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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