The challenge was to find ways to encourage nutritious home cooking. Many young Thais prefer dining out or ordering in for efficiency and convenience, leaving home cooking a lost art. While cooking can be time consuming, some still prefer it over eating out, but grocery shopping can be wasteful and expensive. This project intends to be the bridge between sustainability and food waste reduction by allowing consumers to either choose whether to cook from meal kits or utilize the grocery service.

Another challenge was to reduce significant amounts of food waste that stems from overbuying groceries, overestimating usage, and buying fast-expiring food if not taken care of properly. This project acts as an easy and convenient way for consumers to buy specific amounts of ingredients needed for each meal to prevent them from expiring or wasting excess leftovers if not eaten due to the lack of time to cook or simply having had enough of repetitive ingredients in a meal.

Lastly, I want to support local suppliers by working directly with grocery stores that vends local products to avoid excess waste if ordered directly from the farmer's market since the business model is to provide the products at specific quantities based on consumer needs. In doing so, the project allows customers to customize healthy meals by having full control over ingredients with sustainability and food waste reduction in mind.