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ANNAPURNA

ANNAPURNA

Addressing food waste through socialization

UX Design | Visual Design | Adobe XD

CHALLENGE

People have a tough time planning their meals which leads to wasted ingredients. Design a solution that promotes better food utilization and educates consumers against misinformation

SCOPE

Being surrounded by college students, we decided that designing for students would help us channel our thoughts and direction

CONTEXT

TARGET USERS

• College students living in apartments wanting to cook themselves

• Students who want to cook meals on a budget and are restricted by time

METHODOLOGY

It was crucial to understand the needs of the users to design the best solution to their problem, which meant that relevant research methods were needed to extrapolate the right information

ROLE

RESEARCH

01

I helped create scripts for the interviews and facilitated them with participants which informed our design direction

IDEATION

02

I led the concept generation stage to streamline ideas with team members and formulated the design direction that is used in the final design.

DESIGN

03

I was the in charge of creating sketches, low and high fidelity mockups that reflected our insights and allowed us to test our designs

TEAM MEMBERS

Bhavya Sinha

Dean Schrock

DURATION

9 weeks

INTERVIEWS

After conducting secondary research we moved forward with interviews to gather information regarding the food management habits of users. The interviews informed and streamlined our design direction.

Total Participants: 6

CONSUMERS

FOOD INDUSTRY PROFESSIONALS

WASTE MANAGEMENT PROFESSIONALS

INSIGHTS

KNOWLEDGE

01

83%

users are unaware of the difference between Sell By and Expires By date

66%

users did not pre-plan their meals while buying their groceries

HABITS

02

33%

users made active efforts to prevent waste by using notes or preparation schedules

83%

admitted to throwing away food due to improper management of ingredients

BEHAVIOR

03

100%

living in apartments said that they had a Casual or relationship with their neighbor

66%

of participants said they were hesitant in asking their neighbors for ingredients

KEY GOALS

VISIBILITY

01

It was imperative that users know what they had in their kitchen and consolidate that stock into an easily understandable interface.

IDEATION

02

Improve food management strategies to allow for improved utilization of their inventory.

Possible strategies could be assisted through socialization features

The question to answer

How do we promote better food habits to minimize food waste?


IDEAS

BILL SCANNER

01

Based on the research that we conducted, we focused on logging information pertaining groceries to make users aware of their supply status

AWARENESS GAME

02

Exposure to management strategies to minimize waste could be provided by educating users through socialization

FINAL CONCEPT

RECIPE SUGGESTOR

FINAL

A system that keeps stock of your inventory and suggests recipes, prioritizing ingredients close to their expiration date

SKETCHES

Creating sketches and iterating on them allowed us to streamline and visualize our workflow, which helped us transition smoothly into the next phase of the design. We were also able to think of interactions and conduct preliminary testing on the paper prototypes

USER FLOW

Based off our sketches we refined our workflow and solidified the feature set to take forth in the high fidelity prototype

LOW-FI

We created low-fi prototypes for internal testing and iterated them to finalize features, layouts and UI elements to carry forward into our high fidelity prototype

STYLE GUIDE

Aa

San Francisco

Title

24

Sub Title

20

Sub Heading

18

Paragraph

16

HI-FI

PROTOTYPE

Feel free to take a look at this interactive
prototype to see what we designed

HOME

SCANNER

01

SORTING PROCESS

FOR YOU

02

COOKING PROCESS

PANTRY

COMMUNITY

INGREDIENT
DETAILS

RECIPE
DETAILS