The goal of the project was to create a solution that would improve the sustainability of an everyday practice, both environmentally, socially and economically.
My role was in project was the responsible of the overall process and the methods used. In the later part of the project, I took on the responsibility sketching the business model and system, while contacting some stakeholders and also contributing to the product design. Lastly, I was in charge of the report content and layout.
The project resulted in STÅLSATT, a reusable takeaway food container made of stainless steel. We designed the actual container, and sketched a service and business plan to facilitate the use. The service could be acquired by a municipality or local government in order to reduce waste, CO2-footprint and encourage circle economy.
Prossess & methods
Having decided on takeaway as the practice to improve, we made a comprehensive user journey and an initial life cycle. We dissected each segment, and analysed potential areas to improve.
Having limited our scope to takeaway packaging, we started our research on the topic and our ideation. For each idea we did an analysis on existing products, possible stakeholders and how it would differ from the practice today. Having chosen a core concept of a product and a system, we did extensive research on material and contacted initial stakeholders to create a life cycle analysis.
Having limited our scope to takeaway packaging, we started our research on the topic and our ideation. For each idea we did an analysis on existing products, possible stakeholders and how it would differ from the practice today. Having chosen a core concept of a product and a system, we did extensive research on material and contacted initial stakeholders to create a life cycle analysis.
To develop and refine our solution we did a survey to understand the habits and motivations of our user group, and developed personas from these. We then got feedback from some local restaurant owners, as they were key stakeholders for our system. Having defined all requirements and concerns for the stakeholders, we started designing our product. Meanwhile, we used a business model canvas to ensure that our solution was viable not only environmentally, but also socially and economically.
Sketch of life cycle analysis for the product of the chosen material, including the imagined service.
Product development and results
After many iterations, we landed on the container to the right, made of stainless steel. Stainless steel is 100% recyclable and last up to 1 000 washes, and is therefore very well fitted for the purpose. We chose a silicon ring on the inside of the lid to prevent leaking. The silicone can be replaced, so it would not effect the overall lifespan of the container.
The product is meant to be acquired by a city or municipality, who can facilitate the necessary logistics of containers. In return, the municipality get a cleaner cityscape and a reduced CO2-footprint, while encouraging circle economy, from which it will benefit long-term.
The containers would be distributed and transferred in between restaurants by demand. The physical distribution would not require a high level of education, giving an opportunity to cooperate with the local Labour Administration on hiring unemployed. This would add to the social sustainability of the solution.
Project done with Maja Meland, Marianne Bull Madsen, Celine Hogenstand Nilsen and Laura Lerner.
Full report can be sent upon request.