Evaluation and Design of Reusable Takeaway Containers Based on the AHP–FCE Model

Abstract

As a strong and effective alternative to disposable food boxes that cause serious pollution consequences, reusable takeaway containers are promising in terms of environmental protection. However, at present, in the service process of leasing, using, distribution, and recycling, reusable takeaway containers have many problems, such as incomplete cleaning, resulting in unhygienic conditions, repeated use of materials that are not safe enough, food spillage, leakage or theft of customer phone and address information due to exposed takeaway order labels, and wrong containers taken by customers. In addition, there is a lack of objective and comprehensive evaluation methods and systems to guide their design and improvement. In order to solve the current problems of reusable takeaway containers and explore a quantitative approach for evaluation of design solutions from the perspective of users, this paper analyzed user behaviors and needs through user interviews, questionnaires, user journey maps (UJM), and other methods. Analytic hierarchy process (AHP) and fuzzy comprehensive evaluation (FCE) were used to construct an evaluation model for the design of reusable takeaway containers, and it was calculated as a function of the survey dataset. The comprehensive index weight model was established, and the design indicators were sorted to obtain the priority of design elements. Three design schemes were proposed and calculated by combining questionnaire data and the FCE method to obtain the optimal Scheme B. The results showed that the combination of UJM and AHP–FCE method framework was suitable for scheme evaluation and design development, which could provide effective and detailed user evaluation for designers and guide the direction of product improvement.