PGK: The Philadelphia Green Kitchen Project

Written and Illustrated by

Megan BraleyYu-Ching Hung

Tom KullJeff Lopez

Gabriel Maricichand Victoria Perez

University of the ArtsMaster of Industrial Design

Philadelphia, PAFall 2008

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The University of the Arts Master of Industrial Design studio is founded on the principle that industrial design has potential beyond the typical scope of objects, aesthetics, and function. The UArts MID program sees design as a collaborative discipline with the potential to engage in the social, spatial, technological, and environmental issues of our time. To that end, this volume is a case study prepared by groups of MID students during their 1st year of study in which they use the tools of design; observation and analysis, prototyping and presenting, and dialogue and feedback to address real world issues.

These case studies are made in collaboration with professional, business, and community organizations – some of which act as mentors and others which act as specimens in facilitating the projects and allowing new design opportunities to emerge. The observations in each volume are meant to provoke design reactions, at a wide range of scales and mediums. By looking for design opportunities beyond the typical scope of industrial design, these case studies are meant not only to instigate design projects but to promote an educational dialogue which pushes the limits beyond everyday solutions.

The University of the Arts

The Master of Industrial Design

Case Study Series

Case Study_02 Philadelphia Green Kitchen

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In September of 2008, a group of six graduate students in the University of the Arts Industrial Design program began work on an extensive study of the user experience within the kitchen.

This two-year project is entitled the Philadelphia Green Kitchen. We have researched kitchens throughout history and have studied the problems they solved in their time and the consequences they have created for our own time. Today the newest innovations are green technologies and green materials, but we recognize that we will not affect lasting change by simply designing a “green kitchen” that uses these resources. New problems will eventually arise and everything in the kitchen will become obsolete once again.

We have instead realized that the kitchen is not only the heart of the home; it is the central organ that connects the home to the world around it. The problem is that, as kitchens are currently designed, it is very difficult to see this connection.

The kitchen is a very intimate place for its users. When you walk into your kitchen, you are connected to the outside world. This relationship can be developed and strengthened in order to change people’s behaviors within the kitchen.

We plan to design a strategy that allows for visual reminders within the kitchen that inform people of their actions. Once informed, people become conscious of their activities and make an effort to behave differently—especially the way in which they deal with their resources.

The kitchen is notthe problem - it is all ofthe issues surrounding

the kitchen.

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Metering...........................................................123-136

Food Culture..................................................47-64Production............................................................65-82Consumer Habits..................................................83-98Waste & Resource Management..........................99-122

Retrofitting........................................................137-156Modularity........................................................157-166Education..........................................................167-178Policy................................................................179-190

Field and Contextual Research..........................8-46

References..................................................195-212

Exploring Our Own KitchensUnderstanding how our own kitchens are designed and how the layout affects our habits was one of our first objectives. Each team member mapped their movement throughout their personal kitchen over the coarse of a meal, and we later compared all of our maps to look for patterns. While each of us behaved differently, there were a number of consistencies in how we moved from one area of the kitchen to another.

Megan Braleyfrom Texas B.F.A. in DesignUT at Austin

Tom Kullfrom New JerseyB.S. Audio Engineering Gabe Maricich

from WashingtonB.A. in Music

Victoria Perezfrom ConnecticutB.F.A. in SculptureUMass

Yu-Ching Hungfrom Taiwan B.A. in Education

Jeff Lopezfrom VirginiaB.F.A. in Photography

Field StudiesVisiting Kitchen Manufacturers

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Recycling System

Cost Effective

IKEA stresses quality products at an affordable price. Their full kitchens range from $2,000 -15,000, have a wide range of styles and are likely to satisfy any costumer.

TRIP

Modular Units

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TRIP

BULTHAUP

2008.9.18

Recycling System

Better Quality

Hiding Storing Space

Movable

BULTHAUP is a German kitchen design company that has had to adjust to American demographic needs by installing larger sinks and disposal units.

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TRIP

VALCUCINE

2008.11.21

VALCUCINE tries to improve the quality of life in the kitchen without environmental impact, and uses renewable raw materials.

Recyclable Materials

LED Light

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Contextual ResearchKitchens Throughout History

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The Shakers’ Kitchen 1830’s

A religious group that living in America in the late eighteenth and early nineteenth centuries. Shakers derived their name from a dance that was part of their religious ceremony. They lived in small, tightly knit communities and observed celibacy. Shaker kitchens are designed to have a lot of storage space. Shakers are known for their use of clean lines and wooden cabinetry.

Storage is extremely important

Ikea

Bulthuap 20

The Rational Kitchen was a concept centered around the logical order of work while cooking. The layout creates a “work triangle” that is formed by the sink, the stove and the refrigerator. This workpath was meant to keep the user active and minimize the possibility of socialization. The kitchen was designed in 1919, however it became popular in the 1930’s.

The Rational Kitchen 1930’s Focuses on the “work triangle”

Ikea

Bulthuap 22

Frankfurt Kitchen 1926 Material Science

Designed by Margerete Schütte-Lihotzky to provide a cheap and efficient kitchen for lower class families after the end of the first World War. The design used revolutionary ideas that focused on material science, efficiency and practicality. They painted the kitchen blue because flies were less likely to land on blue surfaces. The kitchen was small and did not allow for much gathering space.

Wheatboard

DurapalmBettencourt Green Building Supplies

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Cornell Kitchen 1953 Storage is extremely important

The Cornell University Kitchen project was led by Glenn H. Beyer, director of Cornell’s Housing and Research Center, under the motto “built to fit your wife.” It followed three principles: build the cabinets to fit the woman; build the shelves to fit the supplies; build the kitchen to fit the family. This kitchen was designed to have a lot of storage.

Valcucine

Valcucine 26

The RISD Universal Kitchen, a collaborative project pioneered by faculty and students and sponsored by a host of large kitchen appliance manufacturers, set out in 1993 to rethink the contemporary residential kitchen. The high attention to ergonomics led to a “kitchen pod” that seems to envelop the user. The insular framework provides ease-of-use, but lacks room for gathering.

RISD Universal Kitchen 1993 Ergonomics is important

Valcucine

Valcucine 28

LG Appliances

MIT Counter Intelligence 2003

A group of MIT students and faculty led by Ted Selker produced an interactive kitchen. They incorporated memory, touch sensitive surfaces and projected displays. The kitchen was designed to teach the user how to cook. While this kitchen was not commercially implemented due to price constraints, one can see many of the innovative features pioneered by MIT in appliances today.

Task organization

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How do our kitchens compare with the historical kitchens?

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Not all kitchens are created equal. We compared the strengths and weaknessesof the kitchens we studied, as well as ourown kitchens. Factors of each kitchen wereranked based on their effectiveness on a scale from 1 to 5. After stacking these diagrams, we were able to see commonfocal points of each kitchen. We also noticedthat none of our kitchens are particularly well-rounded, and that there has been littleimprovement in kitchen design since the Cornell Kitchen.

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Field WorkInterviewing People Within Their Kitchens

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Interview: Jamie W.Profession: Student, Salisbury UniversityAge: 19

Although Jamie has the opportunity to cook right now she normally eats at the university dining hall. She often eats on the run with little thought of what she is consuming and where it comes from.

Interviews

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Interview: Rachael M.Profession: Architect, Soho, NYAge: 23

Rachel is cooking an early dinner and then stores the leftovers. As she wiped down the counter she commented that cleaning is her least favorite part of cooking. Perhaps this is due to the types of cleaners used in the home.

Interviews

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Interview: Jeremy N.Profession: Grad Student, College Station, TXAge: 22

Jeremy is very hungry and is preparing to cook a large dinner, but he feels like he has nothing to eat. He thought about frying an omelette as an appetizer, then got sidetracked with some cleaning. Afterwards he decided to order out..

Interviews

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Interview: William C.Profession: Grad Student, Rochester, NYAge: 22

William is cooking a hearty meal for one. Although he cooks for himself regularly he still has trouble gauging how much food he needs, at times extra food is stored in the refrigerator for weeks and then gets thrown away.

Interviews

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Interview: Melissa P.Profession: Teacher, Hartford, CT.Age: 27

Melissa came home late and had to whip up a quick dinner of spaghetti, pasta sauce, and bread. While filling the pot with water she ran to another room to answer a phone call. In a few moments she returned to an overflowing pot of water. She poured out the excess and placed the pot on the burner.

Interviews

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Before the 1950’s, America was dependent on local farms, for produce, dairy, and meat, but this has since changed. Animals have been moved off the farm into feedlots designed for high productivity. This new method of farming created cheaper meat for the consumer, but it has had a damaging effect on our environment. This highly industrialized process can leach dangerous chemicals into our vegetable crops, increase animal cruelty and land exhaustion, and create less nutritious food.

Farm vs. Feedlot:American Food after 1950 Farm Feedlot

GrainCheapGrain

Manure to Fertilize

Pesticides & Fertilizers

Redistribute Manure

Proper Practices

Animal Cruelty

Monoculture

Polyculture

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The Food System contributes to 37% of the total greenhouse gases through the use of fossil fuels in the production of chemical fertilizers, pesticides, farm machinery, food processing, packaging and transportation.

57 DegreesFarhenheit59 Degrees

Farhenheit

In just one century the world’s climate has risen by two degrees fahrenheit.

19082007

As food spending decreased from 18-10%, healthcare spending increased from 5- 16%. 1960 2008

The Food System

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Transportation makes up only 11% of the food production and consumption process, yet it contributes disproportionately to greenhouse gases. On average any item found at the grocery store has traveled 1,685 miles to reach the shelf.

% Of the Energy Spent in the Food System

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Production Processing HomePreparation

Transportation Restaurants

Fossil Fuel Energy

1940 2008

Food Energy

In 1940 there was a 2.3 : 1 ratio of food energy to the amount of fossil fuel energy expended. Today we consume 10 times more calories of fossil fuel energy than calories of food energy. 253

Turning Away From Fossil Fuel Dependence: Inspirations from Michael Pollan

1) Return to Solar Power for AgricultureAmerica cannot continue using fossil fuels at this rate, specifically in relation to our food supply. There is a large resource of natural energy that could be used to fuel farming processes. Solar energy can power farming machinery while simultaneously giving power to processing facilities. This process could also stop the use of chemical fertilizers and pesticides that are made from fossil fuels.

Philadelphia has well over 30 farms and markets.

2) Grow and Buy LOCALOne key to reforming agriculture and food culture is to encourage buying locally. This could decrease greenhouse gas emissions from food transportation as well as create an immediate jump in local economies. Encouraging the growth of our local economies is of particular importance in the midst of a recession.

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3) Polycultures: Farming Diversification Another key to saving our agricultural land is to diversify what is being planted. Currently farmers are encouraged by the government – even awarded subsidies – for planting large areas of land with one item. This practice can wear down the land. One way to revitalize our land is to diversify the crops. This can encourage local buying by broadening the assortment. In addition, there should be local slaughterhouses for processing meat from the farms.c

The following is a list of vegetables that can be grown in Pennsylvania.

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Source of Vitamin A Source of Vitamin B

Source of Vitamin C Source of Dietary Fiber

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Would a large refrigerator be necessary if shopping habits shifted to a local scale? Raw foods means less packaging. A smaller refrigerator creates the opportunity to use window space and save energy.

-www.windowrefrigerator.com

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What if hanging gardens were integrated into the kitchen. This would promote the idea of fresh food and user independence.

What if product facts included information on nutrition, miles traveled to reach the store, and packaging ingredients? This system may expose the chemicals used in our packaging materials.

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Eat less meat and dairy: Go cold turkey, or just trim your consumption. Try cutting out meat just one day a week.

Choose organic foods: organic farming does not use petroleum based fertilizers.

Eat local: Lower your food miles, and try to look for local food.

Eat whole foods: Cut back on processed food

Take back the tap: Kick the bottled water habit.

-From Sustainabletable.com

4 Low-Carbon Diet

How would a low carbon diet impact our reliance on large scale food processing and production?

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Many of the products we buy and bring into the home are hurtful rather than helpful. One major problem is that many manufactured products contribute to poor indoor air quality. This has been connected to a variety of respiratory diseases. This problem is pervasive in Philadelphia and in the entire country.

Chronic respiratory diseases are the fourth leading cause of death for Philadelphians.

Similarly, they are one of the top ten causes of death for the nation - affecting one fifth of the total population.

What are the chemicals that cause respiratory diseases?

Ketone causes depression, headaches, nausea and produces irriation to the eyes, nose, and the throat.

Inhibits blood from carrying oxygen to the body tissues and organs.

In high concentrations methane acts as an asphyxiant that displaces oxygen in the air causing oxygen deprivation.

Short-term exposure can increase respiratory illness through lung alteration, especially among children.

Benzene can cause depression of the nervous system, dizziness, drowsiness, confusion and unconsciousness.

Acts as an asphyxiant and can cause kidney damage and unconsciousness.

Has been classified as a possible carcinogenic (cancerous) toxin by the EPA. It causes irritation to internal and external organs.

Similarly to methane and carbon dioxide, propane works as an asphyxiant.

Ketone Benzene

Methane Carbon Dioxide

Nitrogen Dioxide Formaldehyde

Carbon Monoxide Propane

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Where in the kitchen are these chemicals coming from?

Gas Stoves

Cabinetry

Cleaning Supplies

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Unfortunately, respiratory disease and other side effects of poor indoor air quality are more common in lower income housing.

The graph to the left shows that within Philadephia, chronic respiratory disease is the fourth leading cause of death, specifically in neighborhoods with 15-30% of citizens below the poverty level. This data corresponds with the graph below which depicts levels of depression by city district. Districts 2 and 7 are on average the most depressed—they also happen to be the closest to the poverty line.

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The effects of chemicals in the kitchen on the human body.

Respiratory SystemCO2, Methane, and Propane displace oxygen in the air to cause oxygen deprivation. NO2 causes lung complications. In general these chemicals act as allergens and can cause asthma.

The Circulatory and Nervous Systems are also affected by the chemicals found in the kitchen, resulting in skin, eye and nose irriration, headache, nausea, depression, drowiness, dizziness, confusion, cancer, and comas.

Cheap and Easy Ways to Change

Keep the kitchenwell-ventilated

Absorb harmful chemicals with plant life

Buy Safer ProductsGreen cleaning products such as GreenWorks, Seventh Generation, and SimpleGreen are much safer for the environment than standard cleaning products. They are closer to pure water and as a result emit fewer unnatural chemicals into the air.

There are a variety of plants – such as the Boston Fern, English Ivy and the Spider Plant – that absorb chemicals including benzene, formaldehyde, and carbon dioxide from the air.

Opening a window is the easiest way to freshen the air in your kitchen.

greenworks

CLOROX

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The Plastic Diet Plastic is another material entering the home on a daily basis. It can be overwhelming to think about the amount of food products that are packaged and stored in plastic. The majority of products sold in our supermarkets contain at least one part made from plastic.

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Polyethylene terephthalate

High-density polyethylene

PVC Polyvinyl chloride

Low-density polyethylene

Polypropylene

Polystyrene

Polycarbonate

Can all this plastic really be healthy?

BPA (Bisphenol-A) can leach from #7 plastics. This chemical mimics the human hormone estrogen when ingested. BPA has been found in the urine of 95% of adults sampled. In recent studies, BPA has been linked to the development of prostate cancer cells and breast tissue changes in mice that are similar to the early stages of breast cancer in humans.

DEHA (di(2-ethylhexyl) adipate) is one of several plasticizers (softeners) people are exposed to daily through food, water, air and consumer products. DEHA can leach into oily foods on contact and when heated. DEHA is linked to negative effects on the liver, kidney, spleen, bone formation and body weight.

Styrene can leach into food and is known to be toxic to the brain and nervous system.

- Plastics for Food Uses www.franklygreen.com

Plastic contains chemicals knownto be dangerous.

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The development and use of bioplastic is a closed loop cycle — recycling in its true sense.

Soil a

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Intermediate Products

Bioplastic Products Composting Plastic Product

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Could we eliminate the need for trash?Today almost everything includes a portion of plastic. If bioplastics like Polylactic acid would take the place of petroleum-based plastic, the manufacturing of our products could become a closed loop system.

A versatile material like Polylactic acid can be used to make products ranging from thin plastic wrap to the casing of cellphones and other technological products when reinforced with the addition of kenaf fibers. All of these products are compostable.

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Starch & Starch Blends: 80% of the bioplastics currently on the market are starch blends. The hardness of these bioplastics makes it extremely versatile. Varying amounts of sorbitol and glycerine are used as softeners to alter the bioplastic’s rigidity. This bioplastic can be manufactured in existing production facilities. Starch and starch blend bioplastic works well in the creation of carry bags, yogurt containers, drinking cups, diapers, coated paper and cardboard.

Polylactic Acid (PLA): a transparent plastic that resembles petroleum-based plastics #1 and #5. It can easily be produced on standard equipment already existing for the production of petro-plastics. It is especially well-suited for use in the production of short-lived packaging such as:

• packaging wrap• drinking cups• yogurt cups• bottles• fruit, vegetable, and meat trays

It is an extremely versatile plastic that can be created to last for a short time or for a very long time. PLA is produced from glucose and is considered to be cost-effective.

One problem with PLA is that it softens at 140°F. To address this problem, fibers from the Kenaf plant, a member of the hibiscus family and related to cotton and okra, have been mixed with PLA to increase its heat resistance.

-www.bioplastics24.com

Mirel BioTuff Bags by Metabolix(compostable trash bags)

Nvirotray by Nviroplast

Tree Plast

Plates by PAP Corn

Polylactic acid reinforced by Kenaf fibersBioplastics

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What if there were an automatic air filtration system added to the kitchen? It could turn on when indoor toxins reached a specified level.

Or there could be a low-tech version. This vent could simply be opened by hand and remain open until closed by the kitchen user.

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Windows are opened often for ventilation and improved indoor air quality.

Containers made of sustainable bioplastic.

Chemical-absorbing plants are added into the kitchen.

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The movie “The Story of Stuff” defines planned obsolescence as: designing and producing products in order for them to be used up (obsolete) within a specific time period. Products may be designed for obsolescence through function, like a paper coffee cup or a machine with breakable parts. Planned obsolescence is also known as “design for the dump.”

We feel the need to constantly buy products because of planned and perceived obsolescence.

Planned Obsolescence

“Our enormously productive economy...demands that we make consumption our way of life, that we convert buying and the use of goods into rituals, that we seek our spiritual satisfaction, our ego satisfaction in consumption.” –Victor Lebow

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We have grown accustomed to constantly replacing our products.

The movie“The Story of Stuff” defines perceived obsolescence as: the part of planned obsolescence that refers to “desirability”. In other words, an object may continue to be functional, but it is no longer perceived to be stylish or appropriate, so it is rendered obsolete by perception, rather than by function. Fashion is all about perceived obsolescence. For example, when a new line of clothing is introduced, the previous trends seem obsolete despite their remaining usability.

Perceived Obsolescence

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Sanyo SR-3620K Refrigerator3.6 Cubic Feet Cap18-5/8’’ x 19-7/8’’ x 33-1/2’’

A 3.6 cubic ft. refrigerator can hold a large amount of food.

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Do we really need this much food at one time?

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Whirlpool® 25 cu. ft.

This is the typical size of the American refrigerator.The size of this Whirlpool is equal to 7 personal refrigerators.

7 Sanyo SR-3620K Refrigerator3.6 Cubic Feet Cap18-5/8’’ x 19-7/8’’ x 33-1/2’’

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Eight 4 oz individually packaged products costs $3.59 on fridgefiller.com.

One 32 oz package costs $2.59 on fridgefiller.com.

Buying certain products in bulk is an easy way to minimize this problem. It also will decrease your exposure to the many of the chemicals in packaging.

A majority of the foods we buy are covered in layers of packaging.

The Decline in Use of Refillable Bottles in the U.S.

1947 1960 1969 1980 1984 1998

100%95%

67%

31%20%

0.5%

Just a half century ago our packaging was refillable and reusable.

Buying and using refillable containers creates less waste.

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We could minimize our waste by sharing.

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Many Appliances

Few Appliances

High Interest inUsing Appliances

Low Interest inUsing Appliances

OPPORTUNITY

OPPORTUNITY

SharingKitchen appliances can be very expensive, and they often take upmuch of the free space in kitchen cabinets. In many cases, appliances are only used a few times a year. Sharing these appliances, however, gives kitchen users the option to use them when they are needed without having to invest large amounts of money or clutter their personal space. Fewer products would need to be purchased, they would be used to their full potential, and they would be cheap to replace at the end of their lifecycle.

A sharing system could be set up to work like a library, allowing users to check-out kitchen appliances and supplies. If an internet system were to be incorporated into the process, users could reserve an appliance for a specific amount of time, then pick it up at a front desk or community center when ready. Such a system would allow users to see what equipment is available at what time, and ensure that they have the proper appliances when they are needed.

Check the calendar andreserve your appliance

Pick up your appliance atthe front desk when ready

Use the appliance! Remember to return it when you’re done

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What if appliances were shared, especially among those living in apartment housing? This scenario is about limiting our buying of products in order to create less waste.

What if all dishes and containers were reusable inside and outside of the home?

What if the face plates of cabinetry in the kitchen could be changed easily? Anyone could update the look of the kitchen while creating minimal waste, and this could cut down on perceived obsolescence.

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In Philadelphia, trash is collected weekly, while recycling is only collected once every other week. Unfortunately, Philadelphia’s recycling bins have remained small, limiting the amount that can be recycled. As a result, the city currently recycles only 7% of their waste.

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Approximately 99% of the things we consume are discarded within 6 months of purchase. Today there is so much gold, aluminum and copper in our landfills that it would actually be more efficient to extract it from our landfills rather than mining it through conventional methods.

Over 60% of the world’s natural resources have already been used up.

Gone.

Forever.

Dealing With Our Waste

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There are over 3,091 landfills in use today, and well over 10,000 have been closed.

The Fresh Kills Landfill on Staten Island was, at its peak, taller than the Statue of Liberty and larger in volume than the Great Wall of China. It may not be visible from space since it is now covered, but it is technically the largest manmade structure in the world.

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Leachate Collection System

The Modern Landfill

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wind pa

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This map shows the locations of all Pennsylvania landfills and incinerators in the year 2007. Proposed facilities are included in the diagram. Closed landfills are not included in this listing. Keep in mind that between the years 1979 and 1995, 84 percent of all landfills nationwide were closed down.

Note that the city of Philadelphia is directly downwind of a municipal solid waste incinerator.

Two thirds of the municipal solid waste in Pennsylvania landfills comes from other states.

All of the waste generated within the city of Philadelphia is transported to facilities outside of the city limits. 68 percent of the waste is sent to landfills and incinerators for disposal.

Pennsylvania is the largest municipal solid waste importer in the nation, collecting 7,931,984 tons from neighboring states in 2007. Pennsylvania accounts for roughly 20 percent of all imported waste in the country, and imports 30 percent more than its closest rival. New Jersey and New York typically account for about 96 percent of imported waste. Approximately two-thirds of the waste in Pennsylvania landfills comes from other states.

The city of Philadelphia currently exports all of the waste it generates to other parts of the state. The city does not own any waste facilities, only one transfer station in Chester, Pennsylvania. Approximately 62 percent of the generated waste ends up in landfills. Of this amount, 25 percent is burned in incinerators. While the city is marginally successful in recycling waste from businesses, very little of the city’s residential waste is recycled, and an even smaller amount is composted.

In 1986, shortly after New Jersey closed its landfill to Philadelphia, the city arranged for 15,000 tons of incinerator ash to be dumped on a manmade island in the Bahamas. When the Bahamian government denied the ship, the Khian Sea, access to the island, it traveled to over 11 countries in an effort to dispose of the waste, eventually dumping 4,000 tons in Haiti under the guise of fertilizer. When protesters discovered the truth about the cargo, and the ship was forced to leave. The crew dumped the remaining ash into the Atlantic and Indian oceans, changing the name of the ship twice to conceal its identity. 16 years later, by request of the Haitian government, the ash was removed from Haiti and transported to Florida. No states would accept the toxic ash, so it traveled back to Pennsylvania for disposal only a short distance away from where it originated.

Giving the Waste to Someone Else

The Voyage of the Khian Sea

Municipal Solid Waste Imported (2007)

Municipal Solid Waste Exported (2007)

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We need more responsible resource management.

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Recycle is Sortedand Packaged

Composting Site

Resources are Sortedfor Disposal

Food and Productsare Consumed

There are currently three options for resource management.

Waste Sits in Landfill,Leaks Chemicals

Methane and Gasesare Harvested

Gas is Burned,Releasing Toxins

from Landfill

Material is Re-Processedinto New Material

Raw Material is Madeinto New Products

New Products areSent to Stores

Organic Waste Turnsinto Compost

Compost is Usedfor Crops

Crops are Grownand Prepared for

Consumption

Food and Productsare Sold to Consumers

Consumers PurchaseGoods and Take

them Home

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Unfortunately, Philadelphia is most aggressively pursuing the most wasteful course of action.

metals yard waste

plastics wood glass

rubber / leathertextiles

food

paper / cardboard

other

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What if the trash and recycling combined into one unit?

What if recycling was made educational and fun for children, with a bottle compressor?

What if we could extend the life of biodegradable waste with composting units in the home?

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How can we conserve what we don’t know we are wasting?

The planet’s resources are disappearing at an ever-accelerating rate. In order to address these problems methods of measuring have been developed to monitor our resources in the home—especially in the kitchen.

The kitchen should work as an organism, where all of its systems work together to give feedback to its user.

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The microwave consumes 2-4% of household electricity.

The stove consumes 10-12% of household energy.

The average American kitchen can consume 33% of household energy, equal to $600.75 per year according to the US Department of Energy.

The dishwasher uses 8-15 gallons of water per cycle and 2-5% of household energy.

The fridge consumes 10-17% of household electricity

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Metering Savings Rate

WashingtonPSE meter

BostonNSTAR meter

San DiegoSDE & Gmeter

PhiladelphiaCAP monitor

CanadaWaterIncentive

Electric Water

Metering is an example of a user feedback system that can impact resource management. Regardless of what resource you meter there can be a significant impact on your level of consumption.

Information-rich systems that show quantity and money saved tend to have higher rates of voluntary buy-in. Users can observe the feedback from their actions in real-time.

Incentivized programs, such as water fixture replacement subsidies, are also very popular and highly successful. Not only do these programs save money and resources, they can also prevent the need for expanded resource systems.

Resource management programs such as these have been very successful in the cities of: San Francisco, Seattle, Boston, Portland, San Diego, Chicago, London, Montreal and Vancouver B.C. to name a few. The lowest average savings in any city was 5% with a high of 28% in Canada.

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The resources entering our kitchen have varying time scales that impact the amount of waste we create. Although most people may not consider food a resource, it is one of the most wasted in the kitchen.

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Weeks

Months

Year

Long-term

Short-term

Instantly disposed

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Food Preservation Timelines

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The refrigerator gains a thirddoor. The inner door would bemade of a clear material thatwould allow the user to peer inwithout wasting energy.

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The sink gains foot pedals for simple water conservation. The water only stays on as long as your foot remains on the pedal.

The trash bin would be linked to a bluetooth signal with all of the other appliances in the kitchen. They would work together in a feedback loop in order to monitor the use of resources in the kitchen.

This is a portable metering device that could be added on a keychain for convenience.

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As previously mentioned, the kitchen is not the problem –it is all of the surrounding issues. Our food culture and consuming habits have taught us to be wasteful, especiallythe kitchen. Designers have already made efforts to rectifythis problem, however many of them have gone by withoutbeing utilized on a large scale.

The following pages highlight some of the solutions thathave been developed up to this point.

To install, fit, adapt (a device or system) with something new...

TO UPDATE

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We can use this spacefor other purposes.

The refrigerator uses more energy than any other single home appliance.

Each time the refrigerator door is opened the insidetemperature can lower 10 to 20 degrees. This increasesenergy consumption—especially since the fridge is often opened an average of 40-50 times a day. Eachdoor opening can use 8 to 10 watt hours of electricity.

We need to:• reduce the size of the refrigerator• separate the space of the refrigerator • classify the types of foods• use more natural energy

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How much refrigerator space do you really need?

According to the Ministry of the Environment and Water Resources

website, “a typical 4-room air-conditioned HDB flat spends 30% of its energy bills on air-conditioning, 17% on its refrigerator, 10% on lighting, and 9% on its water heater.”

Cost-Effectiveness(Reach-in, Solid Door Refrigerator, 24.0 cubic feet)

The location of your refrigerator is important. Make sure your refrigerator is not located in direct sunlight or next to a heat source such as the oven or the dishwasher.

Performance Model Recommended Best Level Available

Daily Energy Use 5.2 kWh 4.4 kWh 3.1 kWh

Annual Energy Use 1,891 kWh 1,621 kWh 1,132 kWh

Annual Energy Cost $113 $97 $70

Lifetime Energy Cost $890 $760 $530

Cost Savings — $130 $360

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Eggs – 38-40ºF

Fruits and Vegetables – 38-40ºF

Recommended Temperatures For Certain Foods:

The following refrigeration temperatures for fresh foods are recommended by the Culinary Institute of America to minimize the growth of bacteria.

Different foods require different refrigeration temperatures.

Storing foods at the correct temperature will reduce the amount of energy wasted.

Meat and Poultry – 33-36ºF

Fish – 32-33ºF

Shellfish: Mollusks (clams, oysters, scallops) – 32-33ºF

Shellfish: Crustaceans (live lobsters and crabs) – 45ºF

Dairy (butter, hard and soft cheese, milk) – 38-40ºF

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The refrigerator can cool more efficiently when its space is divided into smaller compartments.

Freezers

Refrigerator

Cabinet

Working space

Side-by-side refrigerator/freezers use 10 percent more electricity than freezer-on-top models.

The refrigerator could be divided into different compartments and temperature zones that could be spread throughout the kitchen. Work in the kitchen becomes more efficient when a work surface is combined with cabinets and refrigerator and freezer drawers.

What if each of these spaces became cooled spaces?

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When cooking on the stove, using a properly sized pot for each burner saves energy. On an electric stove, a 6-inch pot used on an 8-inch burner wastes more than 40% of the burner’s heat.

Keep the burner pans that catch grease shiny and clean. They will reflect heat back up to the burner more efficiently.

Cook with the smallest pan you can.

Match the pan size to the burner size.

Another area of interest is the stove.

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3D Circle Burners were designed to address this problem when cooking with a wok.

The size of the burner matters.

If the size of your burner is larger than the pot or pan you are using then you are heating up the air around the cookware and wasting energy.

Gas vs. Electric

Gas cooking appliances use much less energy than their electric counterparts because the fuel is delivered directly to the cooking surface.

However, electric cooking appliances are safer. Gas appliances require proper ventilation to dispel hot air and gases out of the kitchen.

Changing the arrangement of the burners on the stove can save space.

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1

A grey-water pump is incorporated into the sink area. This could be used for pre-washing dishes. It would help conserve water.

The grey water sink pump is meant to reduce the amount of water used to hand wash dishes by drawing, filtering and recycling the water back into the basin through a separate smaller faucet. The system comprises an intake with a wire mesh filter, a small centrifugal pump and a simple spout mounted to the side of the primary faucet handles.

1

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Modularity is a key component to a flexible and personalized environment in the kitchen.

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The burners could be incorporated into the table in order to save space. Opening this sliding countertop quickly enlarges the workspace. When the burners are no longer in use, the countertop can be closed, minimizing the workspace.

Cook and eat on the same surface.

Before cooking, this space can be used for food preparation.

The board can be opened to expose the burners underneath.

Spaces should have multiple work tasks.

A cutting board can be placed over the sink to change its function, as well as to increase counterspace.

The face plates of cabinets have multiple functions. They pop off to become cutting boards.

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A nesting cutting board could be placed over the sink opening to create more counter space. The cutting board could also be easily washed after use to prevent the build up of food particles.

The cutting board could completely cover the sink or only a portion of it.

This would conveniently and efficiently aid in the preparation of food, especially when cutting and washing fruits and vegetables.

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2

1

Fold-down units are incorporated into the wall to create more storage space and versatility.

1

2

The entire kitchen is movable. The kitchen is made up of pieces that each contain wheels.

Fold-down burners are added into the kitchen in order to increase counterspace.

3

3

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Bottom Up / Top Down EducationEducation is a key component of working towards the reduction of city waste. Teaching new habits for a healthy body and environment to promote resource management.

The methods we perceive to be most successful for education come in two forms, bottom up and top down. Bottom up states that children are taught the benefits of composting, recycling, local buying and green chemistry at school. Then children bring those values to their home and community. Top down states that clear accessible information on responsible environmental practices are spread throughout the community through tv, radio and direct mail (from recycled paper of course). This process will empower adults by providing them with information to share with their children.

The following pages introduce curriculum-based alterations that can be made at all levels of education to integrate green thinking.

City Recycle

“Teach it”

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Bottom Up

A New Curriculum for Green Living Elementary to Post-Graduate

Healthy Living, Food Science, Recycling, Composting, Agriculture, Gardening and Green Chemistry

Elementary: Kindergarten to 8th Grade

For the first two years of school, teachers focus their lessons on the basics of reading, writing and math. The new curriculum could be introduced by explaining positive living decisions – fortunately many schools already incorporate a unit on nutrition. In traditional second grade curriculums students are taught about animals. The new curriculum suggests that the unit on animals could incorporate the ways animals fit into our ecosystem and food cycle, along with social studies lessons on how Farming is Fun! and Gardening is Great! Inclusion of green living concepts at every grade level could grow a healthier population and planet.

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Fourth Grade: Students collect cafeteria compostingEarth Features and Changes

* Climate change and responsible livingPlant Growth

* Composting Basics, Join in on school gardening Simple Electric CircuitsInterdependence of Animals and Plants

Field Trip: Farmer’s Market

Third Grade: Students tend to school recyclingEarth Materials

* Lesson on Reduce, Reuse, Recycle at home and at schoolShadows and LightMotion, Force and MachinesPlant Parts

* Reiterate the importance of nutrition, review local plantsField Trip: Recycling Center

Fifth Grade: Students run school gardenAstronomy (Solar System, Moon, Constellation)Matter, Energy and Changes

* Basics on food chemistry, food science, and home energy useWeatherSoil and Geology

* Proper Soil use through Diversified FarmingField Trip: Local Farm

Sixth Grade: Students supervise garden-composting-recyclingMetric System and GraphingPeriodic Table and AtomsAcids, Bases, pHChemical Reactions and Balancing Equations

* Relate to chemical reactions in the home, good vs. bad chemical reacitons, introduce the concept of green chemisty

Seventh Grade: Continue supervising or garden at a new schoolCells, Genetics, and the Brain Classification-Virus, Bacteria, AnimalsBiomes, Ecosystems, Succession, EvolutionPlants- Flower, Fruit, Tissue, Stem, Seed, Leaves

* America vs. World Ecosystem, fossil fuel effectsAfter School: Students can help with school composting and reycling efforts after school for community service

Eighth Grade: Continue supervising or planting.Mass, Matter, Volume, DensitySpeed & Acceleration, Motion, Force, FrictionPower, Work, Electricity, Kinetic vs. Potential EnergyWaves

Home Economics: Activities on green living, natural cleaning, tips for clean indoor air, buying local, etc. The school provides students with food from the school garden with which to cook.

MIDDLE SCHOOL

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High School

Freshman and Sophomore

Junior

Senior

Much of the curriculum taught in elementary and middle school are concepts reestablished rather than “taught” as a new material. Environmental studies could be revisited along with composting, recycling, and responsible living habits for the earth and local community. Freshmen will plant with the juniors who will be learning about plant growth in terms of chemical reactions.

Green chemistry is taught specifically to engage the concepts of plant life and as an introduction to concepts of chemistry in industrial practices. Students spend their junior year composting and planting for the school garden.

A last chance at connecting students to community members by apprenticeships to heighten there interests in composting, recycling, agriculture and the food cycle. One example is the 4-H program at the Fox Chase Farm in Philadelphia, which allows students to help raise cattle.

College & Graduate School

The best way to stop harmful chemicals from coming into the home and kitchen is to stop them at the source.GREEN Chemistry for all students through general education requirements

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Teaching adults about recycling and sustainability is equally important to educating children. Here are a few methods to reach out to adults.

Iconography

Top Down Providing Information in Many Languages

Direct MailMedia Advertising

In cities throughout the U.S., materials are distributed to help explain local recycling laws. These are examples of posters and mailed materials in New York City. After testing a variety of promotional means – from media advertising on television and radio to incentive programs – the Sanitation Bureau concluded that the most effective way to reach the largest audience is through direct mailing. These simple pamphlets with language differentiation and iconography help simplify recycling practices.

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However, policy can be a tremendous asset in reshaping the city of Philadelphia.

The Obama Administration has proposed budgeting between $500 and $700 billion to be spent on the green economy over the next several years. Much of that money will be focused on creating “Green-Collar Jobs.”

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Policy is often perceived as a wall that prohibits or impedes progress.

Likewise Mayor Nutter’s platform focuses on environmental issues. His goal is to reduce the city’s energy consumption and to brand Philadelphia as a city of the future through environmental innovation.

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Pay-As-You-ThrowWhile Pay-As-You-Throw (PAYT) systems have been in use in the US since the 1920s, they didn’t take off in numbers until the early 1990s. As of 2007, there were over 10,000 PAYT programs across the nation, with many municipalities seeing their recycling rates increase by several times. Further, many state governments – including Pennsylvania’s – offer assistance for constituent municipalities to start PAYT programs.

Pay by the Bag:One method involves charging residents per bag or container of waste, either by issuing stickers or requiring certain bags for trash collection.

Pay by Weight:Alternatively, trucks with loading arms or scale platforms can be used to assess fees based on the weight of the containers set out on the curb.

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Adding to Philadelphia’s Murals

There could also be murals designed with recycling in mind, in a fashion that will add the artist flavor of murals that currently exist throughout the city. 188187

We recognize that policy can be great tool to address many of the systematic problems we explore throughout this book. However in the semester ahead we hope to focus on diverse forms of education through the lense of food culture, production, consumer habits, waste and resource management. Over the next year we also plan to initiate physical and policy changes aimed toward a greener environment for Philadelphia’s communities and greener kitchens for all people, regardless of their economic status.

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Before the 1950’s,America depended on local farms.

Food

Today, we depend on extremely large, industrialized farms.

Our food contains unhealthy levels of preservatives and additives.

The food systemcontributes 37% ofthe total greenhouse gases produced.

Food Culture

Buy Local

Return to solar power for agriculture.

Philadelphia has well over 30 farms and farmer’s markets.

Buy vegetables that are in season.

Products

Many of the products we buy and bring into the kitchen are harmful rather than helpful.

The majority of our food products contain at least one part made from plastic.

Plastic is known to contain dangerous chemicals.

BPA DEHA Styrene

Production

Bioplastics

closed loop cycle

compostable

Could we eliminate the need for trash?

Habits

We feel the need to constantly buy new products.

Planned obsolescence

Perceived obsolescence

Wasteful

We buy foods covered in layers of packaging.

Consumer HabitsCreate less waste

Buy certain products in bulk—NOT individually packaged.

Buy and use refillable containers.

What if appliances were shared?

WasteApproximately 99% of the things we consume are discarded within 6 months of purchase.

There are 3, 091 landfills today.

Over 60% of the world’s resources have been used up.

Philadelphia only recycles 7% of their waste.

Waste and Resource Management

We need more responsible waste management.

Recycling laws in Philadelphia? Composting in every home?

The stove consumes 10-12% of household energy.

The microwave consumes 2-4% household electricity.

The dishwasher uses 8-15 gallons of water per cycle and 2-5% of household energy.

The refrigerator consumes 10-17% of household electricity.

A leaking faucet can waste 30 gallons per day.

Metering

How can you conserve what you don’t know you are wasting?

Retrofitting

Modularity

Our food culture and consuming habits have taught us to be extremely wasteful, especially in the kitchen.

Update

Flexibility

Designers have already designed green products and meters in effort to rectify this problem, but many of them have gone by without being utilized on a mass scale.

Adapt

Meters need to be added into our kitchens in order to give us instant feedback about our actions.

We must retrofit (update) the mind in order to learn new habits within our kitchen and to help us adapt to a new ‘green,’ healthier world.

Why? We can not simply make physical changes to the kitchen and hope to create lasting change.

Re-LearningEducation is a key component of working towards the reduction of waste.

Teaching new habits for a healthy body and environment to promote resource management.

EducationBottom Up

Top Down

A new curriculum for green living must be taught to elementary to post graduate students.

Topics will include Healthy living, food science, recycling, composting, green chemistry, agriculture, and gardening.

Progress

Philadelphia’s Mayor Nutter has a platform that focuses on environmental issues.

Policy

Pay-As-You-Throw systems have been used in parts of the U.S. since the 1920’s. They became more popular in the 1990’s.

Murals are an icon of Philadelphia. New murals could be designed with recycling and green living in mind.

Special Thanks To:Jonas Milder, Director of the Master’s of Industrial Program- University of the Arts- Philadelphia http://www.mid-uarts.org/

Brett Snyder, Professor of Industrial Design- University of the Arts- Philadelphiahttp://www.chengsnyder.com/

Sherrie Lefevre, Professor of Writing and Communications-University of the Arts- Philadelphia

Sara MacDonald, Public Services Librarian-University of the Arts- Philadelphia

Sergei Hasegawa, Head Designer of Pure Kitchen- New Yorkhttp://purekitchen.com/

Rachel Hoffman, Partner of Bulthaup-Philadelphiahttp://www.philadelphia.bulthaup.com/bulthaup/partners/usa/phila-delphia/home.nsf/contentview/3C8E7BD51841E2D1C12570F80060BD8B

Matthew Bruno, IKEA Kitchen Design Specialist- Philadelphiahttp://www.ikea.com/us/en/catalog/categories/departments/kitchen

Brian Jevremov, Principal of Valcucine- New Yorkhttp://www.valcucinena.com/index.html

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References:

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References:Contextual and Field ResearchText

P. 20 http://shakerhousecondo.com/home.html

http://ech.cwru.edu/ech-cgi/article.pl?id=NUSC

http://www.ecademy.com/node.php?id=86188

http:// www.saveur.com/article/saveur-travels/The-Shaker-Table

P. 22van Caudenberg, Anke and Hilde Heyen, “The Rational Kitchen in the Interwar Period in Belgium: Discourses and Realities.” Home Cultures I.I March 2004

http://en.wikipedia.org/wiki/Kitchen

P. 24Frankfurt KitchenBullock, Nicholas. “First the Kitchen: Then the Facade”. Journal of Design History, Vol. 1, No. 3/4 (1988), pp. 177-192.

Harcombe, Sebastian. “Machines for living”. New Statesman (Engl) 135 April 10, 2006.

http://en.wikipedia.org/wiki/Frankfurt_kitchenP. 26Cornell Kitchen—“Built to Fit Your Wife”http://blog.modernmechanix.com/2007/07/31/new-kitchen-built-to-fit-your-wife/P. 28RISD Kitchen-Ergonomicshttp://lh3.ggpht.com/_8Mva9l-cdlU/RNOcJgilABI/AAAAAAAAAws/i0lla3zfXkU/A+LATER+GILBERT+KIT1930%27s.jpg

P. 30 CounterIntelligence: Augmented Reality KitchenLeonardo Bonanni, Chia-Hsun Lee, Ted SelkerMIT Media LaboratoryImage

P. 8-16Photographs and Diagrams by the PGK TeamP. 19Photographs taken by J.Lopez and Y.HungP. 21, 22Photographs taken by J. LopezP. 23http://www.bettencourtwood.com/P. 24Grete Lihotzky, ‘Frankfurt Kitchen’, 1926.V&A, museum na. W. 15-2005P. 25Photograph taken by M. BraleyP.26Cornell Kitchen—“Built to Fit Your Wife”http://blog.modernmechanix.com/2007/07/31/new-kitchen-built-to-fit-your-wife/P.27 RISD Kitchen-Ergonomicshttp://lh3.ggpht.com/_8Mva9l-cdlU/RNOcJgilABI/AAAAAAAAAws/i0lla3zfXkU/A+LATER+GILBERT+KIT1930%27s.jpgP. 28http://www.flickr.com/photos/valcucinesoho/sets/72157603175203698/P.29LG fridge. Smarthome.comP.30 CounterIntelligence: Augmented Reality KitchenLeonardo Bonanni, Chia-Hsun Lee, Ted SelkerMIT Media LaboratoryP. 33-34Diagram by J. LopezP. 37-46Photographs taken by the PGK Team

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P. 50Farm- http://www.hickerphoto.com/data/media/7/ad_42249n.jpgFeedlot- http://blogs.kansas.com/weblog/files/feedlot1.jpgGrain- http://nutrition.preschoolrock.com/uploads/images/grain.jpgCheap Grain- http://bedford.extension.psu.edu/Agriculture/Images/grain%20mix.jpg Manure to Fertilize- http://media-content.flixya.com.s3.amazonaws.com/files/xtnshun152745.jpg?AWSAccessKeyId=1TKE66PETJJHG8051M02&Expires=2096593155&Signature=hrzSSGaljm3L7vuhl8jqDME%2FIZQ%3DPesticides & Fertilizers- http://parrot664.tripod.com/sitebuildercontent/sitebuilderpictures/pesticides.jpgPolyculture-http://www.nvgc.org.uk/images/imagegallery/imagegallerylarge/DSCF0309.jpgRedistribute Manure- http://cropwatch.unl.edu/photos/cwphoto/manure1b.jpgProper Practices- http://farm4.static.flickr.com/3005/2352443316_5e84af5db1.jpgMonoculture- http://farm2.static.flickr.com/1250/1123783254_6d0725594d.jpg-- http://ellismeats.com/images/meat2.jpgAnimal Cruelty- http://www.liveexportshame.com/photos/welfare/Beiret-slaughterhouse.jpg --http://farm1.static.flickr.com/35/71000572_b6f9571dbd.jpgP. 51-53Diagrams by V. PerezP. 51http://www.julielowmd.com/Medical_Icon.Small.jpgP. 54 Photograph taken by M. BraleyP. 55Illustration by V. PerezP.36Map by V.Perezhttp://maps.google.com/maps/ms?hl=en&ie=UTF8&msa=0&msid=109212150643794013374.00045d810cec4362a1c24&ll=40.010787,-75.125198&spn=0.277685,0.594635&z=11

Text

P. 50-57Pollan, Micheal “ Farmer in Chief” New York Times-The Food Issue October 9th 2008 - http://www.nytimes.com/2008/10/12/magazine/12policy-t.html?pagewanted=1&_r=3

Pirog, Rich et. al, “Food, Fuel, and Freeways: An Iowa perspective on how far food travels,fel usage, and greenhouse gas emissions” Leopald Center for Sustainable Agriculture – Iowa State University, June 2001 - http://www.leopold.iastate.edu/pubs/staff/ppp/

http://www.organicconsumers.org/corp/foodtravel112202.cfm

Schlosser, Eric. “Fast- Food Nation : The True Cost of America’s Diet” Rolling Stones Magazine (USA), Issue 794, Sept. 3. 1998 -http://www.mcspotlight.org/media/press/rollingstone1.html P. 56http://www.google.com/search?hl=en&q=philadelphia+farmers+market&btnG=Google+Search&aq=0&oq=philadelphia+farmersP. 58-60www.paveggies.org

www.fieldtoplate.com- Your Guide to Pennsylvania Vegetables PDFP. 63Low Carbon Diethttp://www.sustainabletable.com

Images

P. 49 http://upload.wikimedia.org/wikipedia/commons/4/49/Fredmeyer_edit_1.jpg

Food Culture

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P. 38, 39Diagram by V. Perez with the following images includedAsparagus- http://en.wikipedia.org/wiki/File:Green_Asparagus_New_York_11_May_2006.jpg Beets-http://gracemagazine.files.wordpress.com/2007/08/beets480.jpgBroccoli- http://broccolicity.files.wordpress.com/2008/07/800px-broccoli_bunches.jpgBrussel Sprouts-http://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Brussels_sprout_closeup.jpg/400px-Brussels_sprout_closeup.jpgCabbage-http://www.eatabbo.org/images/food/Cabbage.jpghttp://www.koze950.com/wp-content/uploads/2008/05/potatoes.jpgCantaloupe-http://www.ingredientrade.com/images/med/cantaloupe3.jpgCarrots-http://www.worldcommunitycookbook.org/season/guide/photos/carrots.jpgCauliflower-http://serc.carleton.edu/images/genomics/units/usda_cauliflower.pngCelery-http://www.infovisual.info/01/photo/celery.htmlCorn- http://www.infovisual.info/01/photo/celery.htmlCucumbers-http://www.oldshawfarm.com/archives/cucumbers%20g.JPGEggplant-http://www.greek-islands.us/greek-food/ouzo-plomari/eggplant.jpgLima Beans-http://www.all-creatures.org/recipes/images/i-beans-lima-baby.jpgLettuce-http://www.vermeulenfarms.com/images/iceberg.jpgPotatoes-http://www.koze950.com/wp-content/uploads/2008/05/potatoes.jpg

Peppers-http://gardenplotter.com/rospo/blog/uploaded_images/peppers-782256.jpgPumpkin-http://www.aftonapple.com/pumpkins.jpgSnow Peas-http://www.realestatebloglab.com/images/SnowPeas.jpgSnap Peas-http://static.howstuffworks.com/gif/green-beans-1.jpgSpinach-http://www.kyagr.com/kyproud/images/spinach.jpgSummer Squash- http://www.danispies.com/IMG_1909.JPGcolombia.jpgTomatoes- http://en.wikivisual.com/images/f/f3/Tomatoes-on-the-bush.jpgTurnips- http://www.hort.purdue.edu/ext/senior/vegetabl/images/large/turnip2.jpgWinter Squash-http://www.hort.purdue.edu/ext/senior/vegetabl/images/large/squashbutternut.jpgWatermelon-http://www.worldrider.com/blog/photos/watermelon_stand_P. 61,62 Diagram by J.LopezP. 63Diagram by M. Braley

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ProductionText

P. 67American Lung Association® Indoor Air Pollution Fact Sheet- August 1999 Updatehttp://www.lungusa.org/site/pp.asp?c=dvLUK9O0E&b=35381

http://www.infoplease.com/ipa/A0005110.html

Taking Philadelphia’s Temperature: Health Indicators for Healthy Philadelphia 2010, Prepared by the Philadelphia Department of Public Health: May 2003www.phila.gov/health/hp2010/PhilaTemp/TakingPhiladelphiasTemperature.pdfP. 68Ketone- http://www.epa.gov/ttn/atw/hlthef/methylet.htmlBenzene- http://www.ccohs.ca/oshanswers/chemicals/chem_profiles/benzene/health_ben.htmlMethane- http://www.ccohs.ca/oshanswers/chemicals/chem_profiles/methane/health_met.htmlCarbon Dioxide- http://www.lenntech.com/carbon-dioxide.htmNitrogen Dioxide- http://www.cleanairtrust.org/nitrogendioxide.htmlFormaldehyde- http://www.checnet.org/HealtheHouse/chemicals/chemicals-detail.asp?Main_ID=346www.cancer.gov/cancertopics/factsheet/risk/formaldehydeCarbon Monoxide- http://biology.about.com/library/blco.htmPropane- http://www.ccohs.ca/oshanswers/chemicals/chem_profiles/propane/health_pro.htmlP.69O’Connell A. “Unseen perils are lurking in your home.” The Times (London). April 11, 2000.

http://www.alive.com/2544a8a2.php?subject_bread_cramb=136

http://www.healthyhome.com/category/27/Paints+and+Stains.aspx

http://www.storyofstuff.com/

http://www.bobvila.com/HowTo_Library/Paint_Wallpaper_and_Indoor_Air_Quality-Healthy_Home-A2485.html

http://ezinearticles.com/?Is-An-Air-Ion-Purifier-Positive-Or-Negative&id=416108

http://www.electrosensitivity.org/explained.htm

P. 70www.phila.gov/health/hp2010/PhilaTemp/TakingPhiladelphiasTemperature.pdfP. 71See references for pg.68P.72http://www.aerias.org/DesktopModules/ArticleDetail.aspx?articleId=112#cleaning-examples

http://www.greenbuildingsupply.com/Public/EnvironmentallyFriendlyCleaners/index.cfm?requesttimeout=100

http://www.healthgoods.com/shopping/Home_Test_Kits/EnviroCheck_Indoor_Air_Quality_Test_Kit.asp

http://www.my-air-purifier.com/site/678219/page/566969

http://applianceparts.wordpress.com/tag/drum-style-humidifier/

http://www.associatedcontent.com/article/604765/the_advantages_of_green_construction.html

http://www.earthwitchery.com/pollution.html

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P. 75-76What is the Best Way to Recycle Plastichttp://www.mindfully.org/Plastic/Alternatives/Alternatives-Plastic- Goettlich3aug05.htmP. 77-80How plastics are made from plants?http://www.bioplastics24.com/content/view/112/111/lang,en/

Image

P. 67-69Diagram and Illustrations by V. PerezP. 70Graphs excerpted from “ Taking Philadelphia’s Temperature” pgs. 22, 33P. 71,72 Diagram and Illustrations by V. PerezP. 73Photograph taken by M. BraleyP. 75Diagram by M. Braley with the following images includedCoke bottle-www.doobybrain.com/.../new-coca-cola-bottle.jpg.Brownie container- http://farm3.static.flickr.com/2228/2370665030_83281fc1fb.jpgWater bottle- http://whyfiles.org/177bottle_water/images/poland_sm.jpgMargarine- http://images.amazon.com/images/P/B00032CDPA.01A3CDPEGSIQM61V._SCLZZZZZZZ_.jpgCereal Lining- http://www.portigal.com/wp/wp-content/uploads/2007/12/custom-cereal_sm.jpgMilk Jug- http://ecx.images-amazon.com/images/I/41MXP76Q9RL._SS400_.jpg Tide detergent- http://www.globalgiants.com/archives/media/Tide.jpgDannon- http://windsormedia.blogs.com/photos/uncategorized/dannon_splenda_logo.jpgPVC pipes- http://www.apexexporters.com/product/images/pvc.jpg

Glad Cling Wrap- http://www.onlineshop.com.sg/images/SST00024.jpgCanola Oil- http://www.thenibble.com/reviews/main/beverages/cocoas/images/CanolaOil.gifFrozen veggies- http://www.freshdirect.com/media/images/product/frozen/fro_birds_deluxe_a_01_z.jpgMustard- http://2.bp.blogspot.com/_xE7AQ7nS-xU/SKnYFt kIxI/AAAAAAAABlw/3TQ59E6erkM/s400/mustard.jpgHoney- http://www.honey.com/media/gallery/04_HoneyBear.jpgBread- http://images.meredith.com/fitness/images/2008/04/ss_19ArnoldWholeWheatBread.jpgKetchup- http://www.indojin.com/shop-online/catalog/images/heinz1870.gifPills- http://images.acclaimimages.com/_gallery/_TN/0269-0609-0116-1943_TN.jpgGround beef- http://www.foodandwaterwatch.org/.../image_previewEgg carton- http://www.eggboxes.com/media/ccp0/prodsm/18noprintstryo.jpgTupperware- http://www.icsid.org/database/images/display/sb479df858e6342.jpgNalgene- http://www.envirohumanimpact.com/wp-content/themes/mimbo2.2/images/nalgene.jpgP.77How plastics are made from plants?http://www.bioplastics24.com/content/view/112/111/lang,en/Potatoes- http://cache.eb.com/eb/image?id=82542&rendTypeId=4Granules- http://www.odorcontrolco.com/images/OCC%20web%20pic%20Saved%20for%20Web%20Pictures/Copy%20of%20Granules-2.gifProcessor- http://206.123.100.8/~agrotehn/prod/hydrocarbon_raw/image013.jpgCompost Bin- http://farm1.static.flickr.com/225/518559738_4773c24e84.jpgSoil- http://www.denvergov.org/Portals/517/images/hands_in_compost.jpg

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P. 80Kenaf fiber cell phone- http://i.treehugger.com/files/kenaf_phone.jpgBiotuff Bags- http://www.sustainableisgood.com/products/2008/07/mirel-biotuff-c.htmlNviroplast- http://www.nviroplast.com/transparent.asphttp://www.nviroplast.com/rigid.aspPapcorn- http://www.papcorn.dk/Treeplast- http://www.treeplast.comP. 81, 82Diagrams by J. Lopez

Consumer HabitsText

P. 85, 86, 89 The Story of Stuff with Annie Leonardhttp://www.storyofstuff.com/P. 89, 90http://appliances.pricegrabber.com

http://www.shopping.comP.92Knechtel, John. Trash. The MIT Press. 2006

Image

P. 87Photographs taken by M. BraleyP. 89 http://www.ajmadison.com/ajmadison/images/large/ED2FHEXTL.jpgP. 90 Diagram by Y. Hung and photo,http://ecx.images-amazon.com/images/I/3107FCJXY5L._SL160_.jpghttp://www.ajmadison.com/ajmadison/images/large/ED2FHEXTL.jpghttp://ecx.images-amazon.com/images/I/3107FCJXY5L._SL160_.jpg

P. 91http://www.dannon.com

P. 93Photograph taken by V. Perez

P. 95- 98Diagrams by J. Lopez

Waste and Resource ManagementText

P. 102 “Waste No Want Not: The Economic Argument for Recycling” - The Urban Sustainability Forum Nov. 20, 2008 at the Academy of Natural Sciences, PhiladelphiaP. 103 http://www.storyofstuff.com/P.105 The Clean Air Council - http://www.cleanair.org/Waste/wasteFacts.htmlP. 107, 108 Energy Justice Network - http://www.energyjustice.net/lfg/#9The Philadelphia Inquirer - “Pa.’s high-tech trash pile” - by Sandy Bauers, August 18, 2008 - http://www.philly.com/inquirer/health_science/20080818_Pa__s_high-tech_trash_pile.htmlHow Stuff Works: Landfillshttp://science.howstuffworks.com/landfill6.htmP. 109, 110 ActionPA.org http://www.actionpa.org/waste/ , site updated April 25th, 2005P. 111, 112ActionPA.orghttp://www.actionpa.org/waste/ ,page last updated on April 25, 2005“The full story of the Khian Sea and the Gonaives ash mountain”-http://www.webster.edu/~corbetre/haiti-archive/msg05049.html

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Wikipedia“Khian Sea waste disposal incident”http://en.wikipedia.org/wiki/Khian_Sea_waste_disposal_incident

Image

P.101Photography taken by Jonas MilderP. 104Corbis Image Database-GarbageP. 106- 122Illustrations and Diagrams by J. LopezP.114http:// farm4.static.flickr.com/3117/2637137358_6071a377ea.jpg?v=0P. 119-120Corbis Image Database-Landfill

MeteringText

P. 127, 128U.S Department of Energy-www.doe.govP. 129, 130Case studies from PSE in Washington and SDG&E in California were used for gathering this information.http://energypriorities.com/entries/2006/02/pse_tou_amr_case.php

Image

P.125http://i.mktw.net/newsimages/NewsCommentary/SpecialReports/TheHeatIsOn/day2energy_bkgd2_660x852.gifMIT Media Laboratory

P. 127, 128 Diagram by G. MaricichP. 129Graph by G. Maricichhttp://energypriorities.com/entries/2006/02/pse_tou_amr_case.phpKill-A-Watt, P3internation.comPowerCost Monitor, bluelineinnovations.comMetal Fixtures, http://www.lowimpactliving.com/categoriesP. 131Photograph taken by M. BraleyP. 133, 134Diagram by Y. HungP. 135, 136 Diagram by J. Lopez

RetrofittingText

P.141, 142 http://green-vaccine.com/green-home/turn-your-fridge-into-a-green-machine/P.145 http://www.appliance.com/fridge/editorial.php?article=787&zone=1010&first=1P.146-152 http://www1.eere.energy.gov/femp/procurement/eep_crf.html

http://home.howstuffworks.com/question121.htmP.164

http://www.consumerreports.org/cro/appliances/kitchen-appliances/refrigerator-drawers/refrigerator-drawers-10-06/overview/1006_refrigerator-drawers_ov.htmP.153 http://en.wikipedia.org/wiki/BurnerP.154 http://melissacooksgourmet.blogspot.com/2008/06/char-siu-and-chow-fun-with-chinese.html

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Images

P. 141Diagram by Y. HungP. 143, 144 Photograph taken by M. BraleyP. 145- 154Diagram by Y. Hung and photoP. 155 - 156 Diagram by J. Lopez with an illustration by T. Kull

ModularityText

P.161, 162 http://melissacooksgourmet.blogspot.com/2008/06/char-siu-and-chow-fun-with-chinese.htmlP.163, 164 http://www.thegreenguide.com/http://besthousedesign.blogspot.com/2008/02/nolaster- architects-project-on-casa-os.html

Images

P. 160 Photograph taken by Y. HungP. 161,162Illustrations by Y. Hung and J. LopezP. 163,164Illustrations by Y. Hung P. 165 - 166 Diagram by J. Lopez

EducationText

P. 173 - 176http://www.kde.state.ky.us/KDE/Instructional+Resources/Curriculum+Documents+and+Resources/Teaching+Tools/Curriculum+Maps/High+School+Science+Curriculum+Maps.htm

http://www.middleschoolscience.com/chemistry.htm

http://elsci.lansingschools.net/escg/index.htm

http://www.ecoliteracy.org/programs/rsl.html

http://new.stjohns.edu/campus/pr_cam_080513.stj

http://www.epa.gov/gcc/

http://www.epa.gov/gcc/pubs/educat.htmlP. 177, 178Interview with the Director of the New York City Department of Sanitation-Bureau of Waste Prevention Reuse and Recycling, Mr. Robert Lange, Dec 1, 2008

http://www.nyc.gov/html/nycwasteless/html/home/home.shtml

http://egov.cityofchicago.org/city/webportal/portalEntityHomeAction.do?entityName=Recycling+Chicago&entityNameEnumValue=148

http://www.cityofsydney.nsw.gov.au/Residents/WasteAndRecycling/RubbishCollectionRecycling/SingleProperties/RecyclingSingle.asp#GardenOrganics

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Image

P. 170Diagram by G. MaricichP. 173Children Recycling- http://www.berriencounty.org/uploaded_images/Lybrook%20Recycling.JPG

Children Gardening- http://www.hortla.okstate.edu/images/IMG_9483sm.jpgP. 174Teens cooking- http://www.goabbeyroad.com/images/WebPhotos_Bologna/BolognaCookingSpaghetti.jpgP. 175Teen with Cow- http://www.agstudent.iastate.edu/profiles/images/LauraRosenbohmBnr.jpgP. 176Chemistry Flasks-http://hamberchem11.googlepages.com/chemistry.jpg/chemistry-full.jpgP. 177, 178 Photographs of Pamphlets and Informational Brochures from the New York City Department of Sanitation, taken by V. Perez

PolicyText

P. 182http://www.greenforall.org/media-room/press-clips/obama-embraces-2018green-path2019-in-stimulus-plan-to-aid-environmentP. 184The Nutter Plan for a Sustainable Philadelphia Environment Now and Tommorrowwww.nutter2007.com

P. 185, 186http://www.spokane.net/SearchResultDisplay.aspx?contentid=4556&keywords=yourgarden&ccshorttitle=yourgarden3

http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6VFR-4TDBM84-1&_user=10&_rdoc=1&_fmt=&_orig=search&_sort=d&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=30d33bcf713f6288de2d312c9bcfad96

http://www.epa.gov/epawaste/conserve/tools/payt/tools/index.htmhttp://www.highbeam.com/doc/1P3-1089235271.html

http://www.adamsmith.org/blog/environment/the-waste-of-nations-200803081023/

http://www.jgpress.com/archives/_free/001025.html

http://en.wikipedia.org/wiki/PAYT

http://www.resourcexchange.org/payt/payt_idx.php

Image

P. 181Image by J. LopezP. 182http://www.kumo-art.com/blog/images/iso50-obama-final.jpgP. 183, 184http://blog.pennlive.com/pennsyltucky/2008/05/Michael%20Nutter51308.jpgP. 185, 186Illustration by R. KullP. 187http://image59.webshots.com/459/9/30/62/2076930620040158146WcFZeV_fs.jpgP. 188Illustration by Y. Hung