WISE 外食” is a social design project initiated by PEBBO. Through a people-oriented research perspective, we re-examine the relationship between people, food and the environment, and consider the possibility of achieving a balance between the convenience of daily food and environmental sustainability.
In order to really improve the zero waste dining experience, we held a series of co-creation sessions and hope that we can use Design Thinking to gather friends with different backgrounds, specialties, and viewpoints to co-create together!
PEBBO invited five guests to share their experiences in the zero waste dining cycle:
高海琪, Co-founder & Designer of 好日子 agoodday
周孟宣, Store Manager of Unpackaged U.
Janet & 六六, Co-founders of 雲記便當 Cloud Fast Food
宋宜臻, Co-founder of 好盒器 goodtogo
洪維貞, Zero Waste Practitioners
海琪 shared how the 好日子agoodday started and their product development process. Many of their consumers uses their product, Pocket in so many different ways that they didn’t even think of when designing the product, which brought them many inspiration to improve their product.
孟宣 told us the reason why she decided to start Unpackeaged. U was really simple that she doesn’t like to waste anything. The Unpackeaged. U was not intentionally built to be a package-free store, it was during the process of setting up the shop and realize how wasteful retail packaging can be, so it gradually developed into the current package free business model today.
In addition to serving delicious meals, 雲記便當 Cloud Fast Food also provides a delivery and recycling service of a bento box. They shared their operation system, as well as the problems of communicating with customers and recycling. The audience also suggests the possibilities of online ordering and automatic cleaning solutions to 雲記便當 Cloud Fast Food.
宜臻 from 好盒器 goodtogo shared two interesting points from her own experiences. They found out that the rate of returning containers in the rental system is the same, whether it is a “deposit recovery system” or “trust system”. In addition, the vendors are more than willing to share information about the service with their neighbors, mainly because of the zero waste trend which can be one of the inducements to attract the vendors.
In the end, 維貞 how she has started to practice zero waste, as well as the challenges and difficulties she came across when she is trying to be zero waste at night market. As a zero-waste practitioner, many people often asked her the actual results of practicing zero waste lifestyle. These topics resonate with the audience, and some questions became the subject of continuous discussion in the workshop.
After listening to the wonderful sharing of so many speakers, together with the actual experience of zero waste lunch, everyone started to discuss all the problems that may affect the zero waste dining from their own perspectives and tried to find out the correlation between them. After the integration and in-depth discussion, the definition of the problem became the basis for the next team to develop solutions.