VertiGarden- A solution to waste reduction in restaurants
Authors
Arredondo Harmen, Eiden ; Moreno Huang, Laura
Term
4. term
Education
Publication year
2023
Submitted on
2023-05-31
Pages
238
Abstract
The restaurant industry generates significant waste. In a one-day case study at Skagen Fiskerestaurant, we identified three main waste streams through shadowing (on-site observation): food waste, packaging from fish, and packaging from vegetables. The project set out to help restaurants reduce such waste in response to a growing sustainability trend. We collaborated with restaurants to understand their needs and used ongoing interviews, idea development, and prototyping to shape a solution. During user interviews, a clear need emerged: restaurants wanted their own garden. This insight led to VertiGarden, a vertical garden intended for placement in a restaurant’s dining area. By enabling restaurants to grow greens on site, VertiGarden reduces packaging waste across the vegetable supply chain. The system has two units: one for microgreens (young edible shoots) and one for leafy greens. Together, they are designed to provide enough greens for the restaurant to be self-sufficient.
Restaurantbranchen skaber betydelige mængder affald. I et endags casestudie på Skagen Fiskerestaurant identificerede vi tre hovedstrømme af affald gennem skygning (observation på stedet): madaffald, emballage fra fisk og emballage fra grøntsager. Projektets mål var at hjælpe restauranter med at reducere dette affald i lyset af en voksende bæredygtighedstendens. Vi samarbejdede med restauranter for at forstå deres behov og brugte løbende interviews, ideudvikling og prototyper til at forme en løsning. Under brugerinterviews kom et tydeligt behov frem: restauranter ønskede deres egen have. Denne indsigt førte til VertiGarden, en vertikal have, der er tænkt placeret i restaurantens spiseområde. Ved at gøre det muligt at dyrke grønt på stedet reducerer VertiGarden emballageaffald i den vegetabilske forsyningskæde. Systemet består af to enheder: én til mikrogrønt (små, spiselige spirer) og én til bladgrønt. Tilsammen er de designet til at levere nok grønt til, at restauranten kan være selvforsynende.
[This apstract has been rewritten with the help of AI based on the project's original abstract]
Keywords