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Totem – Food Distribution Bruno Testa Student at ISIA Roma Design

economic crisis and the growing alarm about climate change, it has heightened attention to this problem.

Associations, public and private institutions have begun to mobilize awareness-raising campaigns (the historic U.S. Navy, 1944), gimmicks (like the doggy-bag canteens Milan), Promotions, days dedicated to the subject, education in schools...

ABSTRACT: YOUR IDEA The Totem project is designed to break down the waste and food scraps inside canteens thanks to new methods of distribution and portioning of food.

Categories and Subject Descriptors (2 max) New modes of food distribution

Keywords

2. DESCRIPTION

Food wastage, Company canteen, Food Culture, Sustainability.

analysis of the solutions A result of the analyzes carried out, public awareness campaigns, the most popular instrument, are effective in the short term.

In fact, every day we are bombarded with millions of images and claim that we tend to forget soon after.

Similarly, our eyes will be shot in the first run of the campaign , but you’ll get used to it easily. In this sense, we have decided to realize a concrete object, which allows the reduction of the waste of food in canteens management and choice of portioning

1. INTRODUCTION: AIMS AND BACKGROUND TARGET Create new modes of food delivery in business canteens that reduce food wastage.

MAIN CAUSES OF FOOD WASTAGE The main causes of food wastage are been identified in the management and selection of portioning and distributors in the arrangement of the elements within the table.

The first idea developed for the reduction of waste has been to reduce the portions assigning each quantity a “size” (a very similar idea used in the menus of the fast food chains) at the discretion of the consumer according to his needs.

In this sense, the icons have been developed that allow the identification of the portions due to the sizes and colors you choose. (fig.1)

TYPES OF DISTRIBUTION Waiter service

(Restaurant, Pizzerias, Bar)

Buffet service

(Restaurant)

Self-service Line

(Restaurant, Public/Private Canteen)

Free Flow

(Restaurant, Business Canteen)

Dynamic distribution (Public/Private Canteen) Fast food

(Mc Donald’s)

Distribution carts

(Hospital, Nursing Homes)

BACKGROUND From 1974 to the present day food waste in the world increased by 50%. Only in the last years, caused by persistent global

Fig1. Icon sand colour identification

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psychological features of food distribution

The cells are designed to be removable and replaceable by the operators of the table that collect empty containers and replace them with full ones.

The idea of portion control for sizes has been developed also thinking of the psychological dynamics that tend to occur during meal times and that lead to the waste of food.

According to the Psychology of the masses at the buffet of O’Fairy, the vision of large amounts of food brings to light the unconscious impulses accumulation.

In the crowd is realized a kind of collective regression: the mass becomes a single giant baby and the individual records the entire amount of food available to him as intended. Whenever someone take advantage of one single portion, the individual experiences it as a part denied to him.

4. CONCLUDING REMARKS systemic aspect of TOTEM project The tables are arranged around the Totem within a distance such as to favor the procurement of food.

The possibility to have all the choice in the menu next to the table tends to lead the consumer to not abound with the portions in the pot but to select the amount a little at a time, limiting the accumulation unconscious drives.

On the basis of this analysis, to facilitate the proper portioning per person was thought to position elements distributors within the table, so as to make it less burdensome a situation of continuous supply by the user.

This type of distribution also tends to accelerate your selection and procurement of food optimizing downtime due to files that can arise when the company cafeteria.

3. APPLICATION AND RESULTS

The table is divided into zones with different menus: standard, vegetarian, gluten-free, cholesterol etc..

The Totem follow this division, and are arranged on the basis of it. Users of the table, regardless of where they are located, will have the Totem at a minimum distance that provides a fast refueling.

TOTEM Totem is a distributor of food placed in canteens.

Consists of a modular structure able to contain removable cells; Inside these cells are placed in the dishes whose quantity of food is determined by a “size� for each cell.

Each totem can hold sixteen cells for selection both between the different meals in the menu that among the various sizes for each dish.

The distribution of water and cutlery canteens current will be the same: taking the entrance.

Use the Peltier technology for heating and cooling automatic food.

The system ensures perfect condition of food during transport, storage and distribution of meals, in accordance with the best conditions of hygiene and temperature.

Consume less, but above all better, you can, just wanting to.

Fig 2. Totem into a canteen

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