Thesis project: System design class @CCA (2022)
We had 4 weeks to research, rethink and revamp United States's food waste system. Our interventions came from targeting the stakeholders at each touchpoint of the current food waste system from planning, buying, cooking and disposing.
-poster-00001.jpg)
Firstly, how can we empower the consumer to make informed food
consumption choices to reduce their personal food waste?
Second, bringing the change in the system at the micro level which
will change the way each stakeholder/contributor of the food waste system behaves.
We tried to breakdown the food system into smaller parts to understand the problem at micro level. This helped us in envisioning to build a self sustaining community, where there is give and take at every touchpoint and everyone involved is benefited. This will incentivize and set the chain of positive behavior in motion.
The term “wasted food” refers to any food that is not used for its intended use and must be “managed.
.png)
Upon uncovering the drivers of food waste in consumer kitchens, our goal was to establish connections by examining the touchpoints associated with these drivers. This process enhanced our comprehension of knowledge gaps and guided us toward identifying key opportunity areas
As part of the UX process, we conducted user interviews to delve into their behavior during various cooking stages, focusing on specific inquiries. Additionally, we distributed surveys to quantitatively validate our research observations.
Unveiling Ideas with Post-its and Sharpies 🌈✨
From Paper to Possibility: Filtering Ideas for Feasibility and Unveiling the Chosen Concepts ✏️🔍✨
HMW Encourage and enable consumers to purchase smaller or customized portions?
Onboarding At The KioskHelping with more precise buying decisions and avoid impulse purchases
HMW Better describe food label to avoid misinterpretation of the freshness of the food?
Dynamic pricing for food which will adjust the price based on the expiration date. Automatically discount items with shorter shelf lives.
Natural materials such as starch, corn and tree pulp which disintegrate almost immediately when soaked – without producing methane gas.
HMW Better assist consumers to store food properly and remember what they have at home?
HMW Enable consumers to be more conscious about the amount of food they wasted and participate correct disposal methods?
“ No one knows the exact amount of waste they create.”Addressing the need to visually see the result of consumer’s actions. Giving a numeric value , makes it more real.
