This document presents a design concept for an automated mini-grocery store called "Shop Everyday" that is intended to reduce consumer food waste. The concept involves small automated grocery stores located in public areas that allow convenient daily shopping via a connected mobile app. Users would be able to purchase exact portions for recipes to avoid leftovers. The stores would provide storage to keep produce fresh longer and suggest recipes to use seasonal options. A potential client is identified as Whole Foods Market, which could leverage user data and reach new customers with a solution that fits in small urban spaces. The concept aims to make grocery shopping more convenient, informative and pleasurable without waste.
International Marketing - The Philippines ObservationToekang Slide
This presentation tells more about some facts of Man's grooming product trend in Philippines. This presentation tells short comparison in terms of 4P Aspect. This presentation is intended for International Marketing Assignment.
International Marketing - The Philippines ObservationToekang Slide
This presentation tells more about some facts of Man's grooming product trend in Philippines. This presentation tells short comparison in terms of 4P Aspect. This presentation is intended for International Marketing Assignment.
Responding to the challenge of 'how to reduce food waste in our community?' my group undertook a 5 week HCD course to explore possible solutions. This presentation demonstrates our understanding and thought processes
The food market will experience rapid evolution in 2018, according to sector experts at MSL. A broad array of technological innovations will make it easier to acquire and consume foods and beverages tailored to our specific food needs, speeds and philosophies.
These insights emerge from the MSL’s annual analysis of top food trends compiled by its highly specialized food marketing and PR team, appearing as a shareable infographic. In recent years the agency’s forecast has been viewed more than 100,000 times. Past forecasts have spotted the emergence of major marketplace successes, including turmeric, coconut, ugly produce, food waste reduction and coffee as an ingredient.
Data Science Meetup: Our learnings of combining Small & Big for our retail cl...Anna Witteman
How can you measure the quality of the experience people are having with your service or your brand? Retailers want to give customers a good user experience because this leads to better business results like more revenue and higher loyalty.
IceMobile can measure almost everything shoppers do, but how can you also use motivations of shoppers to create a better shopping experience? In this presentation Arnoud & Anna will share their learnings on data-driven storytelling & product development. They will share how combining big data & small data has helped them to make data quickly actionable in an agile way. Illustrated by case studies from their Retail clients all over the world they will show how & when the combination of big & small data can bring the best results.
Speakers:
Arnoud Andeweg has a Master's degree Human Centered Multimedia (Information Studies) and more than 15 years of experience in data processing, analysis and visualization with large datasets from Dutch companies like KPN, ING, CIZ, NRC, Trouw and Volkskrant. He leads the Customer Insights team at IceMobile. Today he uses the strengths of Small data & Big data to improve the shopping experience of people all over the world.
Anna Witteman has a Master's degree in Industrial Design Engineering & more than 10 years of experience in UX. Anna worked on award winning apps like Appie for the Dutch retailer Albert Heijn (Appie won an Interaction Design Award & was rated by IGD as one of the 10 best apps for retail worldwide). She likes to challenge the ‘WHY‘ of user actions. She started the UX Lab at IceMobile to give a voice to our users by making use of (mainly) Small Data. Today she uses the strengths of Small data & Big data to improve the shopping experience of people all over the world.
Presentation given by Deborah Bentzel of Fair Food,
Laquanda Dobson of Agatston Urban Nutrition Initiative, Loretta Steffy of School District of Philadelphia. Focuses on the collaborative partnership between these organizations to source local food products in Philadelphia schools.
FIS are a food consultancy firm. Each year we publish our Foodservice Trend Book which is a source of inspiration and culinary reference to all professionals in the food and beverage industry. Get in touch to find out more!
Introduction
Demand for local food and other local farm products is ever rising ˑ , but consumers continue to value the convenience of purchasing groceries from a single, central location with regular, year-round accessibility. Stocking grocery stores with local food and farm products can be a win-win-win solution for grocers, consumers and farmers alike .
Marketing locally produced items allows community grocers to build on the value of their unique place-based brand in a way that large national chains cannot. Just like the broader term “Made in the USA,” products branded “local” express solidarity with other area businesses. Customers find value in the sense of connection that derives from knowing where products come from, and that their purchases help support the regional economy. A strong, loyal customer base can develop from championing locally produced products in grocery stores.
This guide, written by the Kansas Rural Center in collaboration with other partners of the Rural Grocery Initiative, is designed to support grocers interested in tapping into the local foods market for the benefit of their businesses and their communities. The pages that follow outline the benefits and challenges of buying and selling local food and farm products, and offer practical strategies and resources to support farm-to-grocer success.
Responding to the challenge of 'how to reduce food waste in our community?' my group undertook a 5 week HCD course to explore possible solutions. This presentation demonstrates our understanding and thought processes
The food market will experience rapid evolution in 2018, according to sector experts at MSL. A broad array of technological innovations will make it easier to acquire and consume foods and beverages tailored to our specific food needs, speeds and philosophies.
These insights emerge from the MSL’s annual analysis of top food trends compiled by its highly specialized food marketing and PR team, appearing as a shareable infographic. In recent years the agency’s forecast has been viewed more than 100,000 times. Past forecasts have spotted the emergence of major marketplace successes, including turmeric, coconut, ugly produce, food waste reduction and coffee as an ingredient.
Data Science Meetup: Our learnings of combining Small & Big for our retail cl...Anna Witteman
How can you measure the quality of the experience people are having with your service or your brand? Retailers want to give customers a good user experience because this leads to better business results like more revenue and higher loyalty.
IceMobile can measure almost everything shoppers do, but how can you also use motivations of shoppers to create a better shopping experience? In this presentation Arnoud & Anna will share their learnings on data-driven storytelling & product development. They will share how combining big data & small data has helped them to make data quickly actionable in an agile way. Illustrated by case studies from their Retail clients all over the world they will show how & when the combination of big & small data can bring the best results.
Speakers:
Arnoud Andeweg has a Master's degree Human Centered Multimedia (Information Studies) and more than 15 years of experience in data processing, analysis and visualization with large datasets from Dutch companies like KPN, ING, CIZ, NRC, Trouw and Volkskrant. He leads the Customer Insights team at IceMobile. Today he uses the strengths of Small data & Big data to improve the shopping experience of people all over the world.
Anna Witteman has a Master's degree in Industrial Design Engineering & more than 10 years of experience in UX. Anna worked on award winning apps like Appie for the Dutch retailer Albert Heijn (Appie won an Interaction Design Award & was rated by IGD as one of the 10 best apps for retail worldwide). She likes to challenge the ‘WHY‘ of user actions. She started the UX Lab at IceMobile to give a voice to our users by making use of (mainly) Small Data. Today she uses the strengths of Small data & Big data to improve the shopping experience of people all over the world.
Presentation given by Deborah Bentzel of Fair Food,
Laquanda Dobson of Agatston Urban Nutrition Initiative, Loretta Steffy of School District of Philadelphia. Focuses on the collaborative partnership between these organizations to source local food products in Philadelphia schools.
FIS are a food consultancy firm. Each year we publish our Foodservice Trend Book which is a source of inspiration and culinary reference to all professionals in the food and beverage industry. Get in touch to find out more!
Introduction
Demand for local food and other local farm products is ever rising ˑ , but consumers continue to value the convenience of purchasing groceries from a single, central location with regular, year-round accessibility. Stocking grocery stores with local food and farm products can be a win-win-win solution for grocers, consumers and farmers alike .
Marketing locally produced items allows community grocers to build on the value of their unique place-based brand in a way that large national chains cannot. Just like the broader term “Made in the USA,” products branded “local” express solidarity with other area businesses. Customers find value in the sense of connection that derives from knowing where products come from, and that their purchases help support the regional economy. A strong, loyal customer base can develop from championing locally produced products in grocery stores.
This guide, written by the Kansas Rural Center in collaboration with other partners of the Rural Grocery Initiative, is designed to support grocers interested in tapping into the local foods market for the benefit of their businesses and their communities. The pages that follow outline the benefits and challenges of buying and selling local food and farm products, and offer practical strategies and resources to support farm-to-grocer success.
How To Segment Our Customers In Light Of Evolving Consumer Eating Occasions A...aNumak & Company
The consumer is the king. With their freedom of choice, they can change their preferences of a product or a brand the way they wish to.
Here's looking at the various aspects in which the consumer and the brand influence each other while keeping food and eating habits in focus.
FAGERHULT | RETAIL : lighting for food shops tasteful recipes for lightPaulo Chong
TASTEFUL RECIPES FOR LIGHT
Illuminating food applications delicately
”There is no sincerer love than the love for food.
George Bernard Shaw, Irish dramatist.
in your hands you are holding our very own cookbook, the first one we have ever created. And as confusing as it might seem, we are still very much in to lighting. But actually – we are also in to food.
For 2009, Pavone creating a food trends presentation based on research we conducted with our contacts throughout the industry. This is that specific presentation. If you are interested in seeing our 2010 Food Trends presentation, please contact us.
Waste Not, Want Not: Aspirationals and the Future of Food WasteSustainable Brands
This deck was part of a Sustainable Brands webinar. View the recording of this webinar at SustainableBrands.com/library
The average U.S. family trashes $1,500 worth of edible food each year while one in six Americans struggle with food insecurity. How might we change our culture of waste? What is the role for retailers and food manufacturers? Based on a recent study about the values, drivers and food waste rituals of Aspirational consumers, BBMG founding partner Mitch Baranowski reveals why the future of food waste revolves around shifting the narrative and disrupting the consumer journey. Join this provocative discussion and leave with a clear sense of the many design opportunities in front of us.
What You Will Learn:
--Gain insight into the values and issues that matter most for this growing segment
--Explore Aspirational consumers’ food waste rituals and routines
--Discover new territories for advancing your brand strategy
--Gain insights into driving consumer engagement
--Learn about best practices, emerging trends and expert opinions
This is a blog written by Richard Battista about how America wastes so much food. This happens mainly in restaurants. Chefs create portions for one individual that could feed at least two. The extra food usually gets thrown out. It is such a shame that there are people starving in other countries AND in our own. The extra food should be distributed to the hungry. Richard Battista stresses the importance of Chefs and Restaurants being aware of portion sizes and preserving excess food for those who actuallty need it.
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.
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.
Can AI do good? at 'offtheCanvas' India HCI preludeAlan Dix
Invited talk at 'offtheCanvas' IndiaHCI prelude, 29th June 2024.
https://www.alandix.com/academic/talks/offtheCanvas-IndiaHCI2024/
The world is being changed fundamentally by AI and we are constantly faced with newspaper headlines about its harmful effects. However, there is also the potential to both ameliorate theses harms and use the new abilities of AI to transform society for the good. Can you make the difference?
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.
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.
5. objectives
Must reduce consumer food waste
Must fit seamlessly and consistently
into the habits of the user
Must increase the value and
pleasurable experience of food
7. storage
fridge &
freezer
user
counter
& table
home
grocery store
user
display
cart
basket
dish
Fridges have been getting
larger, people do not like to see
“white space” in a fridge.
Freezer items are
often forgotten,
and unlabeled.
Reducing plate
size can reduce
food waste by
around 20%.
Food is often not
stored in the best
way, reducing shelf
life. eg. lettuce in
water lasts longer
than in fridge.
Shopping carts
were only invented
in the mid 1930’s
and have been
getting larger.
Baskets have been getting
larger, and now are often
on wheels.
More food on display
often equals more
sales, so stores will
“stack to sell”. This
damages produce.
False bottoms are
sometimes used.
Package deals lead to
people buying more than
they need.
online
bags
problem space
components & opportunities
8. Presented at Ontario Climate
Symposium - Got feedback from
people interested in climate:
policy makers, chefs, engineers
Harpist -
entertainment
experience?
Coupons - 2
people age 60+
looked at them
within 30 minutes
Grocery display-
perfect pods for
identical shape/size
“natural ”
“organic”
“local”
Free fruit for kids-
good will, under-
ripe bananas
Discount mushroom
bag on top of loose
mushroom pile.
Slightly more
reusable shopping
bags than plastic
bags, almost even
Italian sausage making
thanksgiving ritual- over
consumption of food as
tradition
large family dinner-
leftovers for days
distributed to guests
Extra berries don’t fit into the
plan - eat them on the side
but ruins the aesthetic
planned family meals-
cooked for the whole week
storing leftovers in
aluminum cooking
tray, and herbs in
store plastic bag
observation
spaces & behaviours
Cheap packaged
tomatoes,
Styrofoam and
plastic wrap
I observed and documented food related
behaviours in the home, at 7 different
Toronto grocery stores, and other spaces
and events related to food.
9. food waste
journey map
This journey map documents the different common steps
of getting, storing, cooking, eating and throwing food,
and all the decisions made along the way, including with
examples from people I have interviewed.
10. survey results
food habits
I created my survey on Google Forms asking users about their behaviours,
attitudes and situations related to buying, cooking and eating food at home.
See the survey here: https://goo.gl/forms/gHuKax508wpJJfxu2
97.7% between the ages of
18-3946respondents
demographic
Through OCAD groups - mostly
OCAD U students or alumni
91% shop between twice a week to once every 2 weeks,
with 43% shopping once a week.
86% shopped from large chain stores, with small markets
being the second most shopped at.
points of interest
People transported their groceries most often by walking,
then driving, then public transport.
general trends
Most mentioned reasons for
throwing food is it’s spoiled,
mold, rotten, gone bad, smells.
Other common answers are
forgot about it, didn’t know
how to portion, had to buy too
much in a package for a recipe.
Almost all cooked in bulk at
least sometimes.
75% have a general idea or one recipe in mind when they go
grocery shopping, but also made decisions while shopping.
11. opportunity for better food shopping
key observations
Observing food in
person, touching
it, is important to
users, because people
have different preferences.
This phenomenon, termed
“Inspect & Select”, is
thought to be the major
factor holding back the
wide adoption of grocery
delivery services.
Proposition: Assistive grocery shopping experience that is convenient enough
to allow for daily food shopping. Packaging and displays that allow for the right
portion purchases. Adds value to food with additional information.
People grocery
shop infrequently,
on average once a week,
which results in a lot of
inaccurate guesswork about
how much you need for a
recipe, how much you will
cook and eat in a given
week. Users err on the side
of excess to deal with this.
Food is packaged
in portions that
are too large, which
forces people to buy more
than they need. Users may
attempt to cook around
leftover ingredients, or
have them wasted.
Grocery decisions
are made in store,
the result is impulse buys,
mistakes about ratios and
portions. Users are generally
flexible in what they buy at
the grocery store, opting for
any sales or perceived good
deals. Users will buy more
than they know they will eat
with the idea in mind that
they are saving money.
12. it is your food now
you see it in display
it is not in
abundance,
it’s special
MENTAL/EMOTIONAL VALUE OF FOOD OVER TIME
it is food in storage
at home
you have cooked a
tasty meal
leftovers are in
storage
it is reheated/
re-served
leftovers are eaten
a second time
leftovers are eaten
another time, you
are bored of it
food as gone bad and now
has negative value, you
have to throw it away
cooking rarely in large
portions
cooking frequently in
smaller portions
goes directly
from shopping
to cooking
“Neglecting leftovers
when newer food is
available. Combination
of something being more
fresh, and different from
what I’ve eaten the past 3
days in a row.”
“Being a full-time
student, working three
part-time jobs forces
an unpredictable
schedule, tying closely
to food waste and over
consumption.”
and done!
traditional food habits vs. new solution
the value of food over time
14. concept: shop everyday
An automated mini-grocery store that connects to a personal device. As of now, I am imagining it as
roughly the size of two vending machines, as I think that would have the best possibilities for fitting into
many public and private daily spaces. Users are generally flexible in what they buy and cook, and giving
users a clear, easy, shopping experience can sway their habits towards ones that use less waste.
benefits
• Availability and convenience encourages users to grocery shop more often so they are not forced to buy/
cook in bulk and throw away leftovers.
• “Recipe” purchases result in buying proper portions, uses user data to adjust.
• Meets local community food needs, data from scale drawers shares stock info with grocery store and users.
• Has the benefits of “meal boxes” but also the ability to see and pick your food.
• Storage within pressurized cool drawers, laid flat, keeps produce longer than in grocery stores where
they are exposed to light and piled on top of each other.
• Can encourage in-season and local alternatives in recipes, can suggest recipes that use produce that is
not selling as well, or that has had a very good season.
• Attractive to grocery stores to get the most of their products sold, and to have information access, and
partner with local chefs and farmers to advertise new recipes.
15.
16. How can users feel comfortable “just taking” food after
they sign in?
How can users understand suggestions and feedback in
order to measure out the appropriate portions of food?
development
guidance interaction
development
form & size
17. steel body with
rust resistant
painted exterior
laminated
insulating
glass
stainless steel steam
table pans (1/3 size)
wood accents
(protected by glass)
LEDs within to light up
food when in use
development
design specifications
18. additional features
• RFID scanning area for phone
• area to place your bag
• compartment to buy/take new bags
• front and sides can be used for branding
and instructions, eg. “get the app!”
21. +
business case
potential client
Whole Foods Market, acquired by Amazon in 2017, is a suitable client for this concept. With
Whole Foods’ brand of environmental and health conscious groceries, and Amazon’s resources
and understanding of the value of user data, they have the capacity to fully take advantage of
the business value of this solution.
Amazon has also recognized the value of physical interactions with your groceries by acquiring
Whole Foods, and creating with the innovative grocery shopping experience, AmazonGo, with
Just Walk Out Technology, and Amazon Meal Kits, “with all the ingredients you need to make a
meal for two in about 30 minutes”.
22. Most users shop at big
chain grocery stores, yet
there are little within the
downtown core on the
major routes people take
every day to commute.
The result is that grocery
shopping becomes a
chore, that users go
out of their way to
accomplish, as rarely as
they can.
Whole foods has a small presence in the
downtown core, with one location that is a 7
minute walk from Bay station.
Although finding space in the core for a full
new grocery stores in the core is challenging
and expensive, a solution that fits in smaller
spaces could reach consumers where they
are in their daily routines.
business case
untapped spaces
24. Whole Foods can leverage
consumer information to better
meet demands, predict trends,
and attract new customers.
Not to mention being able to
reach locations (and therefore
customers) that a full grocery
store cannot reach.
Users benefit from a convenient
alternative to traditional grocery
stores that allows them to
have full control and become
more conscious of their food
choices. It is the ideal solution
for users who value convenience
and want cooking a meal to
be a spontaneous, creative,
and enjoyable activity, not a
laborious chore of bulk meal
production.
business case
value exchange