An Investigation Into : UBC Mug-Share Pilot Project
Creators: name: Evans, Duane
name: Castro, Carlos
name: Hau, Kelvin
name: Phillips, Tyra
Publisher: name: The University of British Columbia
Year: 2017

description: This investigation examines the newly implemented Mug-share Pilot and makes recommendations to the program based on both primary and secondary research. Firstly, literary research on other mug-share programs is presented in order to form the basis for recommending modifications to certain practices. This report will consider the mug-share programs of: University of Northern British Columbia, University of Victoria, and Boston University. Secondly, the current Milano Stainless Steel tumbler, a corn plastic mug, and a glass mug are examined using a Triple-Bottom Line (TBL) approach to determine which is the most viable mug for the program is. Additionally, primary research was conducted and used as an indicator of what potential customers would be interested in, in terms of mug style, and utility. Thirdly, the method of tracking when mugs have been taken out and have been returned is examined and recommendations are made to improve this. The purpose of this investigation is to provide information to the stakeholders (Mug-Share Program Coordinators and UBC SEEDS) that facilitates the success of the Mug-Share program. The scope of this project is relatively small, the Mug-Share Pilot is only present in three small, student run cafes on campus. It is assumed that the Mug-Share program, if successful will be allowed to move up into UBC Food Services locations, thus expanding the program. There are a lot of ways that other universities have made sustainability fun, weather that be customizable mugs, or a monthly competition. These are relatively easy additions to the program that could greatly increase participation on campus. Additionally, joining forces with sustainability clubs, would also allow for a broader client base. It’s important to start with those people who are already considering themselves to be ‘sustainability-friendly’ and then go from there. In terms of mugs, there a lot of options, however, the “Joco” glass mug seems to be the best option in terms of durability, and visual appeal. The non-technical approach is ideal for the current Mug-Share program since it is being implemented in cafes that are not only less popular, but are also student-ran and do not have as big a budget as those cafes associated with UBC Food Services. If the Mug-Share program was to expand into coffee shops operated by the AMS, UBC Food Services, or bigger brands such as Tim Hortons or Starbucks, then a technical approach would be a more convenient approach. Disclaimer: “UBC SEEDS provides students with the opportunity to share the findings of their studies, as well as their opinions, conclusions and recommendations with the UBC community. The reader should bear in mind that this is a student project/report and is not an official document of UBC. Furthermore readers should bear in mind that these reports may not reflect the current status of activities at UBC. We urge you to contact the research persons mentioned in a report or the SEEDS Coordinator about the current status of the subject matter of a project/report.”