experiment 1
Sorting The first experiment aimed at investigating the behavioral and structural modalities around the sorting of waste in a professional food-service environment. A week long study was set-up in a restaurant. Discussing with the owner specificities regarding the workflow, the waste generation by area and the space constraints, a design brief was sketched and subsequently used to build two sorting bins. The trash was systematically weighted and photographed, constituting a comprehensive data collection, further complemented with informal interviews of the staff.
One of the two sorting bins, placed in the dishwash room of the restaurant.
Sketches that followed the initial discussion with the restaurant owner, and that were translated into a bespoke design brief.
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