WE ARE WHAT WE EAT FOCUSING ON INNOVATORS THAN INNOVATION
How might we create a food revolution (healthy eating culture) at ZU to bring the community closer healthier and happier? We often face issues with our students not being able to eat food or good organic food on campus. Throughout the semester, students either easily get sick consuming vending machine junk food or skipping lunch running around to classrooms. In this innovation week at ZU, we would like to take a closer look at how we as a collective ZU community can improve our institutional culture through a lens of what and how we eat. While facing various issues in research, teaching, and service, we propose to tackle food issues that might lead to the creation of physical and emotional space that are holistic and healthy. We will use d school design thinking process and methodology, which is conducive to creating radical collaboration to tackle wicked problems. This process will be an opportunity to collaborate with students, faculty, staff and other stakeholders of our community in the fields of energy, health, water, education, and technology. We hope to generate dialogue around how we can enrich our research/teaching/service and showcase sustainable solutions by empathizing with our community, generating ideas and building prototypes. We will use d school design thinking process integrating other innovation tools, which will be empathy-driven innovation approach where we focus on INNOVATOR rather than INNOVATION itself. It is expected that the final outcomes of the bootcamp will provide a platform for building research clusters that encourage inter-college collaboration and cross disciplinary studies.