Brandon Harris
As a technically minded product designer, I pride myself in delivering market-ready products which surpass basic expectations and create memorable experiences for the users.
What does it do?
The product is designed with two primary functions: the tracking and dehydration of food waste generated in small-medium restaurants. Together, these functions aim to reduce the environmental and financial impacts of food waste while equipping kitchen staff with actionable data to inform waste reduction strategies.
How does it work?
A camera scans the object the food waste is scraped into the bin from to identify the waste’s origin e.g. if the food waste is being scraped from a plate, it is most likely customer waste. The machine then weighs the waste and adds the measured quantity to the previously identified category.
When the lid is closed, the waste gets shredded, compressed and then dried through heating and airflow. Water squeezed out during compression is collected in the wastewater tank while the odours released from heating are neutralised by refillable activated charcoal filters.
How is it used?
How is it emptied and cleaned?
