Blog C: Organic waste management, going full circle

To further my understanding and form my own ideas on the current problems we face in regards to organic waste issues management, I investigated design theorist Tony Fry a key figure in the analysis behaviour surrounding environment and humans interaction with the environment. After reading Tony Fry’s confronting observations of the current state of our environment it has opened my eyes to the possibilities that designing through a sustainable practice could play in societies future and just how much we need to but it’s not just about reaching an end point, but Fry introduces the idea of “Sustain-ability”(Fry, 2012). Which without Fry argues will shorten the time of humanity.

According to Fry current designers are too involved in design of style and appearance and are not taking responsibility for the consequences of their designs. Many design ideas that are placed into production that are unsustainable, in which he argues will reduce humanities survival current practices in design are “de futuring “(Fry, 2008 113). If we allow our food to rot in landfills, it’s not composting, in fact, the decomposition of organic food waste producers the potent greenhouse gas methane which is 25 times more potent than the carbon pollution emitted from a car exhaust.

2297631-1
(Tony Fry, 2008).

 Closed loop journey to zero waste

closed loop helps with smaller and large-scale companies to reduce food wastage family owned business based in Melbourne, Sydney and London and take a holistic approach to achieving zero waste.Engineered with one aim in mind to divert resources from land fill

case studies;

  • KFC
  • Cecconi’s
  • Qantas
  • Griffith University
  • Barwon health
  • Heathrow Airport Limited

Cecconi’s Flinders Lane

who are they?

a family run business in which they own two  italian restaurant from bortolotto family in Melbourne, considered as one of Melbourne’s to italian restaurants, in which they pride themselves in using the freshest of ingredients that are sourced from local producers, including home-grown vegetable sourced from the family farm.In 2013 the aim of the restaurant was to “challenge of achieving a 90% recycling rate on all fresh and dried produce”.the goal to see reductions in waste bills, and reductions in waste collection the result 600kg of food waste diverted from landfills each week

how was this result achieved ?

the challenge raised the question how to dispose large amounts of waste that is produced on a daily basis in an “efficient, economic and sustainable way”.

Improve recycling rate by 90%.

  1.  waste audit
  2.  educate staff through introduction sessions, including the use of Closed Loop bin stickers for clear identification of the different waste streams.
  3.  implementation closed loop organic unit
  4. clear identification for different waste streams
  5. 75 % of food waste is deposited in the unit per day, unloaded once a week and transported to the farm to use on their vegetable gardens to grow new produce for the restaurant.

over night 10 kg of compost 3 yellow buckets each week 600 avoided from land fills from knowing the longevity of food items last life.

Screen Shot 2016-06-13 at 6.46.03 pm
(Closed Loop, 2013).

How was the result achieved;

  • waste audit, achieved through a Quantifying and mapping waste material streams.
  • resource management, managing everyday general waste and recycling services, monthly in voicing and reporting, and semi-annual service review and optimisation.
  • organic recycling
  • education
  • analysis and insight
  • communication

“it really is a closed loop its fantastic!” Maria Bortolotto owner”

Screen Shot 2016-06-13 at 5.07.18 pm
(Closed Loop, 2013).

KFC

partnered with KFC in a range of recycling and waste minimization initiatives and help them lead the way for waste management  in the ( QSR).

  • closed loop have made it their business to understand ours ti nas supply chain analyst, KFC
  • 47 percent increase in recycling rates
  • 2700 tonnes of CO2 saved in the first year, 2043 tones of cardboard and commingle diverted from landfills in 2012.
  • 600 stores nationwide
  • KFC Australia owns and operates 160 stores
  • remainder owned by community of 53 franchisees
  • 25,00 employees
  • 2 million customers each week second largest ( QSR) in Australia
  • “minimise the environmental impact of their business.
  • committed to invest in research, development and activities designed to reduce environmental impact
  • reducing waste to landfills
  • “closed loop manage the waste for over 350 KFC restaurants nationally”.
  • packaging
  • resource management
  • education
  • analysis and insight
  • communication
Screen Shot 2016-06-13 at 10.32.51 am
(Closed Loop, 2012).

 

 

 

 

References;

Closed Loop. (2013). Case study Cecconi’s Flinders Lane. [online] Available at: <http://www.closedloop.com.au/case-studies/Cecconi’s-flinders-lane&gt;.[viewed 8 Jun. 2016].

Closed Loop. (2012). Case study KFC. [online] Available at: <http://www.closedloop.com.au/case-study/kfc&gt;.[viewed 8 Jun. 2016].

Closedloop.com.au. (2016). Closed Loop |. [online] Available at: <http://Closedloop.com.au&gt;. [viewed 26 may. 2016].

Fry, T. 2012, Becoming human by design, Berg, London.

Fry, T. 2008, Design Futuring: Sustainability, Ethics and New Practice, Berg, London

 

 

 

 

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