I’m moderating a panel on Wednesday March 13th at Center for Architecture with Scot Horst, CEO Arc Skoru and Fiona Cousins, Principal Arup
Zero Waste Design in Food and Hospitality: Eataly Case Study with Clare Miflin: ThinkWoven and Christina Grace: Foodprint Group
Natural systems evolve to be closed-loop and waste-free. Human ones should take a cue from nature.
Panelists include: Andrew Carter, Founder & CEO, Smallhold Anthony Allen, Founder, A Tipping Point Clare Miflin, Co-Author, Zero Waste Design Guidelines Danielle Joseph, Investment Officer, Closed Loop Partners Moderated by Barent Roth: sustainable designer, educator, activist, and faculty member at Parsons. Plus: an opening keynote from Dr. Peter Wootton-Beard.
The Zero Waste Design Guidelines look at the role design has to play in achieving New York City’s goal of sending zero waste to landfill by 2030.
Panel discussion at the A’18 AIA Conference on Architecture by Architect Magazine.
New York Times Real Estate Section: A new exhibition looks at how buildings can make recycling easier.
As the season of steaming garbage piles sets in, New York’s Center for Architecture is urging designers to implement a more circular approach to waste.
A talk with Clare Miflin, one of the authors of NYC’s Zero Waste Design Guidelines.