Joanna Szczepanska ‘07
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Abstract Food is an essential part of life. Yet rarely, if at all, do we as consumers, consider the environmental cost of our food choices. As the world come to grips with the real implications of Climate Change, there is a disjuncture between agriculture and the environment, consumers and their food. Food is rarely grown locally, more likely to be factory farmed, flood irrigated, processed and packaged and then transported some distance from the paddock to the plate. It is a practice which is high in embodied energy and waste, and to make matters worse “In 2004 Australian households wasted a total of $10.5 billion worth of food and goods that were never or barely used…$2.9 billion of fresh food...” 1So a lot of that energy is wasted outright with food spoiling before it is consumed. Additionally this food waste is after discarding, transported from the home bin to the rubbish dump where it is left in land fill, decomposing and releasing greenhouse gasses, lost from the nutrient cycle.
Approaching the topic of sustainable food could be done in a manner of ways, with varying degrees of success and final environmental impact. Literature reviews built strong foundations for this project while sketches, cad and physical models, mock ups and a lot of trial and error helped develop the product form and outline. As a function based object, many of the dimensions based themselves on ergonomic requirements, material capabilities, plant root requirements and lets not forget worm personal space requirements. This alludes to the fact that a lot of diverse research into a range of fields, from agriculture to insect biology and material science and manufacture, was needed to be sourced and sensitively combined in order to create a product which was sustainable.
You’ll Use
Less Energy Less Packaging Less Water No Chemicals Recycled Materials Worms
1 Hamilton, C., Denniss, R. and Baker, D. ‘Wasteful Consumption in Australia’: http://www.tai.org.au/ [accessed 18/02/07]
You’ll get Fresh, cheap, tasty food No chemical contamination Gentle, healthy exercise A closed food waste cycle Job satisfaction Environmental peace of mind
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“Food provides one of our most intimate daily connections with nature, but only rarely does it seem to remind us of the fact.”1 1 Barlett, B. ed. Urban Place: Reconnecting with the Natural World, 1980-2004 (U.S.A: Massachusetts Institute of Technology) 2005. p. 141
Introduction In order to generate concepts that are holistic and, innovative in regards to the combined topic of food and sustainability research will be conducted into both issues. Focusing on recent consumer trends, social and historical contexts, and practical solutions adopted in sustainable homes, the research will reveal the opportunities available in the market. The literature review will provide the foundations for a well informed and, solution-focused product during the later stages of ideation. The research will, through market analysis identify potential competitors and prospective user groups.
Food Consisting essentially of protein, carbohydrate and fat, food is one of the most basic needs of the human being. Food along with water fuels and nourishes the body allowing it to function physically and on a molecular level for cells to grow and repair. “No commodity is more essential than food- like water, it is absolutely required for human survival… Everyone- regardless of age, gender, ethnicity, or social class needs to eat in order to live. Yet at leat 500 million people, mostly women and children, are chronically undernourished, and many more lack the diet for a healthy, active life” 2
2 Allen, P. Together at the Table: Sustainability and Sustenance in the American Agrifood System (Pennsylvania: Pennsylvania State University Press) 2004. p.22
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Lack of food
Excess of food – Obesity
Despite technological advancements in food science, agriculture and the development of highly successful ‘agribusiness’ or factory farms, a lot of food is not making it to the developing countries of the world. To make matters worse, “In a world that produces enough food for all, each day forty thousand people die of hunger or hunger related causes” 1
Conversely to the starvation seen in developing countries, people in first world suffer due to over consumption of food, and Australia is one of them. In terns of capital in 2004 $116 million dollars were spent by the Australian government to combat obesity and $1.5billion dollars of costs where incurred because of obesity related illnesses.3
In spite of global recognition of the extreme poverty and malnutrition prevalent in the third world, “The cost of wasted food in Australia is more than 13 times the $386 million that is donated by Australian households to overseas aid agencies in 2003.” 2
Obesity affects 56% of Australian adults and 27% of children.4 It has been associated with high blood pressure and heart disease, stroke, diabetes, lung problems, arthritis, cancers and other musculoskeletal disorders. Obese individuals are also more likely to experience poor body image, disordered eating, low self-esteem, and bullying from their peers.
1 Ford, B. The Future of Food ( London: Thames & Hudson Ltd.) 2000. p.22 2 Hamilton, C., Denniss, R. and Baker, D. ‘Wasteful Consumption in Australia’: http://www.tai.org.au/ [accessed 18/02/07]
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3 Department of Health and Aging “About Overweight and Obesity” http://www.health.gov.au/ [accessed 20/07/06] 4 Catford, J. and Caterson, I. Snowballing Obestity: Australians will get run over if they just sit there (Australia: Medical Journal of Australia), 2003.
Fast Food Fuelled perhaps by the decrease of cooking ability and, the push toward a faster, work centred lifestyles, today “In Britain 55 percent of meals are prepared outside the home, in the U.S.A this is 75 percent”1 what is interesting to note is that the amount we spend on food is falling. The attitude of toward food changed drastically after WWII and the Boer War, as new types of foods, food preparation and food storage techniques where established. Since then, generations have grown up with ample access to food in particular fast food; this with the devaluation of cookery in the home has lead to a greater reliance by generation X, Y and ‘next’ on foods that are cooked in an instant. For these generations hunger is not a familiar feeling and, the possibility of not having access to food straight away, let alone food shortages or rations are unthinkable. The reliance of society today on pre-cooked, prepackaged heat and serve meals with low nutritional 1 Pretty, J. Agri-culture: Reconnecting People, Land and Nature (London: Earthscan Publications Ltd.) 2002.
content have perhaps led to the childhood obesity is an epidemic in Australia. Currently it is estimated that 20-25% of children aged 5-17 are overweight or obese 2, even higher for younger children. Fast food often labelled Junk food because of its high saturated fat, sugar and low nutritional value.“At many fast-food restaurants, a single meal gives a disproportionate share sometimes more than 100 percent of the recommended daily intake of fat, cholesterol, salt, and sugar.”3 Fast foods along with heat & serve meals tend to have high embodied energy, excessive packaging, and high food miles as they take a lot of post harvest production, processing and transportation in order to be served up. 2 ABC News Online “Many parents oblivious to children’s obesity” http://www.abc.net.au/news/newsitems/200505/ s1369468.htm [accessed 17/05/05] 3 Ha, T. Greeniology: How to Live Well, Be Green and Make a Difference (Carlton: Melbourne University Press) 2006
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Meat and Dairy Consumption Many of the mainstream recipes, ready to eat meals, and fast foods encourage the over-consumption of meat and dairy products. According to the Australian Conservation Foundation’s (ACF) Green Home publication, Australians eat around 110kg of meat a year; the average Australian diet includes a lot of meat (11%) and dairy (22%). The production of a 150g serving of meat uses over 200 litres of water, and creates 5kg of greenhouse gas which makes the environmental cost questionable. In addition to this, “Every year, affluent people in the OECD countries consume about 800 kilograms of grain indirectly, much of it inefficiently converted into animal flesh, with a balance of milk, cheese, eggs, ice cream and yogurt.”1
1 Durning, A. and Brough, H. Taking Stock: Animal Farming and the Environment, (Washington, D.C.: Worlwach Institute) Paper 103, 1991.
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In terms of sustainability, “the Food and Agriculture Organisation (FAO) calculate that almost 50 percent of global grains are fed to livestock”2, meanwhile one fifth of humanity is hungry.
“According to the Worldwatch Institute it takes: 7kg of grain to produce 1kg of beef, 4kg of grain to produce 1kg of pork, Just over 2kg of grain to produce 1kg of poultry & Less than 2kg of grain to produce 1kg of farmed fish” 3 2 Sansourcy, R. “Livestock: A Driving Force for Food Security and Sustainable Development”, World Animal Review, vol 84/85, 1995., and , Breth, S. ed. “Integration of Sustainable Agriculture and Rural Development Issues in Agricultural Policy”, FAO 1995 Rome Workshop (Morrilton, Ark: Winrock) 1995. 3 Ha, T.
Ready to Eat (RTE) Meals The growth of the ready-made meal market is driven by several factors. “One is lack of time to cook, and of culinary know-how among younger adults. Consumers want to eat at home, but do not have the time or skills to prepare the meals. The result is fewer meals being made from scratch, and the desire for convenient, ready-made meals and side dishes that taste home-cooked.” The increase in urban housing and decrease in kitchen size and functionality is also attributed to the lustre of the precooked meal for both singles and couples. Ready to eat foods are said to be found alluring by consumers as they are affordable alternatives to dining out, allowing them to experience new continental foods at home. Lastly, and perhaps most importantly, “The aging baby boomers and growing senior population has led to increasing demand for functional, healthier fresh foods.”1 1 Decker, K. ed. ‘The Rennaisance of Ready-made meals’: http://www.foodproductdesign.com/articles/6b1concepts. html [accessed 10/03/07]
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Gender And Cooking Despite the prevalence of exceptional male chefs in the upper echelons of the culinary world, cooking is often a task delegated to women. In Australia “…the definition of housework includes traditionally “male” tasks such as car maintenance, lawn mowing, rubbish removal, pet care, paperwork and budgeting, [perhaps because of this] women’s housework accounts for 70 per cent of all household work in Australian households”1 The implementation of excessively feminine design in relation to housework and cooking does not assist in the creation of a fairer division of housework within the home. By creating products and subsequent marketing campaigns that is gendered, more appealing in form, colour or texture, to women as opposed to men. By promoting household appliances and products under the pretext of newer, easier, quicker, technological developments with a gender specific look designers manage to engage women and simultaneously discouraging men from use. Excessively feminised designs may discourage men from getting into the kitchen. Gendered objects in the kitchen, do themselves apply a gender to the tasks at hand. In the case of men and cooking, perhaps the fear that their sexuality becoming questionable if they come in contact with ‘powder’ pink Breville saucepan is enough of a deterrent to prevent use. 1 Human Rights and Equal Opportunity Commission, “Striking the Balance- Fact Sheet 2: Australian families at work – a snapshot of paid and unpaid work”, http://www.hreoc.go¬v. au/sex_discrimination/strikingbalance/media/fact/fact2.html [accessed 13/03/07]
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Slow Food Slow food is essentially a counter-movement to the emergence and dominance of fast food. The movement began in 1986, when McDonalds established a restaurant in Rome’s Piazza di Spagna. Based on taste, tradition and pleasure of food, the Slow Food movement aims to endorse sharing the diverse and unique flavours and foods of the world while making the preparation and eating of food more of a delight than a chore. “Essentially, slow food is a counter movement to the lava-like creep of sameness blanketing the world’s food supply and culture. Such homogenization is perpetuated in large part by the expansion of fast foot restaurants whose standardised menus deny the gastronomic and social differences that are a vital and necessary expression of locality.” 1
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projects called “edible schoolyards”. Globally they are establishing an “Ark of Taste” in order to ensure endangered foods are supported and encouraged both locally and globally. “According to the Slow Food Foundation for Biodiversity, 30,000 vegetable varieties from around the world have become extinct in the last century, and one more is lost every six hours. During this time, an astonishing 93% of American food diversity has been destroyed. The loss of these items alters global culture, further narrowing the scope of flavours available to eaters.” 2
Slow food USA is currently developing programs to educate both children and adults about taste and the richness of food choices. They also encourage slow cooking methods, and have instituted school garden
What is most important is that the Slow Food Movement is providing an alternative way of thinking about food, not so much as a task but a valuable and life enriching experience Diverging from the belief that standardisation, industrialization and the push toward a faster (and not necessarily more satisfying) life, Slow Food is very much associated with local, fresh produce and heritage.
1 Slow Food USA, ‘Slow Food in a Fast City’ http:// www.slowfoodusa.org/press/fast_city.html [accessed 26/02/07]
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Ibid.
Sustainable Table Organisations such as Sustainable Table encourage consumers to change their buying habits, by consciously selecting food which is acquired in a sustainable way. “Sustainable agriculture is a way of growing and raising food that is healthy to eat, doesn’t harm the environment, respects workers, is humane to animals, provides a fair wage to the farmer, and supports and enhances farming communities.” 1 Focusing on the education of consumers on food related issues the organisation provides resources like shopping guides, cookbooks, recipes and food dictionaries hoping to make shopping for sustainable foods easier for the average person. Informing consumers on how they can shop smarter, healthier and enjoy the abundance of fresh, locally grown produce are among their aims. Similarly to the slow food movement they believe that industrial agriculture, also referred to as factory farming “…relies too heavily on synthetic fertilizers and pesticides, large amounts of water, major transportation systems, and factory-style practices for raising livestock…Industrial agriculture creates over processed, over-travelled, and under-nourishing food that may contribute to health problems like obesity, diabetes, and heart disease. It also pollutes the air, land and water, creating environmental and public health problems that cost taxpayers both money and quality of life.” 2 1 Sustainable Table, ‘Sustainable table: Serving up healthy food choices-brochure’ http://www.sustainabletable.org/ getinvolved/materials/SustainableTable_Brochure.pdf [accessed 26/02/07] 2 Ibid.
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Consumerism Consumerism and materialism are often associated with reprehensible motives such as greed, pride, or envy. Subsequently consumerism is divided into two types, the first being justified “basic provisioning”, considered a mundane matter of routine, day-today decision making and habit. “Alternatively consumption is viewed as largely a matter of gratifying wants and desires by means of goods and services that are viewed as non essential (luxuries), in which case it is typically regarded as an arena of superficial activity prompted by ethically dubious motives and directed toward trivial, ephemeral, and essentially worthless goals.”1 The technological advancements in the last fifty years have allowed for the development and refinement of mass production methods. This has in turn increased the ability for a majority of the middle to upper class to attain high levels of individual consumption. “While technological innovation and planned obsolescence both play a part in keeping consumption levels high, the greatest contribution is consumers’ almost magical ability to produce new wants immediately after old ones are satisfied.”2 1 Crocker, D. and Linden, T. ed. Ethics of Consumption (Maryland, U.S.A: Rowman & Littlefield Publishers, Inc.) 1998. p.140 2 Ibid. p. 142
The features that differentiate the modern consumer from the traditional consumer are the second tends to have fixed needs, while consumers today tend to have endless needs and wants, consuming the same products repeatedly whenever the possibility arises. “Wasteful consumption can be thought of as consumer spending on goods and services that are not subsequently consumed. It can apply to goods that are bought but not used or to goods whose usefulness is only partly extracted. Skipping the actual consumption phase in the production-consumption-waste cycle brings into question the rationale of the whole process. Yet in rich societies, where most people consume in excess of any reasonable definition of need, this seems to be the actual trend.”3 “Consumerism probably reflects the moral nature of contemporary human existence as much as any other widespread modern practice; a significant change here would therefore require not a minor adjustment to our way of life, but the transformation of our civilization”4
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Hamilton, C., Denniss, R. and Baker, D. Crocker, D. and Linden, T. ed, p. 152
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Green & Organic Supermarkets A consumer push toward healthier or organic alternatives and the criticism of un-ethical farming practices, genetic modification and preservation methods like irradiation have lead to the introduction of organic health food stores and even supermarkets. These businesses despite their green image are run for profit, and are not affordable to many consumers. Quite unashamedly targeting customers in the middle to upper social class, organic supermarkets like Macro present themselves with a clean and refined green image which is not always the case. In terms of benefit to the environment, such shops make sustainable agriculture more visible in the public eye, give consumers an alternative to the farmers market, and provide a setting/layout which is more modern and familiar.
brown paper and clear plastic packaging nothing can mask the reality the majority of the stock was imported from other continents. Products grown overseas and transported thousands of kilometres whether by road, sea of air offer little in terms of being ecologically beneficial, in some cases the ‘food miles’ offset any good the organic product may offer initially.
“Even imported organic food can have a tremendous impact. A single Briton’s shopping basket of 26 imported organic products could have travelled 241,000km and released as much CO2 into the atmosphere as an average four bedroom household does In keeping with the familiar supermarket format, through cooking meals over eight months.” 1 shops like Macro appear to make the most of on the environmentally concerned citizen. Utilising the wellknown ten aisle format with the difference of prolific
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1 Australian Conservation Foundation, ‘Green Home: Action For a Better World’: http://www.acfonline.org.au/default. asp?section_id=86 [accessed 08/02/07]
Food Miles
Markets
‘Food Miles’ are a unit of measure of how far food travels from the paddock to the plate, this in many cases can be used as an indicator of its environmental impact. The distance associated with freighting food whether by air, water or road consumes fuel and energy, increasing greenhouse emissions and inevitably adding to the rate of climate change. 1
Farmers Markets are a simple idea that allows farmers to interact directly with the consumer. Selling the produce directly gives consumers a better deal in terms of freshness and cost per kg, while also giving the farmer a reasonable return without excessive profiteering by middle men and large conglomerate supermarket chains. “The benefits of these farmers’ markets bring substantial, improving access to local food, increasing returns for farmers, and contributing to community life and local cultures by bringing large numbers of people together on a regular basis. The contributions to local economies are substantial”2
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Ibid.
2 Pretty, J. Agri-culture: Reconnecting People, Land and Nature (London: Earthscan Publications Ltd.) 2002. p.122
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Food Co-Operatives An even more environmentally viable and less consumer driven alternative to the local organic supermarket or farmers market is a Food Co-operative. “Though food co-operatives originated as communitybased “buying clubs” for seeking healthy, chemical free food not found in supermarkets… the food co-op encourage[s] community living, sharing, volunteering and an awareness of the environment though what you consume.”1
By buying products in bulk and sharing amongst its members such coops not only keep members “connected to the land by the gastrointestinal tract”9 but the pre-cycle potential packaging and food waste. Such groups prevent the need for each of its members to buy single serve packaging and super sized food which may perish before it is able to be eaten. Financially this system is much more accessible than the alternatives, as the collective group has a greater bargaining power. It also has the benefits of providing its members with fresh seasonal fruits and vegetables and saving a majority of the members the time that they would otherwise be spent shopping. 1 Tyler, A. ‘Why Food Co-ops are Rockin’ the Uni Boat’: http://www.asen.org.au/resources/food_coop/p2_asen_food_coop_ newsletter.pdf [accessed 08/02/07]
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Embodied Energy ‘Embodied’ energy is used to refer to the energy and water used in order to produce a product. Generally the less processed a product is the less embodied energy it contains. Some smart low energy choices include: 1 • Fresh fruit and vegetables rather than dried or canned alternatives • Dried beans (that you soak and cook) rather than canned beans • Unbleached flours • Raw sugar Some common foods with a high embodied energy include: • Potato ships or anything with aluminium lined packaging • Freeze-dried instant coffee • Any over packages foods like individually wrapped lollies. 1
Australian Conservation Foundation
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Analysis of wasteful consumption by demographic characteristics reveals that: • Young people waste more than older people. Wasteful consumption of food, for instance, falls sharply as age increases. Among 18-24 year olds, 38 per cent admit to wasting more than $30 on fresh food per fortnight. • Households with higher incomes waste more than those on lower incomes. • Parents of young children throw out more fresh food than any other household type1 1
Hamilton, C., Denniss, R. and Baker, D. p viii
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Sustainability The most internationally accepted definition of sustainable development is people-centred: “development that meets the needs of the present without compromising the ability of future generations to meet their own needs.”1 Sustainability is a concept which recognises that both the economic and environmental goals of society are inherently linked. In Australia there is a slow cultural shift toward being sustainable and more responsible for our waste. Local government run recycling plants, ongoing grass root run programs like Clean Up Australia Day, expansions of EPA jurisdiction and, the investment/ development of organisations like Sustainability Victoria and the Conservation Foundation of Australia have lead to a greater awareness of green issues by the general public. Recently ‘green’ issues have made headlines, and through publications released by various institutions there is more information available to the public than ever before. 1 Barton, H. ed. Sustainable Communities: The Potential for Eco Neighbourhoods, 1939-1999 ( London: Earthscan Publications Ltd.), 2000. p.6
The press coverage of climate change and for Victorians the daily presence of the drought, in the form of Stage 3 or higher water restrictions has alerted many otherwise unaware citizens that a immediate, and drastic changes must be made in order to ensure that future generations inherit a world that is inhabitable. “The challenge is clear. We need to reduce our greenhouse emissions, by reducing our demand for energy and increasing our uptake of renewable energy. We need to reduce the amount of waste we generate and continue to increase recycling. We need to increase water efficiency to ensure that we don’t run out of this precious resource. And this all needs to be done in a way that supports a high quality of life and a growing economy. While the challenge is great, the opportunities are also significant. Using resources more productively is good for business and good for the economy.”2
2 Sustainabiltity Victoria, ‘A new era of sustainabilityStrategic framework and business plan 2006–2009’: http://www. sustainability.vic.gov.au/resources/documents/Strategic_Framework_and_Business_Plan_06-09.pdf [accessed 04/03/07]
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Environmental impact of Agriculture in Australia The impact of agricultural activities in Australia on the environment were investigated in great detail during the 2003 ABS Year Book conducted by the Australian Bureau of Statistics. In summary, since European settlement 100 million hectare(ha) of forest and woodland have been cleared for agricultural production, and today around 456 million ha, or 59% of land in Australia is used for agriculture. Direct impacts of agriculture on the environment include: Loss of native vegetation through clearing, leading to animal and plant extinction nationally • Alterations to natural water cycles through water diversions and dams, which attribute to weaker flows down to rivers, disrupting ecosystems • The deterioration of soil and water quality, through excessive grazing or fertilising or irrigating
“Agriculture is also the largest consumer of water in Australia; in 1996-97 it accounted for 15,502 gigalitres or 70% of total water use.”1 In addition to this, the ABS found that in 2001, on average throughout the states, 70% of the irrigation systems used in Australia relied on flood irrigation to water crops. Flood irrigation is the least efficient form of irrigating crops as the process entails over-saturating crops with water of which a majority is lost to evaporation. This method has been associated with deterioration of soil and water quality, inclusive of increased soil acidity and salinity.
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The report recommends increasing the use of more efficient irrigation methods, implementation of salinity management activities and adoption of less traditional land use practices to reduce the environmental impact of agriculture in the future.
1 Australian Bureau of statistics, ‘1301.0 Year Book Australia 2003, Environmental Impact of Agriculture’: %20Article 162003?opendocument&tabname=Summary&prodno=1301.0&iss ue=2003&num=&view= [accessed 28/03/07
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“Agriculture is also the largest consumer of water in Australia; in 1996-97 it accounted for 15,502 gigalitres or 70% of total water use.”1 In addition to this, the ABS found that in 2001, on average throughout the states, 70% of the irrigation systems used in Australia relied on flood irrigation to water crops. 1 Australian Bureau of statistics, ‘1301.0 Year Book Australia 2003, Environmental Impact of Agriculture’: %20Article162003?opendocument&tabname=Summary& prodno=1301.0&issue=2003&num=&view= [accessed 28/03/07
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City farming is spreading fast It was estimated in 1993 that city farms were contributing 15% to world food production and it was expected to grow to 33% by 2005. According to the UNDP, some 800 million people worldwide were involved in urban agriculture in 1996, growing fruits, vegetables, and herbs, as well as raising livestock.1 45
1 Journey to Forever, City Farms, http://journeytoforever.org/cityfarm.html [accessed 05/06/07]
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Product Weight
Product Casing Size
The product because of it mobile use in the kitchen and garden must have an external sizing which is anthropometrically relevant, so that it is easily transported by the user. Because the product is going to be lifted and carried a maximum a weight as well as a size has been derived through the dynamic studies of Cushman and Rosenberg. According to their research if a product is to be carried by a person using one hand the maximum acceptable weight is 4.4kg if it is to be carried with two hands the weight raises to maximum of 32kg.
As a portable product and, because of its interaction with the hands can have the following restrictions applied: Held by one hand • Maximum length (fore to aft when carried) 100cm. • Maximum width (side to side) 15cm. • Maximum depth (top to bottom) 45cm. Held by two hands • Maximum length (side to side) 40cm. • Maximum width (fore to aft) 30cm. • Maximum depth (top to bottom) 40cm These restrictions are not always applicable, as the size of an object may be needed in order for it to fulfil its function. Hand spread directly anthropometrically impacts the size of the product width (side to side) because if is the hand span which dictate a persons ability to grip an object. To find the tolerances for the side of the product two types of hand spread may be used, these are taken at the second phalangeal joint and first phalangeal joint. Eastman Kodak Company found the maximum hand spread (from both types of span) to be 15.94cm at the first phalangeal joint and the smallest to be 5.23cm at the second phalangeal joint.
Ergonomics within the Home Ergonomics within the home is applied anthropometrics, analysing the normal operations of the human body under domestic conditions. It scrutinizes different systems providing benchmarks for sizing and positioning of products and fittings in order to make them easily accessible and easier to use. This may be important to the product as it may either work with existing kitchen systems or need to be retrofitted. In terms of ergonomics housework is classified as a static from of effort. This static effort includes cooking, cleaning, tidying, baking, washing up, lay and clearing tables, making beds, all of which are repetitive and can strain of the body. The figure opposite demonstrates some forms of static effort in housework1 “During cooking the heart rate ranges from between 86 to 116 beats per minute, compared with 69 to 79 when at rest. Values above 100 beats per minute where registered during baking; this was the most fatiguing work. The heart rate was somewhat higher when cooking with raw ingredients than cooking prepared foods. The latter called for a shorter working time.” 2 “During hand washing-up the pulse rate ranged from 84-120 beats per minute; when stacking dishes in a dishwasher, 93-111.Whilw pulse rates show no significant difference, the time requited is very different: 11-23 minuted for washing up by hand, as against 6-17 minutes with the dishwasher.” 3 1 Grandjean, E. Ergonomics of the Home ( London: Taylor & Francis) 1973. p.30 2 Ibid. p.27 3 Ibid.
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Recommended table heights for standing work Most ergonomics texts state that the most suitable height for standing work is at the users elbow height, however the text of Ward and Kirk suggest that the level of the table should correspond both to the body and the task at hand, and force needed.
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Table heights for standing work
Recommended table heights for standing work
Table Depth Bench tops are specified as needing to be a minimum of 60cm wide/deed in order to
Tablemeed Depth DIN standards. In terms of user needs and ergonomics bench tops/workspaces are suggested to be 90cm deep and uniform height throughout the kitchen.
Most ergonomics texts state that the most suitable height for standing work is at the users elbow height, however the text of Ward and Kirk suggest that the level of the table should correspond both to the body and the task at hand, and force needed.
Bench tops are specified as needing to be a minimum of 60cm 1wide/deed in order to meed DIN standards. J. S. and Kirk, N. S. The bench relationtops/ between some anthropometric dimensions and preferred working In terms ofWard, user needs and ergonomics surfaces and heights (Ergonomics 11) 1968, p.410-411 workspaces are suggested to be 90cm deep and uniform height throughout the kitchen.
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Preferred Height of Sinks Preferences for: The diagram opposite shows the relationship between the height of the user, their gender and their preference of sink height. As a rule of thumb the height of a sink is between 85cm to 110cm above ground level. For example a woman who is 160cm tall, or has an elbow height of 95, is more likely to prefer a sink which is 90cm tall.1
Shelves and Cupboards Accessibility of shelves and cupboards is important in any home, as kitchens in get smaller urban habitats the need for efficient storage increases and the usability of the storage space is essential. Maximum reach is estimated as 1.24 x body-length On that basis as shelves get higher the depth of reach a person has drastically reduces. Based of a woman with a height of 162cm the following heights and depths were found:2 Height of Shelf 200cm 160cm 120cm 80cm 40cm 1 2
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Depth of Shelf 15cm 50cm 60cm 53cm 45cm
Thilberg, S. Anatomy for Planners (Stockholm: Satens Institut fรถr Byggnadsforskning) 1965-1970. Grandjean, E. Ergonomics of the Home ( London: Taylor & Francis) 1973. p.83
Preferred Sink Heights by Body Length and Elbow Height
Recommended clearances for kitchens2 Height of Reach in the Kitchen
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Bouisett, S., Pineau, H. and Vassal, P. Recherches anthropometriques sur le jeune adlte francais (Biotypologie 20) 1959. 176-182. 2 Huser, S., Grandjean, E. and Suchantke, M. Physiologische Grundladen des Wohnungsbauses ( Bern: Egid. – Drcksachen und Materialzantrale) 1970.
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IDeATIOnI 53
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INITIAL CONCEPTS
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With forms that emulate rolling hills and cultivated pastures, this product provides a simple alternative to urban agriculture. With the ability to be purchased by the metre, off a 1.5m wide roll the product allows for an instant garden to be constructed in an urban setting.
Differing from existing products this is a solution to urban agriculture, as it comes with inbuilt drip irrigation, and fittings for mounting onto wall frames or ground covering structures.
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The product uses gravity to position root structures to allow healthy plant growth, and ecological design in the form of slopes and swales to allow for maximal rain water catchment.
l soi
of m r a iliser g Dia fer ithin d an tem w nt sys h pla eac ket c po
The sloping also provides for a variety of root depths to be achieved and allows for partial shaded area to be created.
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n em o i st t ga e sy i r r th i f o hin m it a r tw g a u Di yo la
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Inclusion of storage areas for a vermi-composting system or grey water storage allows for the system to be fully closed and self sustaining. This concept is envisioned as a cheap, lightweight and portable structure, for this reason cardboard coated with ‘tough paper’ has been selected for the supporting structure.
A 1.5
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FLEXIBLE TOP SHEET R D/ CAR DBOA BANANA PAPER BASE HDPE BIN COMPOST Sustainable, recyclable, water and fire proof ‘tough paper’ is made from waste in the banana industry. The material is economical and able to be prefabricated, flat packed and assembled through a range of interlocking joints. The lining system may either be molded with drip irrigation included out of natural rubber or alternatively sewn out of sustainable, carbon neutral fabrics, which have been coated with a composite allowing them to survive exposure to the elements.
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Harnessing the renewable and abundant source of solar energy, this is concept is an amalgamation of an outdoor barbeque, compost bin and rooftop garden. It is a product that introduces sustainability, and slow food, into the wider community while enforcing the cultural and social experience of the Australian barbeque.
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The solar panels allow for charging while the barbeque is not in use, in the process sheltering the grill from weathering and pests, this makes the product stand-alone and self sufficient.
By being electric and solar run, the product directly reduces the carbon emissions caused by burning coal or gas, while totally eliminating the energy that would have been needed to produce and transport the fuel for the barbeque.
LIFT SOL ING o TO AR PA f N E GR XPOS EL IL BEN L AN E CH D AD SPA CE D
The incorporation of a tumble compost bin allows for a closed circuit system whereas waste food and plant matter can be directly composted for use in the garden. In the processes enabling households to reduce their waste by over 45%.1 Providing an area for food cultivation, allows for users to incorporate more fresh vegetables and herbs in their cooking and reconnect with their food. This inturn promotes use of vegetables in the Australian barbeque, while increasing the self sufficiency of the barbequing and composting system.
1 Australian Conservation Foundation, ‘Green Home: Action For a Better World’: http://www. acfonline.org.au/default.asp?section_id=86 [accessed 08/02/07]
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Cast iron as been selected as the grill surface to ensure easily cleaning, thicker grill rungs also allow for this. A drip tray out of stainless steel has been devised for easy cleaning and for its ability to withstand outdoor conditions. The solar panel considered for this concept is at 20W Flexible Solar panel, being highly durable and marine grade, the panel would only adding 860grams per unit to the barbeque cover, adding to the ergonomics of use.
BT BA M
BOO
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The material for the casing is BT Bamboo, it was chosen because of its strength, durability and appearance. In addition to these functional qualities, highly sustainable and renewable resource and can be manufactured to ISO 9002 specification.
Based around RTID (Radio Frequency Identification) this is a shopping bag which independently without scanning picks up signals from products that have been placed within it. The bags interface tallies the cost of the products placed within it in a financial and environmental sense; this allows users to monitor the impact of their everyday decisions on climate change.
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Once an item is placed by the shopper into the bag the impact of the bags contents is re-evaluated in comparison to the preset standard, or optimal ecofootprint. At the POS (point of sale) the items may be reviewed and goods payed for, and receipt printed. Impact of each item is shown in terms of black balloons; it is based on ‘embodied energy’ and ‘food miles’ associated with its production. This would potentially be regulated by an organisation like Sustainability Victoria or the ACF.
S
SLOGAN
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The bag also allows for sustainable tips, facts, and environmental slogans to be displayed when on standby.
AG B ED G IN H S WA RGIN A CH SUN e TH
FABR
ICS
The size of the bag is constrained to ergonomic standards and the design incorporates both a shoulder strap and reinforced handles to add to ease of use. Materials used would include sustainable, carbon neutral and Australian made fabrics. The interface would be facilitated through the use of OLED or LCD screen systems which where laminated to allow for washing. Power may be facilitated through rechargeable NiMH battery, or alternatively a sew-in solar panel.
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POINT OF SALE INTERFACE
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ITEM DESCRIPTION TITLE: Concept 1 Scaling
DWG NO.
QTY
JOANNA SZCZEPANKSA 18983162
81
ITEM
DESCRIPTION REVISION HISTORY
DATE
AU
SCALE: 1: 10 DATE:14/04/07
DWG NO: 001 CKD:
AU:
A3
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1.
Product Performance
1.1 Product Overview VeggiePatch provides edible landscapes for urban spaces. Integrating high-quality recycled materials, irrigation technology and advanced Permaculture systems it allows consumers to cultivate food in space restricted, urban areas. VeggiePatch, aims to enhance the users selfsufficiency, organic waste management, and reduce their overall eco-footprint.
Product Philosophy• Invite individuals to re-connect with food and nature • Raise awareness of, and, combat wastage within the kitchen • Stimulate people to rediscover the pleasure of both slow foods and food cultivation • Increase the self sufficiency and sustainability of the modern household
1.2 Generic Functionality • Sustenance and Sustainability
3.
1.3 Expected Functionality • Capable of food cultivation • Straightforward in use • Stability • Durability • Use of sustainable materials and practices
The product is intended to be used outdoors, in order to make maximal use of the natural resources like rainwater and sun and allow for healthy plant growth and vermicomposting station. It should be designed so that it is adaptable to small urban environments, and allow for food cultivation where space is limited and access to soil or land is restricted. Materials used will need to be able to withstand high levels of Moisture, UV exposure, oxidation and biological attack.
1.4 Augmented Functionality • Plug and Play vegetable garden capable of a range of crops. From growing herbs, root vegetables to larger scale plants like corn, tomatos and pumpkins. • Manage household food waste, through a composting system. • Adaptable to small spaces • Flat pack transportable, assembled by grower • Use of sustainable materials, and, manufacture processes • 100% Recyclable product, designed for disassembly • Allow users access to fresh vegetables and increase household self-sufficiency • Provide an “Edible landscape for urban spaces”
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2.
Working Environment and Application
4.
Anthropometric Guidelines
4.1 PRODUCT WIDTH Maximum product width should be determined by the ‘Increments to Forward Grip Reach’1 as described in Pheasant’s Bodyspace. The product designed should meet the ergonomic needs of both male and female users, and potentially even children. The following table shows that even a 5%tile woman can have a reach of 875mm (650mm + 225mm) given that she has a 30° trunk inclination. For this reason the product will have a maximal width of 1500mm, so that a majority of users can reach all the produce available when reaching from both of the sides of the product.
1 Pheasant S., Bodyspace Anthropometry, Ergonomics and the Design of Work (Philadelphia: Taylor & Francis) 1986. p.52
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4.2 PRODUCT HORIZONTAL
HEIGHT
WHEN
Maximum product height when it is horizontal is resolved through the application of the ‘Recommendations for the Design of Storage, Shelving and Racks’1, which states that the optimal zone for storage and reach is between 800mm and 1100mm above ground level. In addition to this it should be noted that the zone of between 800mm and 600mm is still good for light items (weighing below 10kg), while below 600mm still has fair accessibility for users. As the product may have sections below the 600mm recommended storage height, this is because of the application of undulating curves on the products surface. This will, however, still allow the product to be successful ergonomically as a majority of vegetables weigh below 10kg, making accessibility fair when their storage height is below 600mm.
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1 Pheasant S., Bodyspace Anthropometry, Ergonomics and the Design of Work p.132
4.3 PRODUCT HEIGHT WHEN VERTICAL The maximum height of the product when vertical should be determined by the user during installation, to the level that is comfortable reach. ‘Height ranges for lifting actions’ could be used as a starting point for positioning, from the figure below it can be deduced that the maximum reach at standing height is between 1700mm ± 200mm, while minimum is between 450mm ± 100mm.
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5.
Other Sizing Guidelines
5.1 Vegetable Spacing Requirements Giving a fruit or vegetable plant adequate root space is necessary to ensure optimum growth and yield. For this to be achieved, both the recommended seed spacing and row spacing will be used as an indicator of how large root systems are expected to grow. Findings about vegetable spacing will need to be scrutinised to ensure a functional design is achieved. 5.2 Balcony Sizing Restrictions In order for the product to be viable in an urban environment, the minimum floor space of a balcony will need to be taken into account, and the product will need to be scaled adequately to ensure comfortable use. In the City of Monash, as specified by the Guidelines for Multi Storey Development of Three Storeys and Above in the City of Monash new developments should “provide useable recreational areas, including private, communal and secluded open space that are well designed, integrated, functional, safe, solar oriented, well ventilated and meet the needs of future residents” . It is recommended that for residential buildings “private open space should be provided in the form of a balcony with a minimum area of 8m2 and a minimum width of 1.6m”1 This gives me a rough minimum floor area that my product will have to fit into, an order to be viable for residents in an urban environment. 1 City of Monash,Guidelines for Multi Storey Development of Three Storeys and Above in the City of Monash http://www.monash.vic.gov.au/planning/pdftext/MultistoreyGuidelines18May04.pdf [accessed 5/05/07]
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Vegetable
Climate
Aspect
Seed Depth (cm)
Artichoke Asparagus Bean Beetroot Broad Bean Broccoli Brussel Sprout Cabbage Carrot Cauliflower Celery Chicory Chinese Broccoli Chinese Cabbage Chinese Spinach Choko Cucumber Eggplant Fennel Garlic Jerusalem Artichoke Kohlrabi Leek Lettuce Marrow Mushroom Okra Onion Parsnip Pea Peppers/Chillies Potato Pumpkin Radish Rocket Shallot Spinach Summer Squash Swede Sweet Corn Sweet Potato Swiss Chard Taro Tomato Turnip Water Chestnut Watercress White Radish Witloof Zucchini
Cool Cool Warm Cool Cool Cool Cool Cool Cool All Cool Cool All Cool Tropical Warm Warm Warm Hot All All All Cool All Warm Cool Tropical All All Cool Warm All Warm All Warm All Cool Warm Cool Warm Warm All Tropical All Cool Hot Warm Cool Cool Warm
Full Sun Full Sun Full Sun Partial Shade Full Sun Full Sun Full Sun Full Sun Full Sun Partial Shade Partial Shade Partial Shade Full Sun Full Sun Full Sun Full Sun Full Sun Full Sun Full Sun Full Sun Partial Shade Full Sun Full Sun Full Sun Full Sun Dark Full Sun Full Sun Full Sun Full Sun Full Sun Full Sun Full Sun Partial Shade Full Sun Partial Shade Partial Shade Full Sun Partial Shade Full Sun Full Sun Partial Shade Full Sun Full Sun Full Sun N/A Partial Shade Partial Shade Partial Shade Full Sun
N/A 30 5 10 5 1.5 1 1 0.6 1 3 0.5 2 0.5 2 10 1.5 15 5 3 15 1 15 1 1.5 N/A 2 2 1 3 15 10 2.5 0.6 2 6 1 2 1 25 8 2 15 0.5 1 10 2 2 1 2
Min Seed Row Spacing (cm) Spacing (cm) 100 25 15 8 5 8 45 8 5 5 25 30 15 30 8 100 50 50 45 15 60 10 15 20 20 N/A 45 8 25 5 50 20 20 5 15 15 30 20 12 25 35 15 30 60 15 100 15 10 25 20
Bradley, S. et al. Vegetable Gardening: Growing and Harvesting Vegetables (Singapore: Murdoch Magazines Pty Ltd.) 2004.
100 25 100 45 100 50 60 60 25 12 45 50 30 35 25 100 100 90 50 30 90 45 15 30 100 N/A 45 30 45 60 60 35 150 15 15 20 35 100 25 50 100 40 100 60 25 100 25 40 30 100
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5.3 Worm Space Requirements The density of worms per container will need to be addressed in order to create a functional vermicomposting system within the product. Size of the product will need to tailor to the needs of the worms, providing them a cool, damp, dark place with good air circulation and bedding. Worm density in the product is dependent on the worms selected for use. The three main types of worms currently used for composting are Tiger worms, Indian Blues and Red Wrigglers; these varieties do not need a lot of space to complete the composting process. It is recommended that around start up number of 2000 worms is needed to compost waste from a regular household 1. As worms self regulate colony sizes according to space requirements and food availability, worm space requirements are not an issue in the design process rather the creation of a dark, cool space them to reside is. 1 Sustainability Victoria ‘How to build a worm farm’ http://www.sustainability.vic.gov.au/www/html/1656how-to-build-a-worm-farm.asp [accessed 03/04/07]
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5.4 Modularity As the product will be modular, and will have both base components that the user will choose, and a top sheet length that is variable, it will be up to the purchaser to adapt the product to meet their own needs. For this reason a majority of the products final ergonomics will be user defined, however all variables are within functional limits. Where the grower places their new garden and how they position it will vary from person to person, changing its accessability 5.5 Overall Product Envelope
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8. Manufacturing Options 8.1 Compression Molding Compression molding is intended to be used in the cover of the top section of the product, because it is more economical than injection molding and because the designed part has no undercuts and can easily be removed from the mold. Compression molding is a process which creates simple bulk shapes though Bulk Molding Compound (BMC) and is currently utilised by the automotive industry for production of bumpers. The process itself does not damage the environment, and if flash is ground down and re-cast then it is also economical in terms of material use.
In injection moulding, pellets of the rubber composite are fed through a feeder, pressurised and heated in the spreader and heating chamber, and then injected into the mould via a nozzle. Research is currently underway to modify starch-based polymers derived from renewable resources to achieve the processing, gas barrier, water resistance, biodegradation, and mechanical properties required to extend their range of application.1
Simular to Injection moulding, the compression or transfer moulding process uses pressure to force the rubber into a given shape. The mixed and melted elastomer is placed between a two part, male and female mould and closed this is when more heat and pressure is applied. 8.2 Injection Molding Injection molding of recycled rubber is much like the process associated with virgin rubber, and is the only viable method for producing variable wall thicknesses in an undercuts that give strength and utility to the product. It allows for highly complex shapes to be made, and allows for economical production of large molded components. Environmental problems may include production of volatile fumes, and dust exposure when molding resin; this will be avoided through molding of an elastomer. Thermostatic controller malfunctions can also be hazardous.
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8.3 Die Cutting Die Cutting is a manufacturing process that is currently used in the packaging industry to cut out box profiles. Die cutting sometimes goes by the names stamping, dinking or blanking. In its most basic form, die cutting can be defined as a process whereby shapes are cut from calendered sheets of material by using a shaped press much like a cookie cutter. In the more complex fine blanking process both the female and male mold hold the part in place while it is cut to reduce shear and produce more even edges. Once the cutting 1 Injection Molding, http://class.et.byu.edu/mfg130/processes/descriptions/consolidation/injectionmolding1.jpg [accessed 08/05/07]
9. Safety Issues 9.1 Weight and stability The total weight of the product has been reduced by using lowmedium density materials. By minimising the weight the product allows itself to be easy manipulated by the user, so that it can be used in small spaces like balconies and small courtyards. Stability will addressed by creating the base out of a rigid material and using interlocking halving joints to create a supportive lattice structure. This lattice substructure allows for dimensional stability in all three planes, so it is stable if nudged or knocked. By having a wider base and thicker support frames the product has a lower centre of mass which also adds to its strength and steadiness. Part of the support structure has been divided into tow foldable parts with a rubber membrane join, this also allows for the product to be more stable when on uneven floor surfaces. 9.2 Fastening In order to utilize the principles of DfE, this product will be designed for disassembly and recycling at the end of its life cycle, which means that it must be able to be deconstructed. Design for disassembly principles should be utilised, meaning separate types of materials will be fastened or connected in such ways as to enable easy, economical and quick disassembly. Within this product Velcro hook fasteners along with gravity and ‘tight fit’ joins may be used to attach the product together. This does present some safety issues if the product is assembled incorrectly, for this reason the construction process will need to be carefully outlined within the products instructions. 9.3 Contamination and Safety The irrigation of Veggie Patch is integrated into the product system; this allows the user to manipulate the water flow and makes it tamper proof once securely attached to either a tap timer or alternate water system. The wall thickness of the product and semantics allow for irrigation drippers to be attached only at certain points. If a contaminant was to be injected at that output point it would not be able to flow into the system because of water pressure in the product, and segregation on the containers means that only one vegetable crop could be harmed.
Contamination by tampering is difficult to deter, on a constructive note, various studies have shown that gardens have a positive effect of a community’s sense of social capital, safety and mental wellbeing. This research also supports that views of nature can improve feelings of neighbourhood safety and even lead to decreases in aggression and crime rates “Stamen (1993) surveyed landscaped and nonlandscaped areas in a community and found that the incidence of vandalism or graffiti in sites without plantings was 90% as compared to 10% in sites with plantings.” 1 So in some cases garden areas can in fact decrease level of crime in a community. 9.4 Health Precautions with Compost/ VermiCompost Compost is produced from natural materials and contains a variety of living organisms. These organisms have been associated with illness and allergies upon contact with some people. For health reasons, it is important to take the following health precautions when handling compost:2 • Wash your hands after handling compost or soil materials • Protect broken skin by wearing gloves • Avoid confined spaces for handling compost or soil materials • Keep compost moist to prevent spores or bacteria from becoming airborne • Gently moisten dry compost to allow dust-free handling. Avoid inhalation of dry compost. Some individual with health problems, such as depressed immune systems and allergies may find it necessary to wear a face mask when working with dry compost. Severely affected individuals may have to avoid contact with compost altogether. process is complete, the cut part is pushed out through use of hydraulic or mechanical presses. 1 Kuo F. E. and Sullivan W. C., ”Environment and crime in the inner city: Does vegetation reduce crime?” Environment & Behaviour 2001, 33(3): 343-367 2 Sustainability Victoria, Building A Good Compost Heap, http:// www.sustainability.vic.gov.au/www/html/1654-how-to-build-a-good-compostheap.asp , [accessed 06/05/07]
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10. Product Maintenance 10.1 Structural Maintenance In order to complement the natural durability of the product when it is used in a permanent outdoor application, it will require maintenance at least once a year. This annual maintenance should include removal of excess oil and dirt with a stiff brush and application of a wax or oil with a paintbrush. Over time, the product will naturally fade in colour, it has an life expectancy of 5 to 10 years and can be recycled into a new product. The rubber section of the product can be cared for by simply washing down with warm soapy water and left to dry naturally. This process should be issued at least twice a year. Any fasteners should be checked and re-tightened every six months. 10.2 Garden Maintenance Garden maintenance within this product will be simular to that of regular gardens. It will however have the advantage of being a raised bed, which means less bending down, and hunching over for the users, and use of rubber will make the removal and replacement of spent seasonal vegetables plants easy without the need for digging. Being separate from a large open garden, makes weed propagation less likely, especially if soil used meets the Australian Standards. Being raised off the ground also limits to pest and rodent attack while making it overall more comfortable to use. Weeding and planting, and pruning will be left up to the user’s discretion. Planting times will vary for different vegetables, herbs or fruits depending on their growing seasons. By having this on seed packaging the user will be able to choose what plants they want to grow. By having the seed packets that correspond directly to
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the products size requirements, the user will not have the problem of over planting, and resulting low crop yields. The seed packaging will also tell the user how deep they should set the containers. For example corn will need the deepest container because it has a large root system while lettuce will only need the shallowest level. Watering can be automated if the product is plugged into a water supply with a timer system. The amount of water released by each dripper can be regulated by turning the dripper head anticlockwise to restrict water flow and clockwise to enable a greater water flow. All prunings and waste from the garden can in turn be composted via the vermicomposting part of the product and returned to the garden as a very high quality natural fertiliser and ‘hummus’ soil, making the product a closed loop system where the disposal of waste associated with the veggie patch is quick and easy to address. 10.3 Leak control The product is designed so that the irrigation lines at protected from both the elements and puncture. However leaks can occur unexpectedly as a result of damage by insects, animals, or farming tools. It is important to fix holes as soon as possible to prevent uneven irrigation. Using a regular pool leak or bicycle repair kit will work on this product. The process of fixing a leak will include locating it, and detaching the irrigation system from a water supply. After this is done the user will have to dry and then roughen up the surface surrounding the leak with sandpaper so that the glue attached well. Then they will have to apply glue to the area around the leak, wait a few minutes until it gets tacky, and then apply with pressure until it is set.
Note that the smaller the bits of food, the easier and quicker it is for the worms to eat.
10.4 Vermicomposting Maintenance Maintenance of the product in terms of vermicomposting quite basic, simular to having a pet, except that they eat your garbage and can be left to their own devices most of the time. 1. You should ensure that the worms have food, they begin on their bedding which is supplied with the worms (shredded newspaper and cardboard, shredded fall leaves, chopped up straw and other dead plants, seaweed, sawdust, compost and aged manure) and then they are gradually drawn to the fresh kitchen scraps. The amount they can eat can be built up over time., they can eat up to half of their own body weight a day. An average family should have 600g of worms for all their kitchen scraps to be recycled daily. 1 Feeding worms is pretty easy; they eat many things including leaves, hair and wet newspaper and cardboard. However, their favourite diet consists of food scraps from your kitchen. They especially like to eat • Fruit and vegetables, or peelings • Coffee grounds and tea leaves • Crushed egg shells • Garden clippings 1 Christchurrch City Council, ‘A Guide to Worm Composting’ , ccc.govt.nz/Waste/Composting/AGuideToWormComposting.pdf (accessed 08/04/07)
You should not feed your worms: • Citrus and onion skins • Meat and dairy products (these may cause odours and attract unwanted pests) • Too much food – which increases the likelihood that they will not compost all of it which may in turn rot and attract pests 2. Keeping the worms damp is important, as they can dry out or try to escape. Around 80% of a worm’s body is water based and they use the water throughout their bodies in order to move around. Usually the worms will be kept moist through the food that is put in their containers. Most organic matter has a high water content which is released as the food breaks down. If this is not the case in your diet, i.e a lot of your food is processes bread or cereal, then an irrigation point is available so that you can water the worms while you water the garden, the dripper should however be set on a low flow rate. 3. The worms should not be too hot or too cold. The optimum temperature range for worm storage is between twenty two to twenty five degrees. This is achieved through the air circulation around the worm containers and the use of rubber which is a great insulator. However an extra precaution is to plant bushy vegetables around the vermicomposting sections in order for it to be kept away from direct sunlight or frost. Other problems such as smell, relate directly to the food/waste being fed to the worms. If correctly maintained the bin should smell fresh and earthy. Odours can be easily addressed by aerating the bin (mixing or shaking it), draining excess castings, and adding fresh bedding material.
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11. Appearance and Brand The appearance of the product is a mixture of influences ranging from topographical drawings, NOX design to the organic slopes of hills and ecological and material based design. Primarily this design follows the rhetoric of Form follow Function; however in many cases the application of ecological design was beneficial to final product in terms of visual interest and functionality. Above all this product must be functional, and for this to occur, it must meet the needs of the user, meaning it must be sensitive to the needs of their potential vegetables, worms and make an easy to use composting system. These constraints largely predetermined the sizing of the product, from container sizes to the overall size. Sustainable materials, their materiality, manufacture and recycling techniques, also played a large role in the products final appearance. For example the container shaping was determined by rubbers ability to be compressed, and the fact that open ended spherical forms where compressed uniformly with most ease. 11.1 Swales, Contours and Channels On a purely aesthetic inspection, the product was influenced by rolling hills or pastures, and embossed patterning on the top of the product reproduces topographic maps. This replication of contours and use of embossed patterning (channels) adds both visual interest and allows the product to maximise water retention when it rains.
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Channels direct runoff to dry areas such as to vegetables that need a lot of water like lettuce and tomatoes. By having the channels moulded in with rounded edges, and manufacturing the whole sheet out of rubber, the channels sizes ensure that they will not get clogged up and will also allow for easy to clean, which was a concern in their use throughout the product. Having the organic circular patterns encircle the containers assists in directing water into the containers, while also adding to the appearance of Veggie Patch, giving it a reference to topographic maps mimicking contour lines. Swales are shallow trenches or depressions dug out around the perimeter of the roots zone of plants. This occurs naturally in the product because of the use of rubber which under the influence of gravity and the weight of the soil and plant depresses over the frame. A swale depth of 10-20cm is sufficient depending on the size of the plant. 1 All of these aesthetic driven features slow water flow off the product, and allow it to be concentrated in areas where it will be needed the most. Use of contours also allow for shaded areas to be created instantly depending on product positioning. The slopes also allow for protection of shallow rooted plants from strong winds and overall boost plant stability through companion planting. Having plants in clusters also allows for mutual protection of plants from frost and extreme heat. Use of rubber which is a good insulator also makes this possible. 1 Van Dok, W. The water-efficient garden : a guide to sustainable landscaping in Australia, (Glen Waverley, Vic. : Water-efficient gardenscapes) 2002.
10. 2 Product Image This product will need to somewhat fit in, and compete with the recent flux of clean, ‘green’ consumer driven products, such as water efficient showerheads, energy saver light globes and Hybrid vehicles. Unlike those products it will not focus on the technology involved, but the ease of use and practicality. • The image along with the product aim to be straightforward and clean, while allowing for the beauty of recycled materials. • The brand image is to be a positive, holistic resolution, embodying the design physically, and the sustainable groundings
from which it evolved. This approach to image will be utilised in future presentations, CDs, booklets or advertising material which may be necessary to explain the product to potential users. Despite the use of relatively new materials, technology and their integration in the product, it is the products aim to simplify and encourage consumers to partake the process of growing their own fruits and vegetables. For this reason the logo and name aims to be easily read, remembered and be able to convey the products playfulness and minimalism. Veggie Patch, as a name and an ideal, sells the image of being easy, simple and fun, and even childlike. The product image sells a way of living
more sustainably in relation to food, while the technology does the rest, allowing the product to be thrive without impeding the users busy lifestyle. It aims to be an imaginative solution to the lack of greenery in highly populated and space limited cities. Use of symbols allows the product to breaks down the language barrier and allows the product to be intuitively used by people of all backgrounds.
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CONCEPT Refinement
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Design Desisions Refinement of the design as a result of TC and PDS include: • Having planting areas of 25mm in order to facilitate to the needs of 68% of vegetables, potentially increasing to 90% through the user’s choice of suitable vegetable varieties. By having the planting sections limited to 25mm the user can purchase a minimum length of vegetable garden that is approximately 350mm long, which even allows it to be used in the smallest of spaces like window boxes. The next size up would therefore be around 650mm, which is smaller than most pathways and balconies, and then 1m, 1.35m, 1.65 etc… • Having sheeting that is 1500mm in width allowing for even the largest plants to be grown, while allowing for the user to access all vegetables from the sides of the product. Most of the plants that were found to have row spacings of over 600mm were climbing or creeping plants, and needed the larger row spacing in order for the gardener to have access to them without disrupting the soil around them. This need for vertical or horizontal growth will need to be facilitated by the final product, the system in itself will prevent soil disruption, however, plant selection will be left up to the user.
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4. Hawkes, H. How Green is your Trolley? The Sunday Herald Sun 11/02/07 p.2 Body & Soul 5. Wilkinson, J. Reaping the Rewards The Age A2 21/04/07 p.30 6. Ruse, B & Thomson, J. Nation’s food bowl runs dry The West Australian 20/04/07 p.3
mon The Age 10/01/07 1. Gadd, D. A crop in com set to rise, threat of 2. Williams, S. Food prices ph 20/04/07 p.5 gra Tele ly shortages The Dai comind to shops soon, The 3.Kousoukis, J. GM food p.1 07 Age 13/05/
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2 United Nations Population Fund, State of World Population 2007: Unleashing the Potential of Urban Growth, accessed online at www.unfpa.org, on July 16, 2007.
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3. Customer psychographics NEOs
Work
NEOs is a term used to label consumers who populate the ‘New Economic Order’. Far from a niche group they amount for a quarter of the population and have powerful economic and social clout as they account for 54% of discretionary spending. In Australia there are estimated to be 4 million NEOs, whereas in the UK and US there are said to be 12 million and 59 million respectively. Primarily a NEO is a consumer who has high levels of spending, fuelled by emotion and desire.1
They are more likely to have higher education. Half of all Australians with a higher education can be classified as NEOs. They are most likely to be in professional or management occupations, and earn more money than the rest of society. They as a group dominate every income category above $45k pa.
In Australia NEOs are largely metropolitan dwellers, with more living in inner Melbourne or Sydney than anywhere else. 45% of NEOs are women and 55% are men, and they range over all age groups, being the most predominant group in all age brackets from the age of 20 to 50.2 “Typically, NEOs are outgoing and feel good about themselves, their leisure activities and their jobs… they like to look stylish [and] think of themselves as ‘a bit of an intellectual’ [and believe] new technology gives them more control over their lives.”
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1 Honeywill, R & Byth, V. Neo Power (Melbourne: Scribe Publications) 2006. 2 Ibid.
“A job that values change, provides a challenge, and offers freedom to move will be attractive to NEOs. This implies a role that requires imagination, creativity, and a sense of innovation and leadership. NEOs typically are intelligent, very well educated, mobile, creative, and talented.”
Home “NEOs imbue their homes with their values and characteristics. Their home reflects who they are” The homes of NEOs are used for resting and healing, often counterbalancing their busy and complex lives. They are likely to be interested in aromatherapy, kitchen gardens, and other handmade ways of finding a balance within the home, and reconnect with themselves.
Food NEOs are more likely to choose an individual food specialist over a supermarket chain, and were the first group to engage in the Slow food Movement and start using ‘food miles’ to make food choices. “They want to see the passion that makes the food stand for something that is worth being bought and consumed..[preferring] passion, patience, heritage and culture rather than size, speed, homogeneity and technological specialisation”
Recycling As VeggiePatch allows for food waste management, it could be seen as a progression of recycling. Recycling for all types of waste in Australia has grown over the past 20 years, increasing by 825% between 199697 and 2002-03.1 In March 1996, 91% Australian households engaged in some form of waste recycling or reuse activities at home. By March 2006, almost all households (99%) in Australia recycled and/or reused waste. 2
1 Australian Bureau of Statistics, 4613.0 - Australia’s Environment: Issues and Trends, 2006 2 Australian Bureau of Statistics, 4602.0 - Environmental Issues: People’s Views and Practices, Mar 2006
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4. The Market Segment LOHAS Veggiepatch is a product which falls into the sector of LOHAS, which is a recent trend of products and services that address sustainability, green issues, health and spirituality.
‘In 2004, the organic market in the USA had a value of over A$14.7 billion, the overall European market was worth A$17.3 billion and the market in China reached A$10.7 billion.’
Lifestyles of Health and Sustainability (LOHAS) has an estimated $208 billion U.S. marketplace for goods and services focused on health, the environment, social justice, personal development and sustainable living.1 Through extrapolation in Australia the market should be approximately $16 billion.
Veggiepatch is seen as a long-term solution to organic food supply within urban centres. It has less impact on the environment than most store bought organic foods, it also eliminates food miles, reduces water consumption, uses post consumer waste for manufacture and allows users to compost their food waste. It allows consumers who are currently buying organic food, to grow their own and ultimately have total control over how their food is grown.
The consumers attracted to this market have been collectively referred to as Cultural Creatives and represent a sizable group. Approximately 16% percent of the adults in the U.S., or 35 million people, are currently considered LOHAS Consumers. The LOHAS marketplace definition comprises six key segments, of these VeggiePatch will focus on Healthy living (est. US$ 27.5bn), Ecological Lifestyles (est. US$81.2bn) although it can easily be adapted to tailor to Alternative Healthcare ( est. $30.7bn).
Organic Food Veggiepatch as a product also falls into the market of organic food, overall ‘Organic products are one of the fastest growing food sectors in the world and are currently produced and consumed in over 130 countries’ 2 ‘Market analysts forecast annual growth rates between 10% and 30% around the world. Asia and North America are enjoying a sustained annual growth of between 20-45%.’ 1 LOHAS, ‘What is LOHAS’: http://www.lohas.com/ [accessed 31/05/07] 2 Leu, A. , The Organic Federation of Australia, http:// www.ofa.org.au/media_releases.html [accessed 08/09/07]
D.I.Y Market “The value of the Australian home improvements market reached $24.2 billion during 2006…During 2006, 59 per cent of Australian households (4.4 million) undertook some kind of home improvement project…In total, the forecaster estimates 5.3 million separate home improvements projects were undertaken last year.” 3 The product because of its design features, allows from users of all ages, from children to the elderly to have ergonomically safe access to the product. In fact, the design is much safer to use than regular gardens found in the suburbs, as it does not require digging. The product appeals to the nostalgia of gardening for older users and the novelty of gardening for younger users. It allows users to have a hands on approach to living more a more sustainable lifestyle.
3 BIS Shrapnel, Australian home improvements market continues to grow in value, http://www.bis.com.au/ [accessed 09/09/07]
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Putting that in perspective, a leaking tap that drips once every second will waste 30 litres of fresh water a day. Older toilets use up to 18 litres of water for each flush, with the average single flush toilet using 12 litres. 1 Watering your 10 pocket VeggiePatch used 12.5L 1 SBS,Eco House Challenge, http://www21.sbs.com.au/ ecohousechallenge/?pid=factoids [accessed 20/09/07]
5. VeggiePatch Features
IRRIGATION Drip irrigation is used throughout VeggiePatch as it can be adjusted and fitted close to a plants root structure making it one of the most water efficient, and controlled methods of irrigation currently available. The irrigation is integrated within the base layer cultivation sheet, and is positioned in such a way as to make it functional even if the sheet is sold in 30cm, 60cm or 90cm cut sheets. The bottom layer of the cultivation sheet contains channels which when attached via reclaimed rubber adhesive to the top layer create a strongly sealed irrigation system with an input and output point. This irrigation, unlike others on the market will be achieved through the compression molding of it into the product, so there are no external parts or attachments needed, this will reduce the amount of user assembly and raw material needed, and make the product easy to recycle. During the products assembly the cultivation sheet is linked to the base through friction fits enabled by the irrigation lines, upon construction the lines sit safely near the cardboard base, limiting exposure to UV rays, general weathering, wear and biological attack. Markings on the top layer of the cultivation sheet allow for the user to locate irrigation end points for each container and subsequently attach the drip emitters at the right points. Once the drip emitters are attached they can be further fine-tuned to emit various amounts of water, an in some cases be totally shut off, according to a plants needs, this is in most cases achieved by turning of the dripper head.
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The advantage to using trickle or drip irrigation is the user’s ability to control water flow and for this reason the drip irrigation method is by far the most precise and economical in the long term. The slow rate of water flow allows all the water to be absorbed by the soil, and in a well tuned system little water is wasted by means of excessive water use, and evaporation. Watering for 5 to 15 minutes, twice a week once plants are established should maintain plants within the product. Adjustable drip emitters generally have a range of 0- 30 litres per hour. In a metre long VeggiePatch with 15 cultivation pockets, watering at a rate of 5 l/h for 10 minutes will use a total of 12.5 litres of water, which is more than sufficient for most vegetables. This type of irrigation uses a lot less water than flood irrigation that is most commonly practices in large scale agriculture in Australia.
For the two weeks until they germinate its better to water your seed in manually. After that just turn on the irrigation at the tap for 15 to 20 minutes twice a week. If it is warmer you may need to water a little bit more, and if its rained, then you shouldnt water your veggies for the next day of so. Overwatering is often a problem in plants so if they look like they are drying up gradually water them over a few days, dont try to drown them in one go. Adding seaweed extract or worm juice will also help them recover.
e Place comb-lik e th on ds boar ground
5. VeggiePatch Features
Preparation & Assembly
Slot in contoured boards. The order of these Ceramiboard’s is up to you
No hoes needed in the setup of this garden. All you need is a sunny spot to put it, whether it is a balcony, veranda or rooftop. Put your VeggiePatch somewhere where there is 6 hours of daylight in a summer’s day, the more sun the better for your garden. Cutting your VeggiePatch down to size was done at the store you bought it. And depending on the size of your garden your setup kit will vary. So what you should have infront of you is : • • • • • • •
1 big planting sheet A set of Ceramiboard bases A set of Inserts Worm funnel/s 5 Drip emitters per row of VP 1 End plug 1 Hose adaptor
it over the eet by draping ide of Attach the top sh un bs on the ders ta e th e Us e. ur sses in struct slot into the rece to h tc Pa ie gg the Ve rd’s. the Ceramiboa ard edge at and doing one bo d en e on at g tin Star 118 sier. a time makes it ea
5. VeggiePatch Features
Vermiculture VeggiePatch utilises a continuous flow worm composting system, within two containers in a 1m patch. This form of vermiculture is quite simple, the scraps are put in the top of the product; they are then eaten by the worms, and continue working their way down the system until they are harvested by the user. As they are eaten they decrease in size and get filtered through both worm bedding and containers with fine holes. As worms are naturally attracted to the scraps and tend to inhabit the 5 to 10cm deep range of the container, harvesting the castings is facilitated through opening at the base of the cylinder, while liquid vermicast is collected from base of the product and can be fed back into the garden through diluted watering. All of the by-products from the composted food waste can be used to add nutrients back into the vegetable garden, they are believed to have a growth-promoting effect and suppress certain plant diseases. Worm density in the product is dependent on the worms selected for use. The three main types of worms used for composting are Tiger worms, Indian Blues and Red Wrigglers; these varieties do not need a lot of space to complete the composting process. It is recommended that around start up number of 2000 worms is needed to compost waste from a regular household.1 Size requirements worms do however self regulate colony sizes according to space requirements and food availability, so you really can’t go wrong with how many you start up with, 500grams will be a recommended starting point as they will . “Worms happily munch through huge amounts of food scraps; 1kg of worms can eat and recycle 1kg of food scraps a day.”2
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1 Sustainability Victoria ‘How to build a worm farm’ http:// www.sustainability.vic.gov.au/www/html/1656-how-to-build-a-wormfarm.asp [accessed 03/04/07] 2 Ibid.
SCHEMATIC OF VeggiePatch VERMICOMPOSTER
Worm Home Making 101 Worms prefer home to be sheltered, dark and damp, feed them a cup of food a week for the first few weeks then ramp it up. Keep the lid on to keep them protected and cover the food with damp newspaper or hessian rag. Worm castings are very nutrient rich consisting of “11 times the Nitrate, 3 times the Magnesium and 1.5 times the Calcium of regular topsoil…” which makes it very valuable to the garden. Earthworm castings will not harm even the most delicate plants and all nutrients are water-soluble, making it an immediate plant food. Earthworm castings, in addition to their use as a potting soil, can be used as mulch so that the minerals leach directly into the ground when watered. The effects of earthworm castings is they make plants grow fast and strong. So how do you get to the liquid and solid gold? Easy. Place a container under the worm funnel, and turn the irrigator like a valve, leave it to trickle out overnight. As for the ‘hummus’ or soil, detach the worm funnel after you have drained the castings and there it is. The hummus can be sprinkled around the plants, while the casting can be diluted and poured onto your crops.
HEalth Precautions Compost is produced from natural materials and contains a variety of living organisms. These organisms have been associated with illness and allergies upon contact with some people. For health reasons, it is important to take the following health precautions when handling compost: • Wash your hands after handling compost or soil materials • Protect broken skin by wearing gloves • Avoid confined spaces for han-
dling compost or soil materials • Keep compost moist to prevent spores or bacteria from becoming airborne • Gently moisten dry compost to allow dust-free handling. Avoid inhalation of dry compost. Some individual with health problems, such as depressed immune systems and allergies may find it necessary to wear a face mask when working with dry compost. Severely affected individuals may have to avoid contact with compost altogether.
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5. VeggiePatch Features
SeedDisks, Fruit & VeGETABLE Cultivation Veggiepatch allows for a variety of fruits and vegetables to be grown in urban areas. The use of seed disks simplifies the planting process and ensures that the correct a ratio of plant to soil ratio is maintained to allow for healthy root, and, subsequent fruit and vegetable development. Seed disks are essentially seed impregnated paper, simular to those offered by Green Field Paper Company1 , and Seed tapes produced by Yates for their vegetables. The paper used is post consumer waste, unbleached and recycled. It contains the seeds for use in the product, and, without any additional packaging disks have planting instructions including the user on how deep to plant, irrigation setting and container depth. This will allow users to have the appropriate amount of vegetables in each container to provide maximal harvest, for space used. Soft fruits such as blackberries, black currants, blueberries and strawberries may also be planted through use of seed disks. Other fruit plants such as dwarf varieties of apples, cherries, nectarines, macadamia nuts, coffee, plums, pineapples and other citrus plants should be planted as seedlings or grafted saplings. Crops such as garlic, taro, potatoes, and sweet potatoes are grown from cuttings or tubers so seed disks are not applicable. Growing fruit tree’s in general is more difficult to achieve than vegetable cultivation and they need a lot more care and attention in order to fruit.
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1 Green Field Paper Company, ‘Seed Embedded Paper’ http://www.greenfieldpaper.com/aboutus.asp [accessed 10/04/07]
Let’s get growing. With your VeggiePatch you would have received a handful of SeedDisks, which are there to get you started. They have on them your instructions on how to plant them. Don’t worry once you have planted them you can check out our website for more information about your plants progress.
The beauty of the SeedDisks is that they contain the right amount of seeds for the size of the container, along with fertilizer that will help your crops grow. Once you have planted your SeedDisks, water them in.
Top the container up with soil.
Adjust your irrigation, turn clockwise for more water
Put in the SeedDisk
Fill up the container with soil leaving a few cm from the top
You put in the container at the level shown on the SeedDisk.
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Colour & TRIM Assemblage 126
6.Mass Manufacture
Material Selection Material selection has been based on the sustainability of the materials, DfE guidelines and most importantly product function. Cost of the final product was also kept in mind in order to allow it to be accessible to the greatest amount of users.
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Material Selection Cultivation Sheet A composite material of 80% Micro Crumb Rubber Material and 20% virgin Natural Rubber has been specified as the material intended for the production of a majority the top section of the product, while the remainder is made out of stabilised natural rubber. The use of rubber has the advantage of being ecologically sustainable and recyclable, while providing the user with a product which is flexible, easy to clean, non stick and waterproof. Rubber is also warm to touch and distinguishes itself from current product on the markets by being able to be compressed up and transported. At the end of its lifecycle rubber naturally it releases beneficial nutrients into soil, allowing it to be used on garden beds or groundcover; however Veggiepatch can be hollowed and recycled into a newer version of the product at the end of is usable life. 1
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1 De. Sadhan K. et al. Rubber Recycling (Boca Raton, USA: Taylor & Francis Group), 2005. p. 15
Micro Crumb Rubber Material (MCRM) MCRM which is made out of worn out car tyres, allows for the recycling and reuse of tyre rubber which would otherwise be sent to landfill. “It is estimated that around 18 million waste tyres (measured in equivalent passenger units) are generated in Australia each year. The disposal or re-use of waste tyres varies greatly between States and Territories but overall nationally, it is estimated that about 57% of waste tyres go to landfill and 13% are disposed of inappropriately through illegal dumping.”2 In order to reuse the rubber in the tyres they are ground down either mechanically, or cryogenically shattered, and then they are chemically or gravitationally separated into their components. Once this is done they are ground down further and can with the aid of other polymers, be remolded into new tyres, automotive seals, safely equipment or flooring. Not only is the Crumb Rubber Material economical in comparison to other rubbers for the products manufacture but use of CRM means that the product can be recycled at both the beginning and the end of the products lifecycle. MCRM is highly refined rubber powder which allows for compression and injection molding. It has been selected because of its mechanical and environmental properties.
2 Department of the Environment and Water Resources Australia. ‘Waste Tyres’ http://www.environment.gov. au/settlements/waste/tyres/index.html [accessed 16/05/06]
Crumb Tyre Rubber meets the needs of the product by providing darkness and opacity, which is necessary for normal root development of plants and is also necessary for optimal vermicomposting. Rubber also is water resistant and low density, making the product lightweight and unlikely to fail during use, given it a life span to 5 to 10 years when used consistently outdoors. As a thermal insulator the rubber will ensure that the vegetables being cultivated and the worms in the product system are kept at a relatively stable temperature. Rubber is not biodegradable, however as 80% will be derived from post-consumer waste and will be in a closed loop system after initial production the products will begin to deconstructed & recycled into new VeggiePatch products.
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Image: Hevea brasiliensis http://www2.hawaii.edu/~mccorkhi/rubber.html
Natural Rubber
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The second component of the Rubber composite is Natural Rubber which is sustainable and renewable resource. It is also a major component of automotive tyres so it allows for the top part of the product to be recycled without need for disassembly. By adding natural rubber to the compound the product can be re vulcanized, allowing for greater strength, flexibility and weather resistance. Use of Natural Rubber allows for the product to be durable, burn resistant, low toxicity and VOC. The use of natural rubber also has the benefit of removing CO2 from the atmosphere. Plantation rubber trees, with a functioning lifespan of up to 30 years, are efficient at extracting CO2 from the atmosphere through the process of sequestration. Using a natural rubber also has the benefit of not being plasticized like PVC, which has potentially negative heath and environmental impacts. Unlike synthetic rubbers, Natural Rubber will soften over time, allowing for the product to be easily moved and recycled.
Reclaimed Rubber Adhesive The reclaimed rubber adhesive is low cost alternative and will be applied easily with a roller coating. The adhesive will attach the two parts of the top molded section in order to provide uniform irrigation channels to which drip nozzles will be attached. The rubber adhesive is very strong in rubber to rubber joins and gains strength very rapidly after joining allowing for excellent water resistance. By also being manufactured out of rubber recycled from car tyres this choice of adhesive provides a strong bond and allows for sorting free recycling.
Cardboard under Structure The underlying structure of the product will be constructed out of toughened cardboard, simular to that utilised by the House of the Future project in 2004.The cardboard is protected from fire and water through the use of sustainable, recyclable, banana fibre paper sourced form banana industry waste. It is 100% recycled, and is compostable. The banana plants also convert CO2 into oxygen through photosynthesis.
Banana Fibre Paper
The cardboard structure will be made of an environmentally friendly material called CeramiBoard® which is constructed from both recycled cardboard and safe industrial waste. Just as the Crumb Rubber Tyre, CeramiBoard® itself can be recycled at the end of its useful life, by grinding the product into a powder. It can also be blended with a standard chemical mixture and manufactured into new product. Because of its ceramic coating the cardboard has a compressive strength of 0.45Mpa at 5% deformation. Having a flexural strength 8Mpa (parallel to corrugation), and a flexural strength 4Mpa (perpendicular to corrugation) which gives it a lifecycle considerably longer than for standard cardboard. It is economical, and allows for the base of the product to be prefabricated, flat packed and assembled in a range of configurations through interlocking joints. By specifying recycled cardboard , the product reduces its embodied energy, “One tonne of recycled paper or cardboard saves approximately 13 trees, 2.5 barrels of oil, 4100 kWh of electricity, 4 cubic metres of landfill,and 31,780 litres of water.” 1
Banana Fibre Paper will be used through out the construction of the cardboard structure. Banana paper, or fibre, is 300 times stronger than pulped paper, and is made from a waste product of the banana industry. It is water resistant, greaseproof, fire resistant and bio degradable. Its production uses no additives, chemicals, glues or dyes. It also uses significantly less water than regular pulp and paper mills.2 It is also Australian made and owned.
1 Eco Recycle Victoria, ‘Paper Recycling’ http:// www.ecorecycle.sustainability.vic.gov.au/resources/documents/ Info_5_-_Paper.doc [accessed 12/05/07]
Images: Houses of the Future http://www.housesofthefuture.com.au/
CeramiBoard®
Plantain/banana trees only grow fruit once each year, after which the whole tree is then cut down to allow one of the side shoots to grow and bear fruit the next year. The tree trunk is generally composted or burnt in Australia there is an estimated 50 million banana trees.3 Banana paper not only provides the VeggiePatch support structure with strength and weather resistance but it supports a renewable and innovative new material and technology. Banana paper is recyclable and allows the base to be recycled into newer versions on the product. 2 Transform Australia, ‘100% natural Banana Paper’ http://www.transformaustralia.com.au/index.html [accessed 10/04/07] 3 Papyrus Australia, Latest News, http://www.papyrusaustralia.com.au/downloads.html [accessed 10/04/07]
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Materials of Sourced Components Recycled Seed Impregnated Paper Packaging will include the use of seed impregnated paper, simular to those offered by Green Field Paper Company , and Seed tapes produced by Yates for their vegetables. The paper used will be recycled and will contain the seeds for the product, with labelling instructing the user on how deep to plant and other information regarding seedlings. This will allow users to have the appropriate amount of vegetables in each container to provide maximal harvest, for space used. Low Density Polyethylene (LDPE) Adjustable Dripper This part of the product uses a sourced component and is bundled in when the customer buys VeggiePatch at the shop. With a 4mm barb the dripper will fit snugly into the VeggiePatch irrigation system. Polyethylene drip emitters are specified over PVC counterparts because of the environmental impact of production, and potential health risks. LDPE is recyclable and fulfils all the mechanical needs of a drip emitter, however it has some form or compounding to give it UV stability.
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7. Manufacturing specification
Processes, fabrication. Manufacturing of VeggiePatch begins with the compression molding of cultivation pockets in two halves. With one compressed sheet of MCRM composite, containing who container halves. Once the rubber is molded the flash is then covered with reclaimer rubber adhesive, folded back on itself and attached. A die cutting process is used to remove flash and secure the join. Compression molding and die cutting processes help form both the top patterned sheet and the irrigation base of the cultivation sheet. The patterned top sheet and the irrigation base sheet laminate the cultivation pockets in place and create the irrigation system. Recycled tyre crumb adhesive is used to bind all the layers together. The Ceramiboard and banana paper under structure is diecut from calendered sheet.
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Processes, fabrication. Compression Molding MCRM/ Natural Rubber Composite
Mo l Fla ded sh sh c e R ec oat ets r e m y e adh cled r d wit oved, h ubb esiv er e
Compression molding is intended to be used in the cultivation sheet, because it is more economical than injection molding and because the designed part has no undercuts and can easily be removed from the mold. It is a process which creates simple bulk shapes though Bulk Molding Compound (BMC) and is currently utilised by the automotive industry for production of bumpers. The process itself does not damage the environment, and if flash is ground down and re-cast then it is also economical in terms of material use. Simular to Injection moulding, the compression or transfer moulding process uses pressure to force the rubber into a given shape. The mixed and melted elastomer is placed between a two part, male and female mould and closed this is when more heat and pressure is applied.
3. Sheet folded back on itself 4. flash die cut away & Recycled 1.Compression molding heats and compresses MCRM rubber sheets into mold cavities
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5. Cultivator pockets fed through irrigation base sheet and top sheet is adhered with recycled rubber adhesive
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Processes, fabrication. Bonding Rubber to Rubber with Reclaimed Rubber Adhesive
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The reclaimed rubber adhesive is low cost and applied easily with a roller coating. The rubber gains strength very rapidly after joining and allows excellent water resistance. Also made from rubber recycled from car tyres is provides a strong bond and allows for recycling as it is a uniform material. The following method has been devised as Surface Preparation for Bonding Rubbers particularly Natural Rubbers in the Handbook of Plastics, Elastomers & Composites. p.449
Processes, fabrication. Die Cutting Ceramiboard速
Die Cutting is a manufacturing process that is currently used in the packaging industry to cut out box profiles. Die cutting sometimes goes by the names stamping, dinking or blanking. VeggiePatch will use the basic form of die cutting that will cut the lanscape shapes from calendered sheets of material by using a shaped press much like a cookie cutter. Once the cutting process is complete, the cut parts will be pushed out through use of hydraulic or mechanical presses. These layers will later be glued together and coated with banana paper.
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Processes, fabrication. Design for Manufacture & Assembly (DFMA)
To reduce the costs of manufacture and streamline the assembly process the DFMA guidelines1 have been utilised throughout VeggiePatch’s final specifications. The following parameter have been used to ensure an efficient product manufacture and assembly process:
• Integrating parts, reduces the need for creating multiple tools at the beginning of the process and reduced need for assembly at the end, having a twofold reduction in costs. This product will essentially need three rubber compression tools, and Up to five different cardboard dies.
• Consistent Material Selection, by using post consumer waste like tyre crumb and recycles cardboard and bananapaper throughout VeggiePatch not only reduces the amount of waste going to landfill, but is cheaper than virgin material. For example 25kg of tyre crumb rubber cost around $2.10. By using only three combinations of materials reduced suppling, distribution and transportation costs. By also applying the Design for Environment (DfE) principles these materials are manufactured such that they be recycled without need for complex disassembly.
• Standardising parts, by having parts repeated in the product and having a simple assembly the product is made much more efficient and streamlined. By producing the cultivation pockets in two halves, the compression molding process can be used and all the flash can be ground down and reintroduced into the system.
• Larger Tolerances, By giving the product larger tolerances, while maintaining functionality reduces the cost of manufacture. •
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Reducing the number of components
1 ReVelle, J., Manufacturing Handbook of Best Practices : An Innovation, Productivity, and Quality Focus, Hoboken : CRC Press, 2001. EB Library Online
• Use of symmetry and axial alignment, including alignment points allow VeggiePatch to be quickly assembled, the product locks together. • Use of adhesives, allows for the product to come together quickly and efficiently unlike screws and even snap fits. • User based assembly, means the VeggiePatch to be adapted to users needs, and does not need to be preassembled, allowing for flat pack transportation and less assembly during manufacture.
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Recycled tyre rubber sheeting was purchased from a retailer and cut to size. The opennings for the pockets were also cut with the aid of a template. The precrumbed pockets where glued with rubber adhesive, then reinforced with stitching and finally covered with a silicone to ensure a flexible join.
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Hou use se pain t i to a f you w is pret t s a flex ilicon nt to y good e pa add ible co to poly rt, a uret lso w lour han e. orks in
Because of the form the pat inability to vactern for cast ing the MDF board s had to be adapted into molds. This meant a lot of priming and sanding fin e details. A frame was co the boards an nstructed around d strapping made the mold w atertight. O nce again use of a mix ing drill bit helped in combining the large qu antities of silicone.
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plied heated and ap Vaseline was e as le re a rush, as with a paintb k ic th a in d lte agent, this resu oval that made rem uniform layer e av le er ev d how effortless. It di cover to s pt m tte A s. some marking siliother layer of an ith w s se th e less er w x te y on la cone and spra ish. fin al iti in e th successful than using the temcut The sheet was eeting ack rubber sh bl e plate for th and cleaned.
ou start n before y u re d il h c e Hav ear yo t in final y exible I.D so tha fl ll a ss to sm have acce nding tiny details r sa fingers fo
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e r th rt fo d e s ppe on. al in igin ad a cu e secti r o ed the ndl It h s is atch. ved ha extrud ci h T gieP o h t ro uy a wi Veg , and g holes capilar was e bas so had ensure is part elease br l It a les to d of th t with ned ru r e i fi mol o g r c n , thi k age fo p .A d r oati tion e by c rubbe er ban he ex- e t d n s a e a y l l t ade th m t, th en p nate n age and th nfortu part m uality . e q ber, gth. U s in th high ilicone n s e d stre ed tub ble an ble in i a d t s u s s tr d un mpo l mo parts i t a c s
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Holes in si lico would reco ne cast parts are evil . mmend av oiding them I have to ma . If ke them ca you st the mold high shore out of flexible po lurethane it can take a lot of punishmen t.
The a co second to th ntainer attemp com e poin insert t at cre w t a stru pressio that it as sim ting cted c n p o hole out molde uld be lified s d rille of MD d. It w eaily was d than made . A tw F, rout as con out e e b of fl o part d and also eca u m e s a x o e ible l than llowe of i po d ts d the prev for a l streng lureth ot ios mol more . It deta d. l
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Superglue works well in binding bit s of flexible polyuretha ne togethe r
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e with d silicon e n in th on arts Brushing gives silicone p ly t in t a u p , b on house rm finish ause o if n u y a shinn parts bec . vely flat e on relati els out over tim v le e silicon
one was g of silic in ld o m n verted to Injectio ult so I re c fi if o sepd y reall into the tw icone g in ld o gravity m arts. Use of a sil read ld p erate mo ed the silicone sp lp and e h s r ld e o em thinn ughout th ro red u th s n ly e n o e ev s. It als re o c ils e e th p the d ta around picked u rt a p t s a the c ial part. of the init re later ctions we er using e s o tw e Thes d togeth and glue trimmed silicone.
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gh nt throu nel, we , both for n u f m r The wo ign interations sons. The ea es a few d and practical r mpression c co ti e le p th aes a sim inserted el nnel is e u b f l l a il n w fi t od a th t par r. The m molded orm containe unnel form f w h into the rocess for eac . Turning e p m g a in s k e a th , m uch m d MDF s a te a w in study xible of lam e t fl u t o u o y it the cav asting it ating it ing it, c o m r o f c a m and c e rubber V ane foa on th ic e r il u s poly tion ed. ndensa h o c c a a tt a h wit s later a w n o irrigati
155
If you’re going to be cutting masses of cardboard, a cheap stanl ey knife with a long bl ade is the way to go
A wh few an ere trial mo d cle mad run ho st e an e, f s cu on wev ffec curv or a ttin a c the er, w tive es a prec g ca san omp ban her . Str scal isio rbo an din osit dsaw e ea aigh pel n cu ard w ts de gc e t s ffe ard bla or a ily a line as cti bo de. jig ch s ve ar Un sa iev wh d w fo w w ed en as rtun it do mo ate h ne st ly by ne ha at nd .
156
Car d a Vi board w nyl & C as lami whi c a n than h was a rpet til ated w e ad i l P o t V mor A. A hesi th rolle e v p r e e p f lica rela nade t tion fective tive h e p w ly p initi roce ith a ai a and lly app n free. ss quick l W t atta acky w ied it tu hite w and ch. Drie hen it w rned cl hen ea a in 3 0 m s ready r inut es. to
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d y. oar rdb rdinar a c o e a h r t t s ex the e h of ngt ted wa made pite th e r t s s s a s e n e i t a Th lam of m ble. D eigh e t onc center ite sta light w pel cu u l s y e a q l Th ture ative ng sc re wa c i u l t u e v s, r c r a t n u s f a and h e str ectio o e r h us rial, nts, t all di e i mat ing jo in all asily. g e v l ha stron ether y g ver ing to lock
158
y a, reall tic sod s u u a s C he bUsing down t leaf, k a e r b helped of the banana grade er re structu ed a much fin t a e and cr r of pape
ana ew ban . A f g kin ting ing ma teres clud sition f o in e in po g. d ess ite m tin roc s qu re ma deco roas nd p a e l a Th er w s whe mica , and ded to s. a p s t n e a er d e p mp , ch So bl ord roce re att iling ustic later er in ing p inte bo h Ca here wat mak retty h. p t wi ese w ed in paper also finis r Th pend the ere fine sus form ials w ith a per aw tr nd w Str ing, a est
159
Paperm ak but me ing is a pretty ssy acti simple vity ture is s uspend . A pulp mixe d in wa stirred. ter and Th a frame en a deckle ( basicall covered y dipped with a m in e around to the mixture sh ) is ,s an is achie d lifted out. F wished lat pape ved by co r felt app lying p vering it with ressure .
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Conclusion VeggiePatch was hard work. A lot of factors had to be taken into account in order for it to be sustainable, efficient and most of all user friendly. From worm ecology and Olericulture to cryogenic rubber flash removal, the project had to bridge what seemed like a huge gap between traditional agriculture, new materials and the needs of modern city dwellers. Without compromise, all material choices were made as to keep the product sustainable. DfMA and DfE principles allowed the product to recycled efficiently at both ends of its lifecycle and made VeggiePatch cheaper to produce out of post consumer waste. One hurdle I encountered was that many engineering resources had no environmental impact data, while many design books had no information on mechanical properties. As for “green” products, many of them turned out to be nothing more than marketing ploys with minimal environmental benefit. Model making tested my patience repeatedly. Not once did something work first time around, and there was no chance at keeping my house or clothes clean once routing, foam & silicone casting were involved. A large proportion of the production process was trial and error, and a lot of that leaned toward error. Making abstract forms out of materials that had never been combined before was a calculated risk to begin with, and needed to be tested each step along the way. I was let down a few times by suppliers and technicians. One rubber supplier burnt down, a lasercutter quoted a one and a half grand for a fifteen minute job, and one Vacformer potentially pulled a Christopher Skase and may now be sipping Piña Collada’s in Majorca.
Had I more time and more money, I probably would have build a better finished model, and stressed less along the way. But I doubt I would have learnt as much as I did. Currently at a prototypical level, testing and refinement will be needed before VeggiePatch could be manufactured on a mass scale, but the fundamental elements, and research are there. As new materials emerge including flexible starch based polymers, banana/bamboo composites, rubberised foams and alike, I would like to see them incorporated into the product allowing it to evolve to an even higher environmental and technological level. I hope that one day in the future that I will be able to buy a VeggiePatch, and reduce my eco footprint in the process.
Cheers
“That which does not kill us makes us stronger” Friedrich Nietzsche
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