Challenge: How can we, by limiting food waste within the restaurant industry, achieve greater sustainability within the food industry?
- Timeline: 2nd Semester, 2017
- Type/Setting: School Project
- Team: Anders Høgh Hansen, Benjamin Majlund Søderberg, Christoffer Surland Nedergaard, Jessica Celeste Gústafsson, Mathias Guldager Jensen, Pernille Valther Brogård, Tummas Jóhan Sigvardsen
- Supervisor: Maria Kjærup, Asbjørn Romme
- My role: I mostly focused on front-end development.
- Tools: HTML, CSS, PHP, FTP
- Skills: Problem Scoping, Front-end Development
Synopsis
In this report we have focused on the case Food and Sustainability, through which we have defined requirements for an interaction design. The purpose of this project is to identify and design alternatives based on the requirements previously mentioned, focusing on both the process and the final product. Food waste is a major problem in the world today that needs a sustainable solution, and we decided to look for one. We explored the problem area related to this topic after which we chose to build a high-fidelity prototype of a website that facilitates the selling of imperfect fruits and vegetables, that are rejected by most distributors, to restaurants. Relevant theories and methods related to visual design and design processes as well as how we employed them in our work have been included. By using these theories and methods we generated three different design alternatives with a creative and innovative approach. These three alternatives helped us decide on a final design involving elements from all, but found its baseline in particularly one. Throughout the design process we encountered dilemmas and issues that called for attention which we have accounted for. Finally, plans for future work as well as our conclusion complete the report.
Solution
