Eco-design (portfolio)
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the slide is made up from three different eco-design projects done during my study at Polytechnic of Turin under supervision of professor Bistagnino. these slides are put together in order to show the process of design from Macro to Micro scale ranging from a provincial vision in Iran, a village design in north Italy, a restaurant system and finally a home water system in Iceland. the process of design includes production, transformation and consumption which is always happening in a context.
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Eco-design (portfolio)
- 2. CONTENTS WHAT.............................................3 HOW..............................................4 TERRITORY ANALYSIS......................5 LINEAR FLOW OF MATERIAL...........6 LINEAR TERRITORY..........................8 LINEAR RESTAURANT......................9 SELF GENERATED SYSTEM..............10 SYSTEMIC RESTAURANT(INNER)......11 RESTAURANT COMPARISON...........12 RESTAURANT SYSTEM(OUTER)........14 RESTAURANT ECONOMY DATA......13 SYSTEMIC TERRITORY.....................20 TERRITORY COMPARISON...............21 WATERSYSTEM COMPARISON.........24 ABSTRACT GENERAL SCHEME.........23 TERRITORY DATA COMPARISON......22 WATER SYSTEM...............................25 WATER SYSTEM DATA......................26 WHY...............................................27 CONSUMPTION.............................7 Page 2 of 27
- 3. Food System is a complex system which is composed of production, transformation, delivery, packaging, retail, consumption and after consumption. All of these processes have their own Inputs and Outputs and are considered important to social, economic, environmental, cultural and well-being aspects of our lives. Production, transformation, and consumption are the main processes which have been studied in this project to see the way the food system works now in the current mode (linear), the way it should work in systemic mode and how food system affects society, economy, and environment differently in these two different situations. Food System is to fulfill the nutritious need of the citizens of the territory. One part of this need is supplied by the importation of the food and the other part is met through agricultural production in the territory. Systemic design insists on local food which is produced on the local level and prevents huge transportation on the global logistic level. Local production of the food has positive effects on society such as the creation of new job opportunities and increase the local income by keeping the money paid for food inside the territory and also it contributes to a decrease in the co2 emission caused by food transport and global logistic platform. But before all, it is necessary to study cultural background and citizens consumption patterns that have a direct relationship to health and dietry balance. WHAT ? Page 3 of 27
- 4. 8 HOW ? STEP 1 Aim Definition: The First step of systemic design is to define the territory which provides physical,social, cultural and virtual space for the exchanges between activities. The territory in this study is situated in fars province of Iran, the area of this territory is around 370,000 ha and around 2,100,000 people live there . STEP 2 Holistic Survey: There are many different processes active in the territory . In this step different activities (production,transformation and consumption), people (their needs and eating patterns), the relation between them and the way they interact with the environment become analized in order to understand both quantitive and qualitive criticalities of the linear (current) system. STEP 3 Application of systemic approach to the defined context: Considering diversity and localization as richness which help the system to be more resilient, on this step, the quality of the output of each activity should be studied and based on the specific quality it has, it will be input of another activity and make relation between them, exactly the way natural processes take place. It is how a self-generated system emerge. Page 4 of 27
- 5. Kamfirooz -high rate of rice producton -low diversity of crops Agricultural plain -high amount of crops production -lack of sufficient water resources -increasing the number of water wells Petrochemical factory -creating alot of job apportunities -high rate of environmental polution Shiraz -high population density -lack of sufficient resources -high rate of tourist attraction Salt lake - high effect on moderating the climate -ambient for many birds -high density of salt -threatened by high water consumption of the city and likely to dry ََAmir dam -historical and natural tourist attraction -increasing the possibility of cultivation -lack of care and attention ََDashtak -beutiful scenery -tourist attraction -lack of tourist infrastructure ََPersepolis & Naghshe rostam -historical tourist attraction -lack of tourism infrastructure -lack of care and attention ََPasargad -historical tourist attraction -lack of tourism infrastructure -lack of care and attention ََSivand dam - increasing the possibility of cultivation -Affecting the ecosystem in a negative way ََSofla plain -affected by drying of the lake -old population -high rate of young imiggration ََBakhtegan lake -high effect on moderating the climate -ambient for many birds -threatened by high water consumption of the city and likely to dry Doroodzan dam -unique supplier of drinkable and agricultural water -decrease of water level due to massive consumption CRITICAL POINTS TERRITORY ANALYSIS Page 5 of 27
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- 7. Consumption Linear Systemic OIL milk ACTIVE PASSIVE Bread,Rice cereal, pasta Fruit Vegetable Meat, fish,egg,beans Milk,cheese dairy products Fat, oil, sweets,pickles (0-1) unit/day (1-2) unit/day (2-3) unit/day (2-4) unit/day (3-5) unit/day (6-11) unit/day Gram/Day for one person Tonne/Year for all population 270 Cereal 200,000 300 Vegetable 225,000 400 Fruit 300,000 450 Dairy 350,000 40 Meat 30,000 15 Egg 11,500 75 Chicken 57,000 50 Legume 38,000 30 Sugar 23,000 Sugar Legume Chicken Egg Meat Milk Fruit Vegetable Cereal Population: 2,100,000 Need CONSUMERGLOBALIZATION LOCALIZATION VALUE QUALITIY NO WASTE WELLNESS LOCAL NETWORK MONEY QUANTITY False need knowledge Profit Necessity Fastfood culture Cultural Background Mass Media Qualitative information Persuasion Transparency EMISSION GLOBAL LOGISTIC ILLNESS Not predictable market and production Page 7 of 27
- 8. ATTUALE CURRENT CO2 VALLE ANZASCA APICOLTURA SUPER MERCATO PASTICCERIA BAR BOSCO DISCARICAFOGNA RISTORANTE FR UTTA E VERDU RA COLT IVAZ. PICCOLI FRUTTI CASEIFICIO ALL EVAMENTOLA TTE MERCATO GDO GDO GDO GDO GDO PIATTAFORMA DI LOGISTICA PIATTAFORMA DI LOGISTICA PIATTAFORMA DI LOGISTICA PIATTAFORMA DI LOGISTICA PIATTAFORMA DI LOGISTICA PIATTAFORMA DI LOGISTICA BIRRIFICIO TERRITORY LINEAR Page 8 of 27
- 9. SUPERMARKET WATER DETERGENT GARBAGE SEWER EMISSION DISH FRUITS VEGETABLES organic waste grey water organic waste sliced salumi cheese sliced meat chicken fish sliced vegetables mix raw material grey water clean potato clean fruits clean vegetablesCHICKEN& MEAT FISH CHEESE SALUMI CORN FLOUR POTATO SPICE SALT OIL ENERGY fried meat chicken&fish oili plates heat waste waste oil boiled food heat waste grey water dirty plates dirty plates soups heat waste cooked fish&meat& chicken heat waste oili plates LOCALNETWORK PUBLICNETWORK SLICE WASH MIX STEW GRILL WASH FRY BOIL Drinkabe water for all uses Contain Chemicals Contain Stress Contain Stress Low quality Transpotation Not Local taste Not reuse Not reuse Not reuse Cause emission Cause emission Send to sewer Cause emission Cause emission Contain Chemicals Contain Chemicals organic waste Contain Chemicals Contain Pesticide Contain Pesticide Social Cost Social Cost Large scale retail S T O R A G E LINEAR RESTAURANT Page 9 of 27
- 10. STSTEMIC Analyze local dishes Gnocchi with spinach and pine nuts Mushroom soup Cheese and honey We collected what raw materials the territory has. Then we decided the systemic menu in restaurant. The dishes all can make of local raw materials. Then we analized systemic scheme of each dishes. STSTEMIC Reuse of waste Reuse potato peels Reuse pine nuts shell ORGANIC (fibre, antioxidant,starch) clean tea scale& water scale clean silver clean kitchen& bathroom compost facial spa& hair care Soup feed aniamls Bread POTATO SKIN AGRICULTURE STEW DRY GRIND potato flour add Reuse garlic peels FOREST (amino acid, minerals, vitamins, cellulose, lignins, hemicelluloses, pentosans, fats, proteins) PINE NUTS SHELL Tincture Vodka Oili pine nuts shells (antineoplastic action, cleans bloods and lymphatic system...) (rheumatism, arthritis, gout, lumbago) (antitussive, cold, muscular, ache, rhenmatisn...) Bath Medicine STORE GRIND FILTER OIL pine nuts shell powder AGRICULTURE (fiber, antioxidents) GARLIC PEELS compost dishes tea drinkable water honey STORE BOIL STSTEMIC Analyze system This scheme is for dish Gnocchi with spinach and pine nut. It shows each action in kitchen, where the raw materials come from and where the output use for. STSTEMIC Analyze system REUSING WASTE RELATIONS TRADITIONAL DISHES SELF GENERATED SYSEM SYSTEMIC RESTAURANT DETAIL Page 10 of 27
- 11. RESTAURANT SYSTEMIC TERRITO RY KITCHEN Soap making Antipest making Concentrate makingBeekeeping Honey Butter Dairy shop C heese Agriculture Potato Peppe r Onion GarlicSpinac h Forest M ushroo m Drying Hebal shop D ry mus hroom Distillery Liquor Hands washing Soap drinkable water drinkable water drinkable water Potato flour excess polenta Used oil cheese rinds corn waste Garlic peels boiledwater starch Polenta with mushroom Tincture Fried polenta Gnocchi with spinach Potato peel chips Mushroom soup Beefsteak with mushroom drinkable water mushroom icecube Used oil Cheese rinds drinkable water renewable energy Soak water Soak water garlic peels garlic peels Beef with cheese onion peels onion peels onion peels Meat breeding Beef Freeze Storage Powder Butter Market Outside terittory production Egg Cheese and honey Milk 1° 2° Aro matic p lants Pine nut shell egg shell Spinach waste potato peels egg shell Flour Salt Oil Aro matic p lants P ine nut s mushroom sauce Corn Biodigestore Page 11 of 27
- 12. SUPERMARKET WATER DETERGENT GARBAGE SEWER EMISSION DISH FRUITS VEGETABLES organic waste grey water organic waste sliced salumi cheese sliced meat chicken fish sliced vegetables mix raw material grey water clean potato clean fruits clean vegetablesCHICKEN& MEAT FISH CHEESE SALUMI CORN FLOUR POTATO SPICE SALT OIL ENERGY fried meat chicken&fish oili plates heat waste waste oil boiled food heat waste grey water dirty plates dirty plates soups heat waste cooked fish&meat& chicken heat waste oili plates LOCALNETWORK PUBLICNETWORK SLICE WASH MIX STEW GRILL WASH FRY BOIL Drinkabe water for all use s Contain Chemicals Contain Stress Contain Stress Low quality Tra nsp otation Not Loca l taste Not re use Not re use Not re use Cause emission Cause emission Send to se wer Cause emission Cause emission Contain Chemicals Contain Chemicals organic waste Contain Chemicals Contain Pesticide Contain Pesticide Social Cost Social Cost Large scale retail S T O R A G E TERRITO RY KITCHEN Soap making Antipest making Concentrate makingBeekeeping Honey Butter Dairy shop C heese Agriculture Potato Peppe r Onion GarlicSpinac h Forest M ushroo m Drying Hebal shop D ry mus hroom Distillery Liquor Hands washing Soap drinkable water drinkable water drinkable water Potato flour excess polenta Used oil cheese rinds corn waste Garlic peels boiledwater starch Polenta with mushroom Tincture Fried polenta Gnocchi with spinach Potato peel chips Mushroom soup Beefsteak with mushroom drinkable water mushroom icecube Used oil Cheese rinds drinkable water renewable energy Soak water Soak water garlic peels garlic peels Beef with cheese onion peels onion peels onion peels Meat breeding Beef Freeze Storage Powder Butter Market Outside terittory production Egg Cheese and honey Milk 1° 2° Aro matic p lants Pine nut shell egg shell Spinach waste potato peels egg shell Flour Salt Oil Aro matic p lants P ine nut s mushroom sauce Corn Biodigestore In the linear model of production and transfor- mation the focus is on quantitative elements in order to increase efficiency and profit. There is no connection between actors in this model, all the activities get nourished by logistics and large scale retails due to their accessibility. The row materials as inputs contain pesticide or other chemicals, the meat contains stress hormone and the water is irreversibly polluted by chemical detergents, that not only cause health issues for human but also as an output(sewer & garbage) cause huge social cost and environmental damage and make a linear type of economy which has no relation to surroundings. cause a huge amount of waste at the end of the chain. Systemic restaurant is based on territorial resources and tries to look at local level and choose organic raw material for transformation. while cooking each food the so-called waste which is now considered a new resource based on it’s quality would be a raw material for the other dishes. This is the way new dishes become made and added to the systemic menu. At the end of the process new activities would be created to process the final outputs into other usable products such as hand washing soap or anti pest liquid for the garden and again connects to the local activities and make a new type of strong local economy. only few raw materials which are necessary and don't exist in the territory come from outside. LINEAR SYSTEMIC RESTAURANT Page 12 of 27
- 13. 175 Reconstructing the menu based on food pyramid and also reusing the waste part of raw materials as new raw material for other dishes caused a decrease in cost of raw material. Based on output-input strategy some new dishes became generated which affected the revenue and caused it increase in systemic, campared to linear. Other cost and number of customers are considered the same in linear and systemic mode and the difference in EBIT is only the result of redesigning the flux of resources and also omitting a part of transportation due to warking with local actors. SUMMARY systemic mode COMPARISON SUMMARY LINEAR SYSTEMIC RAW MATERIAL 107,962 94,246 REVENUE 335,880308,520 EBIT 28,780 54,956 Page 13 of 27
- 14. 225 APICOLTURA schiuma di miele residui organici miele 2°qualità polline in grani propoli in scagliecera pura miele invasettato COLT IVAZ. PICCOLI FRUTTI residui potatura fiori foglie erbe piccoli frutti aromi gin amari oli essenziali alcool 95° acetone 5% acqua profumata scarti esausti metanolo liquori aromatizzati DI STILLERIA liquori alle erbe RISTORANTE gusci d’uovo buccia aglio cipolla oli esausti tincture BIR RIFICIO orzo di risulta scarti luppolo birra CO2 lievito esausto H2O grigia trebbie scarti cereali proteine e resine acqua lavaggio lievito di birra PAS TICCERIA torsoli di mela semi di mela gusci d’uovo buccia di mela packaging foglie di fragola lardo esausto H2O grigia canditi per apilievito noccioli di pesca prodotti finiti MERCATO CASEIFICIO formaggio stagionato formaggio fresco burro ricotta yogurt siero latticello H2O grigia GELATERIA FAL EGNAMERIA trucioli produzioni artigianali BAR piatti bicchieri insalata bucce semi fondi di caffè cibo scaduto bottiglie vuote gusci d’uovo TRA SFORMAZION E CERA fogli cerei candele SYSTEM OF SYSTEMS / FILIERA APICOLTURA Valle Anzasca SYSTEM OF SYSTEMS / FILIERA APICOLTURA Valle Anzasca BIODIGESTORE calore fertiliz. liquido fertiliz. solido energia rinnovabile RESTAURANT SYSTEM BEE KEEPING Page 14 of 27
- 15. 223 SYSTEM OF SYSTEMS / FILIERA ALLEVAMENTO CARNE Valle Anzasca ALL EVAMENTO LA TTE H2O nera deiezioni solide deiezioni liquide latte crudo capo vivo ALL EVAMENTO CA RNE H2O grigia deiezioni liquide paglia bestiame RISTORANTE gusci d’uovo buccia aglio cipolla oli esausti tincture MERCATO CASEIFICIO formaggio stagionato formaggio fresco burro ricotta yogurt siero latticello H2O grigia MO BILE MAT TATOIO ossa caglio interiora pelle cornasangue carne tessuto connettivo H2O grigia grasso A RTIGIANATO pelletteria moda arredamento rivestimenti utensili SA LUMIFICIO salumi stagionati MA CELLERIA salumi carni PRO DUZ. GELATIN E gelatine PROD. FERTILIZZAN TINAT. fertilizzanti ALL EV. SUINI capo vivo letame e liquami capo vivo ALL EVAMENTO EQ UINI letame e liquami COS M ESI profumi detergenti naturali saponi cosmesi ALL EV. POLLAME pollina capo vivo FITO DEPURAZIONE acqua fitodepurata BIODIGESTORE calore fertiliz. liquido fertiliz. solido energia rinnovabile RESTAURANT SYSTEM MEAT BREEDING Page 15 of 27
- 16. 222 SYSTEM OF SYSTEMS / FILIERA DEL BOSCO Valle Anzasca ALL EVAMENTO LA TTE H2O nera deiezioni solide deiezioni liquide latte crudo capo vivo ALL EVAMENTO CA RNE H2O grigia deiezioni liquide paglia bestiame BOSCO gemme e resine funghi fiorifrutti di bosco frutta secca erbe aromatiche foglie ramaglie COLT IVAZ. PICCOLI FRUTTI residui potatura fiori foglie erbe piccoli frutti GE STIONE ALB ERI legno resinarami foglie sottaceti liquido organico H2O grigia C ONSERVE bucce e foglie scarti aromi gin amari oli essenziali alcool 95° acetone 5% acqua profumata scarti esausti metanolo liquori aromatizzati DI STILLERIA liquori alle erbe ERBORISTERI A prodotti finali fiori freschi erbe esauste erbe essiccate RISTORANTE gusci d’uovo buccia aglio cipolla oli esausti tincture MERCATO corteccia ES SICCAZIONE frutta disidrata frutta secca legumi essiccati bucce frutta gusci frutta noccioli e semi ortaggi essiccati FAL EGNAMERIA trucioli produzioni artigianali A RTIGIANATO pelletteria moda arredamento rivestimenti utensili M ULINO farine semola cruscami amido granaglie farina di castagne olio di gemme PROD. FERTILIZZAN TINAT. fertilizzanti SEG HERIA legno trucioli corteccia RESTAURANT SYSTEM FOREST Page 16 of 27
- 17. 221 SYSTEM OF SYSTEMS / FILIERA FRUTTA EVERDURA Valle Anzasca SYSTEM OF SYSTEMS / FILIERA FRUTTA EVERDURA ALL EVAMENTO LA TTE H2O nera deiezioni solide deiezioni liquide latte crudo capo vivo ALL EVAMENTO CA RNE H2O grigia deiezioni liquide paglia bestiame COLT IVAZ. PICCOLI FRUTTI residui potatura fiori foglie erbe piccoli frutti sottaceti liquido organico H2O grigia C ONSERVE bucce e foglie scartiFR UTTA E VERDU RA 1°/2° scelta 3°/4° scelta 5° scelta luppolo paglia aromi gin amari oli essenziali alcool 95° acetone 5% acqua profumata scarti esausti metanolo liquori aromatizzati DI STILLERIA liquori alle erbe ERBORISTERI A prodotti finali fiori freschi erbe esauste erbe essiccate RISTORANTE gusci d’uovo buccia aglio cipolla oli esausti tincture BIR RIFICIO orzo di risulta scarti luppolo birra CO2 lievito esausto H2O grigia trebbie scarti cereali proteine e resine acqua lavaggio lievito di birra PAS TICCERIA torsoli di mela semi di mela gusci d’uovo buccia di mela packaging foglie di fragola lardo esausto H2O grigia canditi per apilievito noccioli di pesca prodotti finiti MERCATO CASEIFICIO formaggio stagionato formaggio fresco burro ricotta yogurt siero latticello H2O grigia GELATERIA ES SICCAZIONE frutta disidrata frutta secca legumi essiccati bucce frutta gusci frutta noccioli e semi ortaggi essiccati BAR piatti bicchieri insalata bucce semi fondi di caffè cibo scaduto bottiglie vuote gusci d’uovo LAB. ALIMENTARE pectina estrazione aceto acido ursolico COS M ESI profumi detergenti naturali saponi cosmesi piccioli PROD.S UCCHI E CON SERVE succhi di frutta noccioli poltigliasemi BIODIGESTORE calore fertiliz. liquido fertiliz. solido energia rinnovabile RESTAURANT SYSTEM FRUITS & VEGETABLES Page 17 of 27
- 18. 224 ALL EVAMENTO LA TTE H2O nera deiezioni solide deiezioni liquide latte crudo capo vivo ALL EVAMENTO CA RNE H2O grigia deiezioni liquide paglia bestiame RISTORANTE gusci d’uovo buccia aglio cipolla oli esausti tincture PAS TICCERIA torsoli di mela semi di mela gusci d’uovo buccia di mela packaging foglie di fragola lardo esausto H2O grigia canditi per apilievito noccioli di pesca prodotti finiti MERCATO CASEIFICIO formaggio stagionato formaggio fresco burro ricotta yogurt siero latticello H2O grigia GELATERIA MO BILE MAT TATOIO ossa caglio interiora pelle cornasangue carne tessuto connettivo H2O grigia grasso PRO DUZ. GELATIN E gelatine ALIME NTAZ. ZOOTEC NICA mangimi PANETTERIA pane pane invenduto piccioli PROD.S UCCHI E CON SERVE succhi di frutta noccioli poltigliasemi FITO DEPURAZIONE acqua fitodepurata BIODIGESTORE calore fertiliz. liquido fertiliz. solido energia rinnovabile SYSTEM OF SYSTEMS / FILIERA ALLEVAMENTO LATTE Valle Anzasca RESTAURANT SYSTEM MILK BREEDING Page 18 of 27
- 19. 220 SISTEMICOSYSTEMICSYSTEMIC centro urbano ALL EVAMENTO LA TTE H2O nera deiezioni solide deiezioni liquide latte crudo capo vivo APICOLTURA schiuma di miele residui organici miele 2°qualità polline in grani propoli in scagliecera pura miele invasettato ALL EVAMENTO CA RNE H2O grigia deiezioni liquide paglia bestiame BOSCO gemme e resine funghi fiorifrutti di bosco frutta secca erbe aromatiche foglie ramaglie FR UTTA E VERDU RA 1°/2° scelta 3°/4° scelta 5° scelta luppolo paglia COLT IVAZ. PICCOLI FRUTTI residui potatura fiori foglie erbe piccoli frutti GE STIONE ALB ERI legno resinarami foglie sottaceti liquido organico H2O grigia CONSERVE bucce e foglie scarti aromi gin amari oli essenziali alcool 95° acetone 5% acqua profumata scarti esausti metanolo liquori aromatizzati DI STILLERIA liquori alle erbe ERBORISTERI A prodotti finali fiori freschi erbe esauste erbe essiccate RISTORANTE gusci d’uovo buccia aglio cipolla oli esausti tincture BIR RIFICIO orzo di risulta scarti luppolo birra CO2 lievito esausto H2O grigia trebbie scarti cereali proteine e resine acqua lavaggio lievito di birra PAS TICCERIA torsoli di mela semi di mela gusci d’uovo buccia di mela packaging foglie di fragola lardo esausto H2O grigia canditi per apilievito noccioli di pesca prodotti finiti MERCATO CASEIFICIO formaggio stagionato formaggio fresco burro ricotta yogurt siero latticello H2O grigia GELATERIA corteccia I TTICOLTURA pesciH2O grigia A LGHICOLTUR A alghe H2O grigia E SSICCAZIONE frutta disidrata frutta secca legumi essiccati bucce frutta gusci frutta noccioli e semi ortaggi essiccati F ALEGNAMERI A trucioli produzioni artigianali MO BILE MAT TATOIO ossa interiora pelle cornasangue carne tessuto connettivo H2O grigia grasso BAR piatti bicchieri insalata bucce semi fondi di caffè cibo scaduto bottiglie vuote gusci d’uovo ARTIGIANATO pelletteria moda arredamento rivestimenti utensili MULINO farine semola cruscami amido granaglie farina di castagne olio di gemme SALUMIFICIO salumi stagionati MACELLERIA salumi carni PR ODUZ. GELATI NE gelatine PROD. FERTILIZZAN TINAT. fertilizzanti PRO D.PESTICIDI N AT. pesticidi CEREALI cereali ALIME NTAZ. ZOOTEC NICA mangimi AL LEV. SUINI capo vivo letame e liquami capo vivo ALL EVAMENTO EQ UINI letame e liquami PANETTERIA pane pane invenduto V ERMICOLTUR A vermi compost TRA SFORMAZION E CERA fogli cerei candele SEP ARAZIONE SE MI armellina LA B.ALIMENTAR E pectina estrazione aceto acido ursolico RECUPER O CARTA E IM BALLAGGI packaging FUNGAIA funghi substrato esausto COSMESI profumi detergenti naturali saponi cosmesi piccioli PROD.S UCCHI E CON SERVE succhi di frutta noccioli poltigliasemi ALL EV. POLLAME pollina capo vivo FITO DEPURAZIONE acqua fitodepurata BIODIGESTORE calore fertiliz. liquido fertiliz. solido energia rinnovabile territorio limitrofo SEGHERIA legno trucioli corteccia RESTAURANT SYSTEM GENERAL SYSTEM Page 19 of 27
- 20. SISTEMICOSYSTEMIC centro urbano ALL EVAMENTOLA TTE H2O nera deiezioni solide deiezioni liquide latte crudo capo vivo APICOLTURA schiuma di miele residui organici miele 2°qualità polline in grani propoli in scagliecera pura miele invasettato ALL EVAMENTOCA RNE H2O grigia deiezioni liquide paglia bestiame BOSCO gemme e resine funghi fiorifrutti di bosco frutta secca erbe aromatiche foglie ramaglie FR UTTA E VERDU RA 1°/2° scelta 3°/4° scelta 5° scelta luppolo paglia COLT IVAZ. PICCOLI FRUTTI residui potatura fiori foglie erbe piccoli frutti GE STIONE ALB ERI legno resinarami foglie sottaceti liquido organico H2O grigia CONSERVE bucce e foglie scarti aromi gin amari oli essenziali alcool 95° acetone 5% acqua profumata scarti esausti metanolo liquori aromatizzati DI STILLERIA liquori alle erbe ERBORISTERI A prodotti finali fiori freschi erbe esauste erbe essiccate RISTORANTE gusci d’uovo buccia aglio cipolla oli esausti tincture BIR RIFICIO orzo di risulta scarti luppolo birra CO2 lievito esausto H2O grigia trebbie scarti cereali proteine e resine acqua lavaggio lievito di birra PAS TICCERIA torsoli di mela semi di mela gusci d’uovo buccia di mela packaging foglie di fragola lardo esausto H2O grigia canditi per apilievito noccioli di pesca prodotti finiti MERCATO CASEIFICIO formaggio stagionato formaggio fresco burro ricotta yogurt siero latticello H2O grigia GELATERIA corteccia I TTICOLTURA pesciH2O grigia A LGHICOLTUR A alghe H2O grigia E SSICCAZIONE frutta disidrata frutta secca legumi essiccati bucce frutta gusci frutta noccioli e semi ortaggi essiccati F ALEGNAMERI A trucioli produzioni artigianali MO BILE MAT TATOIO ossa interiora pelle corna sangue carne tessuto connettivo H2O grigia grasso BAR piatti bicchieri insalata bucce semi fondi di caffè cibo scaduto bottiglie vuote gusci d’uovo ARTIGIANATO pelletteria moda arredamento rivestimenti utensili MULINO farine semola cruscami amido granaglie farina di castagne olio di gemme SALUMIFICIO salumi stagionati MACELLERIA salumi carni PR ODUZ. GELATI NE gelatine PROD. FERTILIZZAN TINAT. fertilizzanti PRO D.PESTICIDI N AT. pesticidi CEREALI cereali ALIME NTAZ. ZOOTEC NICA mangimi AL LEV. SUINI capo vivo letame e liquami capo vivo ALL EVAMENTOEQ UINI letame e liquami PANETTERIA pane pane invenduto V ERMICOLTUR A vermi compost TRA SFORMAZION E CERA fogli cerei candele SEP ARAZIONE SE MI armellina LA B.ALIMENTAR E pectina estrazione aceto acido ursolico RECUPER O CARTA E IM BALLAGGI packaging FUNGAIA funghi substrato esausto COSMESI profumi detergenti naturali saponi cosmesi piccioli PROD.S UCCHI E CON SERVE succhi di frutta noccioli poltigliasemi ALL EV. POLLAME pollina capo vivo FITO DEPURAZIONE acqua fitodepurata BIODIGESTORE calore fertiliz. liquido fertiliz. solido energia rinnovabile territorio limitrofo SEGHERIA legno trucioli corteccia TERRITORY SYSTEMIC Page 20 of 27
- 21. 219 ATTUALE CURRENT CO2 VALLE ANZASCA APICOLTURA SUPER MERCATO PASTICCERIA BAR BOSCO DISCARICAFOGNA RISTORANTE FR UTTA E VERDU RA COLT IVAZ. PICCOLI FRUTTI CASEIFICIO ALL EVAMENTOLA TTE MERCATO GDO GDO GDO GDO GDO PIATTAFORMA DI LOGISTICA PIATTAFORMA DI LOGISTICA PIATTAFORMA DI LOGISTICA PIATTAFORMA DI LOGISTICA PIATTAFORMA DI LOGISTICA PIATTAFORMA DI LOGISTICA BIRRIFICIO 220 SISTEMICOSYSTEMIC centro urbano ALL EVAMENTOLA TTE H2O nera deiezioni solide deiezioni liquide latte crudo capo vivo APICOLTURA schiuma di miele residui organici miele 2°qualità polline in grani propoli in scagliecera pura miele invasettato ALL EVAMENTOCA RNE H2O grigia deiezioni liquide paglia bestiame BOSCO gemme e resine funghi fiorifrutti di bosco frutta secca erbe aromatiche foglie ramaglie FR UTTA E VERDU RA 1°/2° scelta 3°/4° scelta 5° scelta luppolo paglia COLT IVAZ. PICCOLI FRUTTI residui potatura fiori foglie erbe piccoli frutti GE STIONE ALB ERI legno resinarami foglie sottaceti liquido organico H2O grigia CONSERVE bucce e foglie scarti aromi gin amari oli essenziali alcool 95° acetone 5% acqua profumata scarti esausti metanolo liquori aromatizzati DI STILLERIA liquori alle erbe ERBORISTERI A prodotti finali fiori freschi erbe esauste erbe essiccate RISTORANTE gusci d’uovo buccia aglio cipolla oli esausti tincture BIR RIFICIO orzo di risulta scarti luppolo birra CO2 lievito esausto H2O grigia trebbie scarti cereali proteine e resine acqua lavaggio lievito di birra PAS TICCERIA torsoli di mela semi di mela gusci d’uovo buccia di mela packaging foglie di fragola lardo esausto H2O grigia canditi per apilievito noccioli di pesca prodotti finiti MERCATO CASEIFICIO formaggio stagionato formaggio fresco burro ricotta yogurt siero latticello H2O grigia GELATERIA corteccia I TTICOLTURA pesciH2O grigia A LGHICOLTUR A alghe H2O grigia E SSICCAZIONE frutta disidrata frutta secca legumi essiccati bucce frutta gusci frutta noccioli e semi ortaggi essiccati F ALEGNAMERI A trucioli produzioni artigianali MO BILE MAT TATOIO ossa interiora pelle corna sangue carne tessuto connettivo H2O grigia grasso BAR piatti bicchieri insalata bucce semi fondi di caffè cibo scaduto bottiglie vuote gusci d’uovo ARTIGIANATO pelletteria moda arredamento rivestimenti utensili MULINO farine semola cruscami amido granaglie farina di castagne olio di gemme SALUMIFICIO salumi stagionati MACELLERIA salumi carni PR ODUZ. GELATI NE gelatine PROD. FERTILIZZAN TINAT. fertilizzanti PRO D.PESTICIDI N AT. pesticidi CEREALI cereali ALIME NTAZ. ZOOTEC NICA mangimi AL LEV. SUINI capo vivo letame e liquami capo vivo ALL EVAMENTOEQ UINI letame e liquami PANETTERIA pane pane invenduto V ERMICOLTUR A vermi compost TRA SFORMAZION E CERA fogli cerei candele SEP ARAZIONE SE MI armellina LA B.ALIMENTAR E pectina estrazione aceto acido ursolico RECUPER O CARTA E IM BALLAGGI packaging FUNGAIA funghi substrato esausto COSMESI profumi detergenti naturali saponi cosmesi piccioli PROD.S UCCHI E CON SERVE succhi di frutta noccioli poltigliasemi ALL EV. POLLAME pollina capo vivo FITO DEPURAZIONE acqua fitodepurata BIODIGESTORE calore fertiliz. liquido fertiliz. solido energia rinnovabile territorio limitrofo SEGHERIA legno trucioli corteccia LINEAR SYSTEMIC In the linear territory all the activities are totaly based on logistic, Grand Distribution Organizations(GDO) and public network of energy an water. They use the raw materi- al which is offered by GDO and also use logistic platform to export their production. this type of production cause huge amount of CO2 emission due to transportation of the goods, also exploit the local resources in order to produce a bigger quantity and therefore leave the waste as sewer and garbage in the territory. This type of econ- omy is competetive and cause ejection of money from territory In the systemic territory different food chains producers exist, supplying the raw materials of local activities. The activities placed in the territory are connected to each other and output of each one, based on it’s quality is used as input for other activities. Due to this approach some new activities appear as new appurtunity for job seekers and effect not only the economy but also the environment, since all the outputs are considered as resources not waste. This type of territories, because of the connection in between,the type of economy is cooperative and the activities are able to supply their own energy through biodigestore. TERRITORY Page 21 of 27
- 22. 240 Fitodepurazione Biodigestore Phytoremediation Biodigester Agricoltura cereali Allevamento Allevamento equini Allevamento suini Allevamento polli Alimentazione zootecnica Alghicoltura Cosmesi Trasformazione cera Recupero carta e imballaggio Laboratorio alimentare Produzione gelatine Produzione pesticidi naturali Salumificio Cura del bosco Conservazione Conserve Produzione succhi Produzione confetture Cereals agriculture Breeding Horse breeding Pig breeding Chicken breeding Animal feeding Production of algae Cosmetic Wax production Paper production Alimentation lab Jellies production Natural pesticide production Meat shop Wood care Conservation Conserve Production of Juice Production Jam 27ATTiVITÀ GENER ATE Generated Activities Agricoltura Piccoli frutti Frutta e verdura Corservazione Essicazione Allevamento Allevamento carne Allevamento latte/Caseificio Erboristeria Agriculture Small Fruits Fruits And Vegetables Corversation Drying Breeding Breeding for meat Diary breeding/Cheese factory Herbalist’s shop Birrificio Pasticceria Ristorante Bar Mercato Apicoltura Distilleria Gestione dell’albero Brewery Pastry Restaurant Bar Market Beekeeping Distillery Produzione fertilizzanti naturali Vermicoltura Macello mobile Itticoltura Nutraceutica Fungaia Segheria Mulino Separazione semi Producing Natural Fertilizer Vermiculture Mobile Slaughterhouse Fish farming Nutraceutical Mushroom production Sawmill Mill Seed separation 17Attività Analizzate Analized Activities Page 22 of 27
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- 24. CURRENT SYSTEMIC In the new home system design, there are two different resources, one drinkable and one meteoric. Water usage is managed based on the quality each action needs. Drinkable water is only used for specific activities which is reasonable. A big part of water consumption is supplied by depurated water and it is possible only because no chemical detergent is used and through some natural methods, the grey water, after depuration becomes usable again. Some types of grey water, considering the quality, are reuseable without depuration. In this case around 20 percent of the need is met by grey water directly. At the end there is no waste to go to sewer. In the current home system, there is a huge consumption of drinkable water for every purpose without considering the real quality that each action need, from cooking to toilet all the needs are met by same quality of water which is drinkable water. This is the reason of big water consumption. all this water is contaminated by chemicals such as detergent or pesticide and fertilizer on the food which solves by the water at the kitchen. At the end all of this water goes directly into the sewer system and even there it is not easy to recover it due to the dangerous chemicals existing in the water. this sewer is affecting environment and also cause social expenses for the society. DRINKABLE WATER SEWER WATER SYSTEM Page 24 of 27
- 25. WATER SYSTEM SYSTEMIC Page 25 of 27 https://www.youtube.com/watch?v=mBqS1EN3c8g&feature=youtu.be
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- 27. WHY ? Systemic design affects and improves many different aspects of the territory such as social, economic, cultural and environmental and therefore bring benefits in both short and long term period. Some of the short-term benefits: Avoid waste Avoid co2 emission Save water Improve local know-how Develope economy Create new jobs Improve tourism The long-term benefit: Integrated and Systemic development which has roots in the territory. Page 27 of 27