Design Tips for Recycling and Waste Disposal

According to the Environmental Protection Agency, the average American produces about 4.4 pounds of garbage a day, or a total of 29 pounds per week and 1,600 pounds a year. Statistics always have more impact when given a frame of reference, so consider this: With the garbage produced in America alone, you could form a line of filled-up garbage trucks and reach the moon.

With our impact on the environment making daily headlines, there’s a demand for change in the way we reduce, recycle and dispose of our waste. Not all, but a good part of it is generated in or near the kitchen, so there’s an opportunity for kitchen designers to better address recycling and waste disposal. The results could not only improve the function of the kitchen, but also increase the recycling and cut down on that trail of garbage we’ve been leaving.

As I learn more about recycling, I see a genuine opportunity for designers to develop the systems that will support positive habits, so here are a few ideas to whet your appetite for the recycling end of this equation.

CLIENT NEEDS

First, we can be sure that recycling is a significant part of our conversations with the client as we begin a job. As always, we can be part listener and part educator as we share information on the client’s needs and concerns regarding recycling.

A critical piece of this puzzle will have to do with local requirements and opportunities for recycling. If our client is unfamiliar with local recycling options, we should make ourselves a source of that information or know where they can find it. One great source on what and how to recycle by zip code is www.earth911.com. This is important not just to learn the requirements, but also because items that can be recycled vary from place to place depending on the local need.

There are several other points to discuss. Who will be the main recycler? If it’s the 10 year old, we need to plan a space that is convenient to him or her, and perhaps not in the mainstream of everyone else.

What will be recycled and where will it be collected? How often do the recycled collections get picked up or dropped off? What needs to be near or in the kitchen and what can be elsewhere? Is there an interest in composting, and what are the client’s concerns about it?

Thorough recycling becomes much less complicated and more likely to succeed if we plan carefully for a system that fits the clients’ living patterns.

BIN CONFIGURATION

Having established local recycling processes, we’ll know how many bins will be needed, and of those, how many in the kitchen proper. Because local systems may change with time, it’s good to design in some flexibility.

One common configuration is two bins, one for garbage and one for recycled items. This works in those areas where recycled items are sorted by the collection agent. A common use of a third bin for returnable bottles and cans can often be placed outside the central work area, especially if there is a second refrigerator or beverage zone in the kitchen.

In addition, a compost bin of some sort will also complete basic needs in the kitchen. Because both contents and packaging frequently need to be washed before use or recycling, locating the recycle center of the kitchen near a sink is probably the best option.

Now comes the critical measure of priorities. Perhaps some of the items traditionally stored in this zone can still be convenient if placed outside the immediate area, providing the space required for waste and recycling. Few if any clients argue with the need for a waste container unit in the clean-up zone, so we may simply be looking at more specific allotment of space and accessorization of our cabinetry to support better recycling habits.