenhouse gas emissions and air pollution,

and reduced road accidents. Furthermore, bicycle-sharing systems enhance the

well-being of individuals with associated health benefits from cycling.

Despite the benefits, the major barrier for the implementation of a bicycle-sharing system is safety. To enhance the safety of cycling, bicycle helmets are

mandatory in Australia. Therefore, users are discouraged from cycling on roads

shared with cars and congested traffic, limiting travel distances and transport

between destinations. Furthermore, hygiene issues are raised as the system is

based on sharing.

The central concept of the B-SAFE system is to provide a safe and hygienic

solution to users and provide a comfortable adoption of a bicycle-sharing

system with the provision of bicycle helmet rental.

Sean Ying Kit Lee, Lisa Li, Wendy Tan, Huon Lui


B-SAFE Urban Bicycle Helmet Sharing SystemPROMISING CONCEPT

Integral inmoulding shellconstruction:Polycarbonate on all theexternal surfaces of the helmetto reinforce the helmet andincrease its longevity.

Revolutionary new genera-tion of morpho-gel pads allowthe head to stay cool, due to

the natural capacity of the gelto cool when in contact withthe head, to dispel the sweatand perfectly fit the shape ofthe skull.

Adjustable nylon straps:Ultra-light and resistantmaterial that guarantees safety,comfort and breathability.

Adult uniersal fit sizes

Universal = 5461 cmUniversal Womens = 5057 cm

Reduction of Traffic &Congestion

Less Pollution

Provide Protection

Provide Convenience of Commuting

Urban Bicycle Helmet Sharing System

Satisfaction Offering Diagram



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ENvIRONMENTAL:Lowergreenhousegasemissionsincommuting;reducetheuseofautomobiles.

Increaseenergyefficiencyinurbantransportationastheproductentailsloweruseoffossilfuelsandverylittlewasteisgeneratedovertheproductslifecycle;hence,reductionintheuseofnaturalresources.

SOCIO-ETHICAL:

Theproductbreaksthebarrierofsafeurbancyclingissuesconvertingmotorizedtripstonon-motorizedtrips,andcounteractsmanyhealthrisksassociatedwithsedentarylifestyles,whichincludesobesityandcardiovasculardiseases,thusprovidingacomfortableadoptionofthesystemandenhancesthewell-beingoftheuser.

ECONOMIC:Thecostofbuildingandmaintaininginfrastructureforthesystemisminimalcomparedtoanautomobileinfrastructure;thus,thesystemcan

obviatelargecapitalinvestmentsfornewroadsorpublictransitinfrastructureandexpendituresonmaintenanceofexistinginfrastructures.

BENEFITS

SYSTEM MAP

Register online to be amember of B-SAFE toreceive membership cardand discount benefits. Makepayments via credit card.

Scan membership card for existingmember and credit card fornon-members. Select a bicycle andhelmet from the screen and collect apacket of disposable sanitized wipesfrom the slot.

Proceed to the back of the station tocollected rented items and clean helmetwith disposable sanitized wipes. Yellow lighton number display indicates selection andred light indicates prebooked by other user.

Enjoy your ride withouthaving to worry abouthelmet mandatoryrequirements for cycling.

Return your bicycle and helmetat any B-SAFE station.

An employee is responsible for the maintenanceof the bicycles, helmets, machine interface, andreplenishing of disposable sanitized wipes toensure safety & hygiene for users.

Registration is done online, and members of B-Safe Urban Bicycle Sharing System will receive privileges such as discounts onrentals or a rewards programme, to encourage people to adopt the system. Non-members such as tourists may use theircredit card for rentals at

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