And the winner is...

Results of the "Charrette de 24 Heures"
presented by IDSA Atlanta

IDSA Atlanta would like to thank the people who made this event possible; to the students (28 of whom participated in spite of busy schedules and the holiday weekend) who worked tirelessly, making every minute count, and to our distinguished judges who served with great enthusiasm, many thanks.

So, our judges have reviewed the entries and here are the results:

1st Place: "The Evolving Pizza Box": On How We Share Food - a morphing packaging solution replacing the need for plates and additional leftover storage containers by Josh Tuminella and Shelton Davis (Georgia Institute of Technology)

Project Blog: www.afbroz.tumblr.com

2nd Place: "Sushi Tray" - a retail sushi packaging solution that offers compartments for chopsticks and your favorite sushi sauces by Corey Harris (Auburn University)

Project Submission: Sushi Tray layout [JPEG]

3rd Place: "The Sauce Caddy" - a condiment container solution for the on-the-go diner by Kenneth Payne, Jonathon Stone, Ian Forte, Jason Robertson, and Zach Gray (Auburn University)

Project Submission: Sauce Caddy layout [JPEG]

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Comments from the Judges...

"I was impressed by the number of students who put so much time and thought into this 24 hour challenge over a weekend."

"I think the winning entries managed to elegantly solve real problems that everyone can relate to, and I was encouraged to see many other entires that acknowledged the need to rethink the way the take-out system works overall. Great job!"

Carie Davis, Global Design Manager - The Coca-Cola Company

"The pizza box solution is completely do-able within existing product parameters. It recognizes that the pizza box has usage beyond delivery, and allows the user to easily reconfigure the box for its afterlife of storing leftovers – without stealing all the fridge space!"

"The sushi tray and ketchup caddie also do a good job of recognizing user issues that we all have experienced with existing to-go packaging, and then addressing them with simple solutions."

"Though many of the students tried to address the issues of packaging waste, we are still waiting for that break-through solution that will make food packaging truly sustainable!"

Maureen Carroll, Principle - Creature LLC

"Fitting a large pizza box into a small refrigerator is a dilemma that we can all relate to. This concept potentially solves the problem of space management while creating a new product (pizza plates) with the wasted packaging."

"Many grocery stores in our area now carry fresh sushi. The packaging concept thought through some of the key challenges associated with eating sushi on the go."

"Fast food on the go is here to stay. So how do I dip my French fries or onion rings while driving to the job interview? This concept presented a clever way of keeping the dipping sauce near the source."

Paul Spitale, Marketing Manager for Food & Beverage - MeadWestvaco