Annual generation of Spent Coffee Grounds (SCG) is estimated around six million tonnes per year. They currently do not have a commercial value and are disposed of in landfills or as compost. Systemic Design approach developed by Politecnico di Torino (Department of Architecture and Design) wants to provide a holistic vision in which these productions are linked together through relationships, output and input, flows of energy and materials, in order to make the SCG recovery activity complex, with almost no waste. This research studies how to make real and profitable a system that values this waste considering the local condition.
The Flavours of Coffee Grounds: the coffee waste as accelerator of new local businesses / Barbero, Silvia; Fiore, Eleonora. - In: ANNALS OF THE FACULTY OF ENGINEERING HUNEDOARA. - ISSN 1584-2665. - XIII:1(2015), pp. 57-63.
The Flavours of Coffee Grounds: the coffee waste as accelerator of new local businesses
FIORE, ELEONORA
2015-01-01
Abstract
Annual generation of Spent Coffee Grounds (SCG) is estimated around six million tonnes per year. They currently do not have a commercial value and are disposed of in landfills or as compost. Systemic Design approach developed by Politecnico di Torino (Department of Architecture and Design) wants to provide a holistic vision in which these productions are linked together through relationships, output and input, flows of energy and materials, in order to make the SCG recovery activity complex, with almost no waste. This research studies how to make real and profitable a system that values this waste considering the local condition.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
