S’HEALTH LIFE Tanja Quinn T_quinn@live.com
PROBLEM SPACE AND RATIONALE
“Reducing food waste through behaviour change”
THE BRIEF To design a product that utilises behaviour change tools and strategies to help educate consumers about food waste sustainability issues and encourage them to reduce their amount of food waste. FRAMING THE PROBLEM
purchases. Due to the increase in consumer contributing to 17 million tonnes of CO2 a year, awareness this figure had reduced to 19% by equivalent to 1/4 of cars being taken off our 2012, reducing CO2 emissions by 4.4 million roads. In 2007 domestic food and drink waste tonnes, consequently saving the average UK was 8.3million tonnes, accounting for 22% of household £130 a year. Food waste in the UK is a growing concern,
Cooked, prepared or served too much £4.1
Personal preference £1.9 TOTAL UK FOOD AND DRINK WASTE
7 MILLION TONNES
Not used in time £5.6
HOW MUCH FOOD WE WASTE AND WHY
Tanja Quinn
Accidents and other £0.91
19%
17%
FRESH VEGETABLES AND SALADS
DRINKS
10%
10%
DAIRY AND EGGS
MEALS
11%
BAKERY
8%
FRESH FRUIT
7%
MEAT AND FISH
17%
OTHER
FOOD GROUP AS % OF FOOD WASTE
THE CHALLENGE
90% of the UK are willing to act and have YET ONLY 60%
of the UK are currently acting on reducing their food waste
UNIVERSITY OF LEEDS 1 PRODUCT DESIGN
PROBLEM SPACE AND RATIONALE
the ability to reduce their food waste
DISCOVERY PHASE
DISCOVERY PHASE A report consisting of primary and secondary research was conducted into issues behind food waste and different behaviour change tools and strategies. The information gathered led me on to identify a gap in the market and begin to form a requirements specification.
This tool focuses on altering users’ actions towards sustainability issues. Theories such as The Theory of Planned Behaviour were also applied to the specification and researched into, understanding how human intentions can differ from their behaviours. Prompts
PROBLEM AND CHALLENGE ANALYSIS The 3% fall in food waste from 2007 to 2012 was helped by consumers altering the way they store food and their accuracy of the portions they serve, buy and reuse.
Commitment
Convenience
CBSM Behaviour Change Strategies
Feedback
The behaviour change tool I chose as a platform for the requirements is called CBSM.
Goal setting
McKenzie-Mohr and Wesley Schultz 2014
Social norms
Incentives Social diffusion
NARROWING THE PROBLEM Tanja Quinn
Storage, portion sizes, reusing leftovers and freezing Education and behaviour modification
Creating opportunities & resources through first hand experience
THE CONSUMER Socio 2 and 3 economic class
THE MARKET
Number of people per house
Gender of purchaser
Dieters - plan meals and calorie count Carers - prepare meals in advance Top percentile income group - for a gift Waste watchers
Household saving ratio
6
%
OTHER CONSUMER GROUPS • • • •
8
25 to 35 Age
4 2 0 -2 2006
2007
822,000
822,000
2008
2009
2010
6.85 £2,138 million
MARKET SIZE
6.85 million 2011
million
MARKET VALUE
1.6% of million the market £2,138
UNIVERSITY OF LEEDS 2 PRODUCT DESIGN
2012
DESIGN PHASE PROBLEM & RESEARCH
3 DESIGN DIRECTIONS FOCUS GROUP AND EVALUATION
27/10/14
SKETCHING & PROTOTYPING
12/1/15
T PROFILE CLIP
26/1/15
8/12/14
TESTING RACK IN FRIDGE FOR 2 MONTHS
2/3/15 23/2/15
TORSION SPRUNG CLIPS
Tanja Quinn
3X RACK DEVELOPMENT
14/3/15
20/3/15
USER TESTING & 2X FOCUS GROUPS
7/4/15
29/4/15
BUILT IN HAND PUMP
13/4/15
2X CLIP DEVELOPMENT 1/5/15
12/5/15
MANUFACTURING AWARENESS
UNIVERSITY OF LEEDS 3 PRODUCT DESIGN
DESIGN PHASE
FUN DESIGN (KANSEI)
DESIGN PHASE
3 DESIGN DIRECTIONS 1) S’HEALTH LIFE 92% (Storage rack) Food rotation prompts users to use food before the ‘use by’ date, so less food is thrown away because it ‘wasn’t used in time’. 2) REPLACE WHAT YOU WASTE 90% (Vermi-composter) Composting reuses daily leftovers, providing opportunities and resources to grow your own food, so to complete a sustainable food cycle. 3) GROWING KNOWLEDGE (Hydroponic growing)
72%
Tanja Quinn
Growing food can help us respect the food we eat, consequently we would produce less avoidable food waste. RACK DEVELOPMENT The concept scoring the highest against the requirements specification was S’Health Life, this design was then taken forward to develop. Prototypes of the rack were made using a laser cutter, creating the profile with different shaped layers. To test the rack, bulldog clips were attached to laser cut T shape profiles, so the clips wouldn’t fall out. TESTING
A 2 month test of the prototype system revealed a reduction of: 30% for vegetables and salads £31 a year 10% for overproduced meals 15% for fresh fruit
WATER BUILD UP IN ZIPLOC FOOD BAG
UNIVERSITY OF LEEDS 4 PRODUCT DESIGN
£42 million a year
£2.5 billion a year
VACUUM SEALING CLIP DEVELOPMENT T shape plunger
The idea of a vacuum sealing clip was later developed using 3D printing, providing rapid prototyping and development of the food clip.
Valve & Bottom of plunger Syringe rubber seal
Spring FIRST CLIP BASED ON A TORSION SPRING MECHANISM
Inner syringe tube
Body
Tanja Quinn
Clip sides
SECOND CLIP BASED ON THE LIVING HINGE FOOD BAG CLIP
Valve & Bottom of body
THIRD CLIP, DEVELOPMENT FROM THE SECOND CHANGING CLASP AND FORM
HAND PUMP INCORPORATED CLIP
FORTH CLIP, WITH A BUILT IN HAND PUMP UNIVERSITY OF LEEDS 5 PRODUCT DESIGN
DESIGN PHASE
Not all users asked like the idea of sucking air out of a bag containing food, however there are currently a range of freezer bags with external hand pumps on the market. The aim of this design was to incorporate the pump into the clip so there is not need for an external pump. Although the theory behind the mechanics is correct, due to the availability of materials the outcome of the prototype wasn’t as successful as hoped.
DESIGN PHASE VACUUM SEALING CLIP AND RACK MODEL THAT CAN BE MANUFACTURED
EARTHY
KANSEI The appearance of the clip up until this point was very mechanical. A Kansei questionnaire was developed around the shapes of different fruit and vegetables, revealing that the grapes and strawberries scored the highest. The design of the clip was developed further based on these results.
C
Tanja Quinn
NIC
Grapes
Marrow Avacado
FRESH
DRY
FUN
MOULDY
Pineapple Grapes
Grape
HEALTHY
Pineapple Marrow Avocado Grapes Avaca
Banana Pepper Strawberry Banana Peppe Tomatoe Tomato Carrot Pineapple Carrot
Marrow Marrow Mushroom Mushr Grapes Avacado Banana Tomatoe Pepper Carrot Marrow
Mushrooms Avacado Pepper Carrot
Mushrooms
FIFTH 3D PRINTED CLIP DEVELOPMENT BASED ON A GRAPE VINE AND A STRAWBERRY
UN
Mushrooms
Banan Strawberry Tomat
FUN FUN
Carrot
Pineap
FRESH
RESH
Pepper
Strawb
Strawberry
FRESH
Pineapple Banana Tomatoe
JUICY
PHOTOSHOP DEVELOPMENT
Strawberry
ORGANIC
UNIVERSITY OF LEEDS 6 PRODUCT DESIGN
SOLUTION SPACE
HOW DOES IT WORK?
THE LABELS Fruit and vegetables emit ethylene which causes them to ripen. The natural inserts within the labels absorb this ethylene and extend the life of your produce. Remove the backing of the labels and stick them inside any food bag. THE PADS These removable pads can be placed into any food bag, absorbing unwanted liquid or moisture that cause fruit and vegetables to deteriorate.
UNIVERSITY OF LEEDS 7 PRODUCT DESIGN
SOLUTION SPACE
THE CLIP Vacuum sealing fresh produce prolongs the shelf life by removing the oxygen in its immediate atmosphere. The vacuum sealing clips offer the opportunity to do this. Place the valve section inside a bag, clip around it and SUCK! (If you don’t like the idea of sucking you can use a hand pump instead)
Tanja Quinn
Attach the vacuum sealing clips into the rack by simply pushing them up and twisting, promise they won’t fall out! In the pack there are special bags to put your pre prepared or non prepared food into. The bags are held by your clips and if required you can include the ethylene and odour absorbing labels or moisture absorbing pads to see significant increase in the life of your food. Place your new food at the back of your rack and gradually your old food will make its way to the front, promoting you to THE BAGS use the food before it’s use by date. The film they are made from regulates the atmosphere inside the bags according to the temperature, creating the perfect balance of CO2 and O2 so to keep the produce fresher for longer. Never again will you have soggy lettuce!
SOLUTION SPACE
TIPS END OF LIFE • Use for fruit and vegetables • Throw the bags and pads straight onto your • Chop up your meals in advance and place compost and watch them decompose the contents in the bags (their taste and • The clips are designed to have the longest texture won’t worsen) life as possible, however if any do break • Label dates onto the clips with the dry wipe don’t worry as the material PP can be remarker cycled, you’ll probably end up driving over • Download the free App. for more ways to the road hump it was made into, the same use this product and save money goes for the rack.
Tanja Quinn
REQUIREMENT
SCORE
WEIGHT TEST METHOD
EVIDENCE
FINAL SCORE
Include several cbsm strategies
10
Ask user after testing if they experienced any of the CBSM strategies
Product provides: prompts, commitment, incentives and social diffusion
10
Consumer based product
10
User tests prototype system in fridge for 2 months
User can interact and use product successfully
10
Provides opportunities or resources
7
After using product for 2 months see if user has thrown away less food
Reduction of: Veg = 30% Fruit = 15% Meals = 10% Saving £2.60 a month
5.6
Overcomes barriers
9
Ask for opinions in focus group on the convenience and interaction time of the product
‘‘Not seen as barriers because the user buys the product knowing what interactions are required’’
8.1
8
Improves behaviours around food waste
10
Ask user after “Change in the way testing product if I purchase and store they will change any food” of their actions in the future
Product Enables users to reduce their food waste
10
Ask user after testing product how they think it helped them reduce their waste
‘‘Through systematic storage, meal planning, home shelf life extension and ease to freeze food’’
10
Sustainable materials selected where possible
8
Research (Internet and CES Edupack) sustainable materials that give the required properties.
Moisture pads and bio-polymer bags can go on home compost. PP and PET can be recycled
8
EVALUATION
59.7/64
UNIVERSITY OF LEEDS 8 PRODUCT DESIGN
93%