Final project for the course Design Kit: Human centered Design - IDEO + Acumen Team Disseny: Cathelyn Mattison, David Vilchez, Sara Robles

1. HEALTIER
FOOD
OPTIONS
CATHELYN MATTISON DAVID VILCHEZ SARA ROBLES
ACUMEN + IDEO / HCD COURSE

2. How to help mid-level income,
Latin American young professionals
to eat healthier.

3. WHAT WE
KNOW

4. • Food is representative for latin american people, a
part of their identity.
• Changing habits goes beyond than education and
takes a significant amount of time.
• Different people have different definitions of
“healthy”. (Knowledge)
• People have a desire to buy fresh, local produce but
their busy lifestyles can make access difficult.
(Access)

5. DISCOVER
PHASE

6. • We found that there
are plenty of healthy
markets and
producers in areas
around Lima.
• People have a desire
to get to know better
who cultivates and
produces their foods.

7. ORGANIC MARKETS
OPEN ONLY ON WEEKENDS

8. WE FOUND THAT
people have different definitions of what eating
“healthy” means, ranging from moderately
healthy to veganism.

9. RELEVANCE
KNOWLEDGE
AVAILABILITY
THEMES
After working through our
research findings, we came
out with some big ideas.

10. INSIGHTS
KNOWLEDGE
• There are several definitions of “healthy”
• There are several myths about “eating healthy (cost, taste)
• People usually don’t read or understand food labels

11. INSIGHTS
RELEVANCE
• People usually don’t want to radically change their
lifestyle
• People like to be rewarded for changing their behaviors
• People often need some trigger (like a disease, ) to change
their eating habits

12. INSIGHTS
AVAILABILITY
• Young professionals often doesn’t have many options for an
healthy lunch on working days.
• There is good availability of fresh produce in urban areas of
Latin America.
• Many young professionals often don’t realize that they have
fresh markets near their locations

13. IDEATION
PHASE

14. JOSE
WORKS
NO
TIME
NOT REALLY
INTO
COOKING
WANTS TO EAT
HEALTHIER
AND LOCAL
DOESN’T HAVE
A NUTRITION
PLAN
BUYS FOOD
NEAR HOME
INVEST
IN HIMSELF

15. How might we stablish a reward
system for changing eating habits?

16. How might we create new ways to
inform people about fresh markets
and healthy restaurants?

17. How might we involve the
community in creating and
disseminating information about
eating healthy?

18. HOW MIGHT WE
APPROACH HEALTHY
CHOICES TO USERS?

19. THE BIG IDEA

20. AN APP/WEBSITE THAT ALLOWS PEOPLE
TO BUY HEALTHY SUPPLIES FOR BETTER
(HEALTHIER) COOKING.
Reduce intermediaries of the supply chain.
Connect farmers/markets to people
Seasonable products

21. PROTOTYPING

23. OTHER KEY POINTS
Access: Meet the Producer
Knowledge: What’s my Foodsonality!

28. 2SIZES

29. WIREFRAMES

31. FIND LOCAL MARKETS AND PRODUCERS NEAR HOME

32. TESTING &
FEEDBACK

33. Consumers loved the product,
but they wanted “a litte bit extra”…
so we add an element of
surprise in each delivery

34. DISCOVER NEW LOCAL AND NATURAL PRODUCTS
UNA YAPA

35. CATHELYN MATTISON DAVID VILCHEZ SARA ROBLES