Design and develop disposable tableware that is safe, sustainable, and ergonomic, and is suited for Indian dining habits and exhaustive culinary range.
Aimed primarily at the HORECA industry and the ‘culture of dining’ in India, our target audience ranged from QSR/ restaurant managers, to people who sought a cleaner and better eating experience from the one otherwise available.
Our study of disposable tableware had revealed that most designs were not conducive for the large variety of food available in India. Furthermore, the use of Styrofoam and plastic impaired the overall eating experience. Our objective was, to find a safe alternative for this, and also create a system for efficient inventory management.
Through our research, we discovered that most disposable tableware available at the time was not designed to fit into a system – they did not fit well together, making inventory management at restaurants a nightmare. We also learned that ‘variety’ and ‘flexibility’ were key to Indian (user) eating habits.
Armed with these vital insights, we went on to develop an entire range of tableware from bagasse, which is residual sugarcane pulp that’s leftover after the stalks are crushed and juiced. Bagasse ensured that the products we designed were 100% safe and chemical-free and would decompose within 60 days of being disposed. Additionally, they had to be designed keeping Indian food in mind, bucking the trend of disposable tableware that did not do this.
We first derived the lowest common denominator – the 180 ml bowl. From here, we developed a modular system that fit seamlessly together with different needs, allowing for numerous permutations and combinations. The bowl served as the building block and further led to the development of 9 other products.
Our design paved the path for a superior eating experience for users, where food does not get lodged into needless grooves and corners. A fuss-free design with fewer features also ensured lower material usage, bring down the cost, without compromising on the usability and sturdiness of the products even when they were filled with food.