Sign up for an Award
Participate with your entry in one of our professional or student awards.Sign up for an award
You are using an outdated browser. Please upgrade your browser to improve your experience.
In the buffet, the food waste is mainly caused by people who unintentionally take more food than they can actually eat. Therefore, after considering more about the situational factors and customers’ habit of using the plate, we redesign the structure of the dining plate utilizing the lever principle. By moving the center of gravity of the food on the plate, the weight of it is psychologically enlarged. Thus, from the perspective of potential behavior, customers tend to take less food each time. So the overall effect of this brand-new plate would be “less food” and “more times.”