Healthy Accessible Food Francesca Dennis Fall 2014
This design thinking project started with the Maggie Center in Scotland. It took the key elements of the design, the kitchen, and transformed this idea into the industrial world of the hospital. The projected ended with three food carts that traversed through the hospital. The key cart being a demonstration cart that partners with the local company of greens to grounds to provide cooking lessons with healthy organic food. The user would buy a box from greens to grounds at the beginning of the week and then take the classes throughout the week to learn to cook with what ever is within the box. Recipe cards would also be posted on the app throughout the week if people do not have time to go the lessons.
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Cost of stay in hospital: $1200 Hospital spending of food per day: $10
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What do you expect when going to a hospital?
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....Or this?
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Precedents 8
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Maggie Center Zaha Hadid
Built: 2001 - 2006 Location: Fife, Scotland
Maggie Center Fife Scotland The maggie center taught me that the important of the kitchen. The kitchen is a place of community and healing. This is ignored in hospitals.
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Analysis of Maggie Center
Thick walls define space and the warm of the kitchen spreads throughout the open walls
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Anaylsis of Maggie Center
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Diller Sciffidio Restaurant
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Maggie Center led me to look at the design of kitchen/restaurants.
Question: How to make a hospital restaurant feel like a home kitchen?
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Henry Ford West Bloomfield
On land greenhouse
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Demonstration kitchen brings in local community
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The Gift Store Location: First Floor of East Complex Hospital Sells: Candy, Chips, Ice-Cream, Water, Health Bars Hours: 11am-2pm Main Consumer: Mostly used by families of the patient . Use: They sell many gifts for the families to buy. I would not consider this a main source of food for the hospital. It seems more to be somewhere that is just used for the occasional sweet present. However, I think it is also used greatly by those waiting in the main reception area of the hospital as it is located directly off of it. There is a significant lack of any sort of healthy foods other than the KIND nut bars and the CLIFF energy bars, other than these it is mostly candy and ice-cream.
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The Food Cart Location: In the bridge between the Children’s Outpatient hospital and the main east complex Hospital Sells: Basic food that is sold within the East Cafeteria (Sushi, Sandwiches, Salads, Chips, Coffee & Tea, Fruit Cups) Hours: 11am-2pm Main Consumer: Mostly used by doctors and nurses that do not want to go down to the cafeteria. Some family of patients.
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Wahoo West Cafe Location: West Complex of Hospital Sells: Grill, Salads, Vending items Hours: Week days 7am-10.15 and 11am-2.30pm Main Consumer: Mostly used by families of the patient and doctors working in the West Complex Use: This complex is very small and hidden in a long white corridor that has little signage. It seems to be tucked away where no one will find it. The layout is very basic, just simple chairs and tables with a grill behind these. The room although heavily artificially lit but still seems dark. There is a strong smell of grease which creates an unpleasant atmosphere within the cafeteria. There is a large range of vending machines avaliable placed just outside of the cafeteria. These serve chips, candy, and some microwavable meals. Some of the vending machines sell some simple fruit (apples and bananas) but other than this it is mostly junk food that you would expect to find in a vending machine. There is a small coffee shop opposite the vending machine that was closed when we visited and did not have any signage to as what time it opened. We visited at 2.30pm so it was surprising that it was closed. The cafeteria had just closd as well so there were not many people within the cafeteria other than staff cleaning up. The overall impression of this cafeteria was a place that you would not like to spend a lot of time in.
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Main Cafeteria Visit
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Only food open 24 hours.
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Cafeteria
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Idea board of ways we reach our food
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Truck
Candy Cart
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Food Cart
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Ideation & Feedback 52
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What does the hospital actually want?
Low resolution results Here are the survey results when I asked a small pool of people to complete a survey who worked at the hospital. I was hoping to gain real life feedback to influence the path of my project. 56
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Mapping 62
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Family of Patient
Maintenance & Staff
User: A restless worried family with nothing to do but wait for their loved ones.
User: A regular man or woman working regular hours with small breaks.
Need: To be supportive for the patient without overwhelming them.
Need: To have a place to relax and socialize during the work day.
Insight: Many families will leave the hospital for lunch. However, at night they have no where to eat other than the grill.
Insight: The cafeteria provides a place of relief from their working day.
Nurse & Doctor
Patient
User: Stressed tired doctor with little time working long irregular hours.
User: A sick person whose energy is all going to healing.
Need: To keep his or her energy up and make it through their shift. Insight: Most doctors bring in their own food or eat the unhealthy 24 hour fast food within the hospital.
Need: To heal as fast as possible so that they can leave the hospital. Insight: Most patients send back 80% of their meals, food is energy, without it they will not heal as fast.
Local Charlottesville Community
Student
User: Local hungry people who work irregular hours and have no where to eat.
User: A tired student who is hungry late at night.
Need: Somewhere that is open 24 hours that is not fast food.
Insight: There are only currently fast food restaurants open 24 hours in Charlottesville. 64
Need: To eat food to keep them up for the rest of the night. Insight: Some students already come to the hospital to eat late at night. 65
East wing Cafe
Wahoo West Cafe
Small Eating
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Movement of People around Hospital
Healthcare Staff
Existing Food Cart 70
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Initial Design 72
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Food Transportation
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SALAD CART
Protection from heat. Could also allow for power source from solar panels on umbrella.
Bike allows for movement around the hospital, down the large corridors that exist. The power from the pedalling could power a heat or cooling source to cook or keep the salad cool.
Salad Cart where the food is prepared right in front of you. Very similar to restaurant chains such as Chopp’d.
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Renders of design within the hospital
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Live tracking
Social Media for Food
Exisiting Food Carts at UVA
Online Order & Pick Up
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Cart design ideas
THE ORIGINAL SALAD THE CARTORIGINAL SALAD CART
COFFEE CART
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COFFEE CART
LOCAL CORNER FOODS LOCAL CORNER FOODS
GUEST CHEF CART
GUEST CHEF CART
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Coffee Cart
COFFEE CART
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GUEST CHEF CART
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Green Stop (and summer stop) Large open space outdoors. Traffic constant but no one stops. Could create a new outdoor meeting place. Dotted line shows summer route, there are outdoor benches at the front of the ECCCC creating a garden area hidden by bushes. Noone goes here. This would make this spot a destination. Key Quotes: ‘People walk through quickly looking concerned.’ ‘No one stops at all. Someone rested for a few seconds.’ ‘I can see people sit indoors, why not outdoors?’
Year Round Route Summer Route Addition
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Red Stop Outside the West Complex Many benches and greenery to sit and enjoy food. People constantly arriving as outside entrance. Provides outdoor relief from hospital. Key quotes from visit: ‘A place of escape from hospital smell.’ ‘A smoking destination.’ ‘People sit and play on their phones.’
Year Round Route Summer Route Addition
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Main Black Stop Center of the route. Could have a kitchen here (or the cafeteria) that the carts stock up in. This is the largest area and has constant traffic. Some people sit and wait others pass through. Key Quotes: ‘People sitting here do not seem stressed.’ ‘Constant flow of everyone.’ ‘Some people seem lost.’
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Year Round Route Summer Route Addition
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Blue Stop Large indoor unused space. People pass through all day. Used by entire community. Key Quotes: ‘Warm sunny place.’ ‘People seem to walk through slowly.’ ‘Calm place surrounded by green.’
Year Round Route Summer Route Addition
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Precedents 94
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After the initial designs I realized that I needed more information on how food carts that were in operation ran and gained their power.
Where would the food come from? Greens for grounds is a local student run company that sells boxes full of fresly farmed fruit and vegetables. Local heathy and organic.
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Ideation 100
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I modelled a quick food cart to work out dimensions and design ideas. I then transferred this information back into the 3D software. 102
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I wanted the carts not just to be a stop, but also to create an environment. These are quick ideograms imagining temporary furniture that could follow the carts around. Creating a living room even if just for a few minutes within the hospital. A place that can be personalized and your own.
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Final Design 106
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Shady Lane Farms Vegetables Fruit
Local Food Hub Supplies to Hospital
Critzer Family Farm Vegetables Late season
Morven Farm Vegetables Fruits
Albermale Cider Works Fruit
Crown Orchard Company Fruit
Down Branch Farm Vegetables Eggs
Bellair Farm Organic Vegetables Herbs
Best of what’s Around Beef
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Maple Hill Farm Farming Education
Greens to Grounds
Local Food Hub 109
ZONE 1
ZONE 2
ZONE 3
key to lines MARKET PLACE
corner food summer route coffee cart summer route Demonstration
west complex
ECCC OUTSIDE
the link
ECCC center
main entrance
replenish
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This design is located outside of the West Complex. It is a bus stop for the drop off of people at the hospital on one side. On the other is a spot that the cart can drive into and park. People can come congregate here in a permanent stop. They can get on the parked bike and do some exercise whilst the chef sereves the food or coffee. The green roof is one option but I also imaginge the top becoming photovoltaic cells to power the stop with heating or cooling.
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Another part of the design is that the person cycling on the stationary bike could power up an outlet to charge any electronics. This is shown in these two sketchs
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Initial sketch of Demonstration Kitchen Cart
This cart would run through the hospital providing cooking lessons to people that signed up. The food that would be provided would be from greens to grounds. The chef would design a menu purely on the food within the box. People can order the box and learn meals to go back and cook for their family. Low cost and quick so that even doctors who have 20 minutes off can come learn a meal. The cart would also have lessons for allergies and food intolerances. The cart is driven by the pre existing golf cart that currently operates as a shuttle. This way it can move depending on demand and space located within the hospital. The cart would be run by propane cyclinders.
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Phone and Computer App This app would allow people to find where the carts were located, to tweet about their food and to order the greens to grounds boxes straight from their desks. Furthermore, the recipes of the chef that week would be avaliable. Therefore even if you are not able to go to the lesson you still have a recipe to try with the greens to grounds box.
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