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