Margaret Mary Frank
UPSETTING UPSETTING THE THE APPLE APPLE CART CART
Retailer’s Recipe For Reinforcing Healthy Habits
Syracuse University School of Architecture
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Dr. Daekwon Park
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May 2020
UPSETTING THE APPLE CART spoil a plan or disturb the status quo.*
*Lexico, hosted by Oxford University Press
ABSTRACT The retail market drives the activity of both the producer and consumer of the food industry in the United States. Americans place value on convenience and expense, and, therefore, become subject to the strategic efforts of how much and what one should purchase. The corporations that build supermarkets follow a prescribed model that has mostly been unchanged since the creation of the building type in the 1930s. This dictates store size, layout, and product placement, which has a direct correlation with the rise of chronic disease and health of the population. Chain supermarkets have a responsibility to facilitate making healthy food choices as they are the main influencer of a consumer’s diet and the food environment. Traditional supermarket stores are faced with pressure from consumers to evolve the experience and landscape of grocery shopping. The opportunity to immensely and radically change the grocery industry will allow for retailers to take responsibility for the impact of the products they sell. Technology and competition within the market will leverage which physical stores are successful. Supermarkets lack connections to social issues, including those related to diet and health. Through the innovation of adapting the supermarket chain store, this thesis combines research surrounding Americans’ diets and the industry’s tactics in an attempt to provide a recipe for retailers. Retailers have the potential to address the complex relationship they mediate between suppliers and consumers that promote habits and behaviour through architecture and landscape that they create. The purpose of this thesis is to provide this recipe in order to shift from the power retailers have on design and the impact architects could have towards a conversation of creating a healthier population.
Margaret Mary Frank
table of contents
Syracuse University School of Architecture
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Dr. Daekwon Park
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May 2020
introductory material
6 - 11
chapter 1 12 - 25 DIET chapter 2 26 - 53 LAYOUT chapter 3 54 - 63 TIME chapter 4 CONVENIENCE
64 - 77
chapter 5 SENSORY
78 - 87
92 - 93 MEDIOGRAPHY
Pg. 5
Margaret Mary Frank
how does the design of
Syracuse University School of Architecture
\
chain supermarkets
Dr. Daekwon Park
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May 2020
{question}
impact diet / health / society in the United States?
Pg. 7
Margaret Mary Frank
{position}
architects
have the capacity to influence
Syracuse University School of Architecture
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lifestyle choices
Dr. Daekwon Park
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May 2020
{situation}
micropolitan areas chain supermarkets dominate food retail market due to size and prosperity limiting the competition of smaller grocery stores.
corporations control how and which kinds of food are produced shaping the access people have to food choices.
supermarket design influences the consumption of foods that reflect the flawed image of the American diet.
Pg. 9
Margaret Mary Frank
{impact}
experiential food
diet landscape relationship
healthy eating habits
Syracuse University School of Architecture
retailer / consumer
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Dr. Daekwon Park
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May 2020
{outcome}
connection between
and the diet supermarket chain designing alternative models for big box food retail that support health and values in American society
Pg. 11
Margaret Mary Frank
chapter
1
you are what you eat
Syracuse University School of Architecture
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Dr. Daekwon Park
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May 2020
Chapter 1 : Diet
DIET It is imperative that a society is healthy in order for it to function properly. However, the United States population has increasingly neglected health and nutrition resulting in a culture of chronic disease. In 2019, 10.8% of adults have a chronic disease due to a diet-related issue. In comparison to other countries in terms of healthcare spending and chronic disease, the United States is among the highest for both. Caring for diet-related chronic diseases requires continuous medication and monitoring, which requires access to medical resources. The core education taught to Americans about diet is through USDA Dietary Guidelines. The visuals and knowledge is typically conveyed to the public at a young age in school. But what if this information is flawed? Years after the introduction of the classic food pyramid from 1992, health experts recognized that the proportions and portrayal of the recommendations were not accurate. The correlation between the hierarchy and portion sizes for carbohydrates and a rise in obesity became obvious. Furthermore, it has become harder to distinguish what is real food from the ultra-processed food that consumes the items stocked in a supermarket. The American diet must reverse the food groups that it currently consumes at or above the recommended guidelines.
Pg. 13
healthcare spending per capita (usd)
chronic disease morbidity (% adults, age-standardized) source : OECD Publishing, “Comparative Performance,� 2019.
Japan
Italy
Isreal
Ireland
Iceland
Hungary
Greece
Germany
France
Finland
Estonia
Denmark
Czech Republic
Chile
Canada
Belgium
Austria
Austrailia
oecd avg.
2019 HEALTH STATUS vs
HEALTH RESOURCES United States
United Kingdom
Turkey
Switzerland
Sweden
Spain
Slovenia
Slovak Republic
Portugal
Poland
Norway
New Zealand
Netherlands
Mexico
Luxembourg
Luthuania
Latvia
Korea
USDA DIETARY ‘For Health ... in addition to the basic 7 ... eat any other foods you want.’
‘For Fitness ... plus other foods as needed to complete meals ...’
wartime diet -fats for endurance
EQ
specific serving size
lacks serving size
1 2
considered complex
3 potatoes and other vegetables and fruits
EQ
specific types of foods / food groups & benefits
4 1 2 3 4
Milk Meat Vegetables & Fruits Bread & Cereal
four main food groups
source : Jahns, “Dietary Guidance in America,” 2018.
GUIDELINES ‘Hassle free ...’
1
increase carb intake to 55 - 60% of calories
five food groups formed basis for Food Guide Pyramid
2 3
daily amount of food in three calorie levels
enriched
whole grains
4 2 serving
moderate intake of fats, sweets, & alcohol
5
1980 recognition of fat, salt, sugar linked to heart disease, cancer, obesity, and stroke, among other chronic diseases creation of Dietary Guidelines for Americans by USDA scientists and the Department of Health, Education, and Welfare, input from outside experts
amount based on nutrient adequacy and moderation
‘pyramid’ concept, based on consumer research, simplified illustration key
fats, oils, & sweets visualization added
fat (naturally occuring and added) sugar (added)
‘These symbols show fats and added sugars in foods.’
emphasis on physical activity
fruits w/ added sugars count towards serving
hierarchy of food groups
food groups divided among vegetables, consolidated for grains for 12 food groups
only oils represented
1990 shift in wording from negative (avoid) to positive (choose) to encourage variety rather than restriction
source : Jahns, “Dietary Guidance in America,” 2018.
systematic approach using PICO (population, intervention, comparator, outcome). audience for DGA switches from public to policymakers, healthcare professionals, nutritionists, and nutrition educators
Chapter 1 : Diet
visual linked to food/meals
icon for healthy eating, not specific serving sizes
personalization approach for proportion of food groups
nutrient-dense food and beverage consumption, recommendations for specific populations
Pg. 19
‘REAL’ FOOD / unprocessed / minimally processed
processed culinary ingredients
processed foods
ultra-processed foods
vegetables fresh or frozen canned
dairy fruits
milk without added sugar, yogurt with no added sugar artisanal cheese sweetened yogurt
fresh or frozen, dried (no added sugar, honey, or oil) in syrup
grains
wheat, corn, rice, oats, barley, quinoa, spelt, rye artisanal bread mass-produced packaged breads /buns
protein
meat, poultry, fish, seafood, eggs, nuts, seeds, legumes, chickpeas, lentils nuts coated in salt / sugar, salt cured / smoked meats, canned fish poultry / fish nuggets, hot dogs
oils
vegetable oils crushed from olives or seeds, vegetable oils with added antioxidants
sodium iodized salt
saturated fats added sugars
salted butter, butter and lard from milk and pork
sugar / molasses from cane or beet, honey extracted from combs, syrup from maple trees sweet or savory packaged snacks, candies, cake mixes, breakfast cereals, cereal / energy bars, energy drinks margarines and spreads
source : Stelluti, “Ultra-Processed Foods,” 2019.
AMERICAN DIET >
SATURATED - AT / ABOVE RECOMMENDATION B&W - BELOW RECOMMENDATION / ABOVE LIMIT
source : Health and Human Services, Dietary Guidelines for Americans 2015-2020, 2017.
AMAZON-LIKE WAREHOUSE MONITORED BY / REPLENISHED BY ROBOTICS
COVERED PARKING SPOTS FOR HUMAN / ROBOTIC EXCHANGE
LOADING DOCK INTEGRATION
DELIVERY INTEGRATION
BIOMETRICS INDICATE RECOMMENDED FOOD / TRACKS PROGRESS OF HEALTH DUE TO DIET / REWARDS IN MODERATION
DIET What would the grocery store look like if the same amount of value placed on convenience was placed on diet? Using a technological approach, a consumer would be screened for biometric health without leaving their car. Food options indicate recommended food, tracks progress of health, and rewards in moderation. An amazonlike warehouse is monitored by and replenishes the food inventory. Loading dock and delivery options are better integrated into the design of the store avoiding conflict with the everyday user.
Margaret Mary Frank
chapter
2
eat with your eyes
Syracuse University School of Architecture
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Dr. Daekwon Park
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May 2020
Chapter 2 : Layout
LAYOUT Supermarkets have largely remained unchanged since the 1930’s. The size and type of building where Americans buy groceries vary from warehouse clubs to twelve hundred square foot stores filled with organized aisles. A planogram uses research and feedback from consumers to develop logic for the location of each product on a shelf. Each shelf is arranged and organized into the larger supermarket layout using algorithmic logic. Planograms map complex relationships between the circulation of consumers and products. The typical American supermarket has fresh food around the perimeter and pantry / processed items taking up the majority of the floor area. In order to more accurately measure and compare the floor plan to the current American intake, the plan is color-coded according to the food group categories. The area dedicated to a particular food group makes up a percentage of the total area. Areas not filled pertain to household items, pet food, and other nonedible items. The same method was applied to popular supermarkets that vary in size and layout.
Pg. 27
EVOLUTION OF
1859
Chain grocery retail stores became a phenomenon starting with the Great Atlantic and Pacific Tea Company. Stores were typically less than a thousand square feet and focused on one aspect of food retailing : ‘dry’ goods. This included canned / nonperishable staples; butchers and produce vendors were separate entities usually located near each other for convenience.
1920S
1916
Piggly Wiggly stores are credited with/ introduced the idea of self-service.
Small regional chains dominate food retail. A&P expand to national profile. Typical stores are usually smaller and counter service.
THE AMERICAN
1930S
SUPERMARKET King Kullen, America’s first supermaret, offered parking and merchandise from packing cartons. DÊcor and atmoshoperic qualities were minimal. The emphasis was on volume of goods. Large chains refined the concept replacing several stores into one large one.
1986
Paco Underhill founded the marketing firm Envirosell, which invented the planogram, a tool used to map the best location for merchandise. Planograms proved placement has a positive impact on sales. Complexity relates to the size of the store, software used to create the diagram, and the needs of the retailer.
2018
The first Amazon Go store opens that eliminates checkouts and transactions. Shoppers scan an app on their phone linked to their credit card to enter the store. Cameras are located strategically to track and charge items placed into the users basket, charging them once shopping is complete. (continued chapter Time, pg. 56-57)
STORE SIZE + TYPE
TRADITIONAL GROCERY STORE1
SUPERCENTER
1
40,000 sq ft
105,000 sq ft
160,000 sq ft
12,000 sq ft
avg. U.S. supermarket
Walmart
Kroger
Aldi
Chapter 2 : Layout
WAREHOUSE CLUBS
1
15,000 sq ft
144,500 sq ft
32,500 sq ft
Trader Joe’s
Costco
Wegmans
1
Pg. 31
PLANOGRAM DESIGN
high use facing medium use far left
attention
center left
low use price
far right center right sale goal
evaluation
education age type
category order value
/ CODING LOGIC source : Chandon, “In-Store Marketing Work,” 2009.
Chapter 2 : Layout p1
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center left center right
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Pg. 33
TYPICAL AMERICAN
SUPERMARKET PLANOGRAM
22%
49%
17%
7%
5%
TYPICAL AMERICAN SUPERMARKET 40%
25%
20%
10%
5%
USDA DIETARY RECOMMENDATIONS (2011)
WHOLE
FOODS
MARKET PLANOGRAM
23%
50%
17%
3%
7%
WHOLE FOODS 40%
25%
20%
10%
5%
USDA DIETARY RECOMMENDATIONS (2011)
ALDI PLANOGRAM
16%
21%
27%
15%
21%
10%
5%
ALDI 40%
25%
20%
USDA DIETARY RECOMMENDATIONS (2011)
TRADER JOE’S PLANOGRAM
43%
23%
23%
7%
4%
TRADER JOE’S 40%
25%
20%
10%
5%
USDA DIETARY RECOMMENDATIONS (2011)
Margaret Mary Frank
1 2 3 4 5
Syracuse University School of Architecture
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Dr. Daekwon Park
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May 2020
Chapter 2 : Layout
ring 1
RECOMMENDED
ring 2
TRADER JOE’S
ring 3
ALDI
ring 4
WHOLE FOODS
ring 5
TYPICAL
Pg. 49
SHELF BECOMES A LANDSCAPE THAT EXTENDS PAST BUILDING
ROCK CLIMBING WALL REQUIRES HEALTHY FOOD IS EASILY ACCESSIBLE FROM GROUND FLOOR ACTIVITY TO OBTAIN PROCESSED FOODS
VOIDS CAN BE GARDENS
PROCESSED
PALEO
INT’L 1
VEG / VEGAN
ORGANIC
INT’L 2
KETO
MEDIT
LOW CARB
LAYOUT The layout in this concept makes healthy food accessible while making highly processed food a challenge to obtain. Aisles are organized by specific diets each containing the amount of each food group that is associated with it. The grocery shelf becomes an obstacle course like landscape that extends above and past the existing building. For example the paleolithic diet does not have any grains, therefore that portion of the store creates a void. Gardens infill around the perimeter of the store created by voids in plan support the store supply and provide space for composting organic waste.
Margaret Mary Frank
chapter
3
shopping on an empty stomach
Syracuse University School of Architecture
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Dr. Daekwon Park
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May 2020
Chapter 3 : Time
TIME In this case, it can be bought. Retailers study the movement of consumers’ buying habits in planograms of shelves to understand what gets bought the quickest. Even consumers with objectives can be targeted by product placement. The path of travel around aisles can encourage wandering or create better sightlines across the supermarket. Altering the senses can also calm or increase happiness in consumers that causes them to take more time in a store.
Pg. 55
Margaret Mary Frank
TYPICAL GONDOLA SHELF aisle length v aries healthier options
$$ eye level is buy level
bulk item se 12% of p ncourage spend in urchases are waste g d
most profitable manufacturers ice pay premium pr
$$$$
sure x 3 sides of expo
$$$
noticed 100% of
$
time
’ P A C D N ‘E
meter around peri eded l e av tr f o path s as ne ems in aisle accessing it
Syracuse University School of Architecture
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Dr. Daekwon Park
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May 2020
66”
Chapter 3 : Time
TYPICAL PRODUCE SHELF mirror -- appearance of abundance
misting systems -- appearance of fresh required for specific vegetables for rehydration; produce must be rotated produce grouped with likely pairings, i.e. soup items
unpackaged -encourages interaction
Pg. 57
PLANOGRAM / TIME vs ex // typical supermarket, Walmart, Costco encourages walking every aisle
most time spent
grid
cost effective
less wasted space
less staff (self-service)
ENTRY
diagonal
ex // Trader Joe’s increase sightlines
expose new merchandise
guide to checkout space management
ENTRY
source : Svanqvist, “Visual Merchandising,” 2015.
self-service through movement
PATH OF TRAVEL loop
ex // Aldi
least time spent
improves store productivity display many products encourages impule behaviour
ENTRY addition of ambient scent blue // objective w/ shopping list
pink // subjective w/o shopping list
time
increasing time
no scent
50% intensity
70% intensity
source : Leenders, “Ambient Scent as Mood Inducer,� 2019.
OVERHANGS CREATED BY SCREEN THAT PROJECTS TYPE OF FOOD BELOW ON CONVEYOR BELT
FROZEN FOOD
PANTRY
PREPARED FOODS
FOOD MUST BE ‘CHASED’ OR ELSE TIME IS SPENT WAITING FOR IT TO LOOP BACK AROUND
TIME Shelves are not a static infill of space. The walls of the grocery store become screens that project the type of food that is below it on a conveyor belt system. Food must be chased otherwise time is spent waiting for that item to loop back around. While waiting for items, consumers might be compelled to pick up more food passing by.
Margaret Mary Frank
chapter fast food
Syracuse University School of Architecture
4
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Dr. Daekwon Park
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May 2020
Chapter 4 : Convenience
CONVENIENCE The quality that matters most to most. Packaging has developed based on consumer behavior and habits to make it more convenient for the self-service store. Technology has begun to alter the typical supermarket sequence. Amazon Go stores, introduced in 2018 with small convenience stores expanding this year with full size supermarkets, scan, track, sensor, and bill customers. Leveraging convenience and technology, Amazon Go has been adding pressure on other grocers in the realm of digital and online grocery shopping. The most successful upcoming trends in grocery stores from a consumer standpoint are online shopping and discount stores. This diagram examines the relationships and overlaps of these systems. It is apparent that convenience extends beyond the popularity of discount stores as imperative to the consumer experience. The supermarket program integrates various objects and services. The purpose of the store may be to access one, some, or all of these programs. The likelihood of a supermarket being relevant and useful for a consumer is how well it provides access to these programs.
Pg. 65
soda bottles
>1950s
glass bottles, returned and refilled
<1950s plastic, recycle (when convenient) versatile, lighter, durable
refrigerated cases self-service correlated to increase in quanity of purchase and less waiting time increases eagerness to shop
source : Bernat, â&#x20AC;&#x153;Food, Culture, Packaging,â&#x20AC;? 2011.
PACKAGING
co nsu
m
cellophane
er
be fo hav od ior ha & bit s
‘appealing, convenient, and profitable’ cellophane has been used since the 1920s because it offers a sense of cleanliness and visibility. changed the way food was produced and presented.
‘Retaile rs helps th told us how self em mak e a grea service ter profi t’
AMAZON GO
Chapter 4 : Convenience
at various angles hang 2 cameras from the ceiling and track shoppers
scales in shelves tabulate 3 precise when an item has been taken
scan in using an app 1 customers connected with credit card
is tracked as they 4 asmovea customer through the store. recognition algoithms recognize which items have been picked up, and they are charged automatically. they can exit without having to go through a check-out line.
Pg. 69
ONLINE shopping
future projections
DISCOUNT stores
source : Ciancio, “Grocery Store of the Future,” 2019.
Chapter 4 : Convenience
pick-up
better integration in design of store
delivery
for those without easy access to store
real-time promotions based on patterns, ex : weather, individual needs integrated with smart home technology
robotics
autonmous vehicles deliver monitor / replenish inventory w/ drones digital shelf prices update automatically recommendations
scan and pay with phone
convenience added program : healthy living, meal offering loft dining, wine tasting, sushi, bakery, outdoor seating
entertainment address social needs / cultural niches
Pg. 71
Margaret Mary Frank
SUPERMARKET fruits
butcher - protein & produce
vegetables
meal kits
protein
prepared food
grains
juicing
dairy
Syracuse University School of Architecture
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Dr. Daekwon Park
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May 2020
Chapter 4 : Convenience
cafe
pantry
tasting
canned / frozen foods
wine / beer bar
pet food
restaurant
household items
cooking classes
parking lot
kid play center
loading dock
floral
storage
PROGRAM Pg. 73
ENTERTAINMENT PROGRAM CAN BE ACCESSED IN DOUBLE HEIGHT SPACES / PANTRY & PROCESSED FOODS CREATE AN ENDLESS INDOOR LANDSCAPE
CAFE
SCATTERED IN THE PARKING LOT, SMALLER STORES CONTAIN ALL THE ESSENTIAL GROCERIES; ASSOCIATION WITH CULTURAL / SOCIAL NICHES
COOKING CLASS
KID PLAY CENTER
WINE / BEER BAR
FLORAL
RESTAURANT
CONVENIENCE Scattered in the parking lot, smaller stores contain all essential groceries. These smaller stores can be attentive to particular cultural and social niches that the larger supermarket lacks to provide. Access to the pavilion stores is more convenient due their relationship with the parking lot. The existing big box provides entertainment programs that are in double height spaces accessible by escalators allowing a unique view of the store from above. Pantry and processed food items create an endless indoor consumer landscape.
Margaret Mary Frank
chapter
5
eat with your eyes
Syracuse University School of Architecture
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Dr. Daekwon Park
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May 2020
Chapter 5 : Sensory
SENSORY Grocery shopping is a sensory experience. While 90% of the experience relies on visual stimulation, other senses can be elevated to enhance and influence consumers. For example, the bakery section located in the back of typical layouts lures consumers from the produce section further into the store with the scent from baked bread which is typically associated with positive memories. Sensory experiences can have a profound impact on how consumers interact, receive, and remember products and spaces. Tasting comes from traditional market settings where consumers are expected to try before they buy. This creates a connection between how the product was made, how it was obtained, and if the consumer will like it. But not all stores are appreciated because of their sensory qualities. Discount stores reveal a cheap aesthetic to communitcate their cheap experience will guarantee cheap food. Less options of lower quality food are more favorable because of decision fatigue. The sensory experience is commonly associated with expense, but it does not always have to be. Enhancing sensory experiences could increase time spent and consumer happiness simultaneously.
Pg. 79
Margaret Mary Frank
SMELL
spoiled food / uneaten food
increase bakery, produce, meat sales higher evaluation of shopping experience
TASTE tasting stations
emotional association associated with smell
describing taste
artificial / natural occuring scents baked bread is typically associated with positive memories
expiration labeling composite food not eaten
SIGHT
TOUCH
artificial lighting
picking / feeling fresh food
signage
comfort // air quality, movement, temp.
design packaging
floor textures
graphics (exterior/interior) color / theme of â&#x20AC;&#x2DC;areaâ&#x20AC;&#x2122;
eliminate plastic packaging cooling and refrigeration
Syracuse University School of Architecture
\
Dr. Daekwon Park
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May 2020
tyle g, s ign , pa
p of
ion
i on e lac
des
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t relaxa
fi nti
cka gin
ide
e
ht
sou nd
te , in rior
te
x s, e
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nce
rior
co
impressions produce sensory brand
com
le i t c a t
perie ent ex
em
h ,t
ig ,l ol r
sensation, attrac
fort ,
att e
nt
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nt
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name , pr e s e n tation , env
led g e , lif es ent
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source : Svanqvist, â&#x20AC;&#x153;Visual Merchandising,â&#x20AC;? 2015.
“ ...TASTE is so dependent on its freshness, on how it is made, stored and sold ... ”
In a traditional market setting, consumers are expected to try the product before purchasing. This creates a connection between how the product was made, how the seller obtained it, and if the consumer will like it. It also ensures a product is of high quality. High cost is associated with real food, whereas ‘artificially low prices’ are associated with industrial produced food. However, this has been proven to be a misconception of quantity over quality.
source : Steel, “Hungry City,” 2008.
‘Naked’ fluorescent lighting indicates discount store. Lighting reflects store image and quality of merchandise. Even discount labels, such as Aldi’s, have begun to remodel to incorporate more natural light, which likely enhances the mood of the shopper.
the allure of the
UNAPOLOGETIC, EFFICIENT EXPERIENCE 1,400 items Aldi 40,000 items typical supermarket Less options make it easier for consumers to make decisions. Unlike other grocery stores that pay employees to run carts from the parking lot back to the store, Aldi charges a deposit to get a cart that is returned when the cart is. Consumers are expected to bag their own groceries. The extra work required by shoppers is willfully accepted in exchange for extremely low prices.
source : Meyersohn, “Brutally Efficient,” 2019.
HVAC DIFFUSER
COOKING / BAKING / BUTCHER INNER RING
TERRACED ROOF WITH GREENSCAPE TO COUNTERACT POLLUTION CAUSED BY AGRICULTURE
‘PODS’ ARE MOVED ALONG TRACKS WEEKLY; LOCATION OF FOOD RELIES ON SENSE OF SMELL
SENSORY The supermarket is divided into â&#x20AC;&#x2DC;podsâ&#x20AC;&#x2122; designed specifically for each food group. The vegetable pod has a much larger opening and more shelves to relay that a consumer should buy more of this. Smaller openings and less shelves, in the fat pod for example, are less visible from the consumerâ&#x20AC;&#x2122;s perspective. HVAC diffusers disperse scent from the inner ring where activities related to that food group, such as preparing and baking bread, spread across the supermarket landscape. The inner ring also gives a chance for people to taste the product before buying it. Pods are moved along tracks weekly so the location of food relies more on the sense of smell.
Margaret Mary Frank
how does the design of
Syracuse University School of Architecture
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chain supermarkets
Dr. Daekwon Park
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May 2020
impact diet / health / society in the United States?
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MEDIOGRAPHY BOOK Health and Human Services, Department of and Agriculture, U. S. Department of. Dietary Guidelines for Americans 2015-2020. La Vergne: Skyhorse Publishing, 2017. “Indicator Overview: Comparative Performance of Countries and Major Trends.” In Health at a Glance 2019. Paris: OECD Publishing, 2019. Steel, Carolyn. Hungry City. London: Vintage, 2009.
JOURNAL ARTICLE Jahns, Lisa, Wendy Davis-Shaw, Alice H. Lichtenstein, Suzanne P. Murphy, Zach Conrad, and Forrest Nielsen. “The History and Future of Dietary Guidance in America.” Advances in Nutrition 9, no. 2 (Mar 1, 2018): 136-147. doi:10.1093/advances/nmx025. https://www.ncbi.nlm.nih.gov/pubmed/29659693. Leenders, Mark A. A. M., Ale Smidts, and Anouar El Haji. “Ambient Scent as a Mood Inducer in Supermarkets: The Role of Scent Intensity and Time-Pressure of Shoppers.” Journal of Retailing and Consumer Services 48, (May, 2019): 270-280. doi:10.1016/j.jretconser.2016.05.007. http://dx.doi.org/10.1016/j.jretconser.2016.05.007. Meyersohn, Nathaniel. “How a Cheap, Brutally Efficient Grocery Chain is Upending America’s Supermarkets.” (May 17, 2019). https://www.cnn.com/interactive/2019/05/business/aldi-walmart-low-food-prices/ index.html.
NEWSPAPER ARTICLE Stelluti, Anne-Marie. “Everything in Moderation? Focusing on Ultra-Processed Foods.” Inside Tract,2019, 212. https://badgut.org/information-centre/health-nutrition/ultra-processed-foods/.
THESIS Bolmstedt Svanqvist, Alma and Malin Carlén. “Visual Merchandising of Organic and Non-Organic Products in Supermarkets.” Halmsted University, 2015.
WEB PAGE Bernat, Cory. “Food Culture, Supermarkets, and Packaging: A Researcher’s Perspective.” https://americanhistory.si.edu/blog/2011/10/food-culture.html. Ciancio, David. “Commentary: The Grocery Store of the Future is Closer than You Think.” https://chainstoreage.com/store-spaces/commentary-the-grocery-store-of-the-future-is-closer-than-you think.
Margaret Mary Frank
Syracuse University School of Architecture
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Dr. Daekwon Park
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May 2020