A Study on the Design of Upcycled Tableware for Festivals Using Sustainable Rice By-product-based Materials

This study aims to develop eco-friendly upcycled tableware to address the structural and environmental issues associated with disposable containers used in temporary food culture settings such as festivals and outdoor events. The research explores rice bran, a byproduct of rice processing, as a key material, and incorporates structural ideas inspired by paper’s tearing and folding properties to enhance user convenience and promote resource circulation. The research was conducted in four stages: (1) surveys and field observations on eating behaviors and inconveniences in outdoor settings; (2) experiments and a Delphi study on the material potential of rice bran; (3) design and prototyping of multifunctional paper-based upcycled tableware; and (4) scenario-based user experience evaluation. Survey results showed that 56.2% of users experienced discomfort due to a lack of structural support while eating on laps or the ground, with significant dissatisfaction regarding the portability and hygiene of existing disposable containers. The Delphi study highlighted agreement on the environmental value and regional applicability of a straw pulp-rice bran composite, while also noting the need to improve processing stability, material properties, and manufacturing compatibility. Experimental materials combining wood pulp and rice bran yielded prototypes with strong form retention and visual consistency. The final product, “TODOK,” features a foldable, multifunctional design made from a single material, offering improved portability and environmental benefits. User testing confirmed enhancements in transportability, eating space, and hygiene. This study demonstrates the practicality of rice bran as an upcycled material and proposes a sustainable design strategy adaptable to nontraditional consumption environments.