Every year, around 100,000,000 pieces of disposable packaging are produced in Vienna using take-away food alone. According to current estimates, this figure will continue to grow due to changing lifestyles, which are being reinforced by coronavirus and working from home. In addition to the irresponsible waste of precious resources and the fatal impact on the climate, this poses a problem for valuable ecosystems into which the waste finds its way via detours, throwing the natural balance off track and damaging fauna and flora.
There are still no solutions to this serious problem, but this is set to change soon thanks to Kistl Kreisl. Kistl Kreisl is an online ordering platform for take-away menus in sustainable and reusable (bento) boxes. These can be conveniently returned to any restaurant in the network once the food has been collected and eaten – zero waste made easy.
As part of the Sustainability Challenge, the layout for this idea was systematically designed and consistently revised. With each new insight gained from customer interviews, the creation of personas, comprehensive market research and other methods based on the lean start-up approach, the concept was further refined and aligned with the needs of the market.