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In the U.S., most big supermarket chains promote good-looking food.
But... Many hosts offer guests more food to show generosity.
In the U.S., expiration dates can be confusing.
But... Some customers prefer quality of food over big portions.
Donating food is more constructive than throwing it away.
Donating food is more constructive than throwing it away.
But... Some customers prefer quality of food over big portions.
In the U.S., expiration dates can be confusing.
But... Many hosts offer guests more food to show generosity.
In the U.S., most big supermarket chains promote good-looking food.
DOOF Menu
TEAM: Jaz Talley, Riya Rana, Nan Jiang, & Isaac Gutjahr
ROLE: Researcher & Designer
DURATION: 3 Months
TOOLS: Adobe InDesign, Adobe Premiere Pro, Adobe Aero & Figma
METHODS: Literature Review, photo-ethnography, stakeholder diagram, paper prototyping & appearance prototyping
DESIGN SPACE
What does fashion mean to us?
It is fashionable to be socially conscious about food consumption and waste.
Solution
An augmented reality mobile application that will display a visual representation of the food item from the restaurant's menu.
EXPLORATION
Predispositions
We began our research by taking a look at general attitudes people have about food. We brainstormed on the different attitudes we had toward food along with five other like-minded individuals.We concluded with a list of statements that showcased these views.
Literature Review
Stakeholder Diagram
We envisioned different ways stakeholders can interact amongst each other by creating a stakeholder diagram. The stakeholder diagram allowed us to visually see different connections and disconnection between stakeholders. From the disconnections, we were able to look for opportunity in areas regarding food waste. When the diagram was complete, we noticed an interesting opportunity space between “customers” and “food providers.” By conducting some exploratory interviews with individual staff members at local and chain restaurants and people who frequently eat out, we were able to settle on a design space.
Concept Sketches
As we began conceptualizing possible ways to address the issue of food waste we decided to engage in divergent thinking. We first began with a white-boarding exercise where all members of our team drew wildly creative concepts on the board and iterated on them.
Reducing waste is a challenge because selling as much food as possible is a tried, tested, and ingrained part of all-you-can-eat cultures. Persuading merchants to promote and profit from ‘food rescue’, as it is known, is not so obvious.
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IDEATION
Smart Shopping Basket
When a customer walks into a grocery store, they can utilize a smart shopping basket that keeps track of everything inside of it. A few features include keeping track of how many items are in the basket, the quality of the items along with how long they are good.
Time-Freeze Spray
Spraying any food item with this spray ensures that the food ‘freezes’ in time and won’t spoil, essentially staying fresh for as long as desired.
VR Restaurant
When customers walk into a VR restaurant, their experience starts once they sit down. There is a projector, strategically placed out of sight, that will project a virtual hologram of the food option onto your table.
Food Fuel
Instead of throwing away excess food, use it to fuel your car. Place excess food into the trunk’s compartment that converts food into fuel for your car in an imaginative yet futuristic and technological way.
Generating concept sketches led to the team's idea of restaurants having Holomenus.
Concept System Illustration
Generating multiple imaginative concepts allowed us to be more creative but we had to bring it back to reality and decided to explore a concept in which we combined two of our ideas from the concept generation. We created a conveyor belt restaurant that removes food after a determined amount of rounds, packages the food, and finally donates it. We envision multiple restaurants, whether they’re our conveyor belt restaurant or not, donate their leftover food instead of throwing it away.
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Paper Prototyping
We conducted a behavioral prototype to determine how stakeholders would feel when using the application. To create our behavioral prototype, we printed out pictures of food and cut out the outline of an iPhone to simulate our application.
Welcome
Scan
Visualize
Select
Swipe
Decide
Appearance Prototype - Iterations
After creating a paper prototype for our behavioral prototype, we created multiple variations of possible interfaces for our appearance prototype. While doing this, we were able to make key decisions pertaining to the interfaces and conduct user tests to determine which design was more user friendly.
FINAL CONCEPT
For our final concept, we created an augmented reality mobile application that will display a visual representation of the food item from the restaurant's menu. Presenting DOOF.
REFERENCES
[1] David Segal. 2019. The World Wastes Tons of Food. A Grocery ‘Happy Hour’ Is One Answer. (September 2019). Retrieved December 14, 2019 from https://www.nytimes.com/2019/09/08/business/food-waste-climate-change.html
[2] Ferran Altarriba, Stefano Eugenio Lanzani, Ana Torralba, and Mathias Funk. 2017. The Grumpy Bin: Reducing Food Waste Through Playful Social Interactions. In Proceedings of the 2017 ACM Conference Companion Publication on Designing Interactive Systems (DIS ‘17 Companion). ACM, New York, NY, USA, 90-94. DOI: https://doi.org/10.1145/3064857.3079125
[3] Hilje Van Der Horst, Stefano Pascucci, and Wilma Bol. 2014. The “dark side” of food banks? Exploring emotional responses of food bank receivers in the Netherlands. British Food Journal 116, 9 (2014), 1506–1520. DOI:http://dx.doi.org/10.1108/bfj-02-2014-0081
[4] Adam Chandler. 2016. Why Americans Lead the World in Food Waste. (July 2016). Retrieved December 14, 2019 from https://www.theatlantic.com/business/archive/2016/07/american-food-waste/491513/
1. Customers remove food options from Conveyer belt in restaurant
3. Employee schedules a pickup on the mobile app
2. Employees remove food options from Conveyer belt once they circle a certain number of rotations
4. Employees pack left over food from the conveyer belt into to-go boxes
5. System sends volunteer to pick-up the to-go boxes
6. Volunteer drives towards the food bank
7. Surrounding restaurants donate leftover food to the food bank
8. Volunteer delivers to-go boxes to the food bank
9. Volunteers hand out the to-go boxes to the low income people/ families standing in line
10. Volunteers can also deliver the to-go boxes to low income people that are handicapped or the elderly
11. Volunteers place the leftover to-go boxes that weren’t donated in the smart refrigerator
12. Information about the to-go boxes is displayed on the smart screen
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