Der Kurs wurde in diesem Semester in zwei Gruppen mit unterschiedlichen Themen aufgeteilt.
Prof. Matthias Held
Ecodesign in Process Design
In der Prozessgestaltung werden komplexe Systemzusammenhänge untersucht und ganzheitlich bearbeitet. Ziele sind dabei Prozessoptimierungen, Services oder Produkt-Service-Hybride sowie neue Lebens- und Konsummodelle.
In process design, complex systemic contexts are examined and worked on holistically. Objectives are optimization of processes, services or product-service-hybrids as well as new social models of living and consumption.
Nachhaltigkeitsstrategien lassen sich entsprechend ihres Hauptfokus auf Effizienz, Konsistenz oder Suffizienz gruppieren.
Ein relevantes Problemfeld wird zunächst definiert, und untersucht. Dann werden mit Mitteln der Prozessgestaltung alternative Lösungen entwickelt, dabei werden eine oder mehrere dieser Strategien eingesetzt.
Strategies for sustainability can be clustered according to their main focus on efficiency, consistency or sufficiency.
A crucial problem is defined, analyzed and studied. Subsequently alternative solutions are developed by means of process design, thereby applying one or severeal of these strategies.
Da drei internationale Studierende am Kurs teilnahmen war die Unterrichtssprache überwiegend Englisch.
At the moment it is unavoidable to buy take away meals without having to deal with many different packaging materials. These must meet certain requirements, such as good insulation and stability. Buying take away meals also generates a lot of waste.
More environmentally friendly solutions are too expensive for many restaurants or do not meet the requirements they want. At the same time, more eco-friendly solutions are not always entirely sustainable. We have therefore made it our mission to generate a sustainable and reusable solution for take away packaging and delivery services that helps restaurants, customers and our environment.
After talking to many different restaurants we understood the requirements that food packaging should have. We combined these with the basic needs of the customers and created a rough model that visualise our ideas of the box.
It offers sufficient insulation to keep the food warm for a longer time and consists of different compartments to separate the food. The product is made of stainless steel, which is easy to clean and recycle.
For the customers the product also contains cutlery and a carrying strap so that the food does not have to be packed in a plastic bag.
In a shared system, cleaning is very important. In general restaurants have to clean the Ranchi boxes to meet hygiene standards. If a customer washes the Ranchibox before returning the box, he is rewarded through the point system.
Reataurant owners will all have very different equipment when joining the system.
Some will need an extra dishwasher, others will not. Therefore, the provider of the Ranchi offers dishwashers in addition to the boxes for an annual fee . They will also take care of the maintenance of the machines and can provide a replacement if necessary.
If a restaurant has the capacity to clean the boxes with its own equipment, it is not obliged to join this offer, but can take advantage of this service at a later date if necessary.
To motivate the customers n taking part in our system, we created an application where the user is able to find participating restaurants, order meals and have an overview over the reward system. The user will get points with every meal he buys and additional bonus points for returning the lunchbox with no or minor issues. With the collected points the user can get vouchers which can be redeemed the next visit.