Shealth life

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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%


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