FEED THE NEED Redirecting useful food waste to people in need Aoun | Atasu | Jain | Travaglio
OVERVIEW 1) Theme Discussion 2) Understanding 3) Interpreting 4) Deciding 5) Prototyping 6) MVP 7) Proposal
Choosing Topic Design Research Insights Generating Ideas Testing Ideas Validation Feed the Need
DESIGN THINKING METHODOLOGY
1) THEME DISCUSSION | Tourism & Waste
1) THEME DISCUSSION | CHOOSING TOPIC | Markets & Food Waste
2) UNDERSTANDING | Design Research | Visits and Observations Market: Llibertad • Thursday 18h45 • Calm • Not too many customers • Some stands are half empty • Some stands are closed
2) UNDERSTANDING | Design Research | Visits and Observations Market: Santa Caterina • Friday 20h • One of the cleaner markets • Not very crowded, not touristic. Mostly visited by locals and people who live around the area. • Some stands are half empty, not many products being sold. • Some stands are closed • There is waste sorting in basement • Parking facilities available, making it easier for locals • Non-food stores (souvenirs, pharmacy)
2) UNDERSTANDING | Design Research | Visits and Observations Market: Boqueria • Thursday 19h45 • End-of-day offers from several booths due to having too many items to sell (quantity and variety) for aesthetic reasons • Very crowded by tourists, one of the most crowded markets in Barcelona. • Dirty, no flooring and things are commonly thrown and spilled on the floor. • Selling “food souvenirs” and “take homes” • ”Sketchy looking” people, homeless people, immigrants waiting around in square behind market to get leftover food that has been dumped near the garbage in separate bags.
2) UNDERSTANDING | Design Research | Guerrila Interviews
Customers: 5
Vendors: 10
•Are you a local here or are you on vacation?
• How long have you been here? It is your
•Do you like shopping here? Why?
• Could you explain your daily routine?
•How often do you come to the market? •What do you usually buy here?
•Do you have friends in any of the stands?
•How have things changed in the past years?
personal business?
• How are your customers? What kind of
customers are you most comfortable with?
•Do you have overproduction? How do you handle it? How do you feel about it?
•How have things changed in the few years? •Who is in charge of the market? •Do you like to work here?
2) UNDERSTANDING | Design Research | Desk Research
2) UNDERSTANDING | Design Research | Desk Research History, Regulations, Surroundings, Organization
2) UNDERSTANDING | Design Research | Desk Research History, Regulations, Surroundings, Organization
2) UNDERSTANDING | Design Research | Desk Research History, Regulations, Surroundings, Organization
2) UNDERSTANDING | Design Research | Desk Research History, Regulations, Surroundings, Organization
3) INTERPRETING | Insights
3) INTERPRETING | Insights
Main Insights
Questions
4) DECIDING | Generating Ideas
Identifying Problems and Solutions
4) DECIDING | GENERATING IDEAS | Ideation Session “Rain Writing”
How would “X” solve it?
4) DECIDING | GENERATING IDEAS | Value Proposition Business Design
[desirable + feasible + viable]
4) DECIDING | GENERATING IDEAS | Business Model Canvas Business Design
[desirable + feasible + viable]
4) DECIDING | GENERATING IDEAS | Service Design : Personas Vendors
Customers
People in Need
4) DECIDING | GENERATING IDEAS | Service Design : Customer Journey
Customer Activities Vendor Activities Homeless Activities Problems Assumptions
4) DECIDING | GENERATING IDEAS
Top Ideas A) Creating a Protest 2) Redesigning Infrastructure 3) Container system & packaging
Main Objectives Raising Awareness Designing Waste Bins Fair distribution of the food among the homeless people
5) PROTOTYPING | Testing Sorting Food Waste in Bins + Communication on floor
6) MINIMAL VIABLE PRODUCT | Validation
6) MINIMAL VIABLE PRODUCT | Validation System “AS IS”: • Non-environmentally friendly
• Create possible conflict between people in need/homeless
• Unfair distribution & waste
• Unpleasant smells around the market
• Not Hygienic
6) MINIMAL VIABLE PRODUCT | Validation “Feed the Need”:
Triple benefit of the Vendor, Association and People in need. • Vendor: Saves time to pack the food, gets the food out of his hands, helps a cause, have a clean stand at the end of the day, avoid food waste • Association: Get more food at no cost, no extra money spent from their pockets, able to help more people in need.
• People in need: Get more food, more hygienic, constant supply of food, fair food distribution, fresh food, variety of food.
6) MINIMAL VIABLE PRODUCT | Validation Waste bins within Markets: • Help in sorting food/general waste in a better way
• Create better/pleasant environment
• Waste can be recycled and put to a better use
• It won’t smell near the bins
•Guidelines will help create awareness amongst the tourist and the locals about waste management
• More Hygienic
7) PROPOSAL | Feed the Need Waste Bins
Cooler Bag
Flyer & ID
7) PROPOSAL | FEED THE NEED | Goals & Targets I. Changing the system of waste management in the Market
- Placing multiple sets of bins at various places for the separation of different types of garbage. - Helping to establish a better garbage free environment. II. Establishing a team of volunteers
- Collecting unsold, ready-to-eat food from the vendors (as per a per-agreed schedule) - Repacking food appropriately (in a hygienic manner and well distributed portions ) - Volunteers with informative ID cards and clothing identifiers
III. Designing special logistics/equipment (preferably biodegradable) - Add proper identification (stickers)
- Insulated backpacks to keep the food as fresh and at desired temperature as possible IV. Delivering the meals to the organizations on time, short before their acting hours - Help the organizations in terms of supplies.
- Occasionally to meet&communicate people in need and give food. - Raise awareness
THANK YOU