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    Design Thinking Slide

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    Xiiao Wen
    The document summarizes a design challenge to create edible utensils that can help address the issue of plastic waste. It proposes a solution using edible utensils made from natural ingredients like sorghum flour that can decompose within 30 days. The utensils are designed to last about 20 minutes in hot liquids and have a shelf life of 24 months. They aim to create more awareness about reducing plastic while complementing food and not interfering with taste. The document outlines potential partners, costs, revenue sources, marketing channels and target markets for this solution.

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    Design Thinking Slide

    Uploaded by

    Xiiao Wen
    240 views9 pages
    The document summarizes a design challenge to create edible utensils that can help address the issue of plastic waste. It proposes a solution using edible utensils made from natural ingredients like sorghum flour that can decompose within 30 days. The utensils are designed to last about 20 minutes in hot liquids and have a shelf life of 24 months. They aim to create more awareness about reducing plastic while complementing food and not interfering with taste. The document outlines potential partners, costs, revenue sources, marketing channels and target markets for this solution.

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    MPU design thinking slide

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    The document summarizes a design challenge to create edible utensils that can help address the issue of plastic waste. It proposes a solution using edible utensils made from natural ingredients like sorghum flour that can decompose within 30 days. The utensils are designed to last about 20 minutes in hot liquids and have a shelf life of 24 months. They aim to create more awareness about reducing plastic while complementing food and not interfering with taste. The document outlines potential partners, costs, revenue sources, marketing channels and target markets for this solution.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    240 views9 pages

    Design Thinking Slide

    Uploaded by

    Xiiao Wen
    The document summarizes a design challenge to create edible utensils that can help address the issue of plastic waste. It proposes a solution using edible utensils made from natural ingredients like sorghum flour that can decompose within 30 days. The utensils are designed to last about 20 minutes in hot liquids and have a shelf life of 24 months. They aim to create more awareness about reducing plastic while complementing food and not interfering with taste. The document outlines potential partners, costs, revenue sources, marketing channels and target markets for this solution.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
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    MPU 3253

    DESIGN
    THINKING
    Edible
    Utensils
    G R O U P Lim Pei Meng I17012858 8C

    4 Hu Wen Jun I18015796 8C


    M E M B E R
    Wang Yu I18014442 8C

    Handy Surya Halim I18015888 8C

    Clement Yong I17013007 8C


    PROBLEM
    What is the problem?
    • Design Challenge (Problem): Plastic Decomposing Issue
    • Plastic products are very common in our modern life
    • Every year we use approximately 1.6 million barrels of oil just to produce
    plastic water bottles.
    • Plastic items can take up to 1000 years to decompose in landfills.

    What are the gaps?


    • Needs more awareness
    • Edible cutleries such as fork is hard to stab food and spoons melt in soup
    SOLUTION
    EDIBLE UTENSILS
    HOW DOES IT WORK
    • The products are vegetarian, and are manufactured using with all-
    natural ingredients, sorghum (type of flowering plant)
    • Different types of flours to bake utensils which can be consumed after
    their intended use
    • The utensils have a shelf-life of 24 months and are so made that they
    will naturally decompose within 30 days if not consumed.
    • Can last 20 minutes in hot liquid.
    • It complements every food well.
    • Taste of the utensils does not get in the way of the taste of your meal.
    MARKET POTENTIAL
    KEY PARTNERS COST AND REVENUE (10 sets)
    Supermarket Cost : RM 28
    Eateries (flour, butter, sugar, egg, sorghum)
    Revenue : RM 38

    MARKETING / DELIVERY CHANNEL TARGET MARKET / USERS


    Advertisement Takeaway Restaurants
    Social Media Fast Food Chain
    Free Samples Environmentalist
    Collaborating with Vendors
    Collaborating with Environmental Groups
    Natural

    Thank You

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