The document outlines a proposal for a mobile app called Foodprint that calculates a user's carbon footprint based on their food selections. It would suggest healthier and lower-carbon alternatives and locate local farmers markets and CSAs. User research found interest in making informed, sustainable food choices but lack of time and information hinders this. The proposal describes app features, personas, prototypes, and plans to drive membership for partner organizations. Testing led to improvements making key actions more prominent. Next steps include social features to increase engagement and links to revenue.
Get your restaurant online via a android and mobile application. Customized app as per your restaurant and requirements.
Offline Mode, SMS Integration, Daily Reports, Customized Reports
This is a session talk at bar camp UX 2015 in Hamburg. The talk is about how mass customization of spice mixes can be made feasable from a user perspective
Get your restaurant online via a android and mobile application. Customized app as per your restaurant and requirements.
Offline Mode, SMS Integration, Daily Reports, Customized Reports
This is a session talk at bar camp UX 2015 in Hamburg. The talk is about how mass customization of spice mixes can be made feasable from a user perspective
The Baker's Table App. UX Design ReportSeunghun Yoo
Design Methodology Report Example
Class : Design Methodology Course 2014
Junior Grade Course
School of Art & Design
Korea University
Jan. 2015.
http://coux.korea.ac.kr
Slides from a talk I did at Web Directions South in Sydney Oct 2009.
Outline:
Designing for dynamic web applications and mobile devices poses a new set of challenges. Web designers are increasingly being asked to apply their skills to where the page model no longer applies. We need new ways of exploring the user experience and communicating behaviours involving sub-page changes and movement.
Enter rapid prototyping. Widely acclaimed as one of the best ways to create great user experiences, it isn't without it's own pitfalls. This session will discuss the pros and cons of different prototyping techniques, and introduce a new technique called "screenflows" that focuses on visualising the user experience.
Discover how to combine the best of paper prototyping, wireframes and HTML prototyping into one simple and effective prototyping technique. Learn how using this method can dramatically decrease the need for documentation, while increasing the speed and agility of the development process.
KFC (the name was originally an initialism for Kentucky Fried Chicken) is a fast food restaurant chain that specializes in fried chicken and is headquartered in Louisville, Kentucky, United States (US). It is the world's second largest restaurant chain overall (as measured by sales) after McDonald's, with over 18,000 outlets in 120 countries and territories as of December 2012. The company is a subsidiary of Yum! Brands, a restaurant company that also owns the Pizza Hut and Taco Bell restaurant chains.
KFC was founded by Harland Sanders, an entrepreneur who began selling fried chicken from his roadside restaurant in Corbin, Kentucky, during the Great Depression. Sanders identified the potential of the restaurant franchising concept, and the first "Kentucky Fried Chicken" franchise opened in Utah in 1952. KFC popularized chicken in the fast food industry, diversifying the market by challenging the established dominance of the hamburger. By branding himself as "Colonel Sanders," Harland became a prominent figure of American cultural history, and his image remains widely used in KFC advertising. However, the company's rapid expansion saw it overwhelm the ageing Sanders, and in 1964 he sold the company to a group of investors led by John Y. Brown, Jr. and Jack C. Massey.
KFC was one of the first fast food chains to expand internationally, opening outlets in England, Mexico and Jamaica by the mid-1960s. Throughout the 1970s and 1980s, KFC experienced mixed fortunes domestically, as it went through a series of changes in corporate ownership with little or no experience in the restaurant business. In the early 1970s, KFC was sold to the spirits distributor Heublein, who were taken over by the R.J. Reynolds food and tobacco conglomerate, who sold the chain to PepsiCo. The chain continued to expand overseas however, and in 1987 KFC became the first Western restaurant chain to open in China. The chain has since expanded rapidly in China, which is now the company's most profitable market. PepsiCo spun off its restaurants division as Tricon Global Restaurants, which later changed its name to Yum! Brands.
KFC's original product is pressure fried chicken pieces, seasoned with Sanders' recipe of 11 herbs and spices. The constituents of the recipe represent a notable trade secret. Larger portions of fried chicken are served in a cardboard "bucket," which has become an icon of the chain since it was first introduced by franchisee Pete Harman in 1957. Since the early 1990s, KFC has expanded its menu to offer other chicken products such as chicken fillet burgers and wraps, as well as salads and side dishes such as French fries and coleslaw, desserts and soft drinks, the latter often supplied by PepsiCo. KFC is known for the slogan "finger lickin' good," which has since been replaced by "Nobody does chicken like KFC" and "So good."
FOOD 4 NYC is a student project executed at the Strategic Design & Management Graduate program (Managing Creatives and Projects Teams Course) at Parsons The New School for Design.
FOOD 4 NYC is an initiative in the city of New York that aims to promote healthy eating through a playful, fun, and informative campaign by utilizing a PSA campaign that promotes the mobile App.
FOOD 4 NYC provides a holistic awareness in how citizens can take action to improve their health with a variety of options. FOOD 4 NYC hopes to add the fun back to healthy living by reconnecting the community to their love for food.
Accessibiliy: Scalling Up for Global Access to Quality ProductsFrancine Schoenwetter
Broadly defined as the ease of access to something at the time it is needed, the concept of Accessibility—especially as it relates to healthy foods—is one that’s become increasingly important.
The movement to improve access to healthy foods dovetails with the rising demand for better-for-you products, creating a heightened consumer demand for
quality ingredients and sustainable sourcing.
Here we view the data on the food insecurity and an overview of the supply chain perspective on generating greater access to healthier products - how to bridge the gap between high demand and access.
Engaging Social Entrepreneurs in Community-Based Participatory Solutions to F...Carolyn Zezima
2012 ASFS/AFHVS/SAFN Conference Global Gateways and Local Connections: Cities, Agriculture, and the Future of Food Systems
Carolyn Zezima, Director of Food and Nutrition Initiatives, Communities IMPACT Diabetes Center at Mount Sinai School of Medicine
Despite increasing recognition that fresh, healthy, local foods are scarce in low-income communities, and the creation of a number of healthy food initiatives targeting these communities, historically underserved communities still lack novel, profitable, and sustainable businesses that supply healthy, affordable and taste-satisfying foods. Bringing together the business and public health sectors, Communities IMPACT Diabetes Center at Mount Sinai School of Medicine invited business students to submit concepts and plans for viable, market and community-driven business solutions to one of our most pressing public health needs: healthy, affordable food in underserved communities. The proposed enterprises must have served communities with limited availability to healthy foods, be tailored to the particular assets and challenges in the communities, and must be developed in consultation with target communities. Proposals were judged by a panel of experts in business, food and local government. Teams competed for $25,000 in start-up funds and other business support services.
In my entrepreneurship class we were required to start a business of our choice. The entire course was devoted to creating this business and all of the required key components. I chose to open a organic food store called "Nature\'s Market".
Jerusha Klemperer's Health | Tech | Food Speaking pointsLuminary Labs
Jerusha Klemperer, of Slow Food, provided these speaking points to stimulate discussion at the Health | Tech | Food event on February 8, 2011 in New York City.
62414, 643 AMLocal Foods From Fad To Force And What It Mea.docxalinainglis
6/24/14, 6:43 AMLocal Foods: From Fad To Force And What It Means For The Food Industry | Michael Zacka
Page 1 of 2http://www.huffingtonpost.com/michael-zacka/local-foods-from-fad-to-f_b_5502757.html?page_version=legacy&view=print&comm_ref=false
Local Foods: From Fad To Force And What It Means For The
Food Industry
Across the country, farmers markets with local purveyors plying dirt-dusted produce and artisanal cheeses are a routine and
revered part of life during the spring-to-fall growing season. Their regulars advocate eating food produced closer to home, as it
tends to be fresher, healthier, tastier and easier on the environment than the shipped equivalents. And buying this way also
makes consumers feel good about supporting producers they know, who in turn invest in the local economy.
Not surprisingly, the number of farmers markets rose from 1,755 in 1994 to 8,144 last year, or more than 350 percent,
according to the U.S. Department of Agriculture (USDA). And the trend has gone viral, as consumers are voting 'local' with their
dollars and having a profound influence on the nation's food systems. Their enthusiasm has led suppliers, grocers and
restaurants to change and adapt by adding locally produced goods to their offerings year-round.
Yet as the local foods movement grows, is it really better for us--and the environment?
A lot of U.S. consumers think so: 52
percent said buying locally grown produce
is more important than buying organics in a
2012 study by Mintel. They're also willing
to pay more for locally grown and
produced foods, notes research in
Ecological Economics, reported in Food
Navigator.
So retailers are giving consumers what
they want. Now placards that once listed
produce by price-per-pound boast detailed
descriptions of when, where and how the
item was grown. Even Wal-Mart, which
had food sales of $150 billion last fiscal
year and is the nation's largest fresh
produce retailer, according to CNBC, is
also going local. In spring 2013, the retailer
committed to double its local produce stock
by December 2015.
Restaurants are also subject to the trend.
The National Restaurant Association found
the lust for local foods dominated its 2014 "Top Food Trends" survey as "locally sourced meats and seafood" and "locally
sourced produce" earned the top two spots on the list. "'Hyper-local' food," including herbs and vegetables garden-grown by
restaurants onsite and "farm/estate-branded foods" came in at Nos. 6 and 10 respectively, while "environmental sustainability"
and "sustainable seafood" ranked third and eighth respectively, which fits the trend since food production methodology is part
and parcel of the local foods movement. And national chain restaurants, such as Chipotle and Subway, are committing to
buying local.
June 24, 2014
Posted: 06/17/2014 3:33 pm
787 people like this. Be the first of your friends.LikeLike
http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateS&navID=WholesaleandFarmersM.
The Baker's Table App. UX Design ReportSeunghun Yoo
Design Methodology Report Example
Class : Design Methodology Course 2014
Junior Grade Course
School of Art & Design
Korea University
Jan. 2015.
http://coux.korea.ac.kr
Slides from a talk I did at Web Directions South in Sydney Oct 2009.
Outline:
Designing for dynamic web applications and mobile devices poses a new set of challenges. Web designers are increasingly being asked to apply their skills to where the page model no longer applies. We need new ways of exploring the user experience and communicating behaviours involving sub-page changes and movement.
Enter rapid prototyping. Widely acclaimed as one of the best ways to create great user experiences, it isn't without it's own pitfalls. This session will discuss the pros and cons of different prototyping techniques, and introduce a new technique called "screenflows" that focuses on visualising the user experience.
Discover how to combine the best of paper prototyping, wireframes and HTML prototyping into one simple and effective prototyping technique. Learn how using this method can dramatically decrease the need for documentation, while increasing the speed and agility of the development process.
KFC (the name was originally an initialism for Kentucky Fried Chicken) is a fast food restaurant chain that specializes in fried chicken and is headquartered in Louisville, Kentucky, United States (US). It is the world's second largest restaurant chain overall (as measured by sales) after McDonald's, with over 18,000 outlets in 120 countries and territories as of December 2012. The company is a subsidiary of Yum! Brands, a restaurant company that also owns the Pizza Hut and Taco Bell restaurant chains.
KFC was founded by Harland Sanders, an entrepreneur who began selling fried chicken from his roadside restaurant in Corbin, Kentucky, during the Great Depression. Sanders identified the potential of the restaurant franchising concept, and the first "Kentucky Fried Chicken" franchise opened in Utah in 1952. KFC popularized chicken in the fast food industry, diversifying the market by challenging the established dominance of the hamburger. By branding himself as "Colonel Sanders," Harland became a prominent figure of American cultural history, and his image remains widely used in KFC advertising. However, the company's rapid expansion saw it overwhelm the ageing Sanders, and in 1964 he sold the company to a group of investors led by John Y. Brown, Jr. and Jack C. Massey.
KFC was one of the first fast food chains to expand internationally, opening outlets in England, Mexico and Jamaica by the mid-1960s. Throughout the 1970s and 1980s, KFC experienced mixed fortunes domestically, as it went through a series of changes in corporate ownership with little or no experience in the restaurant business. In the early 1970s, KFC was sold to the spirits distributor Heublein, who were taken over by the R.J. Reynolds food and tobacco conglomerate, who sold the chain to PepsiCo. The chain continued to expand overseas however, and in 1987 KFC became the first Western restaurant chain to open in China. The chain has since expanded rapidly in China, which is now the company's most profitable market. PepsiCo spun off its restaurants division as Tricon Global Restaurants, which later changed its name to Yum! Brands.
KFC's original product is pressure fried chicken pieces, seasoned with Sanders' recipe of 11 herbs and spices. The constituents of the recipe represent a notable trade secret. Larger portions of fried chicken are served in a cardboard "bucket," which has become an icon of the chain since it was first introduced by franchisee Pete Harman in 1957. Since the early 1990s, KFC has expanded its menu to offer other chicken products such as chicken fillet burgers and wraps, as well as salads and side dishes such as French fries and coleslaw, desserts and soft drinks, the latter often supplied by PepsiCo. KFC is known for the slogan "finger lickin' good," which has since been replaced by "Nobody does chicken like KFC" and "So good."
FOOD 4 NYC is a student project executed at the Strategic Design & Management Graduate program (Managing Creatives and Projects Teams Course) at Parsons The New School for Design.
FOOD 4 NYC is an initiative in the city of New York that aims to promote healthy eating through a playful, fun, and informative campaign by utilizing a PSA campaign that promotes the mobile App.
FOOD 4 NYC provides a holistic awareness in how citizens can take action to improve their health with a variety of options. FOOD 4 NYC hopes to add the fun back to healthy living by reconnecting the community to their love for food.
Accessibiliy: Scalling Up for Global Access to Quality ProductsFrancine Schoenwetter
Broadly defined as the ease of access to something at the time it is needed, the concept of Accessibility—especially as it relates to healthy foods—is one that’s become increasingly important.
The movement to improve access to healthy foods dovetails with the rising demand for better-for-you products, creating a heightened consumer demand for
quality ingredients and sustainable sourcing.
Here we view the data on the food insecurity and an overview of the supply chain perspective on generating greater access to healthier products - how to bridge the gap between high demand and access.
Engaging Social Entrepreneurs in Community-Based Participatory Solutions to F...Carolyn Zezima
2012 ASFS/AFHVS/SAFN Conference Global Gateways and Local Connections: Cities, Agriculture, and the Future of Food Systems
Carolyn Zezima, Director of Food and Nutrition Initiatives, Communities IMPACT Diabetes Center at Mount Sinai School of Medicine
Despite increasing recognition that fresh, healthy, local foods are scarce in low-income communities, and the creation of a number of healthy food initiatives targeting these communities, historically underserved communities still lack novel, profitable, and sustainable businesses that supply healthy, affordable and taste-satisfying foods. Bringing together the business and public health sectors, Communities IMPACT Diabetes Center at Mount Sinai School of Medicine invited business students to submit concepts and plans for viable, market and community-driven business solutions to one of our most pressing public health needs: healthy, affordable food in underserved communities. The proposed enterprises must have served communities with limited availability to healthy foods, be tailored to the particular assets and challenges in the communities, and must be developed in consultation with target communities. Proposals were judged by a panel of experts in business, food and local government. Teams competed for $25,000 in start-up funds and other business support services.
In my entrepreneurship class we were required to start a business of our choice. The entire course was devoted to creating this business and all of the required key components. I chose to open a organic food store called "Nature\'s Market".
Jerusha Klemperer's Health | Tech | Food Speaking pointsLuminary Labs
Jerusha Klemperer, of Slow Food, provided these speaking points to stimulate discussion at the Health | Tech | Food event on February 8, 2011 in New York City.
62414, 643 AMLocal Foods From Fad To Force And What It Mea.docxalinainglis
6/24/14, 6:43 AMLocal Foods: From Fad To Force And What It Means For The Food Industry | Michael Zacka
Page 1 of 2http://www.huffingtonpost.com/michael-zacka/local-foods-from-fad-to-f_b_5502757.html?page_version=legacy&view=print&comm_ref=false
Local Foods: From Fad To Force And What It Means For The
Food Industry
Across the country, farmers markets with local purveyors plying dirt-dusted produce and artisanal cheeses are a routine and
revered part of life during the spring-to-fall growing season. Their regulars advocate eating food produced closer to home, as it
tends to be fresher, healthier, tastier and easier on the environment than the shipped equivalents. And buying this way also
makes consumers feel good about supporting producers they know, who in turn invest in the local economy.
Not surprisingly, the number of farmers markets rose from 1,755 in 1994 to 8,144 last year, or more than 350 percent,
according to the U.S. Department of Agriculture (USDA). And the trend has gone viral, as consumers are voting 'local' with their
dollars and having a profound influence on the nation's food systems. Their enthusiasm has led suppliers, grocers and
restaurants to change and adapt by adding locally produced goods to their offerings year-round.
Yet as the local foods movement grows, is it really better for us--and the environment?
A lot of U.S. consumers think so: 52
percent said buying locally grown produce
is more important than buying organics in a
2012 study by Mintel. They're also willing
to pay more for locally grown and
produced foods, notes research in
Ecological Economics, reported in Food
Navigator.
So retailers are giving consumers what
they want. Now placards that once listed
produce by price-per-pound boast detailed
descriptions of when, where and how the
item was grown. Even Wal-Mart, which
had food sales of $150 billion last fiscal
year and is the nation's largest fresh
produce retailer, according to CNBC, is
also going local. In spring 2013, the retailer
committed to double its local produce stock
by December 2015.
Restaurants are also subject to the trend.
The National Restaurant Association found
the lust for local foods dominated its 2014 "Top Food Trends" survey as "locally sourced meats and seafood" and "locally
sourced produce" earned the top two spots on the list. "'Hyper-local' food," including herbs and vegetables garden-grown by
restaurants onsite and "farm/estate-branded foods" came in at Nos. 6 and 10 respectively, while "environmental sustainability"
and "sustainable seafood" ranked third and eighth respectively, which fits the trend since food production methodology is part
and parcel of the local foods movement. And national chain restaurants, such as Chipotle and Subway, are committing to
buying local.
June 24, 2014
Posted: 06/17/2014 3:33 pm
787 people like this. Be the first of your friends.LikeLike
http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateS&navID=WholesaleandFarmersM.
7 Alternatives to Bullet Points in PowerPointAlvis Oh
So you tried all the ways to beautify your bullet points on your pitch deck but it just got way uglier. These points are supposed to be memorable and leave a lasting impression on your audience. With these tips, you'll no longer have to spend so much time thinking how you should present your pointers.
You could be a professional graphic designer and still make mistakes. There is always the possibility of human error. On the other hand if you’re not a designer, the chances of making some common graphic design mistakes are even higher. Because you don’t know what you don’t know. That’s where this blog comes in. To make your job easier and help you create better designs, we have put together a list of common graphic design mistakes that you need to avoid.
Between Filth and Fortune- Urban Cattle Foraging Realities by Devi S Nair, An...Mansi Shah
This study examines cattle rearing in urban and rural settings, focusing on milk production and consumption. By exploring a case in Ahmedabad, it highlights the challenges and processes in dairy farming across different environments, emphasising the need for sustainable practices and the essential role of milk in daily consumption.
Unleash Your Inner Demon with the "Let's Summon Demons" T-Shirt. Calling all fans of dark humor and edgy fashion! The "Let's Summon Demons" t-shirt is a unique way to express yourself and turn heads.
https://dribbble.com/shots/24253051-Let-s-Summon-Demons-Shirt
2. OUTLINE
I. PRODUCT SUMMARY
II. Business Summary and Technical needs
III. Research
IV. Problem Statement
V. Ideation
VI. Wireframes
VII. Testing
VIII. Interactive Prototype
IX. next steps
3. Foodprint is a native IOS application designed to
take the user’s food selections and calculate
their carbon footprint. The app offers
healthier alternatives to your selections
and provide the locations of local farmers
markets as well as Community Supported
Agriculture programs (CSA).
4. business summary
Ourorganization,JustFood.orgpartnerswithNewYorkCommunity-supported
Agriculture Programs (CSAs) and urban farmer’s markets to advocate for and
increase access to healthy, locally-grown food, especially in underserved New
York City neighborhoods.
Just Food’s main revenue stream comes from membership and donorship.
InadditiontosupportingJustFood’scause,membersreceivespecialdiscounts
from business partners that support JustFood’s mission.
VALUE PROPOSITION
The Foodprint app empowers its users with a tool that allows them to track
the carbon footprint of their food choices. Based on user research there is
an increasing population of environmentally conscious consumers wanting
tohavemoreagencyintheireverydaydecisionsthatimpacttheenvironment.
TheFoodprintappwillconnectitsuserstosourcesoforganic,seasonal,locally
sourced food such as CSAs and Farmer’s Markets,drivingthemtoJustFood’s
site for more information. This will increase awareness about Just Food’s
various causes and increase donorship and membership.
TARGET CONSUMERS
Consumerswithamoderatetohighlevelofawarenessandconscientiousness
about the environment and health are the target users of the FoodPrint app.
The app wil be initally launched by our partner CSAs to their members and
our partner businesses to their customers. The app includes options to share
stats with others, which will increase downloads and usage of the app.
SERVICES OFFERED
The Foodprint App offers two primary services: 1) Tracking the carbon foot-
print of food choices, and providing alternatives for food options with lesser
footprints and 2) Locating the CSAs that serve the user’s community, based
on location or the nearest farmer’s or organic market. Profile pages for the
various CSAs or markets will lead the the JustFood site for more detailed info-
mation and sign-up options.There is also a tertiary simple service--a “Decod-
ing the Labels” glossary with definitions of ambiguous food labels (a need/
want discovered in our user research). An indirect service would be a gradual
habitandbehaviorchangewithregardtoeatinghabits,whichwouldnotonly
drive up membership to CSAs but would have a positive impact on the envi-
ronment.
KEY RESOURCES REQUIRED
The Foodprint App will require an initial content strategy to populate the in-
formation provided in the CSA, much of which can be derived from the ex-
isting Just Food website--such as the current existing map model on the Just
Food site which locates CSAs and farmer’s markets based on zip code, includ-
ing detailed profile pages for each CSA.
Foodprint will also need to connect with the service offered at CleanMetrics.
net-- which is offered free for noncommercial use
and provides an exhaustive database of metrics connecting food and its car-
bon footprint.
The most important costs will be required for the development and content
strategy of the app. Updating the app will only be required with the addition
of new CSAs or markets.
5. business summary
TECHNICAL REQUIREMENTS
A mobile app is the optimal choice as this would be something that should
beeasilyaccessibleandallowforquickinputsthroughouttheday.Acommon
scenerio in which a user would pull up this app would be at the grocery store,
when deciding on grocery choices. It is also essential this tool be mobile to
justify the map tool which ould connect users to CSAs or green markets based
on their location.
OPPORTUNITY SUMMMARY
• Ifconsumersaregiventheabilitytotracktheenvironmentalimpactoftheir
food choices, this could lead to behavior changes that would positively im-
pact the environment.
• With increased awareness about their carbon footprint, consumers will seek
outaffordableandaccessiblesourcesforlocalandorganicingredients—such
as CSAs (community supported agriculture) and farmer’s markets.
6. contextual inquiry
The Environmental Working Group provides a simplified guide
(right)connectingfoodchoiceswithcarbonfootprints.Thenum-
bers were synthesized from an exhaustive database of more
detailed metrics on the relation between food and carbon emis-
sions by the service CleanMetrics™ (cleanmetrics.com) which is
available free of cost for noncommerical use.
Thesenumbers couldbeusedtocomeupwithasimple algorithm
that would different food items to to a 1 to 10 scale point system.
An example of these metrics:
Eating 4 oz. of lamb (the meat source with the highest carbon
footprint is the equivalent of driving 7 miles in a car.
7. User research
Surveys were sent out regarding eating habits and environmental conscious-
ness which received more than 100 responses. In addition to the 100+ survey
responses, follow-up conversational interviews were conducted with 15 users
and a contextual inquiry was performed at the Union Square Greenmarket.
Some takeaways were:
• there is a high level of interest in making better and more informed choices
about food
• most responders were omnivores who wished to shop organic and local
more often but shopped at their neighborhood grocery store out of conve-
nience and lack of information on CSas.
• costandtimearemajorfactorsthatinfluencepeople’sfoodchoices
• there is a general assumption that organic food is less accessible and out of
users’ price budgets
9. TESSAisabusygradstudentwhocooksathomewithherboyfriendabout3-4daysaweek,despiteknowing
she could save money if she ate out less. She often finds by the time she comes home she’s too exhausted to go
food shopping—if she does, she’ll usually shop the organic section of her neighborhood grocery store, buying
the least sketchy-looking cuts of meat.For special occasions,she’ll shop at Whole Foods,although it’s above her
budget.
TESSA considers herself an omnivore who would like to cut more meat out of her regular diet. She is con-
cerned about the origin of her food and that it is organic/humanely raised, and wishes she was more informed
about the sources of her food.Tessa is an extremely adventurous eater and will try most things.
tessa THE CONSCIENTIOUS OMNIVORE
“I WANT TO be more responsible regarding animal
welfare and THE environment, BUT TIME AND MONEY
MAKES IT DIFFICULT.”
Cooks at home
Never Always
Shops organic
Never Always
Level of meat consumption
Never Always
Environmental awareness (re:food)
Low High
Age: 29 Gender: Female
Location: New York,NY
Occupation: Grad Student
FaveFood(s):Indian,Mediterranean
EaterType:Omnivore
NEEDS
• Informationaboutenvironmental
impactoffood
• Information about food labels
• History/trends tracking
PAIN POINTS
• Annoyed by having to put in too
many inputs or long onboard-
ing process
• Limited free time
• Limited budget
WANTS
• Ways to find good food sources
• Social Sharing
TECH PROFILE
• IPhone 6S
• Macbook Pro
• Fave Apps: Spotify,
Facebook, Pocket
primary persona
10. GINNYstickstoamostlyplant-baseddietbutwillenjoymeatonoccasion-andonlywhenitisfromalocally
sourced,humanefarm.SheisamemberofaCSAandwillonlyshopatorganicmarketsifsheneedsto-although
she is generally able to make due with what she receives from her CSA.She cooks at home everyday as she real-
izes it’s difficult to control the ingredients that goes into her food when she eats out.
Ginny prefers to cook simply--a staple is a big bowl of raw vegetables with lemon and olive oil--and usually
shespendsherSundayspreppinghervegetablessothatshecaneasilythrowtogethermealsduringtheweek,as
she has a rather busy schedule. On special occasions, she enjoys trying out recipes and cooking more elaborate
meals for her friends.
ginny THE MOSTLY VEGETARIAN LOCAVORE
“I live by michael pollan’s words: ‘Eat real food.
not too much. mostly plants.’”
Cooks at home
Never Always
Shops organic
Never Always
Level of meat consumption
Never Always
Environmental awareness (re:food)
Low High
Age: 38 Gender: Female
Location: Los Angeles,CA
Occupation: Nutritionist,Yogi
FaveFood(s):Japanese, RawFood
EaterType:Flexitarian
NEEDS
• Organic,preferablylocalfood
• Complete transparency about
food ingredients
• Detailed information about
farms/sources of food
PAIN POINTS
• Wasting food
• Misinformation
• Inhumane practices
WANTS
• Variety of seasonal
produce
• Simplicity
TECH PROFILE
• IPhone 6S Plus
• IMac
• Fave Apps: NPR News, Clean-
Plates, YogaGlow
secondary persona
11. HAROLD lives alone and rarely cooks besides throwing together a sandwich or a pre-made meal from the
grocery store.His afterwork routine usually involves heating up lunch leftovers or throwing a frozen pizza in the
oven, having dinner in front of the TV. He’s not particularly adventurous with food--he actually has an aversion
to weird textures and strong flavors and tends to eat the same type of food on a daily basis - some variation of
a sandwich, pizza or pasta. Because he doesn’t care for most vegetables, Harold has never made much of an at-
tempt to eat organic since it’s more expensive and actually feels safer with packaged foods, as they seem more
hygienic.Cost and convenience are main factors that affect Harold’s food choices.
harold THE UNCONSCIOUS EATER
“cooking and cleaning for myself seems like
wasted energy so i just eat whatever’s convenient
and cheap.”
Cooks at home
Never Always
Shops organic
Never Always
Level of meat consumption
Never Always
Environmental awareness (re:food)
Low High
Age: 46 Gender: Male
Location: Cherry Hill,NJ
Occupation: Account Manager
FaveFood(s):Italian,Sandwiches,Pasta
EaterType:Omnivore
NEEDS
• Convenience
• Low cost
• Few surprises
PAIN POINTS
• Vegetables
• Not knowing what food is
• Cooking
• Lack of cookware
WANTS
• Costcutting features
• Predictability
TECH PROFILE
• Samsung Galaxy
• Dell Desktop
• Candy Crush, Yelp
tertiary persona
12. as an environmentally conscious consumer,
i want to be more aware of the connection
between what I eat and my carbon footprint.*
how can i find food that is locally sourced,
organic and humane so that i can reduce my
foodprint?
problem statement
13. Scenerio: Tessa is becoming increasingly aware of how different food choices
impact greenhouse gas emissions, particularly with regard to meat production.
while at the local grocery store, she pulls up the foodprint app to help decide
on a protein for dinner. She chooses chicken at the time but notices how much
less of a carbon imprint locally sourced chicken has.
tessa decides to use the local food locater to find more information about
the closest csa that serves her neighborhood.
14. competitive and comparative analysis
An affinity map was performed to analyze features across competitive and
comparativeapps.Aftersortingandnotingcommonthemes,thesewerethen
were applied to an MVP chart to discover which features would be essential
for FOODPRINT.
15. early iteration
This early iteration was tested and proved to be non-intuitive and confusing with all of
itsfeatures.WewentbacktotheMVPandcutbackonmanyofitsfeaturesandreworked
the user flow for our next set of wireframes.
16. FOODPRINT
HOME
SEARCH
FOOD OR
FIND LOCAL
FOOD
SEARCH
FOOD OR
BROWSE
CATEGORIES
VIEW
RESULTS
LIST OR
MAP
RESULTS
CATEGORY PAGE
SEARCH
RESULTS
FOOD DETAIL
PAGE
-options
• ADD TO MY
FOODPRINT
•CHOOSE SUGGESTED
ALT FOOD
•FIND FOOD
LOCALLY
ADD FOOD TO
MY
FOODPRINT
CHOOSE
SUGGESTED
ALT FOOD
SEE UPDATED MY
FOODPRINT PAGE
-SEE HISTORY/
STATS
SECONDARY NAV
• MY FOODPRINT
>ACCOUNT SETTINGS
>STATS/HISTORY
• FIND LOCAL FOOD
• FOOD LABEL GUIDE
• ABOUT JUSTFOOD.ORG
• HOW WE SCORE
• FAQ
FOOD
PRINT
“LOCAL”
“MAP”
“LIST”
17. App Map
ONBOARDING
SECONDARY NAVIGATION
Login Skip
Email Home
Foodprint Calculator
Search Food
or Category
Food List
or Category ListFood List
Food List
or Category List
Category List
(includes “Sort” and
“Filter” options)
Food Detail
Find Local Food
Near You
My
Foodprint
My
Foodprint Detail
Label
Guide
Label
Guide Detail
Search Local
Food Markets
Map View
List View
Farmer’s Market
or CSA Detail
Home
Search Food
My Foodprint
* Account Settings
* History & Stats
Find Local Food
Food Label GuideFood Label Guide
Facebook
* Save to my Foodprint
* Find Food Item Locally
* Better Alternative #1
* Better Alternative #2
* Better Alternatve #3
Food Label Guide
How We Score
Food Label GuideFood Label GuideFAQ
About Just Food
* Our Mission
* About CSAs
* Our Partners
18. food detail food categoryhome
> SEARCH BY WORD OR CATEGORY
>FIND LOCAL FOOD BRINGS UP MAP OF CLOSEST
ORGANIC MARKET OR LOCAL CSA
>BOTTOM NAV HAS LINK TO‘MY FOODPRINT’PROFILE
PAGE & FOOD LABEL GUIDE
>CHOOSING LOCAL/NONLOCAL CAN ADJUST RATING
>SAVE TO FOODPRINT HISTORY ADDS TO‘MY FOODPRINT PAGE’
AND RECALCULATES AVERAGE RATING BASED ON HISTORY
>FIND FOOD LOCALLY BRINGS UP SOURCES THAT OFFERS THAT
ITEM LOCALLY
>IFALTERNATIVECHOSENTAKESTOTHATDETAILPAGE
RATINGS
AGGREGATED FROM
EWG DATABASE
>CAN SORT CATEGORY PAGE BASED ON“BEET”
FOODPRINT RATING
>CAN FILTER FURTHER IN CATEGORY (I.E.PRO-
TEIN INTO POULTRY,FISH,ETC.)
>GOES TO FOOD DETAIL PAGE ONCE ITEM CHO-
SEN
19. Feedback from user testing of the first interactive prototype pointed out confusing but-
tons--such as the “Home” beet button, which a user confused as a camera button--be-
cause it was so pronounced green. On the food detail page on the right, users did not
find the major action “Add to your Foodprint” prominent enough and many thought
“Better Alternatives” was a button (not a header).
prototype testing
20. final prototype main screens
Home Screen
Home
Food Label
Dictionary
Food Detail Foodprint Profile Market Search Results
21. • exploring more social sharing options,
potentially a friends feed and badges/awards
to increase frequent usage of the app and
provide peer motivation
• updating of the justfood website so that
there is a more direct link to revenue streams
• more actionable items provided in the app,
such as joining or starting a csa directly
• More dynamic metric system
next steps
