During my coursework at Parsons, I had the opportunity to develop an idea for a sustainable business that would address a challenge or opportunity presented by the pandemic. Based on research – which showed a 42% increase in restaurants offering takeout – I created the concept for Busboy: a service that would offer reusable containers and composting services to mitigate the environmental impact of takeout. I went through an end-to-end research and strategic design process to uncover opportunities and develop the business idea from concept and prototyping to brand and marketing elements.