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.
Keywords: Waste recycling; circular economy; design for sustainability; human-centred design; organic food waste; restaurants.