Thrown into sewer

solid waste management

DESIGN

Present practice for waste disposal in restaurant

Arising living standards, and increasing rates of resource consumption patterns
had a unintended and negative impact on the urban environment. Generation of SUSTAINABLE RESTAURANTS
wastes far beyond the handling capacities of urban governments and agencies.
Cities are now grappling with the problems of high volumes of waste, the costs Dump in landfill
involved, the disposal technologies and methodologies, and the impact of wastes
on the local and global environment.

CONCEPT
urce
reso
lth
RETHINKING
ea
w these problems have also provided a window of
opportunity for cities to nd solutions - involving the Dumped in near by dustbin
community and the private sector; involving
innovative technologies and disposal methods; and
involving behaviour changes and awareness raising.
cash

The Basic Concept was to use all waste materials as resources, We have strived to recreate useful
products from waste which is usually discarded and has various harmful effects on environment
as well as human health. Further more the resource will be converted into money.

DESIGN PROPOSALS For attracting customers, It's a frequent practice to renovate

and aestheticise the restaurants which leads to a substantial
Designing Restaurant amount of C & D waste.
So the proposal includes recycling and reuse of those
why restaurant ? Bio Gas Feeding Area materials (which primarily includes gypsum panels, POP etc.)
Area used to collect and feed preparation Toilet
 produces large quantity of table and kitchen waste waste
 biodegradable wastes from restaurants are underestimated Seating Area
 Segregation area
Area for separating Biodegradable
and Non Biodegradable Waste

solid waste generated can be around

0.75-1 kg. per seating capacity of the Non Biodegradable
restaurant per day and Recyclable Waste
Collection Chamber

Recyclable
Table Waste
food waste comes
back from customers’ Non Biodegradable
plates Waste
Preparation Waste Biodegradable Waste
Spoil Waste peelings, off cuts and Manure Outlet
food waste is classi ed as Manure Collected after fermentation
spoilage, out-of-date or
anything ruined while
cooking Supplied to local farmers.
unusable items Kitchen
Bio Gas Tank
Produced gas supplied to kitchen
source : hudco,

igbc 2013