207 64 Reducing resource waste from fresh herbs L. Heiden, R. Ø. Mortensen and N. S. Garde DTU Mechanical Engineering INTRODUCTION A project in the course “Design of mechatronics 41030”. Today the fresh herbs you buy in the supermarket are not made to last. The manufactures use to many seeds to secure the production. On the long term, this means that there is not enough room for the plants, and they will not survive. The main idea of the project is to design a construction that allows you to grow your own fresh herbs in the kitchen instead of buying new ones in the supermarket. With the help of different sensors, lights and pumps, the system will make sure that the herbs will survive for a long time, and will let you know when it is time to use your herbs. This concept means less waste of material because there is no need of packaging. Also the CO2 emissions caused by transportation are reduced. Through this project, our goal is to improve the awareness of a great waste associated with the fresh herbs you can buy in the supermarket. METHODS The methods used include a Life Cycle Assessment, to identify the environmental impacts of the current way kitchen herbs are produced and distributed. These impacts are compared to our product, to show the advantages of “Herbarium”. Through the course we will produce prototypes to improve the design for material use, manufacturing, disposal etc. RESULTS AND CONCLUSION This project will present a mechatronic solution to improve the preservation of, and reduce the waste associated with, fresh herbs. FOOD AND HEALTH POSTER IDEA BACHELOR LEVEL COURSE / PROJECT
Grøn Dyst 2016
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