As part of our design challenge, "How Might We Provide Healthier Food Options for People in Need?" our design team considered existing barriers to getting healthier food options to people in need including infrastructure, distribution, storage, education, access, and capital in order to design solutions for providing healthier food options to low-income residents of West Oakland.
This report surveys what’s changing when it comes to how we find, cook and eat food, how we think about what we eat and how brands are marketing food. It doesn’t, however, attempt to round up everything of note in the wide world of food and beverage. Rather, it focuses on eight
of the relevant macro trends we’ve highlighted in the past few years, plus three overarching trends affecting the food category: the influence of technology, health and wellness, and foodie culture. Within these trends, we spotlight some of the things to watch we’ve been tracking.
2015 Consumer Trends in Food and Beverage - Insights from SIAL Paris Hamutal Schieber
-- Thank you for downloading! Excited to announce a new 2016 presentation - check out our Slideshare! --
The Sial presentation features the trends we believe will shape 2015 in the food & beverage industry, along with examples from the SIAL Paris 2014 exhibition, which in our opinion best express those trends.
We believe that today's consumer wants to avoid stress as much as possible, while enjoying any consumption opportunity and managing to turn those events into exciting experiences. The SIAL innovations featured in this presentation demonstrate some of the marketers' responses to these needs.
Sameh obtained his level 1 Octalysis Certificate with his submission “Plastic Water Bottles”. Sameh designed his own plastic water bottle with an accompanying app in an effort to reduce plastic waste.
Our Pace EMBA consulting group has been hired to help PepsiCo figure out strategies to revitalize the hydration beverage category and to recommend a new product in this category based on consumer research. We researched hydration industry trends, consumer perceptions of PepsiCo hydration brands, consumers perceived needs in this category, consumer behavior with respect to hydration products, and competing products and companies. From this research, here is our recommendations to PepsiCo regarding the company’s hydration strategy.
Los gestores de referencias bibliográficas son herramientas informáticas que permiten crear, organizar y compartir bases de datos de archivos PDF; citar mientras escribimos y elaborar bibliografías de forma automatizada bajo diversos estilos de citación (APA, Chicago, MLA, etc.). Dentro de las opciones de software libre, se encuentra Mendeley, muy popular. Además de gestionar nuestra biblioteca, leer, anotar, citar y compartir documentos o listas de lectura en grupos, cuenta con funciones de red social para investigadores. Es multiplataforma (Linux, Windows, Mac, iOS, Android) y tiene funciones de resguardo y sincronización en la nube, lo que nos permite consultar nuestros documentos y notas desde cualquier dispositivo.
This report surveys what’s changing when it comes to how we find, cook and eat food, how we think about what we eat and how brands are marketing food. It doesn’t, however, attempt to round up everything of note in the wide world of food and beverage. Rather, it focuses on eight
of the relevant macro trends we’ve highlighted in the past few years, plus three overarching trends affecting the food category: the influence of technology, health and wellness, and foodie culture. Within these trends, we spotlight some of the things to watch we’ve been tracking.
2015 Consumer Trends in Food and Beverage - Insights from SIAL Paris Hamutal Schieber
-- Thank you for downloading! Excited to announce a new 2016 presentation - check out our Slideshare! --
The Sial presentation features the trends we believe will shape 2015 in the food & beverage industry, along with examples from the SIAL Paris 2014 exhibition, which in our opinion best express those trends.
We believe that today's consumer wants to avoid stress as much as possible, while enjoying any consumption opportunity and managing to turn those events into exciting experiences. The SIAL innovations featured in this presentation demonstrate some of the marketers' responses to these needs.
Sameh obtained his level 1 Octalysis Certificate with his submission “Plastic Water Bottles”. Sameh designed his own plastic water bottle with an accompanying app in an effort to reduce plastic waste.
Our Pace EMBA consulting group has been hired to help PepsiCo figure out strategies to revitalize the hydration beverage category and to recommend a new product in this category based on consumer research. We researched hydration industry trends, consumer perceptions of PepsiCo hydration brands, consumers perceived needs in this category, consumer behavior with respect to hydration products, and competing products and companies. From this research, here is our recommendations to PepsiCo regarding the company’s hydration strategy.
Los gestores de referencias bibliográficas son herramientas informáticas que permiten crear, organizar y compartir bases de datos de archivos PDF; citar mientras escribimos y elaborar bibliografías de forma automatizada bajo diversos estilos de citación (APA, Chicago, MLA, etc.). Dentro de las opciones de software libre, se encuentra Mendeley, muy popular. Además de gestionar nuestra biblioteca, leer, anotar, citar y compartir documentos o listas de lectura en grupos, cuenta con funciones de red social para investigadores. Es multiplataforma (Linux, Windows, Mac, iOS, Android) y tiene funciones de resguardo y sincronización en la nube, lo que nos permite consultar nuestros documentos y notas desde cualquier dispositivo.
This presentation is about the Healthy Choices program and the Grocery Store initiative
in South Milwaukee. Community and advocacy groups worked together in creating programs to improve the health of the community.
School, Community & Home Gardening Resource Guide; Gardening Guidebook for Tompkins County, New York ~ Cornell University ~ For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children =
http://scribd.com/doc/239851214 ~
`
Double Food Production from your School Garden with Organic Tech =
http://scribd.com/doc/239851079 ~
`
Free School Gardening Art Posters =
http://scribd.com/doc/239851159 ~
`
Increase Food Production with Companion Planting in your School Garden =
http://scribd.com/doc/239851159 ~
`
Healthy Foods Dramatically Improves Student Academic Success =
http://scribd.com/doc/239851348 ~
`
City Chickens for your Organic School Garden =
http://scribd.com/doc/239850440 ~
`
Huerto Ecológico, Tecnologías Sostenibles, Agricultura Organica
http://scribd.com/doc/239850233
`
Simple Square Foot Gardening for Schools - Teacher Guide =
http://scribd.com/doc/239851110
Lunchboxx is a food delivery brand that was created by Jessica along with 3 other group members for her Brand Management course. The design as well as portions of the content have been created by Jessica.
Design Master's Thesis: Designing for the Grocery Storescalandro
The thesis documentation is a detailed explanation of my thesis design process. It describes the research methods I used, the questions asked, and the findings discovered along the way. It also includes images of the process, the prototypes I created, and my reflection on the project as a whole.
Slides from Natasha Beaudin's presentation on the Ottawa Good Food Box/La Boîte verte d'Ottawa as part of the Food Access PLC's webinar on Good Food Box & Market Programs that took place December 11th. Natasha Beaudin is the Ottawa GFB Coordinator.
DRIVE 2017 | 25 October - DESIGN FOR CHANGE - Co-DesignCLICKNL
Design-research helps bridge the gap between citizens’ needs and societal issues or public service. It helps to develop services, communication and interventions that truly support the public. In this track, the audience is invited to interact with design-research methodology and discuss insights and the necessary conditions from the perspectives of sustainable food, low literacy, and the digital divide.
Moderator: Geke van Dijk
Sustainable food
STBY recently conducted research for the Dutch government on the public’s perception of sustainable food. While this is an urgent political and environmental topic, ‘sustainable food’ is confusing and overwhelming for many people. In this interactive session, STBY introduce the co-creative and iterative methodologies they used to explore and analyse perceptions and behaviours around food.
Speakers: Shay Raviv, Sophie Knight
Low literacy
We developed five persona types based on design-research conducted amongst Dutch low literates. Using these personas, we developed matching methods for finding and educating these types. These methods help local organizations to find low literates and determine the drivers needed to help them take the big step to educating themselves.
Speakers: Neele Kistemaker, Petra Doelen
Digital inclusion
Increasingly, people need to be digitally equipped to participate in society. How do people without professional or social networks deal with increasing digitalization? In our participative research, we involve stakeholders and target audiences to explore and analyse perception and experience. In addition, we formulate solutions and experiments to meet the challenges defined. Our research was commissioned by the municipality of Amsterdam.
Speakers: Christine Dedding, Rolinka Kattouw
Food Insecurity as a Catalyst for Medical Mistrust in AppalachiaMeghanStump1
The Doctor Said to Eat Better, but With What?
Presenters:
Tori Makal, PhD
Assistant Professor of Biochemistry
Wendy Welch, PhD, MPH
Executive Director, GMEC
This presentation is about the Healthy Choices program and the Grocery Store initiative
in South Milwaukee. Community and advocacy groups worked together in creating programs to improve the health of the community.
School, Community & Home Gardening Resource Guide; Gardening Guidebook for Tompkins County, New York ~ Cornell University ~ For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children =
http://scribd.com/doc/239851214 ~
`
Double Food Production from your School Garden with Organic Tech =
http://scribd.com/doc/239851079 ~
`
Free School Gardening Art Posters =
http://scribd.com/doc/239851159 ~
`
Increase Food Production with Companion Planting in your School Garden =
http://scribd.com/doc/239851159 ~
`
Healthy Foods Dramatically Improves Student Academic Success =
http://scribd.com/doc/239851348 ~
`
City Chickens for your Organic School Garden =
http://scribd.com/doc/239850440 ~
`
Huerto Ecológico, Tecnologías Sostenibles, Agricultura Organica
http://scribd.com/doc/239850233
`
Simple Square Foot Gardening for Schools - Teacher Guide =
http://scribd.com/doc/239851110
Lunchboxx is a food delivery brand that was created by Jessica along with 3 other group members for her Brand Management course. The design as well as portions of the content have been created by Jessica.
Design Master's Thesis: Designing for the Grocery Storescalandro
The thesis documentation is a detailed explanation of my thesis design process. It describes the research methods I used, the questions asked, and the findings discovered along the way. It also includes images of the process, the prototypes I created, and my reflection on the project as a whole.
Slides from Natasha Beaudin's presentation on the Ottawa Good Food Box/La Boîte verte d'Ottawa as part of the Food Access PLC's webinar on Good Food Box & Market Programs that took place December 11th. Natasha Beaudin is the Ottawa GFB Coordinator.
DRIVE 2017 | 25 October - DESIGN FOR CHANGE - Co-DesignCLICKNL
Design-research helps bridge the gap between citizens’ needs and societal issues or public service. It helps to develop services, communication and interventions that truly support the public. In this track, the audience is invited to interact with design-research methodology and discuss insights and the necessary conditions from the perspectives of sustainable food, low literacy, and the digital divide.
Moderator: Geke van Dijk
Sustainable food
STBY recently conducted research for the Dutch government on the public’s perception of sustainable food. While this is an urgent political and environmental topic, ‘sustainable food’ is confusing and overwhelming for many people. In this interactive session, STBY introduce the co-creative and iterative methodologies they used to explore and analyse perceptions and behaviours around food.
Speakers: Shay Raviv, Sophie Knight
Low literacy
We developed five persona types based on design-research conducted amongst Dutch low literates. Using these personas, we developed matching methods for finding and educating these types. These methods help local organizations to find low literates and determine the drivers needed to help them take the big step to educating themselves.
Speakers: Neele Kistemaker, Petra Doelen
Digital inclusion
Increasingly, people need to be digitally equipped to participate in society. How do people without professional or social networks deal with increasing digitalization? In our participative research, we involve stakeholders and target audiences to explore and analyse perception and experience. In addition, we formulate solutions and experiments to meet the challenges defined. Our research was commissioned by the municipality of Amsterdam.
Speakers: Christine Dedding, Rolinka Kattouw
Food Insecurity as a Catalyst for Medical Mistrust in AppalachiaMeghanStump1
The Doctor Said to Eat Better, but With What?
Presenters:
Tori Makal, PhD
Assistant Professor of Biochemistry
Wendy Welch, PhD, MPH
Executive Director, GMEC
Dive into the innovative world of smart garages with our insightful presentation, "Exploring the Future of Smart Garages." This comprehensive guide covers the latest advancements in garage technology, including automated systems, smart security features, energy efficiency solutions, and seamless integration with smart home ecosystems. Learn how these technologies are transforming traditional garages into high-tech, efficient spaces that enhance convenience, safety, and sustainability.
Ideal for homeowners, tech enthusiasts, and industry professionals, this presentation provides valuable insights into the trends, benefits, and future developments in smart garage technology. Stay ahead of the curve with our expert analysis and practical tips on implementing smart garage solutions.
Expert Accessory Dwelling Unit (ADU) Drafting ServicesResDraft
Whether you’re looking to create a guest house, a rental unit, or a private retreat, our experienced team will design a space that complements your existing home and maximizes your investment. We provide personalized, comprehensive expert accessory dwelling unit (ADU)drafting solutions tailored to your needs, ensuring a seamless process from concept to completion.
Book Formatting: Quality Control Checks for DesignersConfidence Ago
This presentation was made to help designers who work in publishing houses or format books for printing ensure quality.
Quality control is vital to every industry. This is why every department in a company need create a method they use in ensuring quality. This, perhaps, will not only improve the quality of products and bring errors to the barest minimum, but take it to a near perfect finish.
It is beyond a moot point that a good book will somewhat be judged by its cover, but the content of the book remains king. No matter how beautiful the cover, if the quality of writing or presentation is off, that will be a reason for readers not to come back to the book or recommend it.
So, this presentation points designers to some important things that may be missed by an editor that they could eventually discover and call the attention of the editor.
Hello everyone! I am thrilled to present my latest portfolio on LinkedIn, marking the culmination of my architectural journey thus far. Over the span of five years, I've been fortunate to acquire a wealth of knowledge under the guidance of esteemed professors and industry mentors. From rigorous academic pursuits to practical engagements, each experience has contributed to my growth and refinement as an architecture student. This portfolio not only showcases my projects but also underscores my attention to detail and to innovative architecture as a profession.
3. DESIGN KIT: The Course for Human-Centered Design
The Process
3
4. The Human-Centered Design Process
Pioneered by IDEO, the HCD process asks its practitioners to approach
developing design solutions to social challenges by focusing on the needs of
its end users, channeling deep empathy and gathering constant feedback
while continually generating and iterating on ideas in a convergent and
divergent manner.
4
Inspiration Ideation Implementation
5. The Human-Centered Design Process
Our Team:
Team Oaklandish
Alex Krzyzosiak
Cindy Bayley
Celeste Layne
Radha Seshagiri
Tammy Chung
5
6. DESIGN KIT: The Course for Human-Centered Design
The Challenge
6
7. How Might We Provide Healthier
Food Options for People in Need?
7
8. How Might We
Provide Healthier
Food Options for
People in Need?
As part of this design
challenge, the team
considered existing barriers to
getting healthier food options
to low-income residents of
West Oakland including
infrastructure, distribution,
storage, education, access,
and capital
8
9. With consideration to our
end-users, we have defined
“healthier” to mean:
Primarily:
Balanced Meal
Unprocessed / Fresh
Vegetables & Fruits (shelf stable)
Secondarily:
Low Salt / Low Sugar
Home-cooked
Organic
But what do
we mean by
“healthier”?
9
10. Source: City Slicker Farms http://www.cityslickerfarms.org/west-oakland;
https://oaklandnorth.net/few-food-choices/
“It is easier to stay drunk
than it is to eat”
- Oakland resident Gregory Higgins
West Oakland is a food desert where
there is an average of only one
supermarket per 93,126 residents
Why West
Oakland?
10
11. In contrast, there are over 40 liquor
stores selling tobacco, alcohol, and
little to no fresh foods
Access to healthy food is further
restricted due to economic reasons:
the average household has three
people and an income of only
$21,124 per year—32% of the
21,000 residents live below the
poverty level
Source: City Slicker Farms http://www.cityslickerfarms.org/west-oakland;
https://oaklandnorth.net/few-food-choices/
11
12. We tested our own knowledge...
What do we know?
Food is cultural
Produce markets are a short bus
ride away
There are existing organizations
dedicated to relieving food access
issues in West Oakland
What are our assumptions?
Food waste (from produce markets,
farms) in the area is an issue
Healthy food is expensive
Healthy food is boring
12
13. ... And determined our gaps
What don’t we know? What do we have to find out?
Why is there a disconnect between availability in nearby Chinatown and
people in need in other parts of Oakland?
How do people choose what they eat?
What current infrastructure for food access is in place and available?
What are people’s perceptions about food, healthy vs. unhealthy?
13
14. DESIGN KIT: The Course for Human-Centered Design
Inspiration
14
15. Seeking Inspiration
In light of our information gaps, the team identified several key people
and organizations to immerse ourselves into West Oakland’s challenge:
• Families located in West
Oakland’s food deserts
• Children attending public schools
in the region
• Food distributors
• Nutritionists
• Food suppliers
• City Slicker Farms (local urban farming
organization)
• Social worker and child behavioralist
People to Learn From: Experts to Speak to:
15
17. Knowledge
There are varying degrees to how much
knowledge residents have regarding
how to cook and eat healthfully. Further,
there is varying opinion as to which
foods qualify as “healthy”
17
18. “You have to consider their
economic status and what they
can afford to eat. It would be
unfair to say you have to buy
everything fresh. It’s important to
find a good balance.”
- Andrea Robles,
Nutrition Researcher at Stanford University
18
19. “The vegetables at
school aren’t salty
enough - they need to
have ‘zang’ [ to taste
good ]!”
- Destiny, 10 years old,
student at KIPP Bridge
19
20. “Many people have trouble
understanding food labels”
- Andrea Robles,
Nutrition Researcher at Stanford University
20
21. Resources
Residents lack time to reach
supermarkets where they may find
healthier food and lack access to
infrastructure for which to cook
more healthfully
21
22. 22
“I would buy milk and bread for
my son at the liquor store.”
- Jennifer Dhillon,
West Oakland resident
23. “People in the neighborhood can cook food here
on the spot [if they don’t have access to
kitchens]... If time is tight, they can make a juice.”
- Larry Davis, People’s Grocery
23
25. “Even though these programs
exist, many low income families
in need are too embarrassed to
actually use them”
- Maddy Conboy, Social Worker /
Child Behavioralist
25
27. “We need to be intentional about outreach”
- Andrionna, Mandela Food Cooperative
27
28. “Word of mouth is
the primary way
people hear about
City Slicker Farms.”
- Joseph Davis,
City Slicker Farms
28
29. DESIGN KIT: The Course for Human-Centered Design
Our Insights
29
30. Insights Into Opportunities
Our research provided insights and the framework for opportunity areas
for which to design against:
1. Existing Behaviors
2. Food Waste & Food Surplus
3. Grassroots Communication
30
31. INSIGHT 1
Existing
Behaviors
INSIGHT
People often have engrained
existing behaviors around
food that can act as a barrier
to eating balanced and
healthfully
How might we enable more
balanced (healthy) eating
over time by understanding
and leveraging people's
existing behaviors around
food?
HMW Q
31
32. INSIGHT 2
Food Waste &
Food Surplus
INSIGHT
There is often limited access
to food, but at the same time,
some organizations often
have a surplus of food
How might we bridge the
gap between lack of access
to food and existing surplus
of food?
32
HMW Q
34. DESIGN KIT: The Course for Human-Centered Design
Our Solution
34
35. Insights Into Ideas
35
Given our three ‘how might we’ questions, the
team ideated around potential design solutions,
rapidly generating a large volume of ideas to
capture the gamut of opportunities and to build off
of one another’s ideas
37. A Liquor Store
Redesign
How Might We Provide
Healthier Food Options for
People in Need?
With the insight that there is
and excess of liquor stores in
West Oakland where residents
often visit to re-stock on staple
food products, we identified
an opportunity to leverage
people’s existing behaviors
in order to implement
incremental change.
37
38. A Liquor Store
Redesign
OUR IDEA
A Healthy Oakland,
A Healthy You:
A partnership amongst West
Oakland corner stores bringing
healthy foods within reach
An effort to redesign the
liquor store to better
promote healthy and
balanced eating, meeting
people where they buy
their food today
38
39. 39
A Healthy Oakland,
A Healthy You
Our team ideated realistic
solutions for corner store
owners that were low-cost
and easy to implement.
Further, to take into
account each customers’
varying circumstances, we
incorporated a dual-level
pricing system.
40. Branded signage
to draw recognition
amongst the
network of partners
40
Low-cost, versatile, mobile
cart unit that is easily
collapsable (for storage) and
adaptable for a variety of
store layouts
Tiered pricing based on
an ‘honor system.’
Customers decide
whether they can afford
the full price or need to
purchase food at a
reduced rate
A Healthy Oakland,
A Healthy You
PROTOTYPE A
A cart outside displays
healthy, fresh food. This
food is surplus food
collected from local
organizations and is sold at
a heavily discounted price.
41. 41
SIGNAGE:
Our Mission
To provide accessible, healthy food
for West Oakland residents, taking
into account each of our customers’
different circumstances.
Pick a Pricing Level:
Level A – Reduced Price
For when money is tight and income
is intermittent.
Level B – Regular Price
For those who have greater access
to cash, pay a little more to help a
neighbor!
42. Branded signage and a
mission statement with
information about the
dual pricing model
42
A Healthy Oakland,
A Healthy You
PROTOTYPE B
An indoor cart/unit, clearly
displays healthy, shelf-stable
options below the register
where customers are
making their purchases.
43. Hearing About the Store
Jennifer hears from a
neighbor about how the
corner store down the block
is now selling an expanded
offering of fresh groceries
and shelf stable vegetables
and fruit.
Discovery
Jennifer has decided to make
chicken, rice, beans and collard
greens for dinner. While the kids
are at school, she goes to the
corner store to check out the
assortment. She realizes that
there’s now a new produce cart
outside the store
Meet Jennifer
37, Nurse’s Aid
(night shift)
Resident of West
Oakland with two kids
(10, 13 yo), and a single
parent
43
The Experience
44. The Experience
Checking-Out
She sees the pricing sign near
the shelf and learns about the
dual-level pricing system. A
reduced rate is available for
those who aren’t able to
afford the full price. She pays
the reduced rate, as money is
currently tight for her family.
Healthy Meals at Home
Jennifer cooks her family’s
favorite meal and is happy
that she had time to
prepare it before she had
to leave for work. She’s
especially glad that her kids
are happy and full.
Initial Purchase
Jennifer picks up collard
greens from the cart outside
and continues to enter the
corner store. Immediately,
she sees there’s a new
dedicated section to shelf
stable vegetables.
44
45. The Experience
Spreading the Word
Jennifer runs into her friend
Paul, who asks to borrow milk
and eggs. She tells him how
easy it is now to pick up fresh
groceries at the corner store
down the street. Paul had no
idea about the change to the
store, and goes the next day.
Full Adoption
Next time, Jennifer takes her
kids to the corner store, which
now comes to mind first when
she thinks about buying
groceries for dinner. She tells
her kids that they can come
by to purchase groceries
when she’s unable to.
45
46. Testing Our
Prototype
46
To test our prototype, we
leveraged our diagrams to
gather feedback from those
outside of our process, role
playing with them to discover
the concept’s strengths and
areas for improvement.
^ Prototype A
Prototype B >
47. Feedback: Strengths to Leverage
47
• Cart: A mobile, versatile, and approachable way to introduce healthier
foods into the corner store setting
• Branded Element: Brings credibility, imbues Oakland pride, and is a
recognizable element (e.g., badge, signage, colors); consider using badge
to brand produce
48. Feedback: Potential Barriers to Consider
48
• Pricing Ambiguity: May need further guidance to customers on how to
determine their level; honor system may cause an awkward disposition for
customers; the proposition may not be relevant to level B customers (thus,
potentially no need for different levels)
• Corner Store Owners’ POV: May not have capacity (shelf space, floor
space) or resources to upkeep; may not be incentivized to house the cart
within their stores
49. Feedback: Ideas to Build Upon
49
• Identify the Source: Leverage signage or other materials to indicate where
the fresh produce is sourced from (e.g., local farms, nearby city farms)
• Share Inspiration: Display and distribute 10-minute recipe cards,
pamphlets with tips on cooking more healthfully, and suggest alternatives to
foods and beverages
• Educational Materials: Leverage space to provide information on serving
suggestions and other nutritional benefits
50. What’s Next?
The Design Kit: The Course for Human Centered Design course concludes at
the Implementation phase, whereby the team identifies key next steps to bring
A Healthy Oakland, A Healthy You to life:
• Continued prototyping and iteration incorporating feedback received
• Identification of key roles necessary to staff to execute on our plan, including:
operations, inventory management, community outreach, development, and
design & engineering
• Preparation for sell-in, including a pitch for funders
50
West Oakland is classified as a food
desert—for every 93,000 residents,
there is only one supermarket. A
Healthy Oakland, A Healthy You is a
partnership among West Oakland
corner stores aiming to address this
issue and bring healthy food within
reach. By designing a new approach
to leverage surplus food for people in
need, the corner store will become a
convenient resource for local
residents to buy healthier food
options right in their neighborhood.
THEPITCH
51. Thank You!
Team Oaklandish wishes to thank the folks at IDEO.org and +ACUMEN for
introducing us to a new way of thinking, and our fellow classmates for their
feedback and inspiration.
- Alex, Celeste, Cindy, Radha & Tammy
51
52. DESIGN KIT: The Course for Human-Centered Design
Team Oaklandish
Bringing Healthier Food Options to People in Need
52