Problem Scoping

• Lack of awareness of the potential uses of food waste and the need to recycle food waste to reduce dependence on incinerators and landfills

• Poor allocation of resources results in even more food wasted as it can be recycled instead.

• Inconvenience faced by consumers when attempting to participate in food recycling efforts (e.g. absence of food recycling bins)

• No incentives for people to participate in food recycling efforts

• Excess food waste contributes to a significant portion of landfills (i.e. enough to cover the surface of Singapore). Singapore has limited land space and needs to find other ways to deal with waste.

• Compost bins

• Only certain food waste materials can be composted in conventional compost bins and certain food waste materials can even cause the deterioration of the quality of the compost

• Thus, it is troublesome and inconvenient as the user has to throw away certain components of the food waste

• Conventional compost bins require a considerable amount of time (3 – 6 months) for the food waste materials to decompose significantly into material suitable for use as compost

• Top-tier compost bins can turn all types of food waste materials into compost ranging from a day to a week, but these are expensive and its costs are unappealing to consumers

• Food recycling efforts

• IUT Global in Singapore was unsuccessful as they faced enormous difficulties in separating the food waste from general waste, resulting in inefficient food waste recycling and excessive operating costs.

• Food can be recycled into other useful resources such as energy (biofuel production), feed for cattle as well as plant fertilisers

• In 2013, Agri-food and Veterinary Authority of Singapore successfully converted okara, a soy by-product, into mock meat floss. At least 30 metric tonnes of okara, a by-product formed during the manufacturing of soy milk and tofu, is discarded daily. This food waste is rich in protein and carbohydrates, which makes it ideal for recycling into nutritious food products. AVA and its collaborators have also successfully converted okara into other mock meat products and animal feed.

• Food recycling bins

• Non-existent in Singapore

Precedents

Ideation Design process Finalization

2. Compost Bin Derivative with Mechanical Shredders

Reasons for rejection of the idea1. Conventional compost bins can only compost very specific types of food waste, and

thus require extremely high degree of discretion and waste separation which is tedious especially at a large scale and goes against our group’s intention to promote food recycling as a convenient process

2. Our group understood the highly specific environment (e.g. heat, humidity and presence of catalysts) required to compost food waste of a diverse composition and that it is economically unfeasible for hawker centres to invest in these compost bins within their compound

3. There are companies which have invested a lot of time and money into research of compost bins which can handle and breakdown all sorts of food waste, and at least one have been successful in this endeavour which is already in use at Marina Bay Sands in Singapore. As such, even with the new innovation of a mechanical shredder, we would still require the transfer of food waste into the aforementioned compost bin which goes against the intention of our group to construct a self-sustainable hawker centre-garden ecosystem

1. Plates with Food Waste Gauge

Reasons for rejection of the idea1. It is difficult to demarcate and allocate appropriately and

accurately due to varying portion sizes with regards to giving the amount of food left on the plate a number

2. Impact of the demarcation is expected to be minimal on the consumers

3. The section of the plate assigned for food waste may be interpreted as a subtle agreement that food waste is acceptable as long as it is within a certain volume, which may not complement the message which our group is attempting to portray. We intend to minimize the amount of food wasted and maximize the amount of food recycled

Segments of the plates are demarcated to show percentage of food remaining

A section of plate is marked out to place unwanted food in, subtly reminding consumers of amount of food wasted

Design Process – Past Ideas

Ideation Design process Finalization

Feature #1: Rollers

Feature #2: Tray

Feature #3: Shredders

Feature #4: Sliding Cover

Rollers for increased mobility of the bin as the bin is expected to contain up to 100kg of compost at any time.

Removable collection tray which can contain up to 50kg of compost underneath the bin is installed to extract and transport the compost produced with ease

Mechanical shredders to slice and dice food waste to increase the rate of compost formation by the surface area of food bits, thereby increasing the rate of food decomposition

Sliding covers for ease of opening and closing of the bin to keep unnecessary odours and pests away from the food waste

Short-term• Increase the convenience of participating in various food

recycling efforts, thereby increasing food recycling rates• Incorporating various tangible benefits of food recycling

with the environment (e.g. hawker centre-garden fusion) to physically showcase the significance and impact of food recycling 

Long-term• Inculcate in Singaporeans the culture of recycling and

seperating their food waste to influence their habits• Increase their awareness of various environmental issues

that food wastage and other forms of wastage are causing

Objectives

Doors similar to that of conventional rubbish chutes in older housing estates

Rejected as there is an expected difficulty in clearing the bins efficiently

Bins located at the side of the table to facilitate the collection process

Rejected as there is a constant psychological consciousness of sitting beside a bin as well as the inefficient allocation of resources as two less person can sit at the table

Movable tables that can be shifted to expose the bins underneath

Rejected as there is an expected issue with the enormous free space required – which is not readily available in hawker centres

Bins attached to the table with a spring-like structure in order to facilitate emptying of the waste

Rejected as it is expected that simply collecting the bin is much more efficient than having a lever mechanism installed on every bin. Also, difficult to clean and maintain

1. Bins are independent from the table

2. Non-modular

1. Bins are attached to the table

2. Modular

1. Bins are attached to the table

2. Non-modular

1. Bins are attached to the table

2. Non-modular

Collection bins – sort out to food, cans and general waste

Integrated Table Systems – Past Ideas

Considerations and improvements obtained from the rejected ideas1. Ease of cleaning and clearing of the bins2. Ease of transportation and movement of the bins 3. Leakage of smell4. Pest control5. Affordance and ease of use for consumers

Bins are aligned in a common aisle of the hawker centre with tables assigned to both sides of the bins.

Rejected as it this results in constraints in the layout of the hawker centre and decreases flexibility in the movement of patrons in the hawker centre.

Ideation Design process Finalization

Hawker Centre-Garden Hybrid – Past Ideas

Intended outcomes of the hawker centre-garden hybrid1. Incorporation of a garden or greenery into the midst of a hawker

centre2. Allows for the landscaping and beautification of the hawker centre

through flora cultivated through compost generated by the food waste materials from the hawker centre

3. Generate a mini ecosystem within the hawker centre through the planting of certain edible flora which is then resold or used in dishes sold by the hawkers

4. Remind consumers of the tangible benefits and rewards of food recycling through the lush greenery incorporated into the hawker centre

5. Promote food recycling efforts of hawkers and stall owners by increasing the convenience of food recycling through strategically-placed food recycling bins beside their stalls

6. Provide the hawker centre with cleaner air and a more serene and healthy environment through these plants

7. Create a sustainable environment to make good use of food waste and decrease the dependence on energy to cool the hawker centre.

Previous proposed architecture layout for the hawker centre-garden hybrid

Composting bins to recycle food waste into compost.

Trees and other plants placed within the hawker centre, nurtured by compost generated from the food waste recycling efforts.

Conventional food stalls, each equipped with a smaller version of the compost bins to encourage the participation of the hawkers in food recycling efforts.

Reasons for rejection of this concept1. There seems to be lack of structure in the allocation of plants, stalls and collection points. Our group also found difficulty in justifying

the allocation of these places. 2. The integration of the plants into the hawker centre is not seamless and it may be difficult to determine immediately the purpose of

these flora and their significance.3. The impact of a sustainable ecosystem seems to be absent in this concept as the plants in this hawker centre are not completely

incorporated into the hawker centre and are instead single, stand-alone structures which seem to be separate from the overall architecture.

Considerations and improvements obtained from rejected ideas1. The plants, stalls, tables and collection points should be allocated in a

consistent and logical manner, which is justified with purpose. It should also be based on the concept of maximizing the use of resources through efficient space allocation.

2. There needs to be seamless integration of the garden concept into the hawker centre so that the plants are not isolated from the architecture, while still retaining the ability of the garden to subtly remind consumers of the benefits of food waste recycling

3. The hawker centre should be marketed as an entity on its own as a single architecture system which is itself incorporates a sustainable ecosystem where food waste is recycle and channelled back into the environment as compost, while the plants which benefit from the compost reciprocates and contributes to the environment through providing shelter and cleaner air as well as a cooling dining environment to enrich and improve dining experiences.

Ideation Design process Finalization

4) Flaps to keep the smell from escaping from within the bins

Final Integrated Table Systems (Plans)

1) Table can be folded partially to gain access to the collection bins

1) Funnel to guide food waste into the bin without major spillage

2) Rollers for ease of mobility

2) Circular lid that can slide on and off seamlessly to expose and cover the bin with ease and with well-constructed affordance

Food Waste

General Waste

Aluminium Cans

3) Bins are inconspicuous in order to reduce the psychological impact of the bins, yet easily removed from the side on rollers so that employees of the hawker centre need not carry the bin unnecessary when transporting them to the collection centre

Major featuresTable1. Table is partially foldable for cleaners to insert and remove the

bins with ease2. Circular lids that are integrated seamlessly into the table have

affordance which allows consumers to know instinctively how to open them

3. Door of the bin chute is also sealed tightly and can be locked and unlocked with ease by the cleaners only during disposal of the bins

Bin4. Removable funnels can be inserted into the bin chute and

subsequently removed to be cleaned5. Rollers are present at the bottom of the bins in order to

increase its mobility6. Bins are designed to be integrated completely into the table so

that they will be inconspicuous7. Flaps in the bins will seal the bins to prevent odour leakage8. Bins are compartmentalized which allow for easy sorting of

waste by the cleaners into respective containersTable Components

Bin Component

3) The door of the bin chute is made of solid material that is corrosion-resistant and is sealed tightly to prevent infestation of pests and the leakage of undesirable odours from the waste contained within. However, it can be locked and unlocked with ease by the cleaners when required

Components and respective factors addressed1. Ease of cleaning and clearing of the

binsi. Hinges on foldable tableii. Door of the table can be

opened easily

2. Ease of transportation and movement of the bins

i. Rollers on the bins increases mobility of the bins and reduces the effort required

3. Leakage of smell and pest controli. Air-tight door and chute seal

mechanisms

4. Affordance and ease of use for consumers

i. Colour coded so consumers know instinctively which bins to dispose specific waste into

ii. Funnel installed in the system allows consumers to dispose of their waste more efficiently and reduces the probability and magnitude of spillage

Ideation Design process Finalization

Final Integrated Table Systems (Actual Product)

Major features and dimensions (Bin)1. Rollers are present at the bottom of the bins in order to increase its

mobility2. Bins are designed to be integrated completely into the table so that

they will be inconspicuous3. Flaps in the bins will seal the bins to prevent odour leakage4. Bins are compartmentalized which allow for easy sorting of waste by

the cleaners into respective containers

Dimensions of the bin modelLength: 37cmWidth: 31cmHeight: 34cm

Dimensions of actual binLength: 37cmWidth: 31cmHeight: 68cm

Estimated production cost: $60 Estimated retail price: $120

Table Component Bin Component

Major features and dimensions (Table)1. Table is partially foldable for cleaners to insert and remove the bins

with ease2. Lids that are integrated seamlessly into the table have affordance

which allows consumers to know instinctively how to open them3. Door of the bin chute is also sealed tightly and can be locked and

unlocked with ease by the cleaners only during disposal of the bins4. Anti-odour sticker placed on the inside of the bin compartment to

combat any smell from the food waste

Dimensions of the table model (1:2 size)Length: 66cmWidth: 61cmHeight: 40cmSize of chutes: 8.2cm x 10cm each

Dimensions of actual tableLength: 132cmWidth: 121cmHeight: 80cmSize of chutes: 8.2cm x 10cm each Estimated production cost: $210Estimated retail price: $410

1) Table can be folded partially to gain access to the collection bins

2) Lids that can be opened and closed with ease to expose the bins underneath

3) Door of the bin chute

1) Rollers are present at the bottom of the bins in order to increase its mobility

2) Bins will fit entirely and inconspicuously into the table

4) Bins are compartmentalized which allow for easy sorting of waste by the cleaners into respective containers

3) Flaps in the bins will seal the bins to prevent odour leakage

Ideation Design process Finalization

Hawker Centre-Garden Hybrid (Plans)

Special components of the hawker-centre garden hybrid1. Tables are equipped with our integrated table systems2. Collection point (includes food recycling bins) and

composting area3. Integrated flora components into the seating area

Seats for patrons with the integrated table systems

Central garden area. A large bulk of the flora is fed with compost generated by recycling the food waste collected from the tables in an ecoDigester machine seamlessly integrated into this central point.

Waste collection area complete with composting bins to generate compost by recycling food waste

Current proposed architecture layout for the hawker centre-garden hybrid

Conventional food stalls, each equipped with a smaller version of the compost bins to encourage the participation of the hawkers in food recycling efforts

Intended outcomes of the hawker centre-garden hybrid1. Incorporation of a garden or greenery into the midst of a

hawker centre2. Allows for the landscaping and beautification of the

hawker centre through flora cultivated through compost generated by the food waste materials from the hawker centre

3. Generate a mini ecosystem within the hawker centre through the planting of certain edible flora which is then resold or used in dishes sold by the hawkers

4. Remind consumers of the tangible benefits and rewards of food recycling through the lush greenery incorporated into the hawker centre

5. Promote food recycling efforts of hawkers and stall owners by increasing the convenience of food recycling through strategically-placed food recycling bins beside their stalls

6. Provide the hawker centre with cleaner air and a more serene and healthy environment through these plants

7. Create a sustainable environment to make good use of food waste and decrease the dependence on energy to cool the hawker centre. “Green Walls”, our concept of integrating

plants and architecture by growing and allowing certain species of plants to propagate themselves over the entire vertical surface on the outside of the hawker centre. This increases the feeling that the consumers are closer to nature, and is an integral part of our cycle.

Ideation Design process Finalization

Inspiration for Green Wall: Changi Airport T3 Hanging Garden concept

Hawker Centre-Garden Hybrid (Actual Product)

Considerations for the choice of layout1. Consumer movement flow (entrance and exit) – Consumers will be guided towards the garden upon entrance to the hawker centre by strategically-placed

paths leading to and fro the garden. Furthermore, the radially-outward allocation of seats along these paths allow empty seats to be more prominent, thus increasing the efficiency of locating empty seats especially during peak hours in the hawker centre. This reduces the time required to locate and empty seat and thus alleviating the corresponding frustration and anger felt by the consumer.

2. Space required for bin replacement from under the table – As we had included a foldable portion of the table, the extra space required for removing and replacing the bin from under the table is minimal. Cleaners will be able to fold the table partially and remove the bins with the space required.

3. Space required for passage – Sufficient room is allocated for the movement of bins to and fro the collection area. This is to ensure a smooth process during the collation and emptying of the bins at the main collection area. Furthermore, conventional trolleys used by cleaners used to collect remaining utensils

4. Efficient space allocation (Maximum seating capacity per unit area) – Through the allocation of seating space, our group noticed that the most efficient use of space was to allocate tables to 4 consumers each. Thus, our tables are set to be rectangular to provide space for 4 consumers on the lengths of the tables

5. Location of collection area – The collection area is allocated in the proximity of the garden so that the collection, composting and gardening process can be executed very smoothly without repeated transportation of food waste and compost in order to reduce unnecessary time and monetary expenditure.

6. Position of the Green Wall – The Green Wall will surround the exterior of the hawker centre on ground level to serve as both a marker to demarcate the boundaries of the hawker centre and also serve as landscape to beautify the hawker centre. Our group hopes that this Green Wall will be iconic to this hawker centre and will be an important landmark in Singapore in the future.

7. Location of garden: The garden will be placed in the center of the hawker centre so that it is easily accessible throughout the entire hawker centre. It is also unlikely to be missed by consumers regardless of the location in which they enter the hawker centre from because all the paths from the entrance leads directly to the garden. It will truly be the center of attraction for our hawker centre.

Features and intended outcomes of the Green Wall1. The Green Wall will contain plants (e.g. creepers) which

are nourished by the compost generated from the food recycling efforts in the hawker centre in order to showcase the tangible benefits of food recycling in order to promote food recycling habits amongst the patrons of the hawker centre

2. It will demarcate the boundaries of the hawker centre while serving to beautify the overall architecture

3. The Green Wall also serves as a natural air-conditioner and air filtration device through its uptake of heat and toxic gases in a natural process.

4. Over time, the Green Wall will become characteristic of the hawker centre and will serve as an important landmark of Singapore culture

Scale 1:50

Space allocation for components and dimensions (Actual Sizes)Structural pillars: 0.15m in diameter (radially outward allocation)Stalls: 3m x 5m Size of steps leading down to garden: 15cm x 3cmFor bin replacement: 1mMovement of bins and trolleys: 0.5m width Queue length: 2m

Ideation Design process Finalization

Food Recycling Awareness Plate (FRAP)

Major features and intended outcomesFRAP acts as a subtle approach in imparting food recycling knowledge and promoting awareness on food recycling through an item which is essential and somewhat omnipresent in hawker centres – a plate. Our group intends to instil in consumers appropriate food recycling habits subconsciously, thereby subconsciously understanding the need for food recycling and actively participating in food recycling. This serves to go hand in hand with our main product such as the integrated table system makes food recycling extremely convenient.

FRAP is intended to serve as a micro-scale complement to the integrated table system and the overall hawker centre-garden hybrid in order to allow the habit of recycling to completely pervade the experience of consumers by showing how a small plate which comprise the micro segment of our overall architecture can affect the macro view of the entire ecosystem.

Plans Actual Product

Anti-odour tapeActual Product

Major features and intended outcomesIt functions by preventing the formation of microbes through numerous surface features including chemical coatings, which are unconducive for the propagation of microorganisms.

It is also coated with a chemical which can secret slight fragrance gradually for a few weeks. It is expected that each tape can last up to 2 years, and it is expected to cost $20 per bin chute (30cm x 60cm = ) sold by OLFactive TM. This anti-odour tape will be attached to the wall of the bin chute underneath the table.

With the anti-odour tape, we are confident that the absence of foul odours will reduce the adverse psychological impact that consumers experience when they sit at the table as the bins will be less conspicuous. This will also help to reduce the amount of pests that are attracted to the odour emitted from the bins.

Complements to the integrated table systems and the hawker centre-garden hybrid

Ideation Design process Finalization

Commercial Composting BinA relatively new company in Singapore, Eco-Wiz has nevertheless managed

to impress with its technology.

It’s ecoComposter composting machine speeds up the natural composting process exponentially by manipulating biological conditions within itself. This works in turn with its Microbial Additive technology, in actuality a mix of micro-organisms, enzymes and emulsifiers which speeds up the degradation of the food waste. Best of all, it is environmentally friendly and completely safe for contact with humans and/or animals.

The minimum capacity available is 100kg of waste a day converted into compost, significantly more efficient than any other conventional composting methods (3 months minimum). The smallest capacity machine can easily be integrated into our hawker centre design, and is an integral part of our plan to create a cycle of sustainability involving food waste and our urban greenery concept.

Summary of impact and potential future improvements

Product Consumers

Hawkers

Cleaners

Future Improvements

Food Recycling Awareness Plate (FRAP)

Raises awareness on need for food recycling efforts.

Normal plates will be substituted by FRAP.

No additional work since images are inscribed on plates.

Allow consumers to design their own plates in order to add a personal touch to the recycling process (e.g. a pledge to actively recycle food waste)

Integrated Table System Cleaner tables.Avifauna prevention.Direct involvement with recycling efforts.

Expedience in cleaning.Lower frequency of cleaning, even during peak period.

The table systems can be further improved in order to increase the experience of consumers by removing or alleviating the psychological barrier of “sitting beside a garbage bin”

The bins can be further integrated into the table seamlessly while providing the required affordance for consumers to sort their waste and allowing cleaners to empty the bins with much greater ease and efficiency

Different materials could be used to make certain parts of the system in the future, such as plastics for the modular bin system, table top etc. They cost less and are easier to wash.

The table system could be expanded to include a “utensils collection” component, which would greatly increase the efficiency of the table. This should be intuitive since it is expected that consumers will leave the empty plates and cutlery after they had emptied its contents into the respective bins underneath the table.

Hawker Centre-Garden Hybrid

Pleasant environment with better ventilation and decoration.

Decoration attracts more customers to said eatery; generating more revenue.

Increase the efficient utility of space by allocating the tables in a more systematic manner through optimization of the layout

Further integrate the garden into the hawker centre through the incorporation of greenery and flora into the architecture (e.g. using plants to demarcate the peripheral of the hawker centre)

Deliberate on various details in the hawker centre such as the expected movement flow of the consumers and assign the components of our architecture layout more appropriately (e.g. denser amount of trees in locations with a larger amount of expected human traffic to better regulate air flow in those areas)

Implementation of the hawker centre-garden hybrid into more hawker centres island-wide to inculcating the culture of recycling through incorporating recycling concepts into architectures and daily habits.

Promoting awareness of food recycling efforts and the tangible benefits of food recycling through subtle yet omnipresent solutions such as the vast greenery infused into the hawker centre