A Local Atlas A Designer’s Guide to Health & Local Shopping
HILLARY A LO WRITTEN AND ILLUSTRATED UNIVERSITY OF NEBRASKA-LINCOLN
Advanced Graphic Design Fall 2013
D. BLETZ CAL ATLAS
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Table of Contents
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Forward Preface Introduction Research
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Concept Design Conclusion Bibliography
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Forward
by Instructor
Stacy Asher Assistant Professor of Art
Advanced Graphic Design | Fall 2013
M A P P I N G F O R A N A R R AT I V E AT L A S
D
uring the Fall Semester of 2013 at the University of Nebraska-Lincoln, students of “Advanced Graphic Design and Design Studio 421 / 426” authored a collection of maps, charts and diagrams that centered around the concept of “Water and System.” Each designed artifact addressed aspects of individual design research and illustrates various methods of investigation. Projects engaged students in the invention of unique graphic systems that visualize information about water. The designs represent quantitative and qualitative narratives and illustrate individual perspectives and interests. These visual displays of water and system were compiled into an atlas — a book of maps, charts, illustrations or diagrams united by the subject of water and system. The atlas represents a coordinated body of methods, a scheme or plan of procedure that was used to organize data from design research. Various production methods were considered and students were encouraged to explore a wide variety of media and design strategies. These methods were evaluated on their effectiveness as generators of visual information with respect to their project goals and intended meanings.
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Preface
Hillary Bletz Senior Art Major
Advanced Graphic Design | Fall 2013
T
he theme of this project is water with such categories as: health and wellness, entertainment, mobility, transportation, etc. The idea for this atlas is from my after school job as a cashier. I deal with hundreds of customers a week. I watch people’s shopping habits and preferences. I became curious as to what kind of water the store uses and how it is maintained. I decided to compare my store to the other stores in Lincoln. This atlas is presented as the process I used to create the book but the message is intended toward grocery shoppers with tips and tricks to make the inevitable task safer, cleaner, healthier, and efficient. I have included my two maps from this project. One is a map of three local grocery stores in Lincoln with a chart of the details of their public water systems. The second hones in on the little store I currently work at with the store layout and tips and suggestions to make the shopping experience better. I could not have completed this project without hints and suggestions from my instructor, Stacy Asher and of course without Super Saver I would not have this insight and information. My classmates as well were wonderful at giving my feedback as my project progressed and were able to provide many helpful suggestions. We did this project as a group and much of our research was collaborated and ideas were shared. Therefore, I will refer to my classmates and I often in this book using plural pronouns such as “us.”
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Introduction
University of Nebraska-Lincoln | Fall 2013
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narrative atlas is a series of maps that tell a story, either real or fictional. This atlas is a short collaborative work of process, design, and research. The process is of the making of this book, designing the pieces and inside maps and the research involved in the information included. Each section is numbered as if in steps. The foreword, preface, and this introduction are included in the sections as numbers to be included as the process of this book. All outside work will be sited in the bibliography. There are multiple purposes and goals for this book. The first purpose is to illustrate the water system health and wellness of local Lincoln grocery stores in designed charts and maps with included research and personal experiences. The author is a cashier at one local grocery store that this book will focus on. She provides easy to interpret maps and diagrams to aid in understanding how to shop for daily food with eyes for cleanliness and conservation. Tips and suggestions are mapped out based on observations from the author’s standpoint. The goal for this work is to inform the reader on becoming a clean and conservative shopper as well as inform the reader where he or she can access this information for themselves and do their own research based on their personal needs. The second purpose is to inform the designer from the author’s experience on creating a book including type, designs of elements and parts that make up a published work.It should also be stated that this work is printed on recycled paper from a local printing shop as a way for the author to demonstrate in every aspect what she has learned through this project on recycling and conservation.
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Research
University of Nebraska-Lincoln | Fall 2013
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ater. It all begins with water. Water is a source of life for all living things. To begin researching water I created a diagram of the different aspects of water with topics given to us by our instructor. Some topics were mobility, transportation, health, wellness, entertainment, and habitat. We each created an image library composed of images, both found and taken of the different aspects of water. I chose five major topics and collected photos that I keep on Google Docs. My topics included aesthetic, entertainment, habitat, waste, and wellness. I searched the Internet and took many photos from my iPhone. Collecting these images helped me to get a sense of how much water is integrated into our daily lives and how much we as humans waste water.
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Concept
University of Nebraska-Lincoln | Fall 2013
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Lincoln, Nebraska
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840 Fallbrook Blvd
Water Systems of Local Grocery Stores
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5020 North 27th Street
This map demonstrates the public water systems of three main
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locally owned and operated grocery stores of Greater Lincoln. The public information is mapped out with addresses, the amount of population served by each water system and the number of
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6300 Havelock Avenue
2662 Cornhusker Highway
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violations they have had since registering each water sytem with the state. All information can be found at the Department of Health and Human Service (DHHS) website.
2345 North 48th Street 5010 O Street
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1601 North 84th Street
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Super Saver
130 North 66th Street
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Hy-Vee
233 North 48th Street
1709 Washington Street
1550 South Coddington Avenue
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Russ’s Market
4400 South 33rd Court
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2840 South 70th Street
7151 Stacy Lane
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5440 S. 56th Street
6001 Village Drive
2525 Pine Lake Road
Health Violation Records Population Served
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25 25
# of Violations
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6
25
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Population Served
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# of Violations
25
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0
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0
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1
25
0
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1
Population Served
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# of Violations
25
0
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0
25
0
25
0
25
0
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0
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Design
University of Nebraska-Lincoln | Fall 2013
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Super Saver & Healthy Solutions Lincoln, NE Grocery shopping is an everyday task all around the world. Whether it be at a giant supermarket corporation or at local venders on country roads, everyone experiences the search for fresh fruits and vegatables, clean shops and a good variety. This map is a qualitative approah to a locally owned Nebraska supermarket that diagrams from an employee’s perspective of water usage, food quality and cleanliness while offering solutions on how management, employees and consumers can work together to create a healthy work and shopping environment.
Water Source Health Tip Suggestion
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Bakery Bakery associates are required by the health department to wear hair nets and disposable gloves to ensure safe foods and to avoid cross-contamination.
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Pay attention to your meat cutter and food handler. Don’t hesitate to tell them if you notice any health violations or to suggest that something be done a better way. Afterall, you are the one at risk if food is not handled properly.
Deli associates are required by the health department to wear hair nets and disposable gloves to ensure safe foods and to avoid cross-contamination.
Deli
Ensure clean foods is to use gloves while stocking these items and cleaning the bins daily.
When selecting bulk foods is to always use the scoops, not your bare hands.
Bulk food is grocery items such as nuts, chocolate, candy, rice, trail mix, and grains that are sold by the pound.
F Bulk Food
Be sure to check the expiration dates on any baked goods. Pay attention to your baker. Don’t hesitate to tell them if you notice any health violations or to suggest that something be done a better way. Afterall, you are the one at risk if food is not handled properly.
Produce
Lettuce, bannans, carrots, cauliflower.....they are all sprayed with water throughout the day. They can become very wet. And most of the water gets dripped though the store or settles at the bottom of the produce bags. The dirt and any leaves can turn the water brown as it sits in bags. These items that are covered in water are not per pound but a fixed price, so you do not need to worry about being charged any extra for this excess water. However customers who bring there produce through the check out lanes without putting them in bags run the risk of damaged goods and more germs and contaminants. Shake off excess water. Bag your produce. And of course pick only the freshest!
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Meat
Meat packaging associates are required by the health department to wear hair nets and disposable gloves to ensure safe foods and to avoid cross-contamination.
Be sure to check the expiration dates on all meat products. Pay attention to your meat cutter. Don’t hesitate to tell them if you notice any health violations or to suggest that something be done a better way. Afterall, you are the one at risk if food is not handled properly.
Culligan® Water System
The water refill station contains two filling stations. Different size water containers are available for purchase. However, you can bring your own for a lower cost.
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Employee Restrooms
The restrooms each have one automatic flushing toilets. They help to elimiate unsanitary surfaces. However, they are not always a good solution for the reason that they are activated by a movement sensor that is so sesitive that he picks up too much movement and the toilet flushes more times than necessary. It takes many gallons of water per flush.
Instead of automatic flushing, install toilets that need a button to press, one that is on the floor that you can push with your foot is a great sanitary solution.
Dairy
Dairy should be keep cold at all times. Any dairy product that has been left out in room tempurture could be a health hazard. Mold and dried out products are always possiblities.
Examine your dairy product before purchase to inspect for mold or unusual textures or soft or hardness. Be sure to check the expiration dates on all dairy products. Milk will have different expiration dates even though they are all delivered at the same time. Check more than one date before selecting a milk jug to get the freshest possible!
M Pharmacy
Invest in a commercial bottle water dispenser. It will reduce the amount of wasted water. However, you will need a paper cup recycle bin!
A big problem with drinking fountains is that most of the water doesn’t even get into your mouth.
Drinking Fountain
The pharmacy uses water for cleanliness and mixing chemical compounds. Becasue the pharmacist cannot leave the pharmacy durng his shift, a private restroom is also located inside.
Instead of automatic flushing, install toilets that need a button to press, one that is on the floor that you can push with your foot is a great sanitary solution.
The restrooms each have two automatic flushing toilets. They help to elimiate unsanitary surfaces. However, they are not always a good solution for the reason that they are activated by a movement sensor that is so sesitive that he picks up too much movement and the toilet flushes more times than necessary. It takes many gallons of water per flush.
Public Restrooms
All the most popular brands of distilled and filtered water is sold here. Packs of their store brand are the thriftest solution and bring the most sales. Dasani®, Aquafina®, and Nestle Pure Life®, Deer Park®, and Moutain Valley Spring® brands come in second. Artisan water such as Voss® and Fiji® are more expensive. They come from specific water sources around the world like Norway and Fiji, and are usually sold to help a cause. Mineral water, like Perrier® and Gerolsteiner®, are global and boast to have more essential nutrients.
Grocery
Bring your own water containers. Use and reuse. It willl save money as well as the environment.
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Floral
Water in the floral department is what keeps the flowers and plants alive and fresh. Without water they would wilt and die. Dying flowers are thrown out and each arrangement is dated with the date they should be tossed. Water is very necessary to provide good serive here.
Check Stands
No water is allowed at check stands. Maybe it detracts from professionalism or there is a fear of spills. Either way, your body needs lots of water to stay hydrated especially while working. Keeping water in your body could be difficult during long shifts. Clear plastic water bottles kept under the check stands. Water only.
Eliminate plastic sacks! Only sell reusable, maded-of-recycled-material grocery bags. It will save the company money as well as the enviroment.
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Conclusion
University of Nebraska-Lincoln | Fall 2013
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Bibliography
University of Nebraska-Lincoln | Fall 2013
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