Engaging Students in Brno University of Technology’s Sustainable Dining Project
As part of the Service Design Management course, our students tackled the challenge of sustainable dining at BUT. In their team projects, they mapped the operations of university canteens as well as the broader dining ecosystem, including vending machines, cafés, and bistros.
The goal was to identify strengths and weaknesses and propose concrete steps toward higher quality, more efficient, and more sustainable operations. Students utilized surveys, interviews, and best practice examples, validating their ideas through initial prototyping.
The results highlighted, in particular, the need for a more diverse menu (including vegetarian and vegan options), better distribution management, improved information sharing, and a reduction in single-use packaging.
Read more here: Sustainable dining at BUT through the eyes of Faculty of Business and Management students
We would like to thank the students for their excellent project work and the Sustainability Office for their collaboration.
