When it’s time for lunch at work, everyone whips out the all-too-familiar stacked dabbas, each top containing a delectable feast. These stacked Indian steel dabbas have become synonymous with meals for many years.
The idea
They are used by people of all ages, from office workers to schoolchildren, and have become a vital part of daily life. Srishti Garg, a project designer, was inspired by this thinking to come up with an idea for transforming the tiffin into an eco-friendly design that still served the goal of delivering food.
The Dipin Tiffin takes inspiration from the iconic stacked dabba and is designed to help restaurants avoid single-use food packaging.
People will not only receive their food in natural packaging if they choose this three-tiered eco-friendly design, but they will also contribute to reduced trash due to the material used.
The purpose of using areca leaf bowls in this design was to make it disposable and environmentally beneficial.” “It would be ideal for travelers because they wouldn’t have to deal with the complexities of time and space to transport it back home to reuse it,” Srishti explains.
A design that combines history with sustainability
Srishti chose a material that was easily recyclable and provided employment to many people involved in the manufacturing process to maintain her minimalist aesthetic. Donne was the perfect match.
Srishti describes it as a type of soup dish made from areca leaves. “Not only is the material readily available, but it is also perishable.” It’s a win-win situation for the environment.
