Category: Case Studies

The Center for Zero Waste Design is currently undertaking a project examining waste in commercial areas in two neighborhoods in Brooklyn and Manhattan, New York City. Through grant funding from the Association for a Better New York (ABNY), CfZWD is working alongside the Prospect Heights Neighborhood Development Council (PHNDC) and Welcome to Chinatown (WTC) to […]

The Max is a rental development in Hell’s Kitchen designed byArquitectonica, with SLCE as the architect of record, for TF Cornerstonein 2018. With over 1,000 rental units and 45,000 square feet ofamenities, this is one of the largest residential buildings in Manhattan. The building is named after the late Max Elghanayan, who conceived thisbuilding’s innovative […]

All colleges and universities generate large volumes of waste thatcan be diverted, as the Columbia University example shows, but not allpossess the resources to develop solutions or the campus culture tosupport them. The Post-Landfill Action Network (PLAN) is a nonprofitorganization that works with college and university students and staffto introduce zero waste projects on-site, such […]

Battery Park City is a 92-acre mixed-use neighborhood along thesouthwestern tip of Manhattan, developed and managed by BatteryPark City Authority (BPCA). The planned neighborhood is mainlyresidential, but also includes commercial, cultural, and communityspaces, and 36 acres of public parkland. BPCA was developed withvisionary environmental standards and continues to be a leader insustainability, zero waste, and […]

The Time Warner Center (TWC), designed by Skidmore Owings & Merrill,marks the southwest corner of Central Park with two 44-story towers rising from a 10-story podium. To handle the high volumes and diverse streams of waste flowing through the 2.8 million sq ft operation, the loading dock includes storage space and four compactor containers, one […]

Waste from buildings with limited indoor storage is usually stagedfor street pickup every night. Without containerization, the wastecan attract pests and offend neighbors. To avoid such problems,Vornado Realty Trust designed an efficient system for moving thewaste generated by the office tenants at 640 Fifth Avenue, a 22-story,327,000 sq ft tower. See Case Study here.

In Columbia University’s John Jay dining hall students and faculty areserved on plates (without trays) and provided with reusable and compostabledishware. Trayless dining limits portion sizes, which means lessuneaten food is thrown away. When diners have finished eating, theyplace their dirty dishes and uneaten food on a dish carousel. See Case Study pdf.

Our Tampines Hub (OTH), is a mixed-use facility serving the new eco-focused neighborhood of Tampines, with over 250,000 residents. With a supermarket, 30 eateries and a 24-hour hawker center with 42 stalls and 800 seats, it generates a significant amount of food waste. Every day 1.4 tonnes (1.6 tons) of food waste, including expired foods […]

During the 2000s, the Korean government implemented “pay-as-you-throw” volume-based charging schemes across all different types of waste materials.  The goal is to segregate non-recyclable and recyclable waste streams and reduce waste at the source through incentivisation. The collection of household food scraps and organics was implemented after the charging schemes for non-conventional household items – […]

The Eastern Community Recycling Station (formerly known as Community Green Station) has been in operation since 2015. Besides functioning as a recycling collection point, it also includes an education centre, office, a landscaped area, and a multi-purpose room for exhibitions, activities, and programs that promotes waste reduction and green living. The collected recyclables are sorted […]