Abstract
This research project focuses on the problem of organic (or food waste) waste recycling in Flanders, Belgium. Here, the total amount of organic waste produced annually by restaurants is estimated at 166,000 tonnes. Despite being in the evolution towards a circular economy, more than 61% of the restaurants do not collect organic waste separately from residual waste. Within the research, this problem was explored from a human-centred perspective by analysing existing food-waste collection and processing equipment, and by observing the kitchen workflow and interior design of different urban located restaurants. The aim of the research was to identify design opportunities to integrate and optimize the collecting and recycling of food waste in restaurants. In sum, it was possible to distinguish different elements, variables and constraints across the various restaurants related to the disposal and handling of food waste in the kitchen and in the clearing area during the shift. The paper concludes with design requirements for the optimization of food-waste recycling systems, which are related to the cost of the system, the effort that is needed, the lack of space, potential bad odour, hygiene matters, integration in the workflow, organization of the workspace and use of additional resources and energy.
Highlights
An estimated 89 million tonnes of food waste is produced along the supply chain every year in the European Union (EU)
The Preparatory Study on Food Waste across EU27 estimates the total amount of food losses in Belgium to be around 3.6 million tonnes per year (Monier et al, 2010)
To facilitate the transition into a recycling society, the EU2020 strategy concerning ‘steps for efficient resource use in Europe’ state that food loss should be halved by 2020 and that 20% less raw materials must be used in the food chain by 2020 (European Commission, 2015; Roels, 2013)
Summary
An estimated 89 million tonnes of food waste is produced along the supply chain every year in the European Union (EU). From this total mass, food services and catering are responsible for 14% or 12.3 million tonnes (Katsarova, 2014; Roels and Van Gijseghem, 2011). The Preparatory Study on Food Waste across EU27 estimates the total amount of food losses (edible and non-edible) in Belgium to be around 3.6 million tonnes per year (primary production not included) (Monier et al, 2010). In Flanders, a material decree, VLAREMA (VLAams REglement betreffende Materiaalkringlopen en Afvalstoffen; which can be translated as the Flemish Regulation for Material lifecycles and waste products) (2012), has been enrolled as a plan of action in order to meet these European goals. VLAREMA aims to reuse 95% of all vegetables and fruit; and 90% of all garden waste and organic–biological waste from industry should be collected by 2020 (Braekevelt et al, 2014)
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