The fall 2013 section of Supply Chain Management 420-Creating Sustainable Goods and Services, taught by Dr. Tom Gattiker, completed a group project using the Green Breakthrough process which is based on Design Thinking. The assignment for this portion of the course was a written proposal for a product or service that:
– Is highly innovative, not incremental
– Meets a customer (e.g. student, faculty) need
– Has a significant environmental benefit
– Related to the BSU / our campus
– Customer facing
– Could be implemented at BSU (or nearby) within one year
I was a member of team 2 along with Roger Perez, Andrew Johnson, and Richard Travis. Our group proposed a lunch time shuttle service that customers could use to get to and from local restaurants. This innovation would provide access to a variety of food and beverage choices while reducing traffic, air and noise pollution around campus. Service hours would be from 10 a.m. to 2 p.m., Monday through Friday.
The service would require three contracted shuttles. Two shuttles would carry patrons north and south on Broadway Avenue, making a round trip every 30 minutes. The third shuttle would circle campus, making stops on University Dr. and Cesar Chavez Lane every 15 minutes.
Riger, Donald, "Blue and Orange Lunch Line" (2014). College of Business and Economics Presentations. 10.