Design Brief

‘How Might We’ Help reduce the 1.3 billion tons of food wasted every year and equip food industry players with the design principles and support to cut waste further.

Introduction

We would like to address the pressing issue of global food waste and its impact on us. It’s not just a concern in the United States but a worldwide crisis that significantly hinders progress towards the United Nations’ sustainable development goals (SDGs). This complex problem demands immediate and resolute action.
As per the UN, a staggering one-third of the world’s food is wasted across production, transportation, and consumption. On the other hand, one in eight Americans face difficulty affording a nutritious meal. These statistics underscore the stark contrast between our wastefulness and the pressing needs of individuals and the system at large.
Food production is resource-intensive, requiring significant amounts of energy, water, labor, oil, and land. Storing and transporting food also demands a substantial amount of energy. Due to stringent regulations and monitoring procedures, individuals and establishments in the US often face challenges in donating excess food to those in need. Consequently, venues, restaurants, and others often resort to discarding leftover food. When food is wasted and sent to landfills, it not only emits unpleasant odors but also releases methane, a potent greenhouse gas. This poses a major problem, given that food is a fundamental necessity for our survival.
This human-created problem involves a wide range of actors and has far-reaching effects on the environment, society, and the economy. It exemplifies the complexity of this very wicked problem at hand.

Ideo’s Approach Towards Reducing The Food Waste Challenge

IDEO tackled the challenge of reducing food waste in all-you-can-eat buffets using their EDIPT design process. They partnered with organizations like The Rockefeller Foundation, World Wildlife Fund, and Hyatt hotels, taking a cross-disciplinary approach. Their human-centered approach involved studying diner and staff behaviors to tailor solutions.
They started with empathy, deeply understanding diner and staff needs. The problem they identified was excessive food waste at buffets. Though not explicitly mentioned, ideation likely occurred, leading to practical changes like smaller plates and individual pastries as prototypes. These changes were tested in real buffets, and the results not only reduced food waste but also fostered a community with similar goals, showcasing an ongoing process of refinement based on user feedback.
IDEO’s efforts at Hyatt hotels cut local food waste, but critics argue they might not address the broader systemic problems within the food industry. They say design thinking can focus too much on visible issues, not root causes. Sustainability and applicability concerns arise, relying heavily on user behavior and not considering wider industry practices. Still, these interventions can be a starting point for IDEO’s efforts towards addressing the broader challenge.

Solution 1:

Food Monitoring Plate

Given the complexity of the problem, we’ve identified two approaches: one at the individual household level and another on a broader societal scale. We initially focused on resolving issues within our homes. On conducting preliminary research, we discovered a concerning issue: a lot of perfectly good leftover food ends up being thrown away. People often save their leftovers in the fridge with the intention of eating them later. However, because perishable food has a limited shelf life, these leftovers often get forgotten at the back of the fridge and are eventually thrown away when it’s too late.
Therefore, the problem statement we defined was, ‘How might we enable/design a tool that can help people remember and also to be reminded about food kept in the fridge and also a method to track the freshness of these very food items’.
Our proposed solution revolves around the conceptualization of a food senesing tray seamlessly integrated into the refrigerator. This innovative tray will provide visual feedback regarding the condition of the food items placed upon it. Using infrared (IR) sensors, this multifunctional tray detects the presence of food that is placed on it with precision. Upon detecting the placement of food items, the tray promptly illuminates, initiating a process of dynamic communication with its user.
The tray’s interface features 3 distinct light indicators, each designed to convey a specific message to the user. The Yellow light signifies that the food item is in an optimal state of freshness. A shift to the orange light indicates that the food has aged somewhat. Finally, the red light serves as a warning, signaling that unless the food is promptly consumed, it will have to be disposed of. This approach aims to gently yet effectively remind consumers to pay attention to the edible items in their refrigerators, potentially reducing unnecessary food wastage.

Solution 2:

Bio Gas Production

The second idea we’d like to propose builds upon the foundation laid in the first step (A possible next step). Given that we’ve successfully implemented a waste segregation system, and people have adopted this practice, we see an exciting opportunity to enhance our environmental efforts. While we will continue recycling dry waste as we do today, our focus will shift towards harnessing the potential of the biodegradable waste that we generate daily.
Our vision is to transform this organic waste into a valuable/usable resource, clean and green biogas. We can achieve this through the natural process of anaerobic digestion, generating ‘biogas’ ( a clean fuel) and high-grade natural fertilizer as a byproduct. The beauty of this approach is that the resulting fertilizer can return to the very fields it originated from, enriching the soil and increasing agricultural yields.
Drawing from our experiences in a similar pilot project that was put in place, in our home country of India, where food waste was recycled to produce biogas, and its immense potential for public utility. Biogas can power a wide range of public infrastructure, from fueling public buses to illuminate subway stations and streetlights. The prospect of diverting less waste to landfills and using it to generate clean, sustainable energy for both public and private purposes holds significant promise in reducing a city’s greenhouse gas emissions.
Beyond its environmental benefits, this initiative can be a catalyst for community cohesion. Engaging residents in the sustainable management of their waste and energy resources, can foster a sense of ownership and pride in shaping their cities’ future. This collaborative effort has the potential to strengthen community bonds and inspire a shared commitment to sustainability.

Comparing Strategic Design And Design Thinking

Design thinking and strategic design are not fundamentally different but rather interrelated. Design thinking enhances strategic thinking. Strategic design, on the other hand, is a comprehensive process that incorporates design thinking, empathy mapping, journey mapping, research, prototyping, and more. It encourages co-design and community/individual ownership.
Design thinking focuses on solving problems, while strategic design tackles broader organizational / societal challenges over time. It aligns design with a company’s overall strategy, ensuring innovative decisions contribute to strategic objectives.
In essence, strategic design adds strategic alignment and long-term impact to design thinking, making it valuable for organizations /Communities seeking meaningful innovation and sustainable growth.
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