1. EXECUTIVE SUMMARY

 

This project addresses the urgent need to reduce waste from single-use food packaging by designing a reusable packaging system tailored for the restaurant take-away and delivery market. Through iterative development, stakeholder engagement, and market research, the initiative aims to create a scalable, hygienic, and user-friendly circular packaging model that benefits both consumers and businesses while supporting environmental sustainability.

1. Goal

 

The primary goal of this project is to develop a sustainable reusable packaging system tailored for the food service industry, especially restaurants offering take-away and delivery meals. The objective is to reduce single-use packaging waste by creating a circular, hygienic, scalable, and consumer-friendly reuse model that aligns with operational realities and sustainability demands.

1. Methodology

 

The project began by exploring reusable packaging solutions for large-scale food producers but pivoted to focus on restaurants due to lower operational barriers and clearer waste challenges. Iterative development combined qualitative research, surveys with consumers and restaurant businesses, and prototype testing. The core solution integrates durable, ergonomic reusable containers with a digital app-based system that tracks container usage and returns via QR codes, eliminating upfront deposits to reduce consumer friction. Sanitization is decentralized and managed by restaurant partners. Financial modeling and operational scalability were refined through continuous stakeholder feedback and data analysis.

1. Results

 

Survey data revealed strong consumer willingness to adopt reusable packaging systems, with hygiene, convenience, and affordability as key priorities. Restaurant feedback highlighted operational challenges around storage, cleaning, and compliance, guiding adjustments to the service model. The app-based tracking system offers transparent, privacy-conscious monitoring of container flows, enhancing user experience and inventory management. The project’s phased approach has produced a refined prototype and a robust financial model that support scalability and economic viability, positioning the system as a promising solution to reduce packaging waste in the gastronomy sector.

Cooperation Partner

• GoBox

Contact Person

• Max R. N. Weber: max.weber@students.boku.ac.at

1. Student Team

 

• Max R. N. Weber (BOKU): Founder & Project Lead

• Hector Hollein (WU): CO-Founder & Finance Manager

• Christoph Unterluggauer (BOKU): CO-Founder & Marketing Expert

• Valentin Schürholz (TU): CO-Founder & Technical Lead

• Arno Stepman (TU): CO-Founder & Technical Manager

• Max Mittermüller (WU): CO-Founder & Legal Advisor

Project Manager

• Dragos-Cristian Vasilescu (TU)

• Caroline Kunesch (BOKU)

• Thomas Pannermayr (WU)

• Diana Lauer (WU)