Download as PDF, PPTX
![WE
would
like
to
[REDESIGN]
this
cycle,
using
exisKng
enabling
technology](https://image.slidesharecdn.com/stvitafinalppt-150301173046-conversion-gate02/75/Vita-Waste-Management-38-2048.jpg)
![[SERVICE]:
VITA
WASTE
MANAGEMENT
[PRODUCT]:
WASTE+
CONCEPT
Offers
Waste+
integrated
food
waste
management
system
for
NYC
restaurants
Is
a
food
waste
treaKng
product
that
reduces
the
volume
and
weight
of
the
food
waste
by
dehydraKng
and
shredding
the
food
scraps.](https://image.slidesharecdn.com/stvitafinalppt-150301173046-conversion-gate02/75/Vita-Waste-Management-42-2048.jpg)
Uploaded bySirin (Ploy) Sungkobol
Vita Waste Management
This document discusses the issue of food waste in New York City and efforts to address it. It notes that over 38,000 tons of trash containing food waste is generated in NYC daily, with 85% ending up in landfills and less than 15% recycled. Food waste alone is almost never recycled and this creates environmental and operational problems. The document examines food waste from the residential and commercial sectors, finding that about 70% of commercial food waste comes from restaurants. It explores challenges to better managing food waste, such as lack of separate collection services and incentives from waste haulers. Overall, the document analyzes NYC's food waste problem and slow progress toward more sustainable solutions.
Vita Waste Management
- 1. Emine Arikan, Haenah Chun, Sirin Sungkobol, Chinaedu Maduagwu, Belen Reinoso
- 3. Do you like dining out?
- 4.
- 5. What about a@er this?
- 6. New York Cityis food lovers’ popular destination with 8.4 million residents and 52 million visitors!
- 7. Everyday, More than 38,000 TONS of TRASH commingled with food waste is generated in NYC creaKng 4500 metric tons of greenhouse gas.
- 8. But, where does it all go?
- 9. 85% of them ends in a LANDFILL
- 10. Less than 15% of it is recycled. (glass, plasKc, metal, etc.)
- 11. FOOD WASTE? almost NONE
- 12. CreaKng Environmental Problems -‐ EmiYng Methane -‐ ContaminaKng land and water -‐ CreaKng bad odor
- 13. Causing Everyday Pain -‐ for the people working to handle mountains of food waste mixed waste
- 14.
- 16. WE can be a part of a SOLUTION
- 17. but FROM WHERE? and HOW? ?
- 18. MORE THAN 70% of TRASH goes into the landfills Most of commingled trash is exported to other states cosKng NYC $336 million to deposit their waste in Ohio, Pennsylvania, and South Carolina landfills.
- 19. NYC Government set an ambiKous goal for reducing its Carbon Footprint. NYC Government seeks to find ways to reduce and recycle wastes. Public awareness of environmental problems and climate change is increase.
- 20. -‐ Growing public awareness, new ways to separate & recycle food waste strongly supported by government’s DSNY. -‐ Encouragement for compost, uKlizaKon of farmers markets as food waste drop-‐off point -‐ City’s “Organics CollecKon Pilot Program” ResidenKal Sector
- 21. ResidenKal Sector But -‐ Growing public awareness, new ways to separate & recycle food waste strongly supported by government’s DSNY. -‐ Encouragement for compost, uKlizaKon of farmers markets as food waste drop-‐off point -‐ City’s “Organics CollecKon Pilot Program”
- 22. ResidenKal Sector Mayor’s strong iniKaKve to push the industry to separate food waste, BUT the change is slow Commercial Sector But -‐ Growing public awareness, new ways to separate & recycle food waste strongly supported by government’s DSNY. -‐ Encouragement for compost, uKlizaKon of farmers markets as food waste drop-‐off point -‐ City’s “Organics CollecKon Pilot Program”
- 23. WHY? According to NYC government, About 70% of commercial food waste comes from RESTAURANTS.
- 24.
- 25. WHAT’s happening in estaurants? R
- 26. Current system of food waste management It’s DISCONNECTED
- 27. RESTAURANTS Interviews Site visits Desk research
- 28. A very small porKon of them tried alternaKve ways to refuse their food waste. -‐ Backyard composKng -‐ Use of food waste processors/ dehydrators -‐ Store food waste in refrigerators unKl it’s collected
- 29. HOWEVER, Most of the Restaurants find it hard to separately manage food waste. Food waste separaKon is currently: -‐ Not restaurants’ priority -‐ More expensive -‐ CreaKng inconvenience to handle -‐ Increasing staff’s workload -‐ Raising sanitaKon issue due to less frequent collecKon, emiYng odor
- 30. FOOD WASTE COLLECTING CARTERS Interviews ObservaKon Desk research
- 31. CARTERS with NO FOOD WASTE ONLY collecKon service
- 32. CARTERS with NO FOOD WASTE ONLY collecKon service -‐ Paid according to the volume/weight of trash: LACK the REASON to DECREASE TRASH -‐ Everything commingled in one trash bin and truck
- 33. CARTERS with NO FOOD WASTE ONLY collecKon service -‐ Travel great distance to landfills in other states, CreaKng bigger carbon footprint -‐ Food waste contaminaKng other trash mixed with it -‐ Collected trash: heavy & smelly -‐ CollecKon workers’ unpleasant working condiKon
- 34. CARTERS with FOOD WASTE ONLY collecKon service
- 35. CARTERS with FOOD WASTE ONLY collecKon service -‐ EVEN THEM, lack totally separated food waste collecKon process -‐ Paid according to the volume/weight of trash: LACK the REASON to DECREASE TRASH
- 36. CARTERS with FOOD WASTE ONLY collecKon service -‐ Their claims for separaKng food waste DOES NOT always match reality -‐ Water-‐containing food waste creates a burden; heavy & smelly -‐ Wet condiKon of collected food waste shortens the lifespan of their trucks
- 37. • NYC’s commingled trash ends up in other states’ landfill. • The long distance creates carbon footprint. • The second largest source of Methane emissions in the U.S. • Methane is largely due to the decomposiKon of organic materials • Mixed trash emits odor and makes working condiKon inhospitable. Landfill
- 38. WE would like to [REDESIGN] this cycle, using exisKng enabling technology
- 39. Which addresses • Users pain of inconvenience and increased workload • Higher cost to separate food scraps • Problems of sanitaKon and odor (+) External factors discouraging food waste separaKon
- 40. Intended Target Audience NYC RESTAURANTS CreaKng larger amount of food waste NYC RESTAURANTS NYC Food Industry
- 41. Needs/Requirements • Easy-‐to-‐manage/separate food waste • Not expensive • Clean & Sanitary (+) CreaKng Less carbon footprint & ensuring it’s recycled and reused.
- 42. [SERVICE]: VITA WASTE MANAGEMENT [PRODUCT]: WASTE+ CONCEPT Offers Waste+ integrated food waste management system for NYC restaurants Is a food waste treaKng product that reduces the volume and weight of the food waste by dehydraKng and shredding the food scraps.
- 43. Create a connecKon & Close the loop Create a connecKon & Close the loop Let’s Make a cycle
- 44.
- 47. VITA Waste Management ApplicaKon There are two interfaces 1. Customer log-‐in interface 2. Non-‐customer interface
- 48. What can customers do with VITA Waste Management App? • Pay bills and view statements • Track the trucks • Request pick-‐ups • Get help about WASTE+ • Report a problem • Request a sKcker • Recommend it to a friend • Contact VITA
- 49.
- 50. VITA -‐-‐-‐ ForNew Customer
- 51. VITA -‐-‐-‐ Payyour bill and check statement +Pay your bill online +Check for statement
- 52. Track the truck aroundyour area +Track pickup truck near your area + shows the truck route + pick up request feature for extra request
- 53. Help & Support +Reporta problem +Request a sticker (one sheet) +Request an audit +Recommend it to a friend +Contact us
- 54. Waste+ +How to usewaste+ +Troubleshooting
- 56. Value ProposiKon SAVE MONEY SAVE TIME SAVE THE PLANET
- 57. CompeKKve Advantage Vita is the only food waste management company that uses a food waste treaKng product in its system Vita is the only waste management company that focuses on food waste 100%
- 58. Financial Plan & ProjecKon
- 59. Financial Plan & ProjecKon
- 60.
- 61. With VITA Waste Management
- 62. We can fulfill customers needs & Create healthy and more sustainable food cycle.
- 64. WE CAN Fully enjoy & Celebrate our food