2021 / Sustainable Living/environmental Preservation / Recycling Equipment / Student


  • Prizes
    Winner in Sustainable Living/Environmental Preservation/Recycling Equipment
  • Lead Designer
    Fang-Ping Hsu, Chien-Chen Lai, Prof. Kai-Chu Li
  • Design Team
    Fang-Ping Hsu, Chien-Chen Lai, Prof. Kai-Chu Li
  • University
    Ming Chi University of Technology (McUt)

KTB is a vinegar-making platform inspired by the global food issue. It is set up in produce markets and medium and large supermarkets for consumers, vendors, and farmers to make vinegar from ugly or perishing fruits in a simple and intuitive DIY way, increasing the added value of fruits while minimizing food waste.KTB provides glutinous rice vinegar and sugar for making vinegar, and the sugar can be added freely. Under the KTB, glass bottles are sold and recycled to create a green consumption model. Fruit vinegar is made and sold on the platform, and this creates more business opportunities.

Photo Credit: Fang-ping Hsu, Chien-chen Lai, Prof. Kai-chu Li