atlanta foodways brorganiz ation
http:// afbroz.tu mblr.com /
onhowwecarryfood
This project looks at behavior modification through instituting a service fee for the purchase of a tablewear item to be used as a TakeOut food container.
This design questions how we carry food. With this design, we propose sharing containers because we only really want the product it contains.
Looking at IKEA North America’s Bag-the-Bag Program, in the Spring of 2007, the company started charging $0.05 per plastic bag. They also made available a more durable Big Blue Bag for $0.59. They anticipated a 50% reduction in US bags that year.
The program “lets our customers know we have a stake in the ground and are commited to continuing to be an environmentally responsible company,� according to an IKEA spokesperson source: treehugger.com
This is a service design opportunity to institute a variation of the IKEA Bag-the-Bag Program in a Take-Out Food setting.
It has its roots in local recycling service industries like milk delivery and propane gas refilling: We should share containers because we only really want the productit contains.
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+$ -$ RESTAURANT
A Proposed Model
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HOME
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+$ -$ RESTAURANT
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HOME
A Take-Out food order is carried away in a resealable tableware container.
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A small service fee is charged to compensate for the convenience.
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+$ -$ RESTAURANT
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The customer is now the owner of the tableware item. Eating the food out of the tableware item speaks to the values of the restaurant and the customer.
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+$ -$ RESTAURANT
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They may choose to keep the tableware item and bring it back with them on the next takeout order to avoid another service fee.
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Or, they return the empty Take-Out container, for a full refund.
Peace,yall. again. Shelton, Travis, Stephen, Josh, & Ted
...withthedeepasscontributions of: Karen, Steven, Tyna, and Arvin.