連鎖咖啡店外帶餐飲之綠色包裝設計

THUIR > College of Fine Arts and Creative Design > Department of Industrial Design > Master's Theses > Item 310901/24096

Please use this identifier to cite or link to this item: http://140.128.103.80:8080/handle/310901/24096

Title:	連鎖咖啡店外帶餐飲之綠色包裝設計
Other Titles:	Green Package Design for Take-out Food of Coffee Chain Stores
Authors:	湯惠茹 Tang,Hui-Ru
Contributors:	謝志成 Hsieh,Jei-Chen 工業設計學系
Keywords:	外帶包裝;外帶餐飲包裝;外帶咖啡包裝;綠色包裝;綠色設計 take-out packaging;take-out food packaging;take-out coffee packaging;green packaging;green design
Date:	2013
Issue Date:	2014-02-19T07:16:22Z (UTC)
Abstract:	因應現代人忙碌的生活方式，外食族群人口比例日漸攀升，方便快速的外帶（Take-out）餐飲模式隨之而起，其中以連鎖咖啡店販售的現煮咖啡與餐食佔據大宗。在龐大的市場形成後，隨之而來便是與日俱增的廢棄包裝垃圾，其中絕大部份包裝採用人工合成材質，不容易在環境中自然分解。在環保意識高漲的今日，甚為不妥。鑑於上述現象，研究主軸以綠色包裝針對外帶咖啡餐飲進行相關研究與設計。考量包裝型式的簡化與再利用性，導入一物多用並從飲用咖啡的背景資料，到咖啡餐飲產業的發展，整理出目前市場概況、消費與使用者行為，探討具代表性之產品案例後，提出具體設計驗證。最後產出五件具綠色包裝概念且符合使用者需求的外帶咖啡餐飲包裝，以實體模型進行訪談，驗證顯示餐飲從業人員(兩位)表示未來希望有同品項不同數量的包裝形式，一般消費者(十位)沒有特別提出相關改善意見，皆表示願意嘗試。由於本次樣本數量偏少，未來應擴大以增加信度與效度。 To keep up with pace of modern life, an increasing number of people choose to dine out. Coffee has taken a large percentage. After the sizeable network of catering chains comes to shape, a rising amount of discarded packaging materials naturally follows. Most of them are made from synthetic matters, which are non-biodegradable. In a world where environmental consensus pervades, this is highly inappropriate. To address the issue, my study will incorporate green design into take-out packaging used by coffee store chains and build a substantial collection of research and design from it. My design will mainly focus on the simplification and reusability of packaging and follow the ideal of multi-functions. This study investigates the background of coffee drinking, covers the development of coffee and catering industries, summarizes the current market trends and consumer behaviors, and conducts a case study of major packaging now available on the market to pinpoint factors key to design. Then in the conclusion, five sets of packaging, both user-and eco-friendly, for coffee or food are proposed. Prototypes are made and presented in consumer interviews and they get a fairly good review. Consumers are more than willing to try them. A few follow-up suggestions are also offered for future improvements.
Appears in Collections:	[Department of Industrial Design ] Master's Theses

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