Our research is about local food. We still need to improve it, so every comment is helpfull to make it better.
by Arne Meynaerts and Lander Michiels
Introduction
They always tell us that local food is better for the environment and the economy, but why is that? Does it really slow down climate change? Why is it usual more expensive then other products? Most important what is exactly local food?
Local food is a rather wide group of products. To make it easier to explain we chose to do research around an apple tree. More...
An example of a green wall (Picture of a Green Wall in Paris: MUSEE DU QUAI BRANLY)
Definition
Green walls are vertical structures that have different types of plants or other greenery attached to them. The greenery is often planted in a growth medium consisting of soil, stone, or water. More...
Research is a very important step in our project. We already contacted someone from the industry which can give us more information. Additionally, we already contacted our interview person. Furthermore, we are in contact with flight attendants which can give us information about the process on board. I work for the Airline Swiss therefore we have an advantage in which we are able to get in touch with the responsible persons easily.
Of course, we will also make our investigation in the internet and we already did some. A lot of information are available in the specific industries newspaper. Although there are not much data on the internet, we are also well connected that we can get every information.
We would be delighted if we hear something from the other students to make our topic more interesting.
We will get some photos how the crew prepares the food and how they reheat the meal on board.
Jeffrey and Loris
Here you can see a little sketch of our project planning. We researched a little bit and came to the conclusion to collect data with an app. The difficulties are, to motivate as much people as we can to have a good result.
Melisa & Aina
The sketch:
Topics of our project:
- How is the Airplane food produced in Switzerland?
- And in other countries?
- How is the Food prepared and reheated on bord?
- Interview with responsible person of the Airline SWISS?
- How is the process of cocking in the plane?
- Is the Food cocked in the Plane or at ground?
- How long can stay a salad fresh after 10H?
- Is there a type of food which cannot be served to the passengers?
- Do you add any chemicals to the Food?
- How much is the airline paying for an Economy meal?
- Is every meal freshly cocked in Zurich or are there also some convenience Meals?
- What type of food are you serving on board?
Responsibilities:
Jeffrey: Task 1 and collaboration with students from the world
Loris: Task 2 and Task 3
Regards,
Jeffrey and Loris
The second and one of the most important steps is research. We already informed us at the beginning of the project about bio packaging. I worked 5 years for the company Wipf AG, so I visited them and organised already some material. Now we have a data sheet and a documentation from the bio packaging foil with all the information about the raw material and production. We also got a sample of the bio packaging foil which can be used in different ways.
The following step was the reasearch in the internet. We found some different sources and saved them on the OneNote. Yesterday Sharon and I met to prepare the questions for our interview.
The next step will be to summarize the collected information to be well prepared for our interview with a specialist of the packaging department from Wipf AG.
We're looking forward to gain some new experiences.
-Sharon Sommer, Claudia Betschart TZ19
Dear colleagues around the world
See below our sketch for the project "Airplane food and its production".
Feel free to comment and give inputs; we're open for suggestions.
Dear regards
Jeffrey and Loris
Airplane Food: How can salad stay fresh in 10'000 meter a.s.l
When I'm thinking about our project, in my mind came that it is a really interesting topic. However, it is a long way till we have finished our project. In my opinion it is important that we are working according to our plan which we made. Secondly, we need now to get in touch with companies which are working in that specific area to make an interview.
Additionally, I want to find out how the food is produced and how the meals are prepared, that they stay fresh. If possible, I would also like to ask some critical question at the interview, to find out a little bit more.
We sat down and talked about our vision for our project and came up with the following conclusions:
- Our goal is to challenge as many people as possible (we would love for as many people as possible from all over the world to join!) to join our no food waste challenge for one week
- We would like to create a tool which can collect the data of the participants of our challenge
- The data of the tool should help us evaluate how much food we waste, if we were able to improve in the progress, if we saved any Money and one way packaging
- Another aim of ours is to raise the awareness of the participants and to create the Habit of using all our Food ressources which is beneficial for the enviroment, our wallet and our conscience
We are looking forward to work with a lot of individuals and improve our impact on the climate!
Green walls for a green city
Today our Team started to plan the post on dontwastemy.energy. We started Looking for some interesting Topics for our Project post.
First of all, we want to explain what green walls are and where they can be found. Moreover we want to Show, what effects green walls have on the air in Citys. As well we want to contact an architect to learn how a green wall is created and if there are any regulations.
The final summarize of our Topics:
1. What are green walls?
2. What effects do green walls have?
3. How is a green wall created?
4. Are there any regulations to build a green wall?
Here you can find our Project planning outline (as a mind-map):
We are Looking Forward to the Research!
Raffael, Manuela and Anja