Below is a listing of student team projects by year from 2011-2013 for Designing Innovative Public Health Solutions and from 2014-2018 for Eat.Think.Design. Groups typically consist of three students, each from a different discipline. A small number of teams are comprised of either two or four students.


  1. GO Box: Doing Away With Throw Away• California, USA. Use BPA, reusable, microwavable containers to reduce the waste of disposable food containers
  2. Exploring Plant-Based Protein: The Bean Queens • California, USA. Work with companies to help consumers eat more meat alternatives through streamlined, ready-to-eat meals.
  3. M.O.B. (Museum of Broccoli) • California, USA. Influence a large, diverse group of people regarding food and climate change through a transformative experience blending art and science to drive positive behavior change.
  4. EarthBone: Repurposing Juice Pulp into Treats • California, USA. Reduce food waste through making dog biscuits from repurposed food waste.
  5. Recovered Food: A Gold Mine for Golden Bears • Berkeley, California. Redistribute excess food to meet the needs of food insecure UC Berkeley students.
  6. Closing the Loop • USA. Design a compost collection model that can be adopted by produce delivery systems in cities that lack municipal compost collection.
  7. Nourishing Our Neighborhood’s Network (N3) • USA. Ensure a fair and competitive market selling plant based foods intended to replace animal products such as meats, dairy, and eggs.


  1. Blockchain for Food Aid, USAID Food for Peace • Washington, DC & Global. Use of blockchain in food delivery monitoring and cashless food aid transfer.
  2. Fair Labor Produce, new venture • Salinas, CA. Increase transparency about working conditions to farm stakeholders in Salinas
  3. School of Fish, Royal Hawaiian Seafood • US. Have people try these tidbits in novel, communal or convenient settings, lowering their barriers to trying new products.
  4. Traditional Filipino Meal Prep, Sariwa • San Francisco. Create a platform to explore Filipino identity and social justice in the East Bay using stories of food – growing, cooking and eating.
  5. Rethinking Meal Prep, new venture • US. brings students together by creating a platform for them to exchange food.
  6. A Taste of Place, Yolcan • Mexico City. Preserve and promote this cultural heritage by growing organic produce for residents and restaurants in Mexico City.


  1. Farmcation, new venture • US #farmcation
  2. Tastes of Seaside Cooking Competition, UCSF • Seaside, CA #TasteOfSeaside
  3. Bun in the Oven, new venture • US #babysteps
  4. Youth-Led Exploration of Food Entrepreneurship, Civil Labs • Oakland, CA #YouthLabRealness
  5. SPH Restaurant & Teaching Kitchen, School of Public Health • Berkeley, CA #TeamBTK
  6. Making Home-Cooked Meals More Accessible, Josephine • Oakland, CA #TeamJosephine
  7. Melting Pot Foundation • Brownsville, NY #BrownsvilleDelights


The nine projects from 2015 are organized into three themes: Kids, Places, and Apps. The projects are listed below within these thematic groupings.


  • 1. Play With Your Food, new venture • US. Convince kids to eat healthy through creative food adventures.
  • keywords: Murple, blender, kids, explore, play

  • 2. SF Lunch Bunch, SFUSD • San Francisco, CA. Redesign cafeteria space and switch to Revolution Foods throughout SFUSD middle schools for school lunch participation.
  • keywords: school lunch, design, cafeteria?, Hot Cheetos, stigma

  • 3. Mobile Edible Elementary Education, California Office of Farm to Fork, CDFA • CA. Develop a mobile edible elementary education program to bring the garden experience to children.
  • keywords: carrot, oregano, kale, orange, broccoli


  • 4. What’s Cooking, San Quentin?, San Quentin State Prison • CA. Develop a mobile edible elementary education program to bring the garden experience to children.
  • keywords: hotpot, spread, diabetes, justice, recipe

  • 5. Tenderloin on the Go, San Francisco Department of Public Health • San Francisco, CA. Explored alternative ways to integrate healthier foods into the markets in the Tenderloin district.
    keywords: corner store, residents, jobs, grab-and-go, meals

  • 6. Golden Age Home Cooking, Golden Age Home • Kingston, Jamaica. Improve the food experience for Golden Age Home Residents while also addressing some of their other needs such as engagement and socialization.
    keywords: community, food, folks, fellowship, home


  • 7. #DASH, UCSF Health eHeart Study • CA. Develop a new mobile app that makes choosing healthy foods easy and minimizes the user effort.
    keywords: mobile, health, hypertension, diet, DASH

  • 8. Daffodil, new venture • USA. Create an online marketplace for foodies to purchase from small and independent food brands sold at America’s most famous farmers markets.
    keywords: small business, artisanal, regional, food delivery, farmers’ market

  • 9. Cooking Simplified, new venture • USA. Provides the convenience of semi-prepared meal kits for real people on a real budget.
    keywords: food, jar, box, batch, budget


    1. Heart of the City, San Francisco. Streamline the SNAP token system at farmers’ markets so that employees can focus their efforts on continued investment in the local community.
    2. Revolution Foods, USA. Increase brand awareness around Revolution Foods’ approach to bringing healthier food to school lunches through the design of a brand ambassador program.
    3. Eat.Think…Zinc!, Uganda (Clinton Health Access Initiative). Redesign zinc treatment packaging to make it easier and likelier for rural families to treat childhood diarrhea.
    4. Sariwa! Fresh, USA. Introduce people who know Filipino food to healthier versions of familiar favorite dishes inspired by traditions of the Philippines.
    5. Gardening in Gondar, Ethiopia. Develop a strategy to make home gardening education more accessible in rural Ethiopia to combat the lack of nutrient-rich vegetables in the region.
    6. City Harvest Mobile Market, New York City. Redesign the City Harvest mobile market distribution process to improve client access among food insecure communities in New York City.
    7. The Final Mile, Navajo Nation (COPE/Partners in Health). Design a reliable way for remote Navajo communities access healthy food.
    8. Eat Drink Bayview, San Francisco (SF Planning Department). Design a Food Innovation District Action Plan to create new jobs by attracting food producers to the Bayview neighborhood.


    1. Nuestra Agua, Mexico (Fundación Cántaro Azul): Redesign kiosks for use in Fundación Cántaro Azul’s Nuestra Agua clean drinking water social enterprise program in rural Mexico.
    2. Benghazi Emergency Response, Libya (Avicenna Group, Benghazi Medical Center): Design the first emergency medical response system in Benghazi, Libya.
    3. Center for Health Design, USA: Improve the reach of the Center for Health Design’s database of usable, evidence-based information on health facility design.
    4. Clean Water Downstream, global (DEKA): Assist DEKA in the implementation of Slingshot, a novel water purification system for rural communities in low-income countries.
    5. Omada Health, USA: Develop a diabetes risk awareness campaign so that Omada Health can give people tools to take preventive action.
    6. SOSmapping, USA (new venture): Enable Berkeley seniors to better prepare themselves to avoid adverse health outcomes during disasters, such as an earthquake or fire.
    7. D-Rev, global: Identify market opportunities for D-Rev’s low-cost, prosthetic knee joint.
    8. Oral Health Services, USA/East Oakland (Oakland Unified School District): Improve access to oral health services at a school-based health center in the Oakland Unified School District.


    1. Ultra Rice and Complementary Foods, Cambodia (PATH): Assessing product attributes for an Ultra Rice based complementary food product.
    2. Patient Care Coordination Application, USA (UCSF): A patient- centered mobile/web application to improve medical team care coordination in hospitals.
    3. Redesigning Aid Relief, global/food insecure nations (new venture): Accurate registration and tracking of beneficiaries for food security and livelihood (FSAL) programs.
    4. Ready Room at UCSF, USA (UCSF): Designing hospital processes to cost-effectively improve patient satisfaction, physician performance.
    5. Funding Water Access Franchises, Mexico (Fundación Cántaro Azul): Designing a mechanism to effectively link funders to individual water franchisees in rural Mexico.
    6. Designing the Customer Experience for 2Vidas, Mexico (new venture): Pharmacy membership program that aims to improve glucose control for pregnant women with diabetes.
    7. Increasing Valley Care Enrollment, USA/Santa Clara County (Santa Clara Valley Medical Center): Lowering barriers for low-income residents to enroll in county- supported health insurance.


    1. Be Well, Stay Hot, USA (UC Berkeley School of Public Health): Digital health promotion for young adults.
    2. Healthy Smiles, USA/San Francisco (Head Start SF): Kits to promote improved oral health for preschool aged children and their families.
    3. School Based Health Centers, USA/East Oakland (Oakland Unified School District): Health centers for schools and the broader community.
    4. Safe Water Franchise, Mexico (Fundación Cántaro Azul): A model to provide community access to clean drinking water.
    5. Newborn Screening, USA/California (California Department of Public Health): Increased awareness and resources available to parents for hemoglobin trait.
    6. Tekla Labs, Nicaragua: Online resources to better equip underfunded labs.
    7. Maternity Care Clinics, Kenya (Jacaranda Health): Patient experience to drive utilization of maternity care services.
    8. Water Quality Communication, Mexico: Raising awareness around water contamination and water treatment.
  • JaspalProjects