10 Weeks
Miro, JamBoard, Indesign, Figma, XD, Premier Pro
OVERVIEW
The project involves applying design thinking methods and tools to solve the problem of food waste management by preventing it in the first place by creating a community-based system and involving the thought if circular economy. The project was done in a timeframe of 10 weeks.
Tools
Keynote Sketch, Indesign, Figma, Sketch up, Photoshop, IMovies,Premier Pro
Role
Duration
Team and UX Research & Design Lead
10 Weeks
PROCESS
Market Research
Competitive Research
Observation
Ethnography
Survey
Interviews
Affinitization
Mindmapping
Brainstorming
SWOT
Comparative Analysis
Business Revenue Models
User Persona
Journey Maps
Key Insights
Ideation session
MoodBoards
Concept themes
Decision Matrix
Creative Matrix
Illustrations
Service Map
Ideation sessions
Concept Affinity
Feature Prioritization
On the wall Voting
Personality Checkers
Evaluation Workshops
Brand/ Concept Selection
Design Springs
Design Workshops
Low Fi Mockups
Spatial Design
Hi-fidelity prototype
Pitch Video
BACKGROUND
The following approach was utilized in order to understand the project and define its scope for the duration of 10 weeks and further.
As a team we brainstormed different areas in food waste. However we wanted to narrow down our thoughts to one idea. We removed the others topics after understanding the scope and opportunity of them within the given time frame of research and access to the resources. We realized understanding food waste from consumer’s point of view will build an interesting angle for the project, and so we decided to move ahead with the one.
SENSE INTENT
HOW MIGHT WE STATEMENT
How might we transform consumer behavior in order to reduce food waste and make them as agents of change?
How might we use Behavioral Research tools to understand people’s awareness and an understanding of food wastage?
• How might we leverage efforts from consumers’ end to reduce food waste in public eateries?
• How might we use design thinking to introduce new channels for consumers to reduce food waste?
INTENT STATEMENT
To explore the food culture in Savannah and analyze possible opportunities to build an efficient food waste management system through consumer behavior.
To uncover and understand what happens to the food waste in Savannah.
• To study the impact of food waste generated by visitors/tourists and residents of Savannah.
• To explore and identify the challenges faced by the residents and restaurants in the process of food disposal.
• To map the timeline of food generation to waste (Cradle-Cradle) : Life cycle assessment.
• Explore the possible opportunities to build an efficient food waste management system in Savannah through consumer driven research.
KNOW CONTEXT
SECONDARY RESEARCH
FOCUS OF THE STUDY
We conducted secondary research to understand the impacts of each level. After understanding the scope we decided to work towards the Prevention level which would lead to greater opportunities as compared to the other 2 levels.
A 2X2 matrix is a tool helped us to scaffold a conversation about insights and findings. We created a 2X2 matrix with opposing characteristics on each end of the spectrum (ie. Low cost vs high cost on the Y-axis and Sharing vs not sharing on the X-axis). This helped us to sort our ideas/insights according to where these variables fall along the spectrum and what is the scope of opportunity within them.
DEFINING OPPORTUNITY
The SWOT Analysis, helped us to evaluate an our project’s strengths, weaknesses, opportunities, and threats. The analysis began with studying the project and its innovations and seeks to understand how the project performs in relation to competitors in the market.
A high-level assessment is made of the strengths and weaknesses of the project, the opportunities available as well as competitive threats. It also helped us look at the factors inside and outside the project to determine whether defined objectives are achievable or not.
KNOW PEOPLE
To analyze the stakeholders involved in preventing food waste, we mapped them out into a stakeholder map. The map helped us indenting all the active stakeholders involved and their roles and interests in the subject matter. It also helped us ensure that we had the correct representation and involvement in order to touch the possible interventions in the future of our project.
We conducted 11 in-depth interviews that lasted for 30-45 minutes. We also conducted participant observation studies in 14 restaurants/cafes to under consumer behavior, portion sizes and other areas that could lead to food waste
FRAMING INSIGHTS
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We often quote “Sharing is Caring”, but when the phrase is used while sharing food, people may have different experiences both positive and negative. The simple act of sharing food can spring new friendships and connections develop that make us smile every day but still, food is being wasted at an alarming rate. And we - consumers - are the largest source of it.
CONSUMER JOURNEY MAP
EMPATHY MAPS
USER PERSONAS
POEMS
After primary research and organizing the data we built empathy maps and personas to gather insights and develop a solution.
We want to study our users in their current state—who they are, what their environment is like, how they do the tasks, how they feel about their current process and why, etc.
POEMS helped us map insights that we gathered while observing people in their natural environments.
FINAL INSIGHTS
EXPLORE CONCEPTS
The insights led us to various key points that had possible opportunities to be explored in the intervention phase.
After repeated affinity mapping, the team came up with 3 major principles and sketched 10-15 solutions. These sketches were further affinitized and the designs with greater scopes and opportunities were taken forward for prototype testing and final designs
Smart Devices
Community Kitchen
Incentivization
Conscious Purchasing
Portion Control
Restaurant
Initiatives
Blending Cultures
Spreading Awareness
Taste & Preferences
Circular Economy
Transparency
Sharing Spaces
Re Use
Concept based cafes
FRAME SOLUTIONS
DESIGN CRITERIA
Social and Cultural Inhibitions
Portion
•Excess waste generated due to leftovers •Leads to Obesity •Consumers unconsciously waste food due to over cooking, eating out
Awareness
•Conscious about food waste but don’t know proper channels
•Don’t mind sharing with people in need
•Restaurants are unfamiliar about the customer outlook for portion size (food)
•Cafes and restaurants don’t know proper channels of food re-use
•Comfortable sharing people with familiar people
•Complications attached to share certain types of food
•People usually indulge in awkward situations while sharing food
•Hygiene is one of the major factors why people don’t consider sharing food
The first concept was based on a smart tray which would help us weigh the food waste generated by the restaurant customer. The idea was to weigh the waste and record data about the type of food being wasted. This data would further help the restaurant to change its menu and portion sizes. We prototyped this concept using paper prototypes.
We received constructive feedback through our prototyping sessions and also got some insights from our professor. The idea of a smart tray was highly appreciated. However, we decided to ideate further as we wanted to intervene before the waste took place rather than after.
Major take away from prototyping: Idea of smart tray and how it can be leveraged to sensitise the user of how much they are serving themselves
REALIZE OFFERINGS
The Foodconnect (partnership with Wholefoods) will have restaurants within the Wholefood facility.
Features
•These restaurants are built around the idea of CSA and Circular Economy
•A smart table with a rotating shelf installed with the motion sensors that moves and stops while people serve themselves
•A digital device attached to the tray that weights the food and estimates the price parallelly.
CSA FRAMEWORK- Circular Economy
PRODUCT WORKING
The FoodConnect app helps the user to browse by restaurants or by trending dishes. The user gets to not only try the dish they want but along with that other dishes, The app helps them to book a slot with the restaurant.
RESTAURANT BOOKING VIA MOBILE APP
DINE IN AT CONCEPT RESTAURANT
These concept restaurants will not only promote active community building where the customers would sit around a common table food and build connections, but also encourage preventing food waste by utilizing smart technology devices that prevents them in serving themselves more than they would eat
SMART TECH DEVICE
The FoodConnect device attached to the smart tray allows the user to scan their phone. The device recognizes the user. The smart tray weighs the food and accordingly charges the user. As the FoodConnect app is synced with the user’s app, the user would be able to pay easily.
JOURNEY MAP- FOODCONNECT
To illustrate the concept of this restaurant we came up with a ‘new customer journey’ explaining how a user will go through the whole experience
