UdK Berlin Rundgang 2021

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Half a million. That’s roughly the number of meals ordered and delivered in the Berlin area every single week. Considering current developments - ever-increasing demand and the emergence of ghost kitchens; which are warehouse-like facilities preparing meals only for delivery in a more and more automated manner, one can safely project these numbers towards multiple million orders a week in the very near future. Inevitably, this will foster three mayor challenges: First, a logistical. To deliver millions of meals a week, a thought-through and future-proof distribution network needs to be in place. Second, an environmental. The single-use items used for packaging right now are creating a footprint that is neither ecologically nor economically sustainable. And third, a question of culinary delight. With preparation outsourced and a transformation of our eating habits to be expected, the lackluster packaging solutions offered today prevent many from truly enjoying what they ordered. The solution I came up with, is a reusable and recyclable bowl targeted at being implemented by delivery services themselves in a greater geographical area. When an order is placed, restaurants will fill a fresh bowl with the desired meal. Optional edible spacers allow for separation, while customers can decide whether cutlery needs to be provided. A tag identifies individual orders and enables future automation, and a semi-transparent lid creates a tight seal throughout delivery. Receiving their order, customers find everything they need included. The bowls ergonomic and aesthetically interesting shape caters to different settings and transforms from mere packaging to a presentation of culinary delight. When finished, a quick rinse is welcome yet not required, as the used bowls will be picked up the next day or next order for cleaning and redistribution by the initial delivery service. At the end of its life, a controlled withdrawal from circulation and conveyance towards recycling is thereby possible. Taking a glimpse into the future, it seems probable that food and its preparation may fully cross the line to becoming a large-scale service. While embracing change and its potential, let’s shape that change in a way where we may enjoy it for generations to come and preserve the culinary and social heritage built up over past millennia.

Lillipod I Janik Dietz

Design & Social Context, Prof. Ineke Hans, Maciej Chmara