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)
o Use of locally sourced ingredients
o Eco-friendly packaging
o Energy-efficient appliances and lighting
o Water conservation measures
o Waste reduction and composting.
o Others (please specify)
3. Would you be willing to pay a premium for dining that adheres to sustainable practices?
o Yes
o No
o Maybe

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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 in •Are these

promoting sustainable eating habits sustainable
•Willing to pay a premium for practices
organically grown or locally sourced genuinely
ingredients effective?
•Sustainability isn't a major factor •It feels good to
for me support
•Don’t typically seek out businesses that
information about a restaurant's align with my
sustainability efforts values
Says Thinks •Sustainability
is important,
•Wonder if my but
individual choices convenience
really have an and price
impact on often take
sustainability precedence

•Actively seeks out Does Feels •Proud

restaurants that advertise and
as sustainable or eco- respons
friendly ible
•Chooses vegetarian or when
plant-based options often choosin
to reduce environmental g
impact. sustain
•Ignores sustainability able
altogether in dining choices dining
•Prefers to dine at places that options
offer incentives for •Skep
sustainable behaviors tical
abou
t
whet
her
resta
uran
ts'
sust
aina
bility
clai
ms
are
auth
entic
•Indi
ffere
nt
abo
ut
sust
aina
bilit
y;
mor
e
focu
sed
on

8
 tast •Anxio onme g
e us ntal choic
and about impa es
pric the ct of
e envir dinin

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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 Substitutesingle-useplasticswithbiodegradableorreusablematerials
Substitute Substitutemeatdisheswithplant-basedproteins
Substituteimportedingredientswithlocalandseasonalproduce

a. Combinediningwitheducation,offeringessionsaboutsustainableeatin
Combine g
b. Useamixofsolar,wind,andbioenergytopowertherestaurant

1. Adaptthemenuthatchangesseasonallybasedonwhatislocallyavailable.
Adapt 2.
3.
Adoptsustainablecookingtechniques,Useenergy-efficientappliancesmethods.
Adaptdininghourstoreduceenergyconsumption

1. Redesignpackagingtobebiodegradable,minimizingwaste
Modify 2. Adjustportionsizestoreducefoodwaste
3. InstallLEDlightsandsmartlightingsystemsthatadjustbasedonoccupancy.

Puttoanother 4. Usefoodwastetocreatecompostforlocalfarmsorurbangardens
use 5. Useunderutilized spacesforcommunityevents,farmers'markets
6. Usereclaimedmaterialsforrestaurantdecor,[Link].

Eliminate 7. Removesingle-useitemsfromthediningexperience

1. Usevegetablescrapstocreatenewdishes
Reverse 2.
3.
Makestocksandsaucesfromleftovers.
Take-

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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11
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 {
12
 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 {

13
 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\
[Link]); background-size: cover;

14
 background-position: center;
}
.green
{

</style>
</head>
<body bgcolor = "green">
<header>
<div class="logo">
<img src="[Link]" 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">

15
<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 [Link]
{ width: 80px;
margin-bottom: 20px;
}
.login-wrapper h2
{ margin-bottom:
10px; font-size: 24px;
font-weight: bold;
}
.login-wrapper [Link] {
font-size: 14px;
color: #888;
margin-bottom: 20px;
}
.login-wrapper [Link] span
{ color: #ff007a;
16
 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;
}

17
 .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 [Link]" alt="Food Left">
<img src="right [Link]" alt="Food Right">
</div>
<div class="container">
<div class="login-wrapper">
<img src="[Link]" 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="[Link]" alt="Google">
<img src="[Link]" alt="Facebook">
<img src="[Link]" 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;

19
 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 {
d
i
} s
p
l
a
y
:

f
l
e
x
;

g
a
p
:

2
0
p
x
;
nav a {
text-decoration: none;
color: white;
font-weight: bold;
}
.navbar {

20
 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;

21
 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="[Link]" 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>

22
 <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="[Link]" 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 [Link]" 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 [Link]" 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="[Link]" 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="[Link]" 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>

23
 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.

SustainabilityAwareness
20
15
10
5
0
Important Not Somewhat Very
importanti m p o r t a n t important

24
 2. 60% of the respondents had shown interest to pay additional costs for the restaurants who follow
green environment practices.

Willingnesstopaymore
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.

BringYourOwnCointainer
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
management for survey liking 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 🎨 ([Link])

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 ([Link])

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[Link]

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