Feast is a futuristic food interface which brings people together to create social harmony, it enables everyone to buy, sell and share food. The future of food sharing is a feast for everyone.

1. FEASTDesign Studio
Winter
2015

3. Design Studio
Winter
2015
Denizay Apusoglu
(Bachelor of Industrial Engineering)
Hafiz Abdul Manan
(Bachelor Of Mechanical Engineering)
Job Oude Vrielink
(Civil Engineering)
Roosi Keva
(Bachelor of Interior Architecture)
Janno Nõu
(Estonian Academy of Arts)
Martin Pärn
(Estonian Academy of Arts)
Ruth-Helene Melioranski
(Tallinn University of Technology)
TEAM
SUPERVISORS

4. CONTENTS
01 Introduction and timeline of food
02 Current food system
03 Food sustainability
04 Introduction to food waste: Econimic aspect of food waste
Social aspect of food waste
05 Why is food waste such a big issue? Talking about paradoxes
06 Ethnographic research
07 Research tools: Problem statement
Our approach
08 Brief: Inspiration
Proposal
09 Shared economy
10 The future of interaction
11 The epidemic of loneliness
12 Previous concepts
13 The technology of hologram
14 Final concept
15 Final words
Title, Introduction and Content page Images taken from IKEA’s Cookbook, Photography by Carl Kleiner, All rights
reserved by their respective owners.

5. 01 Introduction and timeline of food
2.5-1.8 myr ago
2 myr ago
30,000 years ago
Almost 9300 BCE
8000-5000 BCE
5500 BCE
4000 BCE
2500 BCE
Food is one the core biological requirements of living
beings. Food is processed by body and is then converted
into energy which is then used by living being to survive.
Food systems emerged with the dawn of civilization when
agriculture, including the domestication of animals, set the
stage for permanent settlements. Inhabitants could grow
more crops and raise more animals than necessary to feed
those who tended them. This changed human culture; unlike
earlier hunter-gatherers, agriculturalists did not need to be in
constant motion to find new sources of food. Cultivating grain
allowed for drying and storage of some of the harvest for later.
The history of food is as old as human beings, it first
started with the consumption of the natural occurring
food, like berries and nut. By as early as 250,000 years
ago evidence suggests that hearths started to appear.
Hominids shift away from the
consumption of nuts and berries to begin the
consumption of meat.
Earliest archaeological evidence for flour, which was
likely processed into an unleavened bread, dates to the Upper
Palaeolithic in Europe
Figs cultivated in the Jordan Valley
Earliest domestication of potato in the neighbourhood of Lake
Titicaca.
Earliest evidence for cheese making in the sixth millennium bc in
northern Europe
Dairy is documented in the grasslands of the Sahara
Domestic pigs, which are descended from wild boars, are known
to have existed about 2500 BC in modern-day Hungary and in
Troy; earlier pottery from Jericho and Egypt depicts wild pigs.
“Food is one the
core biological
requirements of
living
beings.”
Earliest estimate for invention of cooking, by
phylogenetic analysis.
1100 BCE
997
1450
Conclusion: Food is one of the most basic of human requirements,
centuries of evolution has shaped our needs and demands, Food used to
be a regional commodity but with the global trade it has slowly become
readdily available everywhere. Changing it needs to be a process that
understands it as a part of basic human pshyche
The term “pizza” first appears “in a Latin text from the southern
Italian town of Gaeta ..., which claims that a tenant of certain
property is to give the bishop of Gaeta ‘duodecim pizze’ ‘twelve
pizzas’ every Christmas Day, and another twelve every Easter
Sunday”.
Written records of palm oil being used as food from European
travelers to West Africa.
01 Introduction and timeline of food
Egyptians are able to purchase a flat (unleavened) bread called
ta from stalls in the village streets
William IV, Duke of Bavaria, adopted the Reinheitsgebot (purity
law), perhaps the oldest food-quality regulation still in use in the
21st century, according to which the only allowed ingredients of
beer are water, hops and barley-malt
First recorded shipment of chocolate to Europe for commercial
purposes, in a shipment from Veracruz to Sevilla
Watermelons are widespread in Europe, as a minor garden crop.
First shops selling ice cream appear in North America
G. H. Bent Company starts producing Bent’s water crackers, one
of the
earliest branded foods.
French fries introduced in the United States by returning First
World War
soldiers.
1585
1625
1774-1779
1801
1920s
1516

6. 02 Current food system
Food processing supplies are global and
include processing equipment,
packaging, disinfectants and preservatives.
Agricultural equipments vary from feed to
fertilizer, to vaccines and pharmaceuticals, to
planting and harvesting materials. Processed
foods are created by combining agricultural
commodities and other food ingredi-
ents and usual food items generally in-
clude ingredients from multiple countries.
Food systems are complex and diverse today,
including everything from subsistence farm-
ing to multinational food companies. People
eat and it means they trust the food systems,
local and global. Food ingredients in food
systemsareanimalsandanimalproducts,plants
and plant products, minerals and vitamins.
The perfect example to explain complexity of
today’s supply chain can be a classic cheese-
burger.Theclassiccheeseburgerincludesmore
than 50 ingredients sourced from countries
in every continent of the world except Arctic.
Customer demand has increased for “ready-
to-eat” foods and it has caused substantial
rise of fast food chains and fully cooked,
frozen dishes that only require reheating.
Government regulation systems and other
initiatives are part of the food system, as are
educational efforts and consumer actions.
Bad affects of “ready-to-eat” foods have
became transparent and people are more
conscious about it in recent years. Healthy
food movements are increasing day
after day and new trends are derived
from it like vegetarian food, vegan food,
lactose-free food, gluten-free food.
There are also other move-
ments to raise awareness of
people about obesity, child obesity,
organic farming, homemade cooking etc.
Source:(Kleiner)

7. 02 Current food system
Stakeholder map
Conclusion: The food system today is exceedingly complex and involves a lot of stakeholders,
any change would require that we understand the effects on the whole system, this made us
realizethatweshouldconcentrateoureffortsonthetoptierofthefoodchain,i.etheusers.Itwould
bemuchmoreeasiergivenourtimeandresourcesandthechangewillbemuchmoreeffective.
03 Food sustainability
Most of the food found in the grocery store
is the product of an unsustainable food
system. This food depend on foreign oil, is
destroyingsoil,contaminateswater,hascaused
disease outbreaks, and may be robbing our
grandchildren of the ability to grow food at all.
We are separated from the origins of our
food and this is a big problem. Here the
importance of the organic food arises.
Meat is other important factor in the
sustainability food chain. The problem
is that over 50% of the world’s crops are
used to feed animals and not people. This
situation will certainly be more
critical in the future given that, increasingly,
consumption of animal products
correlates with both population growth and
economic growth. This pressure on food
production brings the increasing demand
for energy that is encouraging more bio-fuel
production from edible crops like corn and
sugar and this is happening in a world where
morethan1billionpeopleareundernourished.
Some Causes Of Food Unsustainability:
• Animal products are
increasingly raised for
profit, without regard to
health.
• A single crop is grown on
the same land year after
year, in the absence of
rotation and the government
support it.
• Food is transported and
processed using big amount
of non-renewable
resources.
•Food is being genetically
modified, cloned and
patented.
Aiming to be waste free: Reducing
food waste (and packaging) saves the
energy, effort and natural resources used to
produce and dispose of it, as well as money.
Eating better, and less meat
and diary: Consuming more
vegetables and fruit, grains and pulses, and
smaller amounts of animal prod-
ucts produced to high-welfare and
environmental standards helps re-
duce health risks and greenhouse gases.
Buying local, seasonal and envi-
ronmentally friendly food: This
benefits wildlife and the country-
side, minimises the energy used in food
production, transport and storage,
and helps protect the local economy.
Choosing Fairtrade-certified prod-
ucts: This scheme for food and drinks
imported from poorer countries ensures
a fair deal for disadvantaged producers.
Good food might mean:

8. 03 Food sustainability
Selecting fish only from sustainable sources: Future generations will be able to eat fish and
seafood if we act now to protect our rivers and seas and the creatures living there.
Getting the balance right: We need to cut down on sugar, salt and fat, and most of us want to
avoid questionable ingredients and processes such as genetic modification (GM) and some
additives.
Growing our own, and buying the rest from a wide range of outlets: Fresh out of the garden or
allotment is unbeatable, and a vibrant mix of local markets, small shops and cafés, and other
retailers provides choice, variety and good livelihoods.
Conclusion : Food sustainability in a bigger context is essential point to consider when trying
to think about the future of food, Any design must have to incorporate the fact that we have
been pillaging our planet and we have to do something about it, Sustainability then becomes
not just a goal but a method.
Source:(Kleiner)

9. 04 Introduction to food waste
Foodwasteorfoodlossisfoodthatisdiscardedorlostuneaten.
Thecausesoffoodwasteorlossarenumerous,andoccuratthe
stages of production, processing, retailing and consumption.
As of 2013, half of all food is wasted worldwide,
according to the British Institution of Mechanical Engineers.
Loss and wastage occurs at all stages of the food
supply chain or value chain. In low-income countries,
most loss occurs during production, while in developed
countries much food – about 100 kilograms (220 lb) per
person per year – is wasted at the consumption stage. 1
1 (Gustavsson, J, Cederberg, C & Sonesson, U, 2011,
Global Food Losses and Food Waste, Food And Agricul-
ture Organization Of The United Nations, Gothenburg Sweden.
“The definition of
waste is a hotly
debated subject,
often
defined on a
situational basis;
this also applies
to food waste.”
04 Introduction to food waste
United Nations
UN definition of Global Food Losses and
Food Waste, distinguishes between
“food loss” and “food waste”,
and provides figures for both:
• Food loss measures the decrease in
edible food mass (excluding inedible parts
and seed) “throughout the part of the
supply chain that specifically leads to edible
food for human consumption”, that is, loss at
the production, postharvest and processing
stages. This definition of loss includes
biomass originally meant for human
consumption but eventually used for some
other purpose, such as fuel or animal feed.
• Food waste is food loss occurring during
the retail and final consumption stages due
to the behaviour of retailers and consumers
– that is, the throwing away of food.
European Union
EU defines “food waste” as “food
(including inedible parts) lost from the food
supply chain, not including food diverted to
material uses such as bio-based products,
animal feed, or sent for redistribution”
(i.e. food donation).
United States
The United States Environmental Protection
Agency defines food waste for the United
States as “uneaten food and food
preparation wastes from residences and
commercial establishments such as grocery
stores, restaurants, and produce stands,
institutional cafeterias and kitchens, and
industrial sources like employee
lunchrooms”.

10. 04 Introduction to food waste
Source:(Kleiner)

11. 04 Economic aspect of food waste
Today 1/3 of all produced food is wasted. In
countries as Canada even more is wasted
(40%). This is equivalent on 27 billion dollar and
2 percent of Canada’s GDP. These amounts
show that there is much to gain on the
economic/business aspect of food waste.
How further in the production chain the
food waste occur, the more money will be
thrown away. For example, when the food
is wasted in the hands of an end user all the
processes are already proceed
and a lot of money is invested in the
product at this stage. Although, at the
consumer stage most of the food is wasted.
One of the reasons is that
consumers tend to buy stuff with full shelves
rather than 1 item only, this shows that
consumers are impulsive in their buying.
Also regulations and laws haven’t been
contributing yet to reducing food waste.
To secure a minimum price level for specific
products the European Union implemented
a rule after world war II. When there is in a
period not enough demand for a product.
When the market price for a certain prod-
uct will fall down below a defined price, the
European Union will buy a certain amount.
This measure leads to a stabilization of
the price but another consequence of this
measurement is an incentive for
overproduction of a lot of prod-
ucts. In this case the EU is paying for
the unawareness of the producers.
Zoomed in on a consumer level there is also
much to gain. To show that people buy more
food than they need a documentary was
made in 2014 (Just eat it). It this documen-
tary two people were followed for 6 months.
During their 6 months project they spent less
than 200 dollar on groceries and ended up
rescuing over 20K dollar worth of food. This
showsthatalotofmoneyiswastednowadays.
In not every case this is
possible, but with more awareness the
overproduction can be reduced and this
meanslessnegativeimpactfortheeconomy.
Conclusion : Modern Food waste
is a direct consequence of the
industrialization of food commodities,
a shift from agricultural societies to
industrialalongwithrapidurbanization
has resulted in this problem. We chose
to focus on this theme for our project
and explore it further with interviews.
We have to eat; we like to eat; eating makes
us feel good. It is also a profoundly social
urge. Food is almost always shared; people
eat together; mealtimes are events when the
whole family or settlement or village comes
together. Food is also an occasion for sharing,
for distributing and giving, for the expression
of altruism, whether from parents to children,
children to in-laws, or anyone to visitors and
strangers. Food is the most important thing
a mother gives a child; it is the substance of
her own body, and in most parts of the world
mother’s milk is still the only safe food for in-
fants. Thus food becomes not just a sym-
bol of, but the reality of, love and security.
All animals eat, but we are the only animal
that cooks. So cooking becomes more than a
necessity, it is the symbol of our humanity,
what marks us off from the rest of nature.
And because eating is almost always a group
event, food becomes a focus of symbolic activ-
ity about sociality and our place in our society.
The body needs fuel. But this need could be
servedbyaroughdietofsmallgame,roots,and
berries, as it was for several million years. Or,
even more extreme, pills could be synthesized
to give us all we need (except bulk). But our
“tastes” have never been governed solely by
nutrition. Modern nutritionists chanted the lita-
ny of the “four food types” (vegetables, grains,
dairy products, meats) from which we were
supposed to take more or less equal amounts
daily. But dairy and domestic meat fats are
now considered harmful, and a new “food
pyramid” - equally misleading - is being touted.
In fact, nutrition plays only a small part in
our food choices. Adele Davis, whose bossy
opinions on food were to a whole generation
as authoritative as Dr. Spock’s on childrearing
(she recommended a diet of liver and yogurt),
held that European history was determined
by food habits. The French ate white bread
and drank wine and strong coffee, she said,
and this was about as nutritionally disastrous
as possible; the Germans, on the other hand,
ate dark bread and drank beer - both nutri-
tionally sound. Was it any wonder, she asked,
that the Germans kept beating the French?
Butevenifbothnationsweretoacceptthisin-
teresting hypothesis as sound, do we believe
they would change their food preferences?
04 Social aspect of food waste
Nor are these preferences solely
governedbywhatisavailable.Allculturesgoto
considerable lengths to obtain preferred
foods, and often ignore valuable food
sources close at hand. The English do
not eat horse and dog; Mohammedans
refuse pork; Jews have a whole litany of
forbidden foods (see Leviticus); Americans
despise offal; Hindus taboo beef - and so on.
People will not just eat anything, whatever
the circumstances. In fact, omnivorousness
is often treated as a joke. The Chinese are
indeed thought by their more fastidious
neighbors to eat anything. The Vietnamese
used to say that the best way to get rid of the
Americans would be to invite in the Chinese,
who would surely find them good to eat.
Source:(Kleiner)

12. 06 Etnographic research
In the ethnographic research different in-
terviews are conducted with different types
of people. The people are selected on their
difference in buying, cooking, eating out
and their food waste behavior. The analy-
sis of the interviews is done question/topic
based. This means that the behavior of the
different groups is compared on their topic.
Single person living alone
Name: Ege
Age: 22
Place: Istanbul, Turkey
Activities: Interior architect
Ege buys groceries in the big super-
markets 2 times a week. The super-
market where she buys her food is
comparable to the Prisma supermar-
ket in Estonia. Ege is a hardworking
person, that’s why she buys the food
on her way home. This is the most ef-
ficient way. For small snacks or drinks
she uses smaller shops close to her
home. When she goes to the shop she
hasn’t planned what she wants to buy
beforehand.
Ege likes cooking but because of her
job she hasn’t time to do it. Her state-
ment is: “When you work, cooking is
kinda waste of time”.
Ege doesn’t go out for eating really
often. When she comes home in the
evening and doesn’t want to prepare a
meal by herself she often orders food
from restaurants.
Ege often throws food away. When
she throws food away she doesn’t feel
ashamed. The main reason that Ege
throws food away is that food expires
really quick. In a one person household
the times she finishes one type of food
will take long. Kind of contact is needed
to save food. If you’re living alone it is
hard to save food.
Single person living with flatmates
Name: Liisi
Age: 23
Place: Tallinn, Estonia
Activities: Business Student
Liisi buys groceries in the supermarkets
on her way home approximately 2 times a week. She
would prefer shops which have a better location (it
will take less time to go shopping for her) than shops
which are cheaper but more time consuming. She
only plans what she wants to buy if she needs a lot.
When she doesn’t have to buy much she doesn’t plan.
Liisi doesn’t really like to cook. When she cooks she
will prepare food for her flatmates as well. On anoth-
er day when she doesn’t cook some housemates will
cook for her. Liisi senses that she enjoys cooking more
when she is together with her flatmates.
Liisi eats 2 times a meal outside the door on average.
The most important aspect is money because she is
a student. On a working day she likes that the res-
taurant/cafeteria isn’t hard to reach. That’s why she
often eats in the school cafeteria. When Liisi eats a
meal outside in the weekend the atmosphere of the
restaurant becomes more important.
Liisi has the mindset to store all her leftovers in the
fridge. When she stores it she put the leftovers in box-
es and stores it in the fridge. Often she forgets about
her leftover food. When the storage boxes are done,
leftover food is thrown away. In this way actually
hardly food is saved. When Liisi has more food than
she needs she often asks her flatmates if they want to
eat it. In this way food is saved.
Mother of a family (3 persons)
Name: Katri
Age: 32
Place: Tallinn, Estonia
Activities: Marketing manager
Katri goes to the Prisma approximately 1 time a
week. She likes this store because of the space
and different types of products. The intention to
go is that her food is running out. When Katri goes
for shopping she has in mind what she wants to
buy but in the store she forgets what types of
food she has at home and buys food what she
doesn’t need. When for example a vegetable
has a weird shape she would buy it when the
price is lower. Katri likes fresh food so she goes to
the market as well.
Katri cooks really often in comparison with the
other persons, every second day. She has a lot
of food home in storage so she can decide what
she will make at home. The amount she cooks
is not too much. Katri hardly has leftovers, this
household consumes all the cooked food.
Katri’s intention to reduce food waste is good.
When she buys too much she stores it all the
time. One of the reasons is that she often for-
gets about food, also a reason is that she wants
to reduce the frequency that she has to go to
the store, so she wants to buy as much as pos-
sible when she is in the supermarket. Katri has
to clean up her fridge every week. The products
she has to throw away are most of the time fruit
and dairy products. She feels bad about it.
Buying
Cooking
Eating out
Food waste
Most important insights:
Ege:
Kind of contact is needed to save food. If
you’re living alone it is hard to save food.

Time is an important aspect in single
people’s lives.
Liisi:
If you have the mindset to reduce food
waste, it doesn’t mean that you really
reduce the amount of wasted food.
Time to spend on cooking can be saved
when people are sharing their cooked
food.
The social aspect is important for the
cooking experience.
Katri:
People want to reduce frequency of
buying food. This causes overshopping
and more foodwaste.
People easy forget about their food
(stored at home).
Conclusion: In our interviews we real-
ized that our initial impulse of a lack-
ing mindset is not universal, some-
times people just waste food because
they don’t have the tools to adequetly
plan their consumption or give the ex-
cess food to the ones in need. So its a
problem of the lack of a toolset as well.
05 Why is food waste such a big issue? / Paradoxes
Respect is not the first word that comes to
mind when we think about food. Hunger,
guilt, diet, and calories are more common
thoughts that pass our mind. But respect
for food, meals, and mealtimes is crucially
missing from our modern and instant
culture.Afastfoodculture.Fastpreparation,fast
consumption, always on the go. Eating has
becomeaquick,andoftentimesguiltypleasure.
For many people, the kitchen is the place
you visit to take the frozen food out of
the freezer, unwrap it, microwave it and
then consume it while watching TV or at
playing at the computer. The dining
room? That’s a museum. Or an “inverse”
museum.Closedallyear,openonChristmasDay.
• Food is essential, Food is
cheap, Food is abundant
hence Food is not
respected
• Food is hardly wasted in
times of crisis but crisis not
a solution
• Throwing organic waste
is justified but it’s not
sustainable
It can be easy to treat food lightly. But while
it is also for our pleasure, food is essen-
tial for life, One in seven people in our world
go to bed hungry, but it’s estimated that
one third of the food produced for human
consumption never gets eaten. Instead of
just enjoying our food, we ought to respect it
Conclusion: This section can be summa-
rized by just telling what are the contrib-
uting factors that have made foodwaste
into such a big problem. On the surface
it seems like a problem of supply and de-
mand but the roots go much deeper our
psychology. A lack of mindset seems to
be the most apparent one at this point.
Overeating is an expression of greed.
We overeat as a substitute to fulfill other
unattainable wants. Often, we have no idea
of what we eat. When we eat we talk, we
read, we watch TV and we do many other
things. We do everything except focus on
the food we eat. When we overeat, we
stuff food and make our body a trash bin.
Added to it, we will waste a lot of our body’s
resources in processing it. Wasting food
outside is better. It is better to leave the
food outside our body than getting the food
inside our body and wasting us from
within. When we decline the food on the
plate or in the dish, food remains outside. We
are only wasting excess food. It can be fed
to others. But, if we stuff ourselves with food,
we are serving ourselves a double harm.
The excess food is wasted in the body. Our
body has no use of it even as it sits in our body.
We are exhausting our body’s resources in
processing it. If we overeat, food becomes a
waste. Food can become a poison. It is better
to decline excess food than to consume it.
“Throwing away
food is like
stealing it from
the poor.”

13. Source:(Kleiner)

14. 07 Problem statement
People waste food because of absence of correct mindset,
a lack of enabling and facilitation tools for planning and an
environmentally unsustainable food production chain.
07 Our approach
as a model for resource manage-
ment. A plane has a limited amount of
resources which are optimised according to
1. Space
2. Weight
Food waste in a plane becomes a much
important part of decision making since
extra food becomes extra waste. It can be
then inferred that food and other resources
in the planes are tightly managed in order
to prevent food waste as much as possible.
Smart Electric Grid and Netmetering:
A smart electric grid consists of power sources and intelligent points of consumption like
homes, Offices, Schools and other places.In some countries like USA and Canada the
government has given incentive to people for renewable energy in a way that the
electric energy generated by that electric consumer from an eligible on-site generating
facility and delivered to the local distribution facilities may be used to offset electric energy
provided by the electric utility to the electric consumer during the applicable billing period.
Mimicking Nature:
Anotherinsightwastheonethatwetookfrom
nature, Looking at closed habitats of Ants
andhoneybeeswestudiedthewaysinwhich
they are organised and highly structured.
In almost all of the colonial
insect (ants, bees, Wasps) they live in
collective habitats, they have collective
needs which they fulfil by working together.
Every unit has a duty which they have
to fulfil and in turn they are protected
and nourished by the same community.
Airplane in the air
The mass production of food had made food inherently abundant which lessens its worth in
the eyes of people. Moreover one of the other clues we got into this problem was that in times
of crisis this mindset changes, major stakeholders like government get concerned about the
scarcity of the resources and hence rush to prevent waste. (UK posters in second world war)
Wesoughttolookatinstancesintheworldwherethisproblemissolvedoratleastmanageable.

15. 08 Brief
We want to develop a comprehensive
system which challenges the established
hegemony of Industries by creating an
alternate system from ground upwards
with its own set of values which
encourage the user to be aware of the
impact of his actions while facilitating
and enabling the consumers in planning
their consumption. We want to focus
on the end user i.e the household food
waste for the reasons that we described
in the section 02. Since the topic is the
future of food retail we will analyze the
future technologies and see where we
are headed, think about the current
scenarios and then project a reasonable
picture of the future. This picture would
help us in conceptualizing our design.
08 Inspiration
In the Microbial Home Probe a system-
atic approach is adopted to many of the
domination processes that are taken for
granted. It is a proposal for an integrated
cyclical ecosystem where each
function’s output is another’s input. The
home is viewed as a biological machine to
filter, process and recycle what the society
conventionally think of as
waste – sewage, effluent,
garbage, waste water. The Probe
suggests that we should move closer to
nature and challenges the wisdom of
annihilating the
bacteria that surround us. It proposes
strategies for developing a balanced
microbial ecosystem in the home.
Source : Philips Microbial Home (90yearsofdesign.philips.com)

16. 08 Inspiration
Source : Philips Microbial Home (90yearsofdesign.philips.com)
08 Proposal
Microbial Clusters are a group of
residents in close proximity, the limiting factors
being their closeness to each other. Ideally a
cluster behaves like a single unit, which takes in
resourcesandmanagesthemeffectivelyinside
it so that nothing is wasted. In an ideal cluster
there would be zero waste.A cluster is a com-
munity but unlike a community where people
share interests or values, clusters share
the proximity, Being in a geographical
cluster will make you a part of that cluster.
(Colonies in Nature). A cluster utilises its
resources effectively, proximity enables easy
exchange of goods. Proximity also enables
a feeling of ‘trust’ among the inhabitants.
Microbial cluster

17. 09 Shared economy
Whathappenstoresourceefficiency,recycling
and waste management in a world where “not
owning things” is becoming the new normal?
As much as it may seem that the nuts and bolts
of resource and waste management is about
sorting machinery, storage, bins and collection
systems, it is really ultimately about people.
The collaborative economy is a power-
ful movement in which people are getting
goods and services from each other. In this
world, the people formerly called customers
are also now funders, producers, sellers and
distributors. Their stories matter to big
brands because this movement means that
people can get what they need from each
other–ratherthanbuyingfromcorporatechains.
For example rather than staying at
hotels, customers stay in homes through
Airbnb or rather than buying new
goods from big brands, customers buy
pre-owned goods from each other on eBay.
While sharing isn’t new, the social,
economic and technological context of
sharing have changed dramatically in recent
years. Together these three sets of drivers
have turned sharing from a private or local
behavior into a transformational movement.
Roughly there are three types of people:
non-sharers, re-sharers and neo-sharers.
Non-sharers are people who have yet to
engage in the collaborative economy.
But many of them intend to try sharing
service in the next 12 months, so they
are a key target audience for both
established businesses and sharing
startups. They make up roughly 60% of the US
and Canadian population and 48% of the UK:
Re-sharers buy and sell pre-owned good
online using well-established services
like eBay and Craigslists. While many of
them intend to try other kinds of sharing
in the next 12 months, they have not done
any “neo-sharing” in the past 12 months.
They account for 16% of the US and Ca-
nadian population and 29% of the UK.
Neo-sharers are already using emergent
sharing services: in the past 12 months,
they have used at least one of the latest
generation of sharing sites and apps like
Etsy, TaskRabbit, Uber, Airbnb and KickStart-
er. Neo-sharers now constitute 23% of the
population in the US and
the UK and 25% of Canada.
Together, sharers make up
roughly 40% of the population.
SHARING
IS THE NEW
BUYING

18. 10 Future of interaction
When we first started to envision our concept we wanted to understand the future, what the
future could be and how we should envision it for our project. With the advent of the internet
of things we are suffering from an information overload, which is only set to grow more with
the coming time.
To cope up with the amount of information that we are bombarded with, it is imperative that
radical shifts in the User Interface Displays are made. The User Experience and User Interface
for the future should be intuitive and simplistic, it should be able to bring forward the neces-
sary information without resorting to numbers or words.
Fortunately for us the technology is already going in that direction, Below are some of the
short introductions to 3 of the most promising technologies. (Poh et al.)
Brain-Computer Interface
Our brain generates all kinds of electrical signals with our thoughts, so much so that each spe-
cific thought has its own brainwave pattern. These unique electrical signals can be mapped
to carry out specific commands so that thinking the thought can actually carry out the set
command.
In a EPOC neuroheadset created by Tan Le, the co-founder and president of Emotiv Lifesci-
ence, users have to don a futuristic headset that detects their brainwaves generated by their
thoughts.
Augmented Reality (AR)
We are already experiencing AR on some of our smartphone apps like Wikitude and Drod-
ishooting, but they are pretty much at their elementary stages of development. AR is getting
the biggest boost in awareness via the upcoming Google’s Project Glass, a pair of wearable
eyeglasses that allows one to see virtual extensions of reality that you can interact
10 Future of interaction
3. Tangible User Interface (TUI)
Imagine having a computer system that fuses the physical environment with the digital realm
to enable the recognition of real world objects. In Microsoft Pixelsense (formerly known as
Surface), the interactive computing surface can recognize and identify objects that are
placed onto the screen.
In Microsoft Surface 1.0, light from objects are reflected to multiple infrared cameras. This al-
lows the system to capture and react to the items placed on the screen.
In an advanced version of the technology (Samsung SUR40 with Microsoft PixelSense), the
screen includes sensors, instead of cameras to detect what touches the screen. On this sur-
face, you could create digital paintings with paintbrushes based on the input by the actual
brush tip.
The system is also programmed to recognize sizes and shapes and to interact with embed-
ded tags e.g. a tagged namecard placed on the screen will display the card’s information.
Smartphones placed on the surfaces could trigger the system to display the images in the
phone’s gallery onto the screen seamlessly.
It isn’t necessary that any one of those technologies overcomes the others, the future can be
a combination of all of them. Smart things that can at the same time sense and perceive the
information, process it and then display it to the users in a simple way.
It isn’t necessary that one or other technology plays out and dominates the other, it is quite
possible that platforms are introduced which are a combination of all the technologies that
we are developing currently.

19. 10 Future of interaction
Our Assumptions:
Currently for the Virtual Reality you need special glasses to see the 3D shapes and anima-
tions, it is perfectly plausible that technology will progress enough that we will not need to
wear anything.
Smart Storages
The storages will be smart, smart in the way that they will be able to recognize and process
the things that will be put inside them with minimal input from the user. These storages will
work with a combination of smart sensors, cameras and weighing of the food. These ad-
vances are especially predominant in the area of Smart Fridges
Conclusion: The future of interaction will be radically different from current systems and for
our Design we have to keep that into account. We chose VR and holograms
Source:Uxmag.com
When we were looking into the future of mod-
ern human society we couldnt help but no-
tice the facts that humans are becoming in-
creasingly unhappy and lonely, we sought to
go deep and find out the reasons for this epi-
demic.
Loneliness isn’t about being alone, it’s about
not feeling connected. Despite all the persua-
sive evidence of our need for connection, and
the clear demonstration of the influence of
connection on our psychology, there is today
a worldwide epidemic of disconnection that
until now has been regarded as little differ-
ent than a personal weakness or a distressing
state with no redeeming features.
Loneliness is far more than a social misfortune,
it is a significant problem of health and happi-
ness that is distinct from but contributes to the
likelihood of depression and recent research
indicates that this may be the next biggest
public health issue on par with obesity and
substance abuse. A recent review of studies
indicates that loneliness increases mortality
risk by 26%. (Harris)
Why are we getting more lonely? Changes
in modern society are considered to be the
cause. We live in nuclear family units, often liv-
ing large distances away from our extended
family and friends, and our growing reliance
on social technology rather than face to face
interaction is thought to be making us feel
more isolated.
We are social animals and need to feel that
we “belong” to others and feel connected to
one another.
What can we do to reduce loneliness? This
question has not been an easy one for re-
searchers to answer, as common sense ap-
proaches - such as increasing opportunities to
make friends - do not always result in reducing
a person’s loneliness.
11 The Loneliness epidemic
“We’re more connected
than ever - but are we
feeling more alone?”
In a recent review, researchers found that
strategies to reduce loneliness that tar-
get negative thought processes were
the most successful. So it seems that
for some lonely people, reducing so-
cial isolation and helping them link up
with others reduces loneliness. (Harris)

20. Concept 1: A food delivery app
This concept uses the fact that people living in a close proximity should be able to buy food
for each other. Why two different people have to go the supermarket when 1 person can
carry the same amount? People who are home can reach “local friends” who are able to buy
some products for them if they want.
Concept 2: A home bakery web application
This concept focuses on the fact that peo-
ple are willing to show the creations they
have baked. The concept is a social plat-
form where food can be offered. Interest-
ed people can view the nice images of the
food, buy it and review the baker.
Concept 3: The displayed fridge
The last pre concept focuses on sharing in-
formation about the food of a person. In the
fridge on a special shelf are several camer-
as attached. When something is placed on
this shelf, the system instantly recognizes
it and makes a picture. The picture will be
send to the cloud, and this will allow people
to buy this product or leftover.
12 Previous concepts
Holograms are invented in the 1940. Although the technology is quite old for a lot of people
the holography is a technology from the future. The classic hologram technology can be ex-
plained from the technology to make a classic picture.
What is needed to make a classic picture is an object, a lens and a photographic plate. The
object is captured by a flash of light transformed to the lens and pictured on the photograph-
ic plate, and here is the picture. What is different between making pictures and making holo-
grams is one property of the light what is missed in the making of a picture, namely “the face”.
For making a hologram a laser is needed. A half mirror splits the light beam into a reference
beam and an object beam. With the help of different mirrors the beams can be interfered. At
the place where the interference takes place the hologram is projected.
One of the simplest ways to create a hologram with this technology is to take 4 piec-
es of glass, connect them together. The different light patterns will interfere and in
the middle a hologram is created. See the pictures below for a further explanation.
However, in the future the technology of holograms will developed in a much more advanced
way. In the case just described people are restricted with “lenses” made of glass. One way of
further development is holograms based on glasses humans can wear. The computer inserts
the 3d model in the real world what the users wants to see. This is not the classical usage of
the hologram technology but has a lot of possibilities.
The next step in hologram technology is holograms created with one projector. Without any
3d glasses or plates made from glass it will create a much more realistic look and it can be
used for a lot of different applications. We don’t know exactly how it will be developed, but
we’re sure that this technology will be there in the future. In our concept this hologram pro-
jector will be placed above the table (or a flat surface, it depends on the user) at the same
spot as the table light. In the future the hologram projector and the table light can be inte-
grated into one device
13 The Technology of Hologram

21. HOLOGRAM PROJECTOR
There is a hologram projector over the
table but you can use it on every flat
surface. When you buy it, first you shoul
set it according to the surface you will
use. All the food you see is hologram. It
is enable people to view the food as 3D,
so it will be more realistic
PROXIMITY BASED APPROXIMATION
The layout of the food on the table
is pre- sented according to proxim-
ity based ap- proximation. The table
is a real map of your neighbour hood.
Seperated left corner is the food you
store and this corner represents you
on the map. The closer food to your
corner is closer to your home as dis-
tance. You can adjust the distance
you would like to see on the table for
example 1 kilometer around you or 5
kilometers around you. If we say that
you are in the center, you are able to
see one part of the map, therefore
you need to swipe to see the other
parts or other food which is in the
system in the same part.
SETTINGS
This is a customizable system. You
can change the settings of the sys-
tem from that icon. You can adjust the
distance, layout type, colors, playlist
preferences, search preferences,
buying and selling settings.
PLAYLIST
You can make your own playlists like
drinks, raw food, cooked food as rep-
resented on the graphic. Only thing
you should do is choosing the play-
list. After you make your playlist, their
icons will be appear on the menu
on the table. You can select one of
the icons to see the food according
to your playlist. For example, if you
choose the cooked food playlist, you
will see only cooked food.
YOUR STORAGE
The left corner seperated by a line is
your food you have. We are assum-
ing all the storage you have will be
scanned in the future. You are able
to see all the food you have, so you
don’t need to check everywhere to
see what you have.
SEARCH
You can search according
to type of food, distance,
price, favourites, newest ones,
ingredients, people in the
system.
14 Final concept
Main image

22. 02 VIEWING THE FOOD
If you like something and would like to see it detailly, you
can put your hand on the food and hold it up, bring to
closer, zoom in and turn it around as 3D. When you hold
the food up, the in- formation box related to that food
appears right next to the food. You can see the details
which the seller provides like ingredients, price, distance
to your home, the profile of the seller, comments about
the seller, the number of the favourit- ing. You can even
send a message to the seller if you want to learn more.
01 Select food which you would
like to sell from your storage area on
the table.
02 Hold the food up and carry
it to the other area. The system
will understand that you would
like to sell it.
04 After you swipe, food will dis-
appear and it will look less visibleand
in a different colour in your storage
area.
03 Enter the information aout
the food like price, ingredients etc
and swipe it away.
03 BUYING
If you decide to buy the food, you can touch the ac-
knowledge button and you will choose your payment
type and enter the data when you can go and pick the
food up. The system works with the credit system, you
can add credits by paying online. Each time you buy,
you will be spending your credits. You can automaticly
recharge it or the system will inform you when your bal-
ance is about to over. After this, a notification goes to
the seller and the fee is locked in the system untill the
seller accepts the order. If the seller accepts the order,
the fee is transfered to his system and you can see the
open adress. The open adress is not visible till the order
is completed. You will be able to make a phone call too
after this and your information will be sent to the seller.
All you need to do is going to the sell- er’s place and take
your food.
01 LOOKING FOR A FOOD
First, you open the system with your hand signal which
you set before and proximity based food layout appears
on your table as default. You can look for a food here or
you can select one of your playlists or you can search
for it. You can swipe untill seeing all the food available by
taking into account of your pref- erences. Even if your
feast system is on sleeping mode, you will get notifica-
tions if one of your favourited sellers has cooked some-
thing new.
14 Final concept

23. Our concept by its design is something aimed towards the future, a future where the UI/UX
technology has advanced so much that we not be needing any auxilliary devices to give our
input to the machines, furthermore it also assumes a future where this technology can be
used to develop a social network of food in the future.
The technology that we applied in our concept does not exist right now and it will take at least
a decade before we see some of it being commercialized. So there is no immediate way to
test our idea. But in some forms and ways the shared economy is entering into this area.
The world is more connected than ever before, we are moving towards an era of rapid trav-
elling, multicultural societies and shifting boundaries. It becomes even more important then
to find reasons to sit together and know others. Ignorance breeds fear and fear cripples the
societies. Food is one of the oldest and the most universal of things that we share, Bring two
strangers together and they will have something to share about food regardless of the fact
where they come from. This has been our inspiration throughout this project. By empower-
ing people and connecting them to each other we hope to foster social connection and also
enable entrepreneurs to share their ideas, and finally as a benefit we also aim to reduce
household food waste.
15 Final words
References
90yearsofdesign.philips.com,. “Philips 90 Years Of Design”. N.p., 2016. Web. 12 Jan. 2016.
Harris, Rebecca. “Are We Lonelier Than Ever?”. The Independent. N.p., 2015. Web. 12 Jan.
2016.
Kleiner, Carl. Hembakat Är Bäst. IKEA, 2010. Print.
Poh, Michael et al. “8 Next­Generation User Interface That Are (Almost) Here”. Hongkiat.com.
N.p., 2016. Web. 12 Jan. 2016.
Uxmag.com,. “The Internet Of Things And The Mythical Smart Fridge | UX Magazine”. N.p.,
2016. Web. 12 Jan. 2016.