THEIR QUESTION: HOW CAN WE USE LESS WATER TO WASH CAFETERIA DISHES?
CURRENT SITUATION: Cafeteria used 300 gallons of water to remove leftover food ever lunch.
DESIGN SOLUTION: Right Angle intuitively informs users to remove plate leftovers and upright instead of flat on the conveyer belt.
RESULTS: In 1-day, Right Angle strategy reduced targeted water use by 41.52% per capita.
SCALE: That’s 1/4 million gallons of water saved annually in just one cafeteria!
DFA BERKELEY TAKEAWAY: Small, simple, somewhat obvious solutions may be viable answers to unnoticed problems! Think in small steps.