How might we provide healthier food options for people in need? Phase 1 — Inspiration.

In many neighbourhoods, there is little infrastructure for the distribution and preservation of food. Food is often spoiled or lost during distribution. In other places, healthy food options are simply unavailable or community members lack the knowledge to make healthy food choices. Another constraint is access to capital, both for small businesses providing healthy food as well as potential customers.
As part of this design challenge, you and your team will design solutions for providing healthier food options, which might include providing people with better food choices, the skills to cook healthier food, or the knowledge to make healthier food choices.

As part of the 7 week long Human Centered Design course curated by for +Acumen, our team sought to develop a solution for the challenge above. Our team consists of 5 members working in the Experience Design industry.

This post serves to outline our insights, methods and processes throughout the course and will be documented chronologically.

March 20, Workshop 3 — Synthesis

After a successful first workshop, we all met up again to synthesise the research we had conducted. One of our participants had travelled home to Italy, so we trialed remote collaboration over — it worked surprisingly well in combination with Slack, Trello & Google Drive.

Remote collaboration over with a team member in Italy

Sharing learnings and inspiring stories

Using results from the user diaries, contextual observations, user interviews & user survey, we shared our stories of who we spoke to and what we observed. Key insights that stood out at this stage included “food habits are more harmful than smoking” and “lack of time prevents people from having a healthy diet”.

Key insights that stood out at this stage included “food habits are more harmful than smoking”

Affinity mapping & creating insight statements

We captured notes of what we learned and then clustered these into themes creating an affinity map of what we learned to help us prioritise our direction. We refined our research into 4 themes.

  • Options & constraints
  • Formation of habits
  • Health benefits
  • Social eating

From here we were beginning to establish key insights within these themes.

These were narrowed down to the following:

  • People who are time poor are less likely to make healthy food options
  • People find it harder to make healthy food choices in social situations
  • Food habits are more harmful to overall health than smoking
  • People don’t realise how harmful their diet can be to their overall health

How might we…?

To be able to ideate using these insights from the research, we needed to create a How Might We question for each of the above insights.

  • How might we promote healthy and fast food options?
  • How might we encourage change in social circles to pick healthier food options?
  • How might we create new, healthy eating habits?
  • How might we raise awareness about the long term dangers of unhealthy food options?

By using this process, we were able to refine and synthesise our research ready for the next session — the ideation brainstorming workshop.

[Link to next entry]

Course participants include current Experience Design and healthy-food-eating nerds: Shuyen Phoon, Jane Register, mario carabotta, marissamills, & Bec La Mort.