New York City is not exactly a city that takes pride in its waste treatment. Currently the city’s waste ends up mostly in landfills and incinerators. Organizers of Designing Waste: Strategies for a Zero Waste City at the Center for Architecture want to change the status quo and are calling for a waste system that can be “improved by design.” The exhibition, on view from June 14 through September 1, is based on Zero Waste Guidelines, a 2017 publication that rethinks the future of managing trash. In 2014, New York City announced a Zero Waste plan to reduce the amount of non-recyclable materials ending up in landfills by 90% by 2030. The organizers respond to the goal by urging architects to consider designs that can “change human behavior,” as they often neglect the use and maintenance of buildings after handing them over to clients. Designing Waste was curated by journalist and independent curator Andrew Blum and designed by multidisciplinary workshop Wkshps. The exhibition is divided into two parts, the existing ground level and the new basement level. Diagrams on the ground level document how different building types in the city deal with waste, a categorization extracted from the Zero Waste Guidelines. Life-size garbage bins and bags are exhibited alongside the panels. In the basement, proposals for new waste management measures were set up for each building type. They include strategies such as introducing shared trash collection, repurposing chute rooms, and extending shared amenities. According to the curator, the exhibitors referenced existing NYC precedents such as Stuyvesant Town and the Gateway in Battery Park City. Operable balers are also on display on the same level. AIA New York has launched its 2018 Zero Waste Challenge to coincide with the exhibition, and have invited architecture firms in the city to combine their efforts in reducing office waste. For a full schedule of curator-led exhibition tours and various panel discussions related to the exhibition, check out this link.
Posts tagged with "zero waste":
When New York City's massive, visible-from-space Fresh Kills landfill closed in 2001, the city began trucking its garbage—around 14 million tons annually—to other states. Former Mayor Bloomberg tried to soften this unsustainable solution with a 2006 plan to transport waste by train and barge instead of trucks to reduce greenhouse gas emissions by 192,000 tons per year. Now, with Mayor de Blasio's ambitious "zero waste" plan for landfills by 2030, the need for revamped waste management systems is pressing. Could old-school pneumatic tubes help the City meet its goal? Pneumatic tubes seem like a futuristic waste disposal technology, but they are widely employed in Europe and parts of the U.S., including New York's Roosevelt Island and Disney World. Indeed, some parts of New York used to get mail delivered by pneumatic tubes. How could this system work on a large scale today? ClosedLoops, an infrastructure planning and development firm, has been researching this question for five years. The team hopes to create a pneumatic tube system, the High Line Corridor Network, underneath the High Line park on Manhattan's Far West Side. Now in the pre-development phase, the team chose the High Line to test their prototype because its height eliminates the need to tunnel beneath the streets. Waste would be sucked from the park and nearby buildings and deposited in a central terminal for overland carting to landfills outside of New York. As of December 2015, NYS Energy Research and Development Authority and NYS Department of Transportation (DOT) are on board, and the DSNY (plus the NYC DOT) have offered to support the grant proposal for the project. If trash tubes were installed citywide, it would be possible to track who produces the most (and least) waste, and mete out fee-for-service accordingly. The project will take a few more years to come fully to fruition. In the meantime, there are plenty of places to see pneumatic tubes in action, including your local drive-thru: https://www.flickr.com/photos/benfrantzdale/5022238452
Dutch ecopreneur Joost Bakker designs zero-waste homes, repurposes carcasses for his restaurant and delivers flowers
Vertical gardens fully obscure the home of eco garden entrepreneur Joost Bakker like a mossy overgrowth. The eco entrepreneur, a high school dropout and florist by trade, also designs zero-waste restaurants, composting toilets, freestanding vertical green walls, and houses built from straw for a laundry list of clients. His 6,500 square foot home in Monbulk, Australia, occupies a six-acre former cherry orchard, and is covered with a steel mesh normally used to reinforce concrete. This metal scaffolding holds 11,000 terra cotta pots of strawberries and shields the home from harsh hilltop sunlight. Beneath the mesh screen, the inner walls are insulated with straw bales behind a facade of corrugated, galvanized iron. “Our house stays beautifully warm in winter and cool in summer,” Bakker, who has parlayed the pet peeve of waste-producing industry into a career, told Gardenista. "Most people don't realize that straw is the world's most abundant waste product with over 1 billion farmers producing it. It's basically the stalk that's left over after the heads of rice, wheat, barley, and other grains are harvested." The Netherlands native harvests rainwater to wash dishes, mills his own oats, and folds others’ organic rejects into his own compost pile. The DIY home itself exemplifies the “reduce, reuse, recycle” ethos, built on a recycled concrete slab foundation and sporting walls sided with 150-year-old wood planks once used in the Woolloomooloo wharves in Sydney. Repurposed waste materials prevail indoors, too, with industrial-felt curtains shielding the windows, training-wire ceiling lamps, and unpolished plywood floors. On the driveway sits a spherical sculpture by the enterprising Bakker: a white ball of yarn bedecked with white butterflies. After turning restaurateur, carcasses have become the serial entrepreneur’s latest preoccupation. Last July Bakker opened Brothl, a high-end soup canteen where otherwise discarded though nevertheless reusable beef bones, seafood shells and chicken frames form the base of Bakker’s pungent, nutrient-dense soups. Bakker’s businesses enjoy the same cross-fertilization and managerial economies of a conglomerate: He trades the flowers he grows in his garden for bones to make soup at his restaurant, using the leftovers to feed his garden, which in turn supplies his restaurant.