Green Gourmet
Crafting Future-Ready Sustainable Dining Experiences
Project Created By: Vidhyalakshmi P., Sajin K., Vijayaraghavan J. and Prasanna V.
Project Reviewed By: Narendra A.
Project Created Date: 17/May/2024
Project Code: DT 1000
College Code: 9999
Team Name: PE 1234
Executive Summary
This project focuses on developing sustainable dining solutions to address the growing need for environmentally friendly
practices in the hospitality industry. The successful implementation of the ideas crafted through design thinking
principles, is sure to help the restaurant to achieve ISO14001 certification. Empathy maps were used to represent the
inclination of consumer for “Green Dining” practices. More than 70% of the consumers surveyed were ready to adopt
sustainable dining practices and are also willing to pay more for implementation of the same. Brainstorming sessions
were conducted and SCRAMPER method is used as the suggestions were given to improve the existing service. Of all the
ideas generated, the chosen ideas for implementation are given below.
a.Identify customers who choose to adopt sustainable dining or take aways and credit their account with “Green
Coins”, which can be used to pay food bills.
b.Highlight the customers profile, who adopts the sustainable dining continuously with a “Green Crown”. c.Source
locally grown products and ingredients.
d.Install LEDs and install sensors for fancy lightings in dining area to avowing energy wastage. (optional)
A prototype of the modified website was designed, and testing of the suggestions was conducted on the footfall
observation and website order tracking. After the trial run of the suggestions, actual implementation continued, and this
is sure to get ISO14001 certification for the restaurant.
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Table of Contents:
Contents
Executive Summary ....................................................................................................................................... 2
Table of Contents: .......................................................................................................................................... 3
Project Objective: .......................................................................................................................................... 3
Scope: ............................................................................................................................................................. 4
Methodology: ................................................................................................................................................ 5
1. Design Thinking approach .................................................................................................................. 5
2. Agile Development approach ............................................................................................................ 6
Artifacts used: ............................................................................................................................................... 6
Questionnaire ............................................................................................................................................ 6
Empathy maps ........................................................................................................................................... 8
Ideation ...................................................................................................................................................... 8
Technical coverage : ...................................................................................................................................... 9
Prototypes .................................................................................................................................................. 9
Code snippets ........................................................................................................................................... 11
Testing ...................................................................................................................................................... 22
Implementation ....................................................................................................................................... 22
Results: ........................................................................................................................................................ 22
Challenges and Resolutions: ....................................................................................................................... 24
Conclusion: .................................................................................................................................................. 24
References: .................................................................................................................................................. 24
Project Objective:
The primary aim of the project is to understand the current landscape of dining industry, include
sustainability practices, redefine the customer experience, and gather insights on customer preferences and
industry requirements. The existing practices, challenges are captured, and we have explored opportunities
in sustainable dining, aiming to create a foundation for innovative solutions that meet both consumer
expectations and industry standards. We have examined, how a well-known hotel chain implements its farm-
to-table program, addresses supply chain challenges and captured customer responses to such initiatives.
Despite having recyclable packaging, a significant gap exists in customer participation in recycling programs.
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Assumption
The hotel, "Royal Castle, is an ISO 22000 certified restaurant having dine-in and take away facility. The management
has decided to go for ISO4001 certification as well. ISO14001 provides a framework for improved and more
environmental conscious quality management systems for large and small organizations.
They have online presence with a fascinating website. Their existing services are much appreciated by customers with
testimonials in their website. The sustainability or the green tag is expected to help them to get ISO certification and will
enhance their business.
Problem statement
The hotel, "Royal Castle," approached Design Thinking consultants for innovative solutions to enhance their business. The
consulting team concentrates on various aspects of the restaurant business, such as enhancing room booking and room
services, providing accessibility features, improving the overall customer experience, streamlining wastage management,
etc. As a part of the consulting team, you are tasked with providing a solution for "Designing Sustainable Dining
Solutions." Provide a detailed solution by applying the stages of design thinking. Support each solution implementation
stage with required documents such as interviews, surveys, questionnaires, mind maps, prototypes, etc.
Objective of the Project
1. Identify customer readiness and growth opportunities related to sustainability in the dining industry.
2. Apply design thinking methodologies to generate creative and sustainable dining solutions.
3. Prototype and test potential solutions to evaluate their feasibility, effectiveness, and user acceptance.
4. Develop a comprehensive plan for implementing and scaling sustainable dining solutions within existing dining
establishments.
Project outcomes
1. Report summarizing findings from customer’s inclination, willingness to pay more for sustainability inclusion in
dining, and trend analysis.
2. Empathy maps, Brainstorming ideation, prototypes, solution summaries for sustainable dining solutions.
3. Implementation plan outlining the steps, timeline, and resources required to implement selected solutions.
Scope:
The customers are classified as Tier1, Tier2 and Tier3. Tier 1 customers look for the quality products with international
look & feel along with the brand's USP’s / brand story and what the brand stands for. Tier 2 customers are more drawn
for product quality and design. Tier 3 customers expect value for money. The project aims to cover the restaurants
serving tier 2 and Tier3 customers. There is budget restriction from the restaurant standpoint. Any infrastructure changes
to be done is expected to be within the allotted budget.
The suggestions are mentioned in-line with the requirement framework of ISO 14401
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Methodology:
The overall approach applied to solve a project must involve a systematic and structured process that encompasses
planning, execution, and evaluation stages. The methodology employed in this project combines elements of design
thinking principles to deliver an effective and efficient solution and agile development for faster and sustained
approach to complete project.
1.Design Thinking Approach
We have followed design thinking approach step-by-step. We started with a survey, created empathy maps. This
gave us a quantitative proof that the problem statement can be carried out. Brainstorming sessions were
conducted with our team members and also with other groups to widen the idea collection. The executable ideas
within the specified budget were then chosen and was implemented as a prototype. The same can be tested and
can then be put to actual implementation.
Empathize:
Understand the inclination and willingness, experiences, and challenges of all stakeholders involved in sustainable
dining, including customers, staff, suppliers, and the community. Survey was conducted with diners, chefs, waitstaff,
and sustainability experts to gather insights into their perceptions and expectations of sustainable dining. One of our
team members are spent time to observe customer behaviors, dining habits, take away necessities, and the
operational processes related to food sourcing, preparation, and waste management.
All these are put together as empathy map to visualize the needs, pain points, and goals.
Define:
The problem definition was already provided clearly and hence the same is retained.
Ideation:
Generate a wide range of ideas and potential solutions to address the defined problem. Our team members along
with our friends and family gathered on an evening to discuss about sustainable dining ideas. We had set the context
of the activity. SCRAMPER technique was chosen for the ideation categorization as we are going to provide an
enhancement of the existing service. Out of the categorization chosen few based on the implementation feasibility
and the budget.
Prototype:
We developed a low-fidelity prototype using FIGMA tool for the chosen ideas to visualize and test their feasibility.
Testing:
Test the prototypes with real users to gather feedback and refine the solutions. We had tested the idea
implementation using feedback collection method. Surveyed the diners, observed the footfall of the diners.
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Implementation:
The prototype was implemented in their live website. We observed that the diners were attracted to the “Green
Guardian” crowns provided for them. They had seen few social media profile posts with tag line “Memorable day
spent with Green Gourme(e)t - A Future Ready dining”.
2.Agile Development approach
The project follows an agile development methodology, which emphasizes iterative and incremental progress,
collaboration, and flexibility.
It involves breaking down the project into smaller, manageable tasks, prioritizing them based on value and
complexity, and delivering working increments of the product at regular intervals (sprints).
Justification:
Agile development enables adaptability and responsiveness to changing requirements, market dynamics,
and user feedback.
It fosters collaboration and communication among cross-functional teams, promoting transparency and
alignment towards common goals. By delivering incremental updates, agile development allows for early
validation of assumptions, rapid iteration, and continuous improvement throughout the project lifecycle.
Artifacts used:
Survey Questionnaire, responses, empathy map, SCAMPER result are the artifacts used for the projects.
Questionnaire
Questionnaire used for understanding the customer’s orientation towards sustainability inclusion in dining. This
questionnaire was shared with people through Google Forms.
1.How important is sustainability in your dining choices? (Scale: 1-5)
a.Not important
b.Somewhat important
c.Important
d.Very important
2.What sustainable practices are you aware of in the hospitality industry? (Multiple choices allowed) oUse of
locally sourced ingredients
oEco-friendly packaging
oEnergy-efficient appliances and lighting
oWater conservation measures
oWaste reduction and composting.
oOthers (please specify)
3.Would you be willing to pay a premium for dining that adheres to sustainable practices?
oYes
oNo
oMaybe
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4.How often do you choose vegetarian or plant-based menu options for environmental reasons?
a.Often
b.Sometimes
c.Rarely
d.Never
5.Do you actively seek out restaurants that advertise themselves as sustainable or eco-friendly?
a.Always
b.Often
c.Sometimes
d.Never
6.What information about sustainability practices do you find most compelling when provided on a menu?
a.Carbon footprint of dishes
b.Source of ingredients
c.Information on recycling and composting practices
d.Certifications (e.g., organic, fair-trade)
e.I do not look for this information.
7.How do you typically learn about the sustainability efforts of a restaurant?
a.Restaurant’s website
b.Social media
c.In-restaurant signage and menus
d.Word of mouth
e.I don’t typically seek out this information.
8.To what extent do you agree with this statement: "Restaurants play a crucial role in promoting
sustainable eating habits."
a.Strongly agree
b.Agree
c.Neutral
d.Disagree
e.Strongly disagree
9.Would you prefer a restaurant that offers a discount for customers who participate in sustainable practices
(e.g., bringing their own containers)?
a.Yes, definitely
b.Maybe
c.No, not interested
10.How likely are you to recommend a restaurant to others based on its sustainability efforts?
a.Very likely
b.Likely
c.Somewhat likely
d.Not likely
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Empathy maps
We have followed the traditional empathy maps that are split into 4 quadrants (Says, Thinks, Does, and
Feels), with the user or persona in the middle. Empathy maps provide a glance into who a user is as a
whole and are not chronological or sequential. Visualizing user attitudes and behaviors in an empathy map
helped the teams to align on a deep understanding of diner, chefs, and restaurant managers. The mapping
process also reveals any holes in existing user data.
• Restaurants play a crucial role •Wonder if my individual choices really
in promoting sustainable eating have an impact on sustainability
habits •Are these sustainable practices
• Willing to pay a premium for genuinely effective?
organically grown or locally •It feels good to support businesses
sourced ingredients that align with my values• Sustainability
isn't a major •Sustainability is important, but factor for
me convenience and price often take • Don’t
typically seek out precedence
information about a
restaurant's sustainability Says Thinks
efforts
Does Feels •Proud and responsible when
•Actively seeks out restaurants that choosing sustainable dining options
advertise as sustainable or eco-
• Skeptical about whether
friendly
restaurants' sustainability claims
•Chooses vegetarian or plant-based are authentic
options often to reduce
• Indifferent about sustainability;
environmental impact.
more focused on taste and price
•Ignores sustainability altogether in
•Anxious about the environmental
dining choices
impact of dining choices
•Prefers to dine at places that offer
incentives for sustainable behaviors
Fig1: Empathy map
Ideation
Below are the basic ideas that were create during the brain storing sessions. SCRAMPER method is used as there is an
existing system and the new suggested as a compliment to the existing system. Sustainability is provided as an additional
benefit for eco-friendly restaurant’s growth and to attract customers in innovative way. Ideations done through
SCRAMPER method is provided below.
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•Substitute single-use plastics with biodegradable or reusable materials•Substitute
Substitute meat dishes with plant-based proteins
•Substitute imported ingredients with local and seasonal produce
•Combine dining with education, offering essions about sustainable eating•Use a mix of
Combine solar, wind, and bioenergy to power the restaurant
•Combine traditional agriculture with vertical farming techniques
•Adapt the menu that changes seasonally based on what is locally available.•Adopt sustainable
Adapt cooking techniques, Use energy-efficient appliances methods.
•Adapt dining hours to reduce energy consumption
•Redesign packaging to be biodegradable, minimizing waste
Modify •Adjust portion sizes to reduce food waste
•Install LED lights and smart lighting systems that adjust based on occupancy.
Put to another •Use food waste to create compost for local farms or urban gardens•Use
underutilized spaces for community events, farmers' markets
use •Use reclaimed materials for restaurant decor, Eg. furniture made of recycled wood.
•Remove single-use items from the dining experience
Eliminate •Reduce Food wastage by displaying the food quantity wasted in the bill•Eliminate
practices that waste water, like continuously running taps
•Use vegetable scraps to create new dishes•Make
Reverse stocks and sauces from leftovers.
• Take-back program where customers can return used containers
Fig 2: SCRAMPER method
Technical coverage :
Mural was used to create the empathy maps and SCRAMPER diagrams. Figma was used to create low-
fidelity prototype of the web pages.
Prototypes
We have opted for low-fidelity prototypes that provides a wireframe of the prototype.
The existing page is modified with a new logo, new name “Green Gourme(e)t” and a new menu added as
“Green Guardians”. If the same is clicked, dishes and patrons of sustainability will be listed down.
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Code snippets
Landing page code
<!DOCTYPE html>
<html lang="en">
<head>
<meta charset="UTF-8">
<meta name="viewport" content="width=device-width, initial-scale=1.0">
<title>Restaurant Website</title>
<style>
body {
font-family: Arial, sans-serif;
margin: 0;
padding: 0;
}
header {
display: flex;
justify-content: space-between;
align-items: center;
padding: 20px;
background-color: "lightgreen";
box-shadow: 0 2px 4px rgba(0, 0, 0, 0.1);
}
.logo {
display: flex;
color : #0df33b;
align-items: center;
}
.logo img {
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width: 40px;
margin-right: 10px;
}
nav {
display: flex;
gap: 20px;
}
nav a {
text-decoration: none;
color: white;
font-weight: bold;
}
.navbar {
background-color: #4CAF50;
overflow: hidden;
}
.navbar a, .dropdown .dropbtn {
float: left;
display: block;
color: white;
text-align: center;
padding: 14px 16px;
text-decoration: none;
font-size: 17px;
}
.navbar a:hover, .dropdown:hover .dropbtn {
background-color: #3e8e41;
}
.dropdown {
float: left;
overflow: hidden;
}
.dropdown .dropbtn {
cursor: pointer;
font-size: 17px;
border: none;
outline: none;
color: white;
padding: 14px 16px;
background-color: inherit;
font-family: inherit;
margin: 0;
}
.dropdown-content {
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display: none;
position: absolute;
background-color: #f9f9f9;
min-width: 160px;
box-shadow: 0px 8px 16px 0px rgba(0,0,0,0.2);
z-index: 1;
}
.dropdown-content a {
float: none;
color: black;
padding: 12px 16px;
text-decoration: none;
display: block;
text-align: left;
}
.dropdown-content a:click {
background-color: #ddd;
}
.dropdown:hover .dropdown-content {
display: block;
}
.buttons {
display: flex;
gap: 10px;
}
.buttons a {
text-decoration: none;
color: white;
padding: 10px 20px;
border-radius: 5px;
}
.order-online {
background-color: #ff8c00;
}
.reserve-table {
background-color: #ff8c00;
border: 2px solid #ff8c00;
color: #ff8c00;
}
.hero {
width: 100%;
height: 80vh;
background-image: url(background\ image.png);
background-size: cover;
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background-position: center;
}
.green
{
</style>
</head>
<body bgcolor = "green">
<header>
<div class="logo">
<img src="image.png" alt="Logo" width="100" height="50">
<span><h2>Green GourMe(e)t</h2></span>
</div>
<div class="navbar">
<a href="#">Home</a>
<a href="#">Menu</a>
<a href="#">About Us</a>
<a href="#">Contact</a>
<div class="dropdown">
<button class="dropbtn">Green Guardian
<i class="fa fa-caret-down"></i>
</button>
<div class="dropdown-content">
<a href="#">Green Kitchen</a>
<a href="#">Green Patrons</a>
<a href="#">Green Practices</a>
</div>
</div>
</div>
<div class="buttons">
<a href="#" class="order-online">Order Online</a>
<a href="#" class="reserve-table">Reserve a Table</a> </div>
</header>
<div class="hero"></div>
</body>
</html>
Login page
<!DOCTYPE html>
<html lang="en">
<head>
<meta charset="UTF-8">
<meta name="viewport" content="width=device-width, initial-scale=1.0">
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<title>Login</title>
<style>
body {
font-family: Arial, sans-serif;
margin: 0;
padding: 0;
display: flex;
justify-content: center;
align-items: center;
height: 100vh;
background-color: #f6f5f5;
}
.container {
width: 100%;
max-width: 1200px;
display: flex;
justify-content: center;
align-items: center;
}
.login-wrapper {
background-color: #89ee8c;
padding: 40px;
border-radius: 10px;
box-shadow: 0 2px 4px rgba(0, 0, 0, 0.1);
text-align: center;
max-width: 400px;
width: 100%;
}
.login-wrapper img.logo {
width: 80px;
margin-bottom: 20px;
}
.login-wrapper h2 {
margin-bottom: 10px;
font-size: 24px;
font-weight: bold;
}
.login-wrapper p.subtitle {
font-size: 14px;
color: #888;
margin-bottom: 20px;
}
.login-wrapper p.subtitle span {
color: #ff007a;
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font-weight: bold;
}
.login-wrapper input[type="email"],
.login-wrapper input[type="password"] {
width: 100%;
padding: 10px;
margin: 10px 0;
border: 1px solid #ccc;
border-radius: 4px;
}
.login-wrapper .remember-me {
display: flex;
justify-content: space-between;
align-items: center;
margin-bottom: 20px;
}
.login-wrapper .remember-me label {
display: flex;
align-items: center;
}
.login-wrapper .remember-me label input {
margin-right: 5px;
}
.login-wrapper .remember-me a {
font-size: 12px;
color: #888;
text-decoration: none;
}
.login-wrapper button {
width: 100%;
padding: 10px;
background-color: #ff007a;
border: none;
border-radius: 4px;
color: white;
font-size: 16px;
cursor: pointer;
margin-bottom: 20px;
}
.login-wrapper .social-login {
font-size: 14px;
color: #888;
margin-bottom: 10px;
}
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.login-wrapper .social-icons img {
width: 40px;
margin: 0 10px;
cursor: pointer;
}
.background-images {
position: absolute;
top: 0;
left: 0;
right: 0;
bottom: 0;
z-index: -1;
display: flex;
justify-content: space-between;
align-items: center;
padding: 50px;
}
.background-images img {
width: 300px;
}
.footer {
margin-top: 20px;
font-size: 12px;
color: #888;
display: flex;
justify-content: center;
gap: 20px;
}
.footer a {
color: #888;
text-decoration: none;
}
</style>
</head>
<body>
<div class="background-images">
<img src="left image.png" alt="Food Left">
<img src="right side.png" alt="Food Right">
</div>
<div class="container">
<div class="login-wrapper">
<img src="image.png" alt="Logo" class="logo">
<h2>Login</h2>
<p class="subtitle">More than <span>15,000 recipes</span> from around the world!</p>
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<input type="email" placeholder="Enter Email Address">
<input type="password" placeholder="Password">
<div class="remember-me">
<label>
<input type="checkbox"> Remember me
</label>
<a href="#">Forgot Password?</a>
</div>
<button>LOGIN</button>
<p class="social-login">Login with</p>
<div class="social-icons">
<img src="google.png" alt="Google">
<img src="facebook.png" alt="Facebook">
<img src="insta.jfif" alt="Twitter">
</div>
<div class="footer">
<a href="#">Explore</a>
<a href="#">What</a>
<a href="#">Help & Feedback</a>
<a href="#">Contact</a>
</div>
</div>
</div>
</body>
</html>
Green kitchen page
<!DOCTYPE html>
<html lang="en">
<head>
<meta charset="UTF-8">
<meta name="viewport" content="width=device-width, initial-scale=1.0">
<title>Green Kitchen</title>
<style>
body {
font-family: Arial, sans-serif;
margin: 0;
padding: 0;
}
header {
display: flex;
justify-content: space-between;
align-items: center;
padding: 20px;
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background-color: "lightgreen";
box-shadow: 0 2px 4px rgba(0, 0, 0, 0.1);
}
.logo {
display: flex;
color : #0df33b;
align-items: center;
}
.logo img {
width: 40px;
margin-right: 10px;
}
nav {
display: flex;
gap: 20px;
}
nav a {
text-decoration: none;
color: white;
font-weight: bold;
}
.navbar {
background-color: #4CAF50;
overflow: hidden;
}
.navbar a, .dropdown .dropbtn {
float: left;
display: block;
color: white;
text-align: center;
padding: 14px 16px;
text-decoration: none;
font-size: 17px;
}
.navbar a:hover, .dropdown:hover .dropbtn {
background-color: #3e8e41;
}
.container {
padding: 20px;
}
.section-title {
text-align: center;
font-size: 32px;
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margin: 20px 0;
color: #0df33b;;
}
.menu-items {
display: flex;
flex-wrap: wrap;
justify-content: center;
gap: 20px;
}
.menu-item {
background-color: white;
border: 1px solid #ddd;
border-radius: 10px;
box-shadow: 0 2px 4px rgba(0, 0, 0, 0.1);
width: 200px;
text-align: center;
overflow: hidden;
}
.menu-item img {
width: 100%;
height: 50%;
}
.menu-item .item-name {
font-size: 20px;
font-weight: bold;
color: #333;
padding: 10px;
}
.menu-item .item-description {
font-size: 14px;
color: #666;
padding: 0 10px 10px 10px;
}
</style>
</head>
<body bgcolor="green">
<header>
<div class="logo">
<img src="image.png" alt="Logo" width="100" height="50">
<span><h2>Green GourMe(e)t</h2></span>
</div>
<div class="navbar">
<a href="#">Home</a>
<a href="#">Menu</a>
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<a href="#">About Us</a>
<a href="#">Contact</a>
<a href="#">Green Guardian</a>
</div>
</header>
<div class="container">
<h1 class="section-title">Green Kitchen</h1>
<div class="menu-items">
<div class="menu-item">
<img src="chow.JFIF" alt="Sustainable Dish 1">
<div class="item-name">Chow-Chow Peel Thogayal</div>
<div class="item-description">A healthy mix of Chow-chow peel grounded with tamarind and
Coriander.</div>
</div>
<div class="menu-item">
<img src="scrap stock.jfif" alt="Sustainable Dish 2">
<div class="item-name">Veggie Peel Stock</div>
<div class="item-description">A delicious stock made out of vegetable scraps.</div>
</div>
<div class="menu-item">
<img src="peel chips.jfif" alt="Sustainable Dish 3">
<div class="item-name">Vegetable Peel Chips</div>
<div class="item-description">Yummy Crispy shallow fried veg peel chips.</div>
</div>
<div class="menu-item">
<img src="pakoras.jfif" alt="Sustainable Dish 4">
<div class="item-name">Veg Peel Pakoras</div>
<div class="item-description">Air fried Veg peel tasty pakoras.</div>
</div>
<div class="menu-item">
<img src="watermelon.jfif" alt="Sustainable Dish 5">
<div class="item-name">Watermelon Rind Halwa</div>
<div class="item-description">A mouthwatering bowl of watermelon rind Halwa.</div>
</div>
</div>
</div>
</body>
</html>
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Testing
Suggested changes were incorporated in restaurant operations, dish preparation and on the website. Testing of the
ideas suggested was carried out by measuring the diner rates. Below are the observations:
1.The footfall of the restaurant saw a marginal increase of 20% in the introductory week. 2.The “Green
Kitchen” attracted more online customers.
3.There was 35% increase in website orders.
This helped us to evaluate the suggestions provided and ascertain that the sustainable ideas are working.
Implementation
The restaurant had decided to fine tune the prototype provided and will implement the suggestions in the next 1
month. The timelines and activities to complete are provided below.
Activity Timelines
Website modification 3 weeks
Local sourcing of vendors 1 week
Season based dish identification 1 week
Vegetable peel-based dish testing 3 weeks
Results:
We had interviewed 50+ customers for their inclination toward sustainability and willingness to adopt the same while
dining in restaurants. The questionnaire was rolled out using Google forms and the findings are provided in the table
below.
Survey Observations
1.More than 75% of the respondents had awareness about sustainability practices in dining.
Sustainability Awareness
20
15
10
5
0
Important Not Somewhat Very
important important important
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2.60% of the respondents had shown interest to pay additional costs for the restaurants who follow
green environment practices.
Willingness to pay more
25
20
15
10
5
0
Maybe No Yes
3.60% of the respondents were willing to bring their own containers for takeaways, if they are
offered discounts, thus reducing on plastic wastes.
Bring Your Own Cointainer
discounts
30
20
10
0
Maybe No, not Yes, definitely
interested
Survey findings : The Royal Castle can consider adopting sustainable dining practices.
Ideas filtered out from SCRAMPER method based on the budget constraint provided are categorized into
three stakeholder buckets: Restaurant operations, diners, employees.
Restaurant operations:
1.Substitute single-use plastics with biodegradable or reusable materials.
2.Substitute imported ingredients with local and seasonal produce.
3.Highlight Green diners in the site and provide additional discount for their support to maintain
sustainability.
Chefs / Employees:
4.Eliminate practices that wastes water, like continuously running taps.
5.Use vegetable scraps to create new dishes and name the section as “Green Kitchen”.
6.Make stocks and sauces from leftovers.
7.Adapt the menu that changes seasonally based on what is locally available.
8.Adjust portion sizes to reduce food waste.
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Diners
9.Add “Green coins” to the diners who are opting for dishes from “Green Kitchen”.
10.Instant discount for diners who bring their own containers for takeaways.
Challenges and Resolutions:
The challenges faced and the resolution identified and followed for the challenges are listed below.
Challenge Resolution
Getting more respondents for the survey Interacted and requested college friends to fill.
Visited restaurants on the weekend when there
will be more crowd. This helped us to get more
responses.
Respondents were not interested to answer Created a short video and brochure using AI and
shown to the respondents to create awareness
about sustainability
Getting acceptance of the restaurant Some of the restaurant managers were not liking
management for survey the way their diners are interrupted. Highlighted
the benefits of sustainable dining to them and
explained how this will increase their revenue
Prototype design Could not spend much time in prototype design,
hence used Figma and other AI tools to generate
web pages.
Conclusion:
The project work has successfully provided the ideas for sustainable dining. Based on the prototype
provided the actual implementation was carried out and the testing of ideas was done. the footfall in the
restaurant increased by 20% and the website hits increased by 35%. Below mentioned ideas are in the pipeline to
be implemented after six months.
1.Use a mix of solar, wind, and bioenergy to power the restaurant.
2.Install LED lights and smart lighting systems that adjust based on occupancy. 3.Use
underutilized spaces for community events, farmers' markets.
4.Use reclaimed materials for restaurant decor, e.g. furniture made of recycled wood.
5.Reduce Food wastage by displaying the food quantity wasted in the bill. 6.Take-
back program where customers can return used containers.
References:
HTML Color Codes 🎨 (html-color.codes)
Figma Community: Explore templates, plugins, and widgets published by the community
Work better together with Mural's visual work platform | Mural
The 5 Stages in the Design Thinking Process | IxDF (interaction-design.org)
https://www.google.com/forms
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