Choi, Jung YoonOkumura, HiromiKennedy, BrookLee, Chang HeeGendell, Avery2024-07-092024-07-092024-06Jung Choi, Y., Okumura, H., Kennedy, B., Hee Lee, C., and Gendell, A. (2024) Transforming food waste into natural pigments: Raising community school awareness of food waste recycling opportunities through co-design methods, in Gray, C., Ciliotta Chehade, E., Hekkert, P., Forlano, L., Ciuccarelli, P., Lloyd, P. (eds.), DRS2024: Boston, 23–28 June, Boston, USA. https://doi.org/10.21606/drs.2024.240https://hdl.handle.net/10919/120620In a world grappling with ongoing food scarcity, the issue of food waste in US school cafeterias remains a pressing concern, often without sufficient attention given to recycling. School communities play a pivotal role in shaping behaviors, as individuals are significantly influenced by their peers' actions and opinions, making them more open to positive reinforcement. This research explores design opportunity to raise awareness and encourage food waste recycling behaviors through a co-design approach. Students are invited to participate in the interactive exhibitions, where they learn and provide feedback about the pigment-making process from food waste using a toolkit for art painting. Through sharing their experiences, students help spread awareness and foster a commitment to recycling behaviors among their peers. Engaging students as active participants in these activities shows promise as a strategy to increase awareness of food waste recycling opportunities and empower school communities to support circular food systems.application/pdfenCreative Commons Attribution-NonCommercial 4.0 InternationalFood wasteCo-designSchool communityDesign for sustainable behaviorConference proceedinghttps://doi.org/10.21606/drs.2024.240