Food Waite
A Proposal of creative solution to food waste
Ririko Tatsumi Brooklyn, NY May 12
How might we?
"How might we incorporate our lifestyle to tackle food waste?
Food As ___________________
Food As Problem
Uneaten Waste
68% of Food Waste is still considered edible in NY, it losses money, energy, and human capital.
Why is food wasted? — Insight 1
Imperfection
(timeandmoney) NoPeakmoment orsuccess Self-motivation
LackofResource
Convenience
At 61%, households are a leading contributor to food waste (26% food service and 13% retail).
What does not 'fit' becomes waste.
by Tom Szaky, CEO
Terracycle
is food wasted? — Insight 2
Why
at
Capitalism
mobility take-make-waste, convenience Is it a systematic problem? — Insight 3
Consumerism,
Food As Material Food As Thought
Materialist Idealist
temds to choose foods that are easily accessible and affordable, and they may not prioritize taste or quality as highly as those who follow an idealist strategy.
choose foods by a set of values, beliefs, and goals related to health, environment, culture, and ethics. The idealist approach to food preferences emphasizes the importance of consuming fresh, nutritious, and sustainably produced foods, while minimizing the consumption of processed, unhealthy, and environmentally harmful foods.
Is it a timeless issue? — Insight 4
Food As Opportunity
$26 billion market size in Reshaping Consumer Environment
Landscape map
PRODUCT PROTOTYPE
www.reallygreatsite.c
Product Mockups
'Notch'
Positioning
Consumer-side
Health and self awareness
Recipe tutorials help users to learn new cooking techniques and continuously promote the health benefits of the ingredient kit both physically and mentally.
Ingredient education
Health and wellness
Restaurant/producer-side
Sustainable + Economy
Foster partnerships with local organizations and consumers that promote sustainable food systems and waste reduction.
Reduce food miles
Source ingredients responsibly
Engage with the community
BUSINESS PROTOTYPE
48.56 % $
According to a report by the Natural Resources Defense Council (NRDC), American households throw away an estimated 25% of the food they purchase, which amounts to approximately $1,800 in wasted food per year for a family of four.
According to a report by Zagat, the average cost of a meal in NYC is $48.56. By cooking one more meal at home per week, households can save money on food costs.
25
76%
According to The Too Good To Go app(Last minutes food marketplace)lets you reduce your food waste and earn back money on stock that would have been thrown awaya win-win. Further still, 76% of customers who discover a store through Too Good To Go will return as full-paying customers.
1,500to3,000$
According to some industry estimates, small restaurants in New York City typically spend between 2% to 6% of their total revenue on marketing, with an average spend of around $1,500 to $3,000 per month.
Horizon 1
Horizon 2
Horizon 3
Opportunity map
1.Start with what you have/don't have
2. Match with the recipe
Sponsoredby localrestaurants
3.
the
of the ingredients Grocery Deli Restaurants Compostable packaging Local community Sponsored/merchandised by
Match with the local place that has
rest
4. Delivered/Take-out and Cook based on the app
Local community x Learning experience
Level/Learning resources
5. Earn local/sustainable rewards
Reward
(sustainability)
User Flow Download at Waite.com SCAN YOUR FOOD 1.
MATCHING
ORDER AND COOK
2.
3.
GRAPHIC PROTOTYPE
