Food waste

FO OD WA STE DRS 6

E V A V E R - K I N O V A

FOOD WASTE Eva Verkinova

DRS 6

Chelsea College of Arts, London BA (Honours) Interior and Spatial Design - year 3 Unit 9 : Major Project 2016

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fo on od fo hy od gien labe

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Dissatisfac tion with food

the taste

Not eating the foods first, as that need consum eating on ers opt to for what be eaten have at the day over what theythey fancy home (itself up shops already and spontadriven by freque neous purcha nt top sing’)

of

Buying more perishable products (e.g. fruit and and vegetables) as part of healthier eatings patterns and food experimentation Undertaking an ad hoc ‘spring clean’ of fridges and freezers to dispose of old, forgotten or unwanted food products

Buying too much food in general, particularly driven by special offers (e.g BOGOF)

16-35 age group 25-44 age group 65+ age group

F O O D W A S T E M A P P I N G

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S A T I O N S

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Introduction

With the rise in global warming and increasing pollution levels producing the food we throw away generates more greenhouse gases than most entire countries do. Aside from the social, economic and moral implications of the waste an estimated 805 million people go to bed hungry each Day. Up to 45% of food waste is created at household level. It is necessary for individuals to become part of the solution in changing the way we live and consume in our daily life to insure a sustainable future.

The aim of this project is to educate about the most appropriate ways of storing food to prolong freshness and enhance the flavours thus preventing potential waste and to raise awareness of the food waste problem.

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F O O D

6

L O S S

Food loss mostly occurs at the front of

and transportation 10 to 20 percent of the

be converted into shelf-stable foods. Bad

the food chain — during production,

continent’s sub-Saharan grain succumbs

road and rail conditions slow tomatoes

post-harvest, and processing it is less

to enemies such as mold, insects, and

trek from farm to market, poorly packed

prevalent in industrialized nations than

rodents. In the absence of refrigera-

fruit gets jostled into mush, vegetables

in the developing world, which tends to

tion, dairy products sour and fish ooze.

wilt and rot for lack of shade and cooling.

lack the infrastructure to deliver all of its

Without the capacity to pickle, can, dry,

Facing similar challenges, India loses an

food in an edible condition. For example

or bottle foods, surpluses of perishables

estimated 35 to 40 percent of its fruits and

Africa without adequate storage facilities

like okra, mangoes, and cabbage can’t

vegetables.

F O O D

W A S T E

retail level. The Food and Agriculture Organization (FAO) of the United Nations, which keeps tabs on what’s Food waste refers to food appropriate for

grown and eaten around the globe,

human consumption being discarded,

estimates that one-third of food produced

whether or not after it is kept beyond its

for human consumption worldwide is

expiry date or left to spoil. Often this is

annually wasted. For example supermarket

because food has spoiled but it can be for

chain Tesco admitted to throwing out

communicate peak freshness and have

other reasons such as oversupply due to

more than 110 million pounds of food

nothing to do with food safety. We forget

markets, or individual consumer shop-

within the latest year.

to eat our leftovers, we leave our doggy

ping/eating habits. In developed nations

On the consumers side - we overbuy

bags in restaurants, and we suffer little or

hyper efficient farming practices, plenty

because relatively cheap and seductively

no consequence for scraping edible food

of refrigeration, and good transportation,

packaged food is available, we store food

into a bin.

storage, and communications ensure that

improperly; we take use by dates literally,

most of the food we grow makes it to the

though such stamps were designed to

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F O O W A S I T 5 0 I S

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I S

D T

E S T I M A T E D

P E R C E N T W A S T E D

O F

E 3 0 F O O D

-

- 1.3 billion tons of food are wasted every

- Food waste in rich countries (222 million

- Lack of technology and infrastructure is

year

tons) is approximately equivalent to all of

the main cause of food waste in Africa, as

- This amounts to US$1 trillion dollars of

the food produced in Sub-Saharan Africa

opposed to household food waste in the

wasted or lost food

(230 million tons)

developed world

- If wasted food was a country, it would be

- A European or North American con-

- Food waste in Europe alone could feed

the third largest producer of carbon dioxide

sumer wastes almost 100 kilograms of food

200 million hungry people

in the world, after the United States and

annually, which is more than his or her

- Food waste generates 3.3 billion tons of

China

weight (70 kilograms)

carbon dioxide, which accelerates global

- Just one quarter of all wasted food could

- A European or North American consum-

climate change.

feed the 795 million undernourished people

er wastes 15 times more food than a typical

around the world who suffer from hunger

African consumer 9

S T R I C T

C O S M E T I C

S T A N D A R D S

An estimated 20 to 40% of UK fruit and vegetables are rejected even before they reach the shops mostly because they do not match the supermarkets’ excessively strict cosmetic standards.

Farms use perfectly edible produce as animal feed or plough it back into the ground. The supermarkets

blame

consumers

for

being

obsessed with perfection, while farmers blame supermarkets for sticking to rigid, high technical specifications. Retailers have gradually been relaxing these, and food banks and organisations such as Food Cycle have been grateful recipients of rejected produce. But successive reports on food waste in the supply chain show that much more could be done to make use of edible, if misshapen, foods.

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R E T A I L E R S O V E R S T O C K I N G

A phenomenon that is very common in supermarkets. This is a tactic many supermarkets use

to

richness

display and

a

feeling

choice

for

of their

overflowing customers.

Supermarkets fear the consumer will purchase their goods from other competitors.

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S U P E R M A R K E T S D E A L S

Evidence shows how supermarkets

Get One Free, which encourages

transfer food waste to other areas

consumers to purchase in large

of the supply chain. Retailers pass

volumes that they don’t need”

the burden of food waste on to the consumer “through incentives and promotions such as Buy One

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A N D

O F F E R S

P R E P A C K A G E D

F O O D

Prepackaged foods give a consumers less

promotions on perishable products can

control in how much they buy.

mean customers have little choice but to

Wastage by customers can be reduced if

buy more than they need or, at the very

customers only buy the products they

least, arguably can make it so cheap that

will need. Today this is not always straight-

customers buy food on the off-chance that

forward. Large pack sizes and multi-buy

it might get eaten.

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U S E

B Y

D A T E V S

B E S T

D A T E

Supermarkets were also criticized for

after the expiry date before throwing them

failing to inform consumers how best to

away. The Use by date does not represent

store food and interpret date labels on

the date when the foods goes off but rather

products. Research showed that only 37% of

suggests the time of its best freshness.

consumers knew the difference between best

Supermarkets benefit from selling more

before and use by dates on food packaging,

with only 58% bothering to check products

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B E F O R E

goods.

A B U N D A N C E C H E A P

O F

F O O D S

Abundance of cheap

The “unlimited�

are hidden costs

over processed food

quantity of foods

of cheap processed

on offer in super-

available contribute

food - obesity,

markets encour-

to the consumers

diabetes, cancer is

age consumers to

attitudes in decreas-

mostly result of a

purchase more than

ing the value there-

unhealthy diet .

they need resulting

fore we take food

in the food waste.

for granted. There

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B T N

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U H E

Y E E

N D

M

On average, households produce over

shoppers who are highly influenced by

classes. Possible reasons why the elderly

5kg total food waste weekly with nearly

in-store promotions and because many of

generate the least waste individually

two thirds being avoidable waste, from

these products are perishable. If they are

include a ‘wartime mentality’ towards

cooking, preparing or serving too much

not frozen for storage, many households

food and the effect of in-action on

or more commonly by food not eaten

experience increased pressure to consume

savings and pensions. Households which

in time the characteristics of which, are:

more food within a shorter period of

generate more waste per person are

Cooking, preparing or serving too much

time. Food not used in time is linked to

often those of families with children,

food; or over-portioning, contributes

modern lifestyles, which do not promote

younger households or lower social

to over 40% of household food waste

prior planning of when food should be

class households; whilst single-person

which often rejects excessive pack sizes

bought and eaten. Households which

households generate the most waste.

of goods especially for smaller households

typically generate the least food waste

O W

R E

are the elderly and professional social

E

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I have looked at the map of different regions globally to

losses during agricultural production, while in higher

see what stage the food wasted is at. Lighter blue shows

in middle- and high-income regions, food waste at the

lost food from production to retailing, dark blue rep-

retail and consumer level tends to be higher.

resents wasted food at consumer stage. From this map I gathered that: Developing countries suffer more food

I was also interested to zoom in and look at European countries and their food waste leading with the UK and followed by Germany.

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I was surprised to find out

majority

that the household with

themselves but are the ‘main

42% is the main contributor

contributor to household

to food waste and Retailers

and manufacturing waste’

being notorious for their

due to their selling tactics

waste represents only 5%

and profit driven nature

of food waste.

This

bypassing their waste on the

that

consumer.

made

me

think

of

food

waste

maybe they don’t produce

H O U S E H O L D R E S P O N S I B L E U P

T O

4 2 %

F O R

O F

F O O D

W A S T E .

F R U I T S M O S T

A N D

V E G E T A B L E

W A S T E D

F O O D S

A R E

W I T H I N

T H E T H E

H O U S E H O L D .

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O V E R C O M P L I C A T E D F O O D

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C H A I N

G L O B A L

S Y S T E M

A food system is the path that food travels from field to fork.

primarily on a local and regional level. Since World War

It includes the growing, harvesting, processing, packaging,

II, the growth of large-scale, vertically integrated food

transporting, marketing, consuming, and disposing of food.

production businesses has been encouraged by agriculture

It also includes the inputs needed and outputs generated at

policy and the globalization of trade, labour, and market

each step. A food system operates within and is influenced

competition. This development of a global, industrialised

by social, economic, and natural environments. Each step is

food system has significantly changed the way we eat and

also dependent on human resources.

our relationship to where food comes from. It has also neg-

At the turn of the 20th century, food systems operated

atively impacted our environment and local economies.

Some 800 million people remain chronically hungry and more

financial loss.

than 2 billion malnourished even though we produce enough

Deforestation for sake of expanding agricultural land as well as

food today to feed everyone.

destroying biodiversity of plant spices. Heavy use of pesticide

The carbon footprint of food waste totals 3.3 billion metric

and GMO poison soils and ground water eventually destroying

tons—enough to rank as the third largest country in the world

natural ecosystem.

in terms of greenhouse gas emissions, behind China and the United States.

Wasted food means wasted fresh water, threatened national security and increased competition for land. The $1 trillion global

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H U N G E R

Hunger touches every community, every nation, and every region of the world.

Worldwide nearly 800 million people do not have enough to eat. That means one in nine people are suffering from hunger.

Hunger and malnutrition are the number one risk to health worldwide. Each year the death toll exceeds that of AIDS, malaria, and tuberculosis combined.

Every year, nearly 3 million children die from hunger-related causes.

Approximately 60% of the chronically hungry are women.

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D E F O R E S T A T I O N

Deforestation is driven by the

forest areas to plant more

also responsible for a majority

need for land for uses such

profitable

crops

of threats to at-risk plant and

as agriculture, agroforestry,

such as palm oil, rice, sugar

animal species tracked by

human

settlements,

cane, banana and soy beans

the International Union for

infrastructure and mining.

– or forests are cleared for

Conservation of Nature.

Some of the most serious

animal grazing. In addition,

deforestation occurs when

new road networks mean

there are various commodity

previously remote areas can

booms at the domestic and

be reached and infrastructure

international levels. At such

built up, often leading to the

times

large

eventual settlement of former

agribusiness enterprises clear

forest lands. Agriculture is

farmers

and

market

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W A T E R

Agriculture uses approximately

groundwater and water con-

70% of the world’s freshwater

tamination from agricultural

supply. Agricultural water use

runoff. New threats include

is under growing pressure as

the

demands for water increase;

change, which is likely to alter

competition

both water availability and ag-

among

cities,

farmers, and the environment grows; and as concerns grow over large-scale overdraft of

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S H O R T A G E

challenges

of

climate

ricultural water demands.

L A N D F I L L S Only a low percentage

the landfill breaks down

of all food wastage is

anaerobically and produces

composted: much of it

methane is 21 times more

ends up in landfills, and

potent than CO2 as a

represents a large part of

greenhouse gas.

municipal

solid

waste.

Food waste that goes to

G R E E N

H O U S E

G A S

E M I S S I O N One-third

of

our

at 3.3 billion tones of

greenhouse gas emissions

CO2

come from agriculture

GHG released into the

Food

atmosphere per year.

wastage’s

footprint

is

carbon

equivalent

of

estimated

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O

H F W

I

S

T O R F O O D A S T E

Y

In the Greek and Roman civilisation there was a strict

They were called “Schmauswaberl” and the term is recorded

distinction between cultivated and non-cultivated land. Food

since the late 18th century. Those restaurants were well-

was primarily received from cultivated land, thus wide areas

known and popular because thus it was affordable even for

were not used for food production or gathering e.g. wild fruits.

the lower class to eat something which had been served at

The diet was mostly vegetarian and a moderate consumption

the high society’s banquets. It is reported that leftovers were

level of food was the social ideal.

also taken home by court servants who could subsist on those leftovers for several days with their families, and there was

In contrast, the Celtic and Germanic cultures received most

still something left for the supply of beggars and hospitals.

of their food stuff from forests and other non-cultivated land.

Another food waste “prevention measure” was implemented

The social status of a warrior depended on the amount of food

at the Court in Saxony. In the year 1750 it is recorded that the

which he could eat at once- this was a necessary attitude due

remaining dishes were left on the tables after the glamorous

to the fact that the people were often faced with scarcity of

dinner. Some 100 soldiers were placed in front of the tables

food. Thus, they had to be able to eat as much as possible when

and on signal they ran to the tables and started eating.

food was available, to survive and/or they shared the food with the other members of their clan. Both strategies prevented the

At the end of the 19th century increasing imports of food

spoilage of valuable food - some preservation techniques had

products had the disadvantage that a lot of food was spoiled

already been developed.

when purchased, but the advantage of those imports was the sufficient nutrition supply of the population. The food stuff

Middle Ages

was offered without packaging and every consumer had to

From the 2nd century there is information from China about

bring his own bag, bottle or box.

a preservation method of fish which was laid into salted rice and loaded with a heavy stone. The Middle Ages were characterised by large differences between the social classes.

From 1885 the average expenditure on food accounted for

Although some preservation methods were available, most

two-thirds of the total income of the household. One of

of the people living in the Middle Ages in Europe lived

the results was that practically no food was wasted and that

from hand to mouth. Urban population was used to eat fresh

the people stated that they were too poor to throw away

meat three times a week. Leftovers from lunch were eaten

anything. Records that a visual inspection of waste bins in a

for dinner but this meal was experienced as “poor” dinner.

New Yorker well-to-do-class-street showed that a considerable

In contrast to the common people the aristocrats used to celebrate sumptuous feasts. As a symbol for power, food was not only used for serving the guests but also for representation

proportion of the food purchased was literally thrown away by careless servants.

purposes. On average 80 % of the household income was used

With the development of self-service shops, starting in 1912

for the purchase of food and drinks, leftovers were used as

in the USA, a broad range of products could be offered to the

much as possible.

consumers and as people could have a closer and longer look to the products as well as the arising colourful packaging,

Modern Ages -A specific term was created in the Viennese

besides the satisfaction of actual food needs there was also the

dialect for those women who had the permit to buy leftovers

beginning of impulse buying.

from the upper class to reuse the food in their own restaurants.

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W O R L D

W A R

I

T O

I I

The time period from World War

human manpower occurred in

I to II

agriculture while scarcity of food

During both World Wars the

could be expected due to combat

population was asked to use

operations and trade restrictions.

resources economically which

The Clean Plate Club was

could be achieved by abstinence,

introduced in 1917 by the US

by efficient use of materials as well

Food Administration. The aim

as by separate collection of waste

of the campaign was to use food

fractions and recycling. Food was

stuff as efficiently as possible and

an important resource because

to restrict the necessity of food

sufficient nutrition was a necessity

imports to a minimum.

for fighting power of the troops and the morale of both troops and population. In addition, a lack of

Until the middle of the 20th

conversion of groceries to

century people often had

self-service shops consumers

own experiences with home

had to take the offered packag-

growing of food products.

ing sizes instead of individual

In European countries with

demanded quantity. Accord-

direct involvement in military

ing to the aimed economic

conflicts during second World

boom the people were told to

War, the lower classes used

consume products to keep the

50% of their income to buy

economy growing.

food. In contrast, in neutral Switzerland household expenditures on food accounted for only 29.7 %. Due to the

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D E S I G N P E C T S A D D R I N G T H E I O F F O O D W

C O M P O S T

R O J E S S S S U A S T

V A S E

B Y

E E

C H R I S

K R I B Y “Many cities are looking to the

If we are to value food waste,

separate collection of organic

then we should treat it with

waste as a way to reduce load

importance.

on landfills, reduce greenhouse

porcelain, I wanted the compost

gas emissions, and provide a

vase to be a treasured object

nutrient-rich

dedicated to the reclamation of

compost

that

Made

from

can enhance local agriculture.

food waste.

However,

is

The compost vase introduces

people

ritual into food waste collection.

jeopardised

this

process

when

contaminate the organic waste

During

stream with regular garbage.

lays flat to receive trimmings

My research has shown that

from the cutting board. At

the key to a successful organics

mealtime, it sits on its side as a

collection program is interested

reinterpretation of the Victorian

users who appreciate the value

bone dish. Upright, it is a vase for

composting.

meal

preparation,

it

display.

H E R Z O G & D E Slow Food was initially founded in Italy during the 1980s. Its primary aim is to demonstrate the importance of understanding where different foods come from, and the effect they

the far end of the Expo site, Herzog & de Meuron’s Slow Food Pavilion comprises three simple wooden sheds, all of which offer shelter but due to their open sides are also exposed to the

have on the environment.

elements.

This ties in with the theme for the

These frame a triangular courtyard

2015

Expo,

Feeding

the

Planet,

Energy for Life, which aims to explore and seek solutions to the global issues of food shortage and waste. Located at 28

M E U R O N

furnished with large planting boxes, each containing rows of vegetables and herbs.

B A G U E T T E

T A B L E

B Y

S T U D I O

R Y G A L I K

In wanting to generate a discussion

they cut the loaves to varying lengths,

about food waste – using Vienna as a

their exposed ends leveled to create the

case study where food thrown away in

table tops, the longer pieces providing

the Austrian capital could feed half of the

support and stability, functioning as

population of Graz – studio rygalik of

multiple legs, as well as providing some

Poland, went in search of finding new

tasty, visual appeal.

ways in which to make use of basic, but less obvious materials, around us to build as is evident in their series of ‘baguette tables’ which are exactly as their name implies. Taking stale pieces of the typical long and narrow French bread,

L E F T O V E R E M M Y

A P P

B Y

H A C K E R

“This project was focused on

we were able to get a true

researching sustainability, our

understanding of our problem

topic was food waste. Through

space.”

observation

and

discussion

with our local community

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M A P P I N G F O O D

O F

M Y

W A S T E

Berry fruits wasted most perishable - must be eaten as one of the first.

Leftovers create 1/3 of my food waste as a result of preparing more then I can eat.

Prepackaged foods after expiry day.

Cucumbers are repeatedly wasted. Lack of knowledge on how to store them correctly.

I have mapped and photographed my personal food waste that had occurred within one month. All foods displayed had been stored in the refrigerator. I do my food shopping once a week online and have it delivered to my house. From this mapping I realised that I waste more food then I think. Most food wasted were fruits and vegetables along the side with the leftover meals I have prepared or prepackaged foods that run out of expiry date.

I have analysed causes of my food waste and have come to the conclusion that.

1. SPOILAGE OF FRUITS AND VEGETABLES OR EXPIRY DATE (lack of info on storing and life spam fruit & veg) 2. I WASTED FOOD DUE PURCHASING TOO MUCH FRUITS AND VEGETABLES TO WHAT I WAS ABLE CONSUME ( mostly due to the offers & deals as well as trying to have healthy diet) 3. I FORGOT ABOUT HAVING THE FOOD IN THE FRIDGE (due to it not being visible to me and my busy schedule) 4. LEFTOVER OF PREPARED FOOD I DID NOT FANCY EATING ANYMORE

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Kate & Ilky, (35&37)

Marek, (32) Number of occupant: 1

Jason & Nicola, (39&44)

Number of occupant: 2 Number of occupant: 2

Amount of weekly shopping: 3-5 small

Amount of weekly shopping: 3-5 small

shoppings a week, usually buys on offers.

shoppings a week, do not share food, mostly

Amount of weekly shopping: 1 major

buy fruit and vegetables.

What food is wasted: does not waste food

What food is wasted: fruits & vegetables due What food is wasted: fruits & vegetables due

Where is food mostly stored: refrigerator

to its spoilage or other food due expiry day

to its spoilage or expiry day Where is food mostly stored: refrigerator Where is food mostly stored: refrigerator

M A P P I N G

O F

A M O U N T

O F

F O O D P E R

32

P

H O U

Daniela (33)

Chadwick family (45,47, 11, 9)

Andrea, (27)

Number of occupant: 1

Number of occupant: 4

Number of occupant: 1

Amount of weekly shopping: 3-5 small

Amount of weekly shopping: 1 major with

Amount of weekly shopping: 1 x week

1-3 small top ups, buy mostly on offers What food is wasted: fruits & vegetables due

What food is wasted: fruits & vegetables

to big packaging, buys too much striving

What food is wasted: fruits & vegetables due

due buying too much as prepackaged and

for healthy diet.

buying too much, not liking or spoilage

spoilage before consumed

Where is food mostly stored: refrigerator

Where is food mostly stored: refrigerator

Where is food mostly stored: refrigerator

U R C H A S E D ,

S T O R E D

A N D

W A S T E D

U S E H O L D

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F O O D

B E H A V I O U R

C O N -

S U M E R R E S E A R C H : Q U A N T I T A T I V E

P H A S E

In October 2014, Brook Lyndhurst and ICM were commissioned

by WRAP to conduct consumer research to explore household food behaviour, including how much food consumers say they waste, which groups are more likely to waste food, what are the

Young professionals, aged 16-34, in full time work – 42% are ‘high’ food wasters.

Young families, aged 25-44, children aged under 16 in the

driving factors behind food waste and what are the motivations

home, either working or at home parents - 45%

and triggers that could encourage a reduction.

are ‘high’ food wasters.

This Summary outlines the key findings from the quantitative

Social renters, typically those in social class DE - 35% are ‘high’

research conducted to date. Further qualitative analysis will be

food wasters.

undertaken in due course. The results are based upon 1,862

What types of food do we waste?

interviews with a representative sample of GB households aged

Among the edible fraction, food is more likely to be thrown

16+ between 18 November and 03 December 2006. A filter

in the bin post-preparation, i.e. as excess left on the plate after

question was asked to ensure interviews were conducted with

eating, as excess prepared but not served, and as products opened

household members with a degree of responsibility for grocery

but not finished.

shopping and/or cooking.

The one exception among uncooked food types is fruit,

How much food do we say we waste?

vegetables and salad, which is frequently cited as a significant

Mirroring findings from Exodus and Mori, few consumers say

source of food waste.

they waste significant amounts of food. Nonetheless, consumers

Among the target socio-demographic groups, young families

can be divided into three broad categories as follows:

consistently report higher levels of waste, particularly in terms of

High food wasters – those stating that they waste ‘quite a lot’, ‘a reasonable amount’ or ‘some’ uneaten food waste – 30%.

Medium food wasters – those stating they waste ‘a little’ uneaten food waste – 27%.

Low food wasters – those stating they waste ‘hardly any’ or

food already prepared. Young professionals are also more likely to waste products opened but not finished and, notably, products not opened.

In terms of the underlying drivers, the survey does identify information gaps around storage methods important . Also food

‘none’ – 43%.

waste appears to be driven by consumers, tempted by special

Who says they waste food?

offers, buying too much food and/or being tempted by other

Throwing uneaten food away is something that the vast majority

food as part of ‘top up’ or ‘spontaneous’ shops, both of which

of consumers say they do, irrespective of age, social class, gender

increase the likelihood that food will reach its use by date and

and so on. The only exceptions who claim to the contrary are

therefore be disposed of on food safety grounds. In addition,

those aged 65+.

cooking too much or children/others in the household not liking

There are, however, some groups who are more likely to

the food are also highly significant factors. Home economic

concede they throw away uneaten food: ‘high’ food wasters are

‘skills’, in general, play a key role in mediating these influences.

more likely to be younger (less than 45 years old), of lower social class, living in private or social rented accommodation, in full time work or a parent at home, in larger households and with children in the household.

Given the autocorrelation between some of these factors (e.g. younger people are more likely to live in private rented accommodation), we judge that there are three key food waste

34

groups:

D R I V E R S

F O R

T H E

F O O D

W A S T E

THERE IS NO SINGLE CAUSE OF FOOD WASTE – THIS SURVEY ALONE IDENTIFIES AS MANY AS 33 REASONS THAT CONSUMERS SAY EXPLAINS WHY THEY THROW AWAY FOOD. HOW-

fo o

d

in

ge

ne ra l

EVER, SEVEN FACTORS APPEAR TO BE KEY:

M

ak

in

g

to o

m uc h

H an igh d se th ns e iti gu vi id ty an to ce fo on od fo hy od gie lab ne el lin

g

Dissati food sfaction wit h th

e tast

e of

Not eati ng the fo first, as ods that co need to eating on nsumers opt be eate for wha n t have at the day over what th they fancy home (it ey alread up shop self driv s and sp y en by fr eque ontaneou s purcha nt top sing’)

Buying more perishable products (e.g. fruit and and vegetables) as part of healthier eatings patterns and food experimentation Undertaking an ad hoc ‘spring clean’ of fridges and freezers to dispose of old, forgotten or unwanted food products

Buying too much food in general, particularly driven by special offers (e.g BOGOF)

16-35 age group 25-44 age group 65+ age group

35

S O L I D A R I T Y F R I D G E

36

The idea for a Solidarity Fridge started

estimate that between 200 and 300 kg of

ensure that nothing inside is expired. The

with the economic crisis — these images

food has already been recycled since the

fridge has been embraced by the entire

of people searching dumpsters for food —

solidarity fridge has launched. To ensure

Galdakao community, ranging from those

the indignity of it. The Solidarity fridge

the safety of all users, eggs, fish, and raw

in need to construction workers looking

is a public refrigerator where community

meat are not allowed in the solidarity

for lunch. Elderly women in the town have

members can drop off and pick up leftovers

fridge. Any homemade dishes must have

even starting cooking meals especially for

that would otherwise be thrown out.

labels explaining the ingredients, and must

the refrigerator.

The initiative saves food from the landfill

be thrown out after four days. In addition,

and creates community spirit. Organisers

volunteers regularly stop by the fridge to

REFLECTING ON MY RESEARCH I HAVE GATHERED THAT THERE IS A FOOD WASTE THAT COULD BE POTENTIALLY PREVENTED. 45 % OF THE FOOD WASTE IS COMING FROM THE HOUSEHOLDS AS A RESULT OF BUYING TOO MUCH, FOOD WASTE OCCURS - I SEE DONATING ACCESS FOOD (FRUITS & VEGETABLES MOSTLY) AS A GREAT OPPORTUNITY TO SAVE OTHERWISE WASTED FOOD. WHOEVER IS INVITED TO CONTRIBUTE ALSO WILL BENEFIT FROM DONATED FOOD. VERY STRONG COMMUNITY VALUES ARE IMPORTANT TO BE ABLE TO FULLY TRUST THE GOODS DONATED. 37

S O L I D A R I T Y F R I D G E - N O R T H B A N K

38

I have imagined the community fridge in London - North

imagine hi-tech smart fridge as a potential to use in such a big

Bank. Even in one of the richest cities in the world, increasing

city. The fridge would sense unsuitable food, trace the donor

numbers of Londoners are struggling to afford sufficient

as well as whoever benefits from that, self clean and be placed

food for themselves and their families. Food poverty affects

at the tube stations for an easy drop off location. No raw

children, people of working age and older people and those at

meats, eggs and dairy are allowed due to the health and safety

risk or living in food poverty are both in and out of work. I

reasons. This project is strongly based on trust.

Sketches of community fridge for London

39

B O R I S

I looked at the Boris bikes that uses a system to

to become a mobile ‘service’ that would ride the streets

track the bikes’ location and journey based on

of closer communities, collect food and donate it at the

registered user if needed. I considered using this

same time. Everybody is welcome to contribute and

solution to track people who donated or picked

benefit. That would also solve a problem as somebody

up food from the community fridge to ensure

would be present at the fridge ensuring health & safety

the health & safety condition. While looking at

issues are in check.

this example I imagine the community fridge 40

B I K E S

Collage of the proposed system

41

42

Sketches of the mobile community fridge. I have started how that could work implementing the concept to bicycle. Due to the the lack of space - I imagined to reappropriate an old ice cream van to serve the purpose of collecting/donating the food and also offer a space for workshops to educate on the subject of how to save the food.

43

44

P U B L I C

W O R K S

F L O A T /

C A S E

-

F O L K

S T U D Y

The Folk Float started as a mobile folk

attached to the archive initiative. Rebuilt

new items can be entered remotely. The

archive for the town of Egremont in

a former milk float (an electric vehicle for

ambition for the Folk Float in Egremont

2007. Its intention is to display, collect,

daily door-to-door deliveries) so that it

was to develop a lasting public archive

discuss and test in public versions for

would fit the informality of the archive

that can spread across spaces and durations

a local archive for Egremont. The

and incorporate a number of functions

in its physical form. The archive could be

archive was never formalised as a

that could easily respond to the different

a combination between a more formal but

permanent exhibition; it was conceived

situations the Folk Float would enter on

playful mobile unit and numerous boxes

as a permanently growing and changing

its tour around Egremont. Functions

located in various houses with different

collection of things aimed at stimulating

include a formal glass cabinet for precious

opening times, together with public

a public debate on topics important

items, a window for special features and

events in existing spaces and a permanent

for Egremont. Following numerous

temporary donations, simple tea and

presence in the already existing mining

conversations and visits to the archive (at

coffee making facilities, a workshop table,

museum.

that time stored in boxes in someone’s

a screen for projections, covered areas

spare bedroom) public works developed

for meeting and hanging out, storage,

a brief for an object that could reflect

an index box for all archived items, etc.

and facilitate a number of ambitions

as well as a mobile phone blog so that

45

VAN Floor plan ; 1:50

46

VAN Front section ; 1:50

VAN Back section ; 1:50

47

A N A E R O B I C

D I G E S T O R

As a part of my research I have looked at different ways that

various other organic waste streams into biogas, 24 hours a

wasted food can be used or recycled. Anaerobic digestion is a

day, 7 days a week.

series of biological processes in which microorganisms break

Anaerobic digestors could provide fuel for the Food collection

down biodegradable material in the absence of oxygen. One

van encouraging the wider public to feed it with their food

of the end products is biogas, which is combusted to generate

waste as well as food that has not been consumed from the

electricity and heat, or can be processed into renewable natural

community fridge van. This would inform and educate

gas and transportation fuels. A range of anaerobic digestion

about other uses of wasted food and provide biogas that is

technologies are converting livestock manure, municipal

environmentally friendly resolving zero waste and preventing

wastewater solids, food waste, high strength industrial

food wastage from going to the landfills.

wastewater and residuals, fats, oils and grease (FOG), and

48

Diagram of proposal for an anaerobic digestor that can be placed for the Community food van and 3D model of proposal.

49

50

Collage of the Community food Van in use. The idea is to park the van in front of the Supermarket as an intervention to shopping habits to bring an awareness of food waste as well as offer opportunity for food donation/collection.

51

F O O D

52

S T O R A G E

D E S I G N

When the food is collected it is important to store

offer a solution to suit all goods. I have attempted

it in an appropriate way to prevent its spoilage.

to design a concept where a separate cooling

Different fruits and vegetables are thriving at dif-

system would provide suitable temperature for

ferent temperatures. Current refrigerators do not

different types of foods.

53

APPLES

APRICOTS

ARTICHOKES

A S PA R AG U S

AV O C A D O S

BANANAS

BEETS

COUNTERTOP Until ripe

COUNTERTOP Until ripe

COUNTERTOP 1-2 days

COUNTERTOP Not recommended

COUNTERTOP Whole: Until ripe Halved: Not recommended

COUNTERTOP Until ripe

COUNTERTOP

REFRIDGERATOR OR COOL STORAGE Up to 1 month

REFRIDGERATOR OR COOL STORAGE Up to 5 days (ripe)

REFRIDGERATOR OR COOL STORAGE Up to 5 days

REFRIDGERATOR OR COOL STORAGE Up to 7 days if covered

REFRIDGERATOR OR COOL STORAGE Up to 5 days (ripe)

REFRIDGERATOR OR COOL STORAGE Up to 2-3 weeks

TIPS Wash just before eating

TIPS If refrigerating, wrap in paper towels to protect skin from tearing or brusing

TIPS Airtight storage

TIPS Trim ends; stand bunch in 1” water & cover

TIPS Peel before refrigerating and store in airtight bag/container

TIPS Trim green ends to 1” before refrigerating; wash just before using; airtight storage

U N D E R S T A N D I N G

54

REFRIDGERATOR OR COOL STORAGE Whole: Up to 5 days (ripe) Halved: Up to 3 days

TIPS Halved: Refrigerate with the seed, rub flesh lightly with olive oil and place in airtight container

O F

A P P R O P R I A T E

BELL PEPPERS

BERRIES

BROCCOLI

BRUSSEL SPROUTS

CABBAGE (GREEN)

COUNTERTOP Until ripe

COUNTERTOP Until ripe

COUNTERTOP 1-2 days

COUNTERTOP Not recommended

REFRIDGERATOR OR COOL STORAGE Up to 1 month

REFRIDGERATOR OR COOL STORAGE Up to 5 days (ripe)

REFRIDGERATOR OR COOL STORAGE Up to 5 days

REFRIDGERATOR OR COOL STORAGE Up to 7 days if covered

TIPS Wash just before eating

TIPS If refrigerating, wrap in paper towels to protect skin from tearing or brusing

TIPS Airtight storage

TIPS Trim ends; stand bunch in 1” water & cover

CAULIFLOWER

CELERY

CHERRIES

CORN

CUCUMBERS

EGGPLANT

GARLIC

COUNTERTOP

COUNTERTOP Not recommended

COUNTERTOP Until ripe

COUNTERTOP 1 day (in husks)

COUNTERTOP

COUNTERTOP

COUNTERTOP Up to 3 weeks

REFRIDGERATOR OR COOL STORAGE Up to 1 week

REFRIDGERATOR OR COOL STORAGE Up to 2 weeks

REFRIDGERATOR OR COOL STORAGE Up to 5 days

REFRIDGERATOR OR COOL STORAGE Up to 3 days

REFRIDGERATOR OR COOL STORAGE Cool Storage: Up to 1 week Refridgerator: 1-3 days

REFRIDGERATOR OR COOL STORAGE Cool Storage: Up to 1 week Refridgerator: 1-3 days

REFRIDGERATOR OR COOL STORAGE Cool Storage: Up to 1 week Refridgerator: 1-3 days

TIPS Airtight storage; wash just before eating

TIPS Wrap in aluminium foil before refridgerating

TIPS Wash just before eating

TIPS Best to enjoy right away

TIPS Keep cool (50-60°F/10°-15.5°C) & well ventilated; wash just before eating

TIPS Keep cool (50-60°F/10°-15.5°C) & well ventilated; wash just before eating

TIPS Keep cool (60-65°F/15.5°-18.5°C) dark & well-ventilated

COUNTERTOP Whole: Until ripe Halved: Not recommended

REFRIDGERATOR OR COOL STORAGE Whole: Up to 5 days (ripe) Halved: Up to 3 days

TIPS Halved: Refrigerate with the seed, rub flesh lightly with olive oil and place in airtight container

S AV O Y

CARROTS

COUNTERTOP Until ripe

COUNTERTOP

REFRIDGERATOR OR COOL STORAGE Up to 5 days (ripe)

REFRIDGERATOR OR COOL STORAGE Up to 2-3 weeks

TIPS Peel before refrigerating and store in airtight bag/container

TIPS Trim green ends to 1” before refrigerating; wash just before using; airtight storage

GINGER

GRAPEFRUIT

GRAPES

GREEN BEANS

KALE

KIWI

LEEKS

COUNTERTOP

COUNTERTOP Until ripe

COUNTERTOP Until ripe

COUNTERTOP Until ripe

COUNTERTOP

COUNTERTOP 3-5 days or until ripe

COUNTERTOP

REFRIDGERATOR OR COOL STORAGE Up to 2 months (whole, unpeeled)

REFRIDGERATOR OR COOL STORAGE Up to 2 weeks: Cool Storage preferred over refridgerator

REFRIDGERATOR OR COOL STORAGE Up to 7 days (ripe)

REFRIDGERATOR OR COOL STORAGE 5-7 days

REFRIDGERATOR OR COOL STORAGE Up to 1 week

REFRIDGERATOR OR COOL STORAGE 4 weeks (unripe) 3-5 days (ripe)

REFRIDGERATOR OR COOL STORAGE Cool Storage: 1-3 months Refridgerator: Up to 2 weeks

TIPS Store whole, unpeeled ginger in a resealable plastic bag (air removed) in the crisper drawer; blot cut ginger dry with a paper towel before storing the same way

TIPS Keep cool (50-60°F/10°-15.5°C) & well ventilated

TIPS Wash just before using; airtight storage

TIPS Wash just before using; airtight storage

TIPS Wash just before using; airtight storage

TIPS

TIPS Keep cool (50-60°F/10°-15.5°C) dark & well ventilated

S T O R A G E

LEMONS COUNTERTOP

O F

ICEBERG LETTUCE

F R U I T S

REFRIDGERATOR OR COOL STORAGE Up to 1 week

TIPS TIPS Rinse, drain, blot dry & store in airtight container prior to refridgerating

NECTARINES COUNTERTOP Until ripe

REFRIDGERATOR OR COOL STORAGE Up to 5 days

SPRING ONIONS COUNTERTOP Up to 1 week

REFRIDGERATOR OR COOL STORAGE Up to 2 weeks (loosely covered with plastic bag)

V E G E T A B L E S

LIMA BEANS

LIMES

MANGO

COUNTERTOP

COUNTERTOP Until ripe

COUNTERTOP Until ripe

REFRIDGERATOR OR COOL STORAGE Up to 5 days

REFRIDGERATOR OR COOL STORAGE Up to 2 weeks (ripe)

REFRIDGERATOR OR COOL STORAGE 2-3 days (ripe)

TIPS Airtight storage

TIPS

TIPS Needs air exposure in refridgerator

COUNTERTOP

REFRIDGERATOR OR COOL STORAGE Up to 2 weeks (ripe)

A N D

MUSHROOMS COUNTERTOP

COUNTERTOP Cantaloupe: Until ripe Honeydew: Until ripe

REFRIDGERATOR OR COOL STORAGE Cantaloupe: Up to 3 days (ripe) Honeydew: Up to 2 days (ripe)

TIPS Store sliced melon in airtight container

REFRIDGERATOR OR COOL STORAGE Up to 1 week in original packaging

TIPS Clean just before using; place loose mushrooms in container, cover with cling film, poke several small holes for ventilation

ONIONS (OTHER)

ORANGES

POTATOES

PEACHES

PEARS

COUNTERTOP Whole: 2-4 weeks Cut: Not recommended

COUNTERTOP Until ripe

COUNTERTOP Up to 2 weeks

COUNTERTOP Until ripe

COUNTERTOP Green: Until ripe Asian: Until ripe (fragrant; not soft)

REFRIDGERATOR OR COOL STORAGE Up to 2 weeks

REFRIDGERATOR OR COOL STORAGE Cool Storage: 1-2 months Refridgerator: Not ideal

REFRIDGERATOR OR COOL STORAGE Up to 7 days (ripe)

REFRIDGERATOR OR COOL STORAGE Whole: 6-8 weeks Cut: Up to 1 week if wrapped tightly

TIPS

TIPS TIPS For countertop & refridgerator, submerge roots in 1/4 of water; refresh water every 1-2 days

MELON CANTELOUPE

TIPS Keep cool (50-60°F/10°-15.5°C) & well ventilated; separate from potatoes

TIPS Keep cool (50-60°F/10°-15.5°C) dark & well ventilated

TIPS If refridgerating, wrap in paper towels to protect skin from tearing or bruising

REFRIDGERATOR OR COOL STORAGE Green: Up to 3 days (ripe) Asian: Up to 2 months

TIPS If refridgerating, wrap in paper towels to protect skin from tearing or bruising

55

PEAS

PINEAPPLE

PLUMS

RADISHES

RHUBARB

WA T E R M E L O N

SHALLOTS

COUNTERTOP

COUNTERTOP Whole: 2-3 days or until ripe Cut: Not recommended

COUNTERTOP Until ripe

COUNTERTOP

COUNTERTOP

COUNTERTOP Until ripe

COUNTERTOP

REFRIDGERATOR OR COOL STORAGE Up to 5 days (ripe)

REFRIDGERATOR OR COOL STORAGE Up to 2 weeks

REFRIDGERATOR OR COOL STORAGE Up to 1 week

REFRIDGERATOR OR COOL STORAGE Up to 7 days (ripe)

REFRIDGERATOR OR COOL STORAGE Cool Storage: Up to 1 month Refridgerator: Up to 2 weeks

TIPS

TIPS Trim tops before refridgerating; airtight storage

TIPS Wrap in cling film and wash just before using

TIPS Sliced melon requires airtight storage

TOMATOES

TURNIPS

YA M S

COUNTERTOP Up to 1 week

COUNTERTOP

COUNTERTOP

REFRIDGERATOR OR COOL STORAGE Not recommended; up to 3 days if ripe

REFRIDGERATOR OR COOL STORAGE Up to 2 weeks

REFRIDGERATOR OR COOL STORAGE Cool Storage: 1-2 months Refridgerator: Not recommended

REFRIDGERATOR OR COOL STORAGE 3-5 days

TIPS Shell peas just before using; airtight storage

SPINACH COUNTERTOP

REFRIDGERATOR OR COOL STORAGE 5-7 days

TIPS Wash just before using; airtight storage

REFRIDGERATOR OR COOL STORAGE Whole: Not recommended Cut: 3-4 days

TIPS Airtight storage for cut pineapple

S Q UA S H (SUMMER)

S Q UA S H (WINTER)

COUNTERTOP 1-2 days

COUNTERTOP 1-2 weeks

REFRIDGERATOR OR COOL STORAGE 3-5 days

REFRIDGERATOR OR COOL STORAGE Up to 2 months

TIPS Wash just before using; keep in crisper drawer

TIPS Keep cool (50-60°F/10°-15.5°C) & well ventilated

TIPS

TIPS Keep cool (50-60°F/10°-15.5°C) dark & well ventilated

I have analysed every fruit and vegetable to understand

So keeping those away from each other will slow the

the conditions and temperature to store them at to prevent

ripening process down. Or, conversely, put one close to

freshness for longer and enhance the flavours. Some fruits

another if you’re attempting to hasten ripening.

and vegetables produce a lot of a gas called ethylene as they ripen. Others are particularly sensitive to ethylene.

56

TIPS Keep cool (50-60°F/10°-15.5°C) & well ventilated

TIPS

O U T C O M E S T O R E

O F

M A P P I N G

F R U I T S

REFRIGERATOR

O F

H O W

T O

V E G E T A B L E S

COUNTER-TOP

Apples Apricots Cantaloupe

Figs Honeydew

Blackberries Blueberries

raspberries strawberries

Broccoli Carrots Cauliflower Corn

green onions lettuce peas radishes

Mushrooms

okra

Artichokes Asparagus Beets Brussels Sprouts Cabbage Celery Cherries Grapes Green Beans Herbs (not Basil

A N D

Kale Lima Beans Leafy Vegetables Leeks Plums Spinach Sprouts Summer Squash Yellow Squash Zucchini

Apples Bananas Basil Cucumbers Eggplant Garlic Ginger Grapefruit Jicama Lemons Limes

Mangoes Oranges PapayA Peppers PersimmonS Pineapple Plantains Pomegranates Watermelon

COOL, DRY PLACE Acorn Squash Butternut Squash Onions Potatoes

Pumpkins Spagetti Squash Sweet Potato Winter Squash

COUNTER FRIDGE Avocados Nectarines Peaches Kiwi

Pears Plums

57

R E V I E W S

L E F T

O C A D O

O N

O N L I N E

S U P E R M A R K E T S H O W I N G

L U C K

C O N S U M E R E D G E

O N

F O O D

K N O W L C O R R E C T

S T O R A G E

When looking at Ocado’s fruits and vegetables reviews I realised lack of understanding from the consumer side on how to store their food in the way that will improve the flavour, speed up ripening and correct storage to achieve it. Many fruits and vegetables are picked unripe to ensure their freshness before it reaches the consumer. As a result of a luck of understanding perfectly edible food is getting wasted. If stored correctly at the correct temperature this waste could be prevented. I came to the conclusion that educating people on the correct storage of the fruits and vegetable providing a design solution - storage display shelf - as well as raising awareness about food waste and why it is important to act.

58

O F

59

E X P E R I M E N T A T I O N I N G O N

F O L L O W -

F O U N D I N G S

H O W

T O

F O O D

S T O R E T O

I T S

N E E D S F O R

60

7

D A Y S

S T O R A G E on the counter dry dark place

in the dark dry place pair with apple to prevent sprouting

C O U N T E R crisp and fresh, no signs of spoilage

firm potatoes no sprouting

store upside down on the counter, leafs removed

fragrant yellow pineapple, very sweet and juicy

always store tomato on the counter helps develop full flavours

juicy full of flavour tomato

Always store on the counter

sweet very tasty bananas, black spots on the skin

store in fridge in a plastic bag

store on the counter until ripens then transfer to fridge

F R I D G E soft, moldy, unedible

little sprouting, potato feels watery

Green pineapple, hard, very little juice, not sweet, tasteless

Mold started to occur, soft, in-edible

Black bananas on inside and outside

fresh, crispy, unspoiled.

Soft and spoiled on when outside the plastic bag

soft slightly over ripen avocado

green hard unripened avocado black on inside unedible

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62

C O N C E P T

D E V E L O P M E N T

C O M B I N E

F R U I T S

S P E E D C E S S

U P A N D

S T O R I N G

O R

A N D

S L O W

D I S P L A Y

O N

H O W

V E G E T A B L E

D O W N

R I P E N

C O R R E C T

W A Y

T O T O P R O O F

F O O D .

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F R U I T S L Y N .

A

A N D

S O M E

R E S U L T

F A S T E R .

T O I N G

O F I

P R O C E S S .

M U N I T Y

S T O R E F O O D

A R E

T H E

H A V E

C O M P L I M E N T

Q U A T E

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V E G E T A B L E G O O D

E X P O S U R E

D E S I G N E A C H

T H I S S P A C E V A N

P R O D U C E

S E N S I T I V E T H E

O T H E R

D I S P L A Y F O R

T H E

G A S T O

C A L L E D

T H I S

S P O I L A G E S H E L F S I N

F O O D

E T H E A N D

M I G H T

T O

H E L P I N G

S H E L F

A S

T H E

O C C U R G O O D S

W I T H

P R O V I D E S D O N A T E D

A S

R I P E N A N

T O

A D E C O M -

65

D E S I G N

66

D E V E L O P M E N T

D E S I G N

D E V E L O P M E N T

67

P I N E A P P L E H O L D E R The correct way to store pineapple is turn it up side down to allow sweet juice to travel over whole fruit. It is always recommended to store the pineapple on the counter to allow it to ripen. I have designed a holder that suggest the correct way of storing. This holder is the same color as ripen pineapple to help consumer know when is the best time to consume it.

68

B A S I L / G R E E N S V A S E

H O L D E R

Basil and some other herbs should never be store in the refrigerator. The temperatures are too cold for its fragile leaves storing on the counter in the water prevents herbs form damage and spoilage. I have designed a herbs vase to display correct way of storing.

69

P O T A T O S

A N D

A P P L E

B O X

Paring apples and potatoes prevents potatoes from sprouting should always be store in the dark dry place outside the fridge.

Apples are great producer of gas Ethelyn that prevents sprouting. This is an old fashioned way of storing potatoes. I have designed a wooden box that offer dark space with an apple tray on the top to help preventing sprouting.

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S O F T

F R U I T S T R A Y

Nectarines, peaches,plumps, oranges, satsumas, lemons and others stone fruit should be stored in the single layer on the counter away from the direct sunlight until ripen and then stored in the fridge.

I have designed a single layer tray that supports its correct way of storing.

71

P E R S P E C T I V E P R O P O S E D

72

D R A W I N G D I S P L A Y

O F

T H E

S H E L F

3 D

M O D E L I N G D I S P L A Y

O F

T H E

S H E L F

73

F R O N T

E L E V A T I O N 1 : 2 0

74

S I D E

E L E V A T I O N 1 : 5 0

75

3 D

76

M O D E L I N G

3 D

M O D E L I N G

-

D E T A I L

77

F R O N T

S E C T I O N 1 : 5 0

78

B A C K

S E C T I O N 1 : 2 0

79

M A T E R I A L S

80

B R I C K

W A L L

R E C Y C L E D

R E C L A I M E D

T I M B E R

S T E E L

P I P E S

G L A S S

Traditional material used for storage of the food are wood and glass usually in my design I proposed recycled and sustainable materials such as reclaimed timber for wooden boxes, used steel water pipes for the main construction of the shelf as well as recycled glass to create transparent fridge and other glass parts of the shelf and ceramics.

Fruits and vegetables where traditionally stored in the root cellar or pantry. I have tried to recreate this condition within the interior of the van by using white brick was and reclaimed timber.

81

S I T E The community food van does not depend on site as the Van becomes a mobile site itself and has a life on its own driving its route on the daily bases. As an example I have set this experiment in Pimlico where small community can be found however this concept could be applied to any community not only in London but in any western countries facing food waste issues.

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83

3 D

84

V I S U A L I S A T I O N

3 D

V I S U A L I S A T I O N

85

3 D

86

V I S U A L I S A T I O N

3 D

V I S U A L I S A T I O N

87

3 D

88

V I S U A L I S A T I O N

3 D

V I S U A L I S A T I O N

89

90

F I N A L

F O O D

C O L L E C T I O N S Y S T E M

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