J O E Y L I M
19747
AOKO
CREATIVE PROCESS JOURNAL
AOKO
LIST OF CONTENTS
01 FOOD
WASTE RESEARCH 1
02
03
WEEK 7 DESIGN DIRECTION
3
FOOD WASTE 5
HAWKER CENTRES
04
TRAY RETURN 7
SCHOOLS
05
FYP DESIGN BRIEF
10
06
DESIGN DETAILS
13
07
INTERNAL COMPONENTS
15
08
PRODUCTION
16
Current initiatives do Current do notinitiatives combat not combat wastage wastage effectively at effectively at home. 77% of 443 households have home. leftovers after every meal at least half the time.
ve at
77% of 443 households have leftovers after every meal at least half the time.
77% of 443 households have leftovers after every meal at least half the time.
85% of households do not consume food before expiry date on food.
1
2017
140kg dispos
140kg of food waste is disposed per person.
2008
140kg of food waste is 2017 disposed per person.
2008 570,000
Househol 790,000 2017 more th Singaporeʼs 85% of households do not 790,000 tonnes is 2 consume food before expiry equivalent to 2 bowls of 85% of households do not date on food. rice wasted each day. 790 consume food before expiry equiva date on food. rice w Household
140kg of food waste is disposed per person.
2008
AOKO
01.
FO O D WASTE R ES E ARC H NEWS A RTICLES
Households contribute 570,000 more than half of 2017 Singaporeʼs food waste in 790,000 2017. 2008
790,000 tonnes is equivalentRoutine to 2 bowls of Household rice wasted each day.
570,000 790,000
Dump unfinished food
P Grocery Purchase
AOKO DISCARDED VEGETABLES AT PASIR PANJANG WHOLE SALE CENTRE
01. S IT E VISITS R ES EARCH
Food Waste in Singapore
FERMENTED SPINACH JUICE
SINGAPORE FOOD RESCUE X URBAN REDEVELOPMENT AUTHORITY FOOD RESCUE
LITTLE INDIA VEGGIE RESCUE
441B TAMPINES COMMUNITY FRIDGE
2
AOKO
02.
W EEK 7 D ESIGN DIRECT I ON
F O O D SURPLUS Design a system to transport food surplus to the needy living in public housing estates.
R AT I O N A L E Visually unappealing yet edible food are discarded on a daily basis.
BENEFITS 1 Reduce unwanted food waste 2 Assist elderly who needs financial support or inability to move independently.
3
4
AOKO
03.
HAWK ER CENT R ES
F O O D WASTE
Observations
Cleaning Staff
Consumers
Hawker Centres
5
1
2
3
Many cleaning staff
They tidy efficiently
Majority are elderly.
1 10s to 20s
Cannot find return station
2
3
4
20s to 30s
40s to 50s
60s and above
Too busy for parents
Desire for incentives to return
Only clean if cleaners are not around
1
2
3
Tray return should be convenient
Unwanted pests consuming leftover food
Consumers demand incentive for tray return
TRAY RETURN STATIONS AT OUR TAMPINES HUB
A PILE OF LEFTOVER TRAYS AT RETURN STATIONS
AOKO
T R AY RETURN KHOO TECK PUAT HOSPITAL 7
THE PUBLIC AND STAFF ARE ENCOURAGED TO RETURN THEIR UTENSILES AND PLATEWARE AFTER THEIR MEALS. THERE ARE 2 RETURN STATIONS. ONE IS LOCATED IN THE HAWKER CENTRE. THE OTHER IS LOCATED AT THE OUTDOOR DINING AREA.
AOKO
04.
SCH O O LS
T R A Y RETURN
Interviews
Parents with children aged from 7 to 12 years old
Students
1
2
Return to the elderly cleaner
Cleaners tidy their mess after they finish eating
3 A lack of proper infrastructure and system implementation
Insights 1.
Cultivate tray return habit among students
2.
Design a convenient system to implement in primary schools
8
AOKO
ENCOURAGE CONSUMERS TO RETURN TRAYS AFTER USE
PURPOSES
TRAY RETURN COMMUNITY ENGAGEMENT NEW TOWN PRIMARY SCHOOL
FOOD WASTE
T R AY R E T U R N
Reduce overwhelming food waste by repurposing
Develop tray return habits for the younger generation in schools
AOKO
05.
SCH O O LS
D E S I G N B R I E F Repurposing increasing food waste in Singapore by converting food waste to fertilizer. It encourages students to practice tray return while raising awareness on food waste.
CONTEXT TARGET GROUP
Primary school canteens
Primary students aged 7 to 12 years old
10
AO KO
Modular return station for primary schools
AOKO
12
AOKO
06.
D ESIGN DETAIL S
T R A Y C OMPARTMENTS S T O R E U S E D C U T L E R I E S A N D P L AT E W A R E
Tray compartments are designed to store used cutleries and plateware such as bowls and plates. Each tray is assigned to a canteen stall. Students are required to return cutleries according to the stalls’ that they purchase food from.
13
AOKO
06.
D ESIGN DETAIL S
M O D U L A R CONFIGURATION
CONVENIENT AND CUSTOMISED
SYSTEM
AOKO’s modular system can be customised according to canteen layouts and sizes. The number of food dehydrators and countertops can be adjusted to form linear or perpendicular arrangments. The ratio of the design is 2 food dehydrators to 1 countertop.
14
AOKO
07.
I NTERNAL CO MP ONE NT S
FOOD DEHYDRATOR G R I N D S A N D D E H Y D R AT E S F O O D W A S T E
AFTER
BEFORE
INTERIOR
EXTERIOR
HOW FOOD WASTE IS DISPOSED
1 15
Food waste is disposed at the entry lid.
2
Waste slides along the dome safety feature.
3
Waste drops in the perforated cylinder.
AOKO
08.
PRO DUCTIO N
M O D E L - M A K I N G D
E
H
Y
D
R
A T
O
R
ENTRY LID
3D printed entry lids are primed and sanded. They are sprayed a layer of glossy black before spraying chrome as its final layer.
P E R F O R AT E D B A S E
D E H Y D R AT O R B O D Y
The base is primed for 3 to 5 layers. Next, light grey matte paint is applied for 2 layers.
PVC pipes are drilled, primed, wet-sanded and applied a layer of matte grey spray paint.
16
AOKO
08.
PRODUCTIO N
M O D E L - M A K I N G A
C
R Y
1
2
MAKING A WOODEN JIG
3
17
BENDING THE ENDS AT A RIGHT ANGLE
4
L
I
C
B
E
N
D
LASER CUT ACRYLIC PIECE
BEND THE BOTTOM EDGE BEFORE ATTACHING SIDE PANELS
I
N
G