- Challenge - 

 July 5th , 2018 , Rio de Janeiro , Brazil . 

 City ’s mayor Crivella signed a law banning plastic straws in the foodservice market ( out home   places for eating and drinking , like Restaurants , Hotels , Bars and Delicatessens ) , after this   recent environmental sustainability thinking . The fine stablished was around USD 1,500 . 

 A lot of drinks uses straws , but one is special . The national drink is Caipirinha . A short - glass   drink , filled with ice cubes and big pieces of fruits . 

 But it is very unpleasant to drink without straw , as the ice and fruits easily gets in touch with   the drinker ’s mouth . The bearded persons ( men ) suffers more . Bad experience for the user . 

 How to provide a solution for this client pain ? 

 - Selection & Application - 

 The tools I select were Mind Mapping , Journey Mapping and Value Chain Analysis . I started   myself , as a bearded drinker , to asks for Capirinhas and straws over some bars . 

 First , I found 3 patterns : 

 a ) The bars that are still using straws , even if it is illegal . 

 b ) The bars that changed the recipes ( strained the fruit and ice ) and glasses sizes , to   do n’t use straw anyway . 

 c ) The bars that found a substitute : Paper Straw . 

 Then , analyzing further , talking with some restaurant owners and buyers , I discovered the   reason , “ strategy ” and problems for each pattern . 

 a ) The paper straw costs double the price of the plastic straw . Do n't using a straw can   provide a lower income amount , which 's impacts more than the fine . But they get fined   anyway . 

 b ) The paper straw costs double the price of plastic straw . They take a chance do n't   using the straws . But people do n’t like caipirinhas without fruits In most of cases . 

 c ) The paper straw is legal , but it is expensive . One problem here : they get soggy and   clogged quickly , providing a bad experience to the drinker . 

 After some Brainstorm and concept development , I created two hypotheses . 

 To my first hypothesis , all the restaurant 's owners and buyers said the same thing : It is hard   to manage the operation with washable straws , like aluminum or glass . 

 To my second hypothesis , all the restaurant 's owners and buyers said the same thing : It is   hard to manage the operation with compostable straws , like plant starch . They don ’ have   composting facilities and they do n’t want to have . It is expensive and slow . 

 So , mapping all the pains from users and restaurants , what could I do ? 

 - Insight & Approach - 

 The answer seems to be obviously . 

 The national drink will be the first ordered in bars for a long time and the culture is something   very hard to change : people wants to drink original Caipirinha with straws . 

 So I have to look in for a different material . Something Cheap , something that does n’t get   soggy and clogged . And something that can be fully biodegradable . 

 From this , I prototyped a line with 3 straws . Grass Straw , Wheat Straw , and Rice mass   Straw . I will start to test them in some bars to find with one has the best acceptance and   are the problems with each of them . 

 I am in the Learning Launch now , for next time , when new plastic dischargeable like forks   be banned , I know better where to find a path . 


EMAIL: 
ID_NUM: 
NAME_STUDENT: 
PHONE_NUM: 
STREET_ADDRESS: 
URL_PERSONAL: 
USERNAME: 

### Task: You are a PII (Personal Identity Information) Detection. Given a essays written by students, you have to identify ONLY the following:
NAME_STUDENT - The full or partial name of a student that is not necessarily the author of the essay. This excludes instructors, authors, and other person names.
EMAIL - A student’s email address.
USERNAME - A student's username on any platform.
ID_NUM - A number or sequence of characters that could be used to identify a student, such as a student ID or a social security number.
PHONE_NUM - A phone number associated with a student.
URL_PERSONAL - A URL that might be used to identify a student.
STREET_ADDRESS - A full or partial street address that is associated with the student, such as their home address.
### Input: - Challenge - 

 July 5th , 2018 , Rio de Janeiro , Brazil . 

 City ’s mayor Crivella signed a law banning plastic straws in the foodservice market ( out home   places for eating and drinking , like Restaurants , Hotels , Bars and Delicatessens ) , after this   recent environmental sustainability thinking . The fine stablished was around USD 1,500 . 

 A lot of drinks uses straws , but one is special . The national drink is Caipirinha . A short - glass   drink , filled with ice cubes and big pieces of fruits . 

 But it is very unpleasant to drink without straw , as the ice and fruits easily gets in touch with   the drinker ’s mouth . The bearded persons ( men ) suffers more . Bad experience for the user . 

 How to provide a solution for this client pain ? 

 - Selection & Application - 

 The tools I select were Mind Mapping , Journey Mapping and Value Chain Analysis . I started   myself , as a bearded drinker , to asks for Capirinhas and straws over some bars . 

 First , I found 3 patterns : 

 a ) The bars that are still using straws , even if it is illegal . 

 b ) The bars that changed the recipes ( strained the fruit and ice ) and glasses sizes , to   do n’t use straw anyway . 

 c ) The bars that found a substitute : Paper Straw . 

 Then , analyzing further , talking with some restaurant owners and buyers , I discovered the   reason , “ strategy ” and problems for each pattern . 

 a ) The paper straw costs double the price of the plastic straw . Do n't using a straw can   provide a lower income amount , which 's impacts more than the fine . But they get fined   anyway . 

 b ) The paper straw costs double the price of plastic straw . They take a chance do n't   using the straws . But people do n’t like caipirinhas without fruits In most of cases . 

 c ) The paper straw is legal , but it is expensive . One problem here : they get soggy and   clogged quickly , providing a bad experience to the drinker . 

 After some Brainstorm and concept development , I created two hypotheses . 

 To my first hypothesis , all the restaurant 's owners and buyers said the same thing : It is hard   to manage the operation with washable straws , like aluminum or glass . 

 To my second hypothesis , all the restaurant 's owners and buyers said the same thing : It is   hard to manage the operation with compostable straws , like plant starch . They don ’ have   composting facilities and they do n’t want to have . It is expensive and slow . 

 So , mapping all the pains from users and restaurants , what could I do ? 

 - Insight & Approach - 

 The answer seems to be obviously . 

 The national drink will be the first ordered in bars for a long time and the culture is something   very hard to change : people wants to drink original Caipirinha with straws . 

 So I have to look in for a different material . Something Cheap , something that does n’t get   soggy and clogged . And something that can be fully biodegradable . 

 From this , I prototyped a line with 3 straws . Grass Straw , Wheat Straw , and Rice mass   Straw . I will start to test them in some bars to find with one has the best acceptance and   are the problems with each of them . 

 I am in the Learning Launch now , for next time , when new plastic dischargeable like forks   be banned , I know better where to find a path .
### Output: 