top of page
Bronwyn Lasarow
Sustainabite
The Challenge
The problem of food waste in restaurants today
is a significant and prevalent issue. The challenge for this project is to find a unique way to help restaurant's owners tackle this issue. The following case study is not only a platform designed to help restaurants owners tackle the issue of food wastage but is also a sustainable movement that restaurants want to be apart of.
Ux | Ui Design
Art Direction
Illustration
There is a significant amount of food that is discarded or wasted within the restaurant industry today. Restaurants are preparing more food than necessary to meet the high customer demand, resulting in excess food that goes uneaten. Plate Waste, overproduction, food spoilage and inefficient Kitchen Practices, have become real issues in the kitchen.
Cost of waste to consumer-facing businesses - $54.7 Billion
SUSTAINABITE BIOCONOMY
Sustainabite confident that a circular economy is the best possible paradigm for a sustainable production. Our process involves: signing-up to join our movement, use our features to reach better business objectives, source local produce, serve the food you are passionate about and leave your carbon footprint on the world.
SUSTAINABITE IS A NETWORK AND COMMUNITY. NOT ONLY
A PLATFORM, BUT A
SUSTAINABLE MOVEMENT.
The SustainaBite trademark can be found in restaurants for customers to identify it as a sustainable and eco-friendly business. Attractiveness, recognition. The movement depends on a collective effort of sustainable restaurants owners. By joining this movement, you become part of a larger force that ca drive positive change and make a difference in society.
EDUCATING RESTAURANTS IN A POSITIVE AND INFORMATIVE MANNER TO BETTER UNDERSTAND THE IMPORTANCE OF SUSTAINABLE COOKING AND INSPIRE THEM TO ADOPT ENVIRONMENTALLY RESPONSIBLE PRACTICES IN THE KITCHEN.
The Ness
UX | UI Design | Art Direction
bottom of page