LIN DINGHAO
POR O L I O 2019 - 2020
Arboit . Lin . Herrera . Liang . Kerdaffrec .
1/3
of the food produced , is wasted
the food we eat
Cooling
is heating, and generate waste heat
travelled through a complex network, the supply chain, combinaison of different actors and means of transportation, maintaining the cold chain, necessary to transport and preserve the produces.
Source: SAVE FOOD: Global Initiative on Food Loss and Waste Reduction (2019). Availa org/save-food/resources/keyfindings/en/
TRADITIONAL FOOD CHAIN IN MILAN / THE JOURNEY OF A FRUIT OR VEGETABLE
Source: Gallagher, M. Mahajan, V. (2014). The stability and shelf life of fruit and vegetables. Available from: https://www.sciencedirect.com/science/article/pii/B9781845697013500220
//trend analysis
Delivery, everything, anywhere, anytime
Ultrafreshness produces never exposed to the cold chain
Ugly is beautiful
Connected to the local
Source: Jihyun D. (2009). Sabe food from the fridge. Available from: http://www.savefoodfromthefridge. com/
FRUX CONTAINER
Passive cooling containers are spliced by the bricks made of clay or cork, through passive evaporation cooling or absorption of moisture to maintain the freshness of fruits and vegetables, and avoid the use of energy.
FRUX CONTAINER Thermal insulation Cork inside lid to block external heat
Water evaporation After the water evaporates, it absorbs the heat inside the container
Fruit preservation Internal low temperature guarantees fruit freshness
Fruit preservation Surrounded by clay of sufficient thickness to ensure that the internal temperature is not affected by the outside
FRUX SENSOR MQ-3 ethanol detector
DHT11 temperature and humidity detector
AT-IRM-7 ethylene detector
FRUX SENSOR
GAS SENSORS & CROPS’ TASTE
Concentration of ethanol and its perception in taste
KIWI
ORANGE
STRAW-
BERRY
ZUCCHINI
EGGPLANT
Concentration of ethanol (ppm)
TOMATO
Concentration of ethanol and its perception in taste
Unripe
Good
Less good
Risky
An aromatic substance is characterized by not only a distinguishing quality, but also by threshold value - by an intensity that determines its olfactory impact. So we can pursue the path of a digitalization of odor, in terms of collecting data in order to understand the grade of ripening of fruits for example. In particular, fruits and vegetables produce fermenting volatiles (ethanol, ethyl acetate, acetaldehydes, and methyl ester).
The cost of sensors to detect such gases is around 5-15â‚Ź. An MQ-3 sensor is sufficient to detect the ethanol level. While a combination of MQ-3, MQ-6 and MQ-8 are, according to literature (Fu, 2017), good to detect the ethylene level.
Fu, 2017
EXPERIENCE DISPLAY
Glass cover + Cork base Retain the flavor of the fruit
Modular splicing Indicator light Display fruit maturity
The hexagonal shape allows the display stand to be placed freely according to the actual situation
EXPERIENCE DISPLAY 1.
Unripe
Almost ripe
Ripe
Fully ripe
2.
The temperature, ethanol, ethylene and other gas contents are transmitted to the computer through the built-in detection instrument, and converted by software to obtain the current maturity of various fruits.
3.
At the entrance we have placed a display case where the current fruit will be placed in a glass container with an indicator of fruit maturity below. Customers can know the current maturity of the fruit through the indicator light, and can also open the glass cover and smell the fruit flavour.
4.
OEDER
PEAR Current maturity: Almost ripe
Customers can use this method to find the fruit maturity that best suits their taste
After that, users can directly check the maturity of a certain fruit directly through the mobile application. If the maturity reaches their preference level, customers can directly place orders online
FRUX DELIVER
Customized cargo bike container, which is isolated from heat by a sandwich structure of cork and aluminum, and the internal space can be adjusted according to the volume of transportation.
FRUX shop
FRUX shop The shop is divided in 2 parts, the preparation room, where the orders for the home delivery are packed, and the display-shopping room.
Preparation room
FRUX shop In the 2nd room, are present educative displays, as well as the produces, separated between the ones requiring room temperature, and the ones requiring a cooler temperature.
Containers not in use
Evaporative cooling
Room temperature
FRUX shop Clients evolve in the shop following a certain path, in order to understand the concept of the store. They can discover different displays and informations. 1 Passive cooling display
3 2
2
5 6
Smell experience display
3 4 1
Gaz production explanations
4 Maturity and availability of seasonal fruits
5 Producers map
6 Check-out
STORYBOARD
1 The producers deliver the produces to the municipal amrket
2 Storekeeper tidies the produces inside the dusplay room and the preparation room
3 The municipal market opens
4 Clients go inside and the storekeeper welcome them and explains them the concept of the shop.
5 People discover the passive cooling display, explaining the basis of pot in pot and evaporative cooling.
6 Customers go the the smell display and smell the fruits to evaluate the level of ripening.
7 They look at the colour code corresponding to the level of maturation of the fruit, while continuying their shopping.
8 While paying, the storekeeper explains to them the home delivery service and how it works.
9 People go home and subscribe to the home delivery service. They can now personalise their orders and join the community to receive notifications and discover recipes.
10 Storekeepers prepare the cardboard packages for the deliveries
STORYBOARD
11 Storekeeper prepares the orders
12 Storekeeper loads the packages on the cargo bike.
13 Cargobike starts the delivery tour
16 Delivery person takes the package out of the cargo
17 Delivery person gives the fruit and vegetable package.
18 Storekeeper makes the inventory and checks the levels of ripening thanks to sensors in order to update the app.
14 Clients prepare their last cardboard packaging
15 Delivery person takes back the packaging
APP MOBILE FRUX - User flow How does it work?
Illustrative video
Fresh Vegetables
Fresh fruits
Current location
Discover
Create your box
Select items
Ugly / Perishable fruit or vegetables Other municipal markets
Subscription Only vegetables
Map
Search location
Only fruits
Option packaging between Small Standard Large
Mix
Calendar
Log - in
Introduction
Month view Selection day
Number of packaging to return
Update your location
Shopping cart
Day view Selection hour Make a payment
Sign - in Favourites
Default folder Customer folder
More Who we are?
Illustration with explanation
Orders
Chronology
Payment methods
What are you looking for? Advice from Frux
Blogs / Recipe How to preserve...? Contact us Start-up data Log out
Day / Time
APP MOBILE FRUX - Goal
FLUX APP is the e- commerce store of FLUX, designed for purchasing seasonal crops with the ideal of zero waste, it has been designed for customers, allowing them flexibility on timing, accurate information, diversity of product, simultaneously, taking part of a large community interested in a more sustainable culture.
APP MOBILE FRUX - choose your level
With FLUX APP you can order the fruit and vegetables in the state you prefer and when you prefer, in fact, there is a RIPENING SCALE for each product, in addition, flux app shows you the nearest municipal market close to you.
APP MOBILE FRUX
TRADITIONAL FOOD CHAIN IN MILAN / THE JOURNEY OF A FRUIT OR VEGETABLE
NEW FOOD CHAIN IN MILAN / THE JOURNEY OF A FRUIT OR VEGETABLE
SERVICE FLIP
OUR PRODUCT
WHAT’S THE USER NEED?
To get fresh and seasonal vegetables and fruits in the shop, but also directly at home, office etc... To learn how crop can avoid the cold chain. To know the ripeness level of the crops they are buying.
WHAT ARE OTHER WAYS TO MEET THIS NEED BEYOND OWNING THAT PRODUCT? Going to super-markets, open markets, municipal markets and do groceries in that place (where there is no preservation of fruit as educational goal). Services like Cortilia and BioExpress are not focused on local and seasonal produce, and they have not got a physical place where you can directly buy.
WHAT IS THE SERVICE EXPERIENCE?
Frux is a new way of buying and deliverying of fruits and vegetables. This gives clients the organoleptic experience to do it at the shop, but also to check the ripeness from home. Smell will play a fundamental role inside the shop. Clients will buy consciously according to their needs.
CIRCULAR FLOWS Cork gets cascaded trhough other applications (green building, shoes...)
Municipality of Milan
Municipal Market
Valuable feedstock is extracted from cork, in the oven the natural resin fix the granules. Delivery to customer
Cork is biodegradable, while other materials need to be treated in the right way. Sand is also at its natural state.
Biological cycle
Recycled: Aluminum gets mold and is fully recyclable. Also cork can be disposed in the appropriate way.
Re-manufactured: Modules that get broken can be easily 3D printed again
Refurbished: If some parts of the cargo bike will get damaged, they can be easily replaced since they are all panels
Clients
Reuse: Sand can continuously being reused. If packagings don’t get too damaged they can be reused too End of life cycle materials
Technical cycle
CIRCULAR OPPORTUNITIES WOULD THIS INNOVATION IMPROVE THE CUSTOMER EXPERIENCE IN SOME WAY?
The experience of purchasing crops, in this case seasonal produce, will be very different compared to the traditional one. We used the most ancient sense smell to create a new awareness experience. It’s not about how good-looking you are, it’s about how good-tasting you are. Smell is very persistent and the customer will be aware about the preservation system instead of being inside the cold chain. Fruits and vegetables last longer, requiring less energy.
WHAT WOULD THIS SYSTEM REQUIRE THAT DOESN’T CURRENTLY EXIST?
It will require the passive cooling evaporators, especially their covers which have a particular shape that allows their “rechargement” in a easy way. Then, a detector with all the sensor that will check the level of humidity, the temperature, the ethanol level and the ethylene level.
HOW MIGHT THIS AFFECT YOUR BUSINESS STRATEGY AND FINANCIAL NEEDS?
3D printed modules maybe can also be manufactured in an industrial way, if it becomes much cheaper. Fortunately sensors are not cost-effective.
WHAT ROLES OR COLLABORATORS MIGHT I NEED TO MAKE THIS HAPPEN?
We will work with Milan FabLabs, such as Super Forma, but also the Municipality of Milan, for the agreement of using municipal markets as the physical space.
WHAT’S THE NEXT STEP TO GET THIS PROCESS STARTED?
Testing the different levels of released gas according to the most consumed crops, especially fruits. Then have a trial version and a pilot project.
FINAL GIGAMAP
Municipal markets Fruit and vegetables
Delivery fresh food
Customer
Herbs
Open markets Family house
Workers Freshness
Bio-food
Grains
Agriturismo
Flatmates
Home
Milan Markets
Big-data of delivery
Open - Agri
Raw material
Individual Customers
Humidity
Urban / peri-urban Information System
Monitoring
Reusable
Detection of fruit quality
Innovative food-chain
Packaging
Using Optical Properties Mono-use
Municipal Markets Using Sonic Vibration
Super markets
Using Machine
Open markets
Using Computed
Wholesalers
Farmers
Raw material
Markets
Disposal
Customers
Ethylene detection in fruit supply chains Traditional food-chain
Ethanol detection in fruit supply chains Gas spectrometers
Packaging
Waste of
Private companies
Comune di Milano
Cold-chain
Energy
Agriculture
Long-distribution
Time
Comercial
Bulk-chain
Food Urban supply
Issued orders Warehouse availability Reduse cardboard print
Sustainable suite initative
Sustainable wood Characteristics as: -Resistence in extreme atmospheric conditions -Chemicals -Humidity -Temperature variation -Uv rays
Human labour
Recycle plastic
Pearmeable Materials
Ceramic materials
Cooling from nature
Ventilation inspired by termites Counturrend heat exchange inspired by birds
Production
Electricity
Supergrid Geopolitical
Passive cooling Ventilation Earth coupling
Security and safety
Evaporative cooling Radiative cooling
Maintenance
Pre-cooling facilities
Preocurement and systems Verticality of fruit and vegetables Humidity of fruit and vegetables Brething of eggs
Customer experience
Kilometre Zero
Last mile logistic with glu-emission vehicles
Strategy location
Places Storage
Urban transportation is 40% of the energy used in transportation
Last mile
Pollution
90 % of air pollution Refrigerators were typically using 1,200 kWh per year
Enviroment Recycling
$3.5 trillion economic lost of air pollution in term of ill heart and live lost
Dryness of spices Save food from the fridge by Jihyun Ryou
Teaching the pleasure of food and how to make good, clean and fair choices through food and taste education
Slow food
Food delivey
88 million tones of food are wasted per year
Refrigerated Vehicles
App-mobile
By 2050 grown by 2.5 billion people
Big-data
170 million tonnes of co2 emitted from
Information system
Share
E-commerce Concerving materials
Longevity
App mobile
NO-energy
Eco-materials
New Value
Services Product and packaging disposal
Cold food chain
Preparation and IT management of shipments
Design Social
Use
Cold storage
Warehouse
Supply chain
Education
Packaging
Energy
Product
Urbanization
Emissions and waste
Hidrogen
Obsolecence
Dissasemble
Goods and Services
No compromise emission free
Materials
Re-Manufacturing
Mining and supply of raw materials Transport from the production site to the point of sale
Material & Energy
Employee engagement
Platform / network
Transformation of things which are
Process
Requested delivery Service quality
Service delivery system Transforming still infunction
Selection
Sustanable development
Picking
Distribution
Life Cycle assesment
Enviroment
Clients orders
Service culture
TRASPORTATION AND LOGISTICS WITH CIRCULAR ECONOMY
10 t of active material per person each year ( only 6% is embodied)
Usability of components or materials with low-enviromental impacts
Comply with the principles of the circular
Moisure absorption inspired by ticks
Quantity of space for distribution
Space
Domestic
Industrial
Traditional methods driven
Low humidity climates
Pot in Pot The gap temperature increase when external temperature are higher, making colder inner ambient
Rural employment opportunities
Arabian wind towers Sembiosy of potato + apple
Traditional evaporative cooling system
Social impact
The abilability to store medicine
Increase diet varity