DESAFÍO SIN DESPERDICIO

UX/UI

Designing a contest platform to combat water and food waste.

METHODOLOGY

Design Thinking

TIMELINE

Two weeks

TOOLS

FIgma, Fijgam

Briefing

"Empowering Sustainable Solutions for Global Water Challenges"

The issue of water is a matter encompassing a variety of global problems related to water quality, availability, distribution, and management.

Client: Foundation whose aim is to achieve an environmentally-friendly model through education and the dissemination of knowledge.
Challenge: To find an innovative solution that enhances water management and usage by understanding the needs of the users.

"Empowering Sustainable Solutions for Global Water Challenges"

The issue of water is a matter encompassing a variety of global problems related to water quality, availability, distribution, and management.

Client: Foundation whose aim is to achieve an environmentally-friendly model through education and the dissemination of knowledge.
Challenge: To find an innovative solution that enhances water management and usage by understanding the needs of the users.

"Empowering Sustainable Solutions for Global Water Challenges"

The issue of water is a matter encompassing a variety of global problems related to water quality, availability, distribution, and management.

Client: Foundation whose aim is to achieve an environmentally-friendly model through education and the dissemination of knowledge.
Challenge: To find an innovative solution that enhances water management and usage by understanding the needs of the users.

The Research

Road Map so we could organize every step within this phase and the tools we would need.

Research Questions and Desk Research to build a foundation of knowledge on the matter of water waist.
Venn Diagram to compare and contrast information.
Netnography to gain insights into the culture and experiences related to water waist of online communities.
Research Plan, allowing to structure document outlining the approach, methodology, and timeline for conducting our research.
Surveys and interviews with individuals in fields tied to sustainability and the reduction of water and food waste. This included professionals from the hospitality sector, a chemist, a water system engineer, and a user of waste-reduction apps.
Focus Group to gaining insights into user perceptions, opinions, and preferences.
User Persona and User Journey map to understand needs and find insights and pain points

RESEARCH FINDINGS:

Lack of knowledge and education about food waste and its connection to water wastage from an early age (survey, interview).

The presence of penalties or incentives can potentially influence user behavior and reduce waste (interview, focus group, survey).
The Too Good to Go app offers an innovative service, but there’s a lack of oversight on the conditions of the food packs they provide.Also, users are not allowed to provide feedcback about their experiences (survey, netnography, focus group).
Fruits and vegetables are the items most commonly wasted by people, and their appearance plays a significant role in this (focus groups).

RESEARCH INSIGHTS:

Fruits and vegetables are losing their flavor due to the farming methods being employed.

People lack education regarding the natural appearance of fruits and vegetables because supermarkets categorize them as suitable or not based on their aesthetics.
People won’t download an app if it doesn’t offer them some benefit in return.

Road Map so we could organize every step within this phase and the tools we would need.

Research Questions and Desk Research to build a foundation of knowledge on the matter of water waist.
Venn Diagram to compare and contrast information.
Netnography to gain insights into the culture and experiences related to water waist of online communities.
Research Plan, allowing to structure document outlining the approach, methodology, and timeline for conducting our research.
Surveys and interviews with individuals in fields tied to sustainability and the reduction of water and food waste. This included professionals from the hospitality sector, a chemist, a water system engineer, and a user of waste-reduction apps.
Focus Group to gaining insights into user perceptions, opinions, and preferences.
User Persona and User Journey map to understand needs and find insights and pain points

RESEARCH FINDINGS:

Lack of knowledge and education about food waste and its connection to water wastage from an early age (survey, interview).

The presence of penalties or incentives can potentially influence user behavior and reduce waste (interview, focus group, survey).
The Too Good to Go app offers an innovative service, but there’s a lack of oversight on the conditions of the food packs they provide.Also, users are not allowed to provide feedcback about their experiences (survey, netnography, focus group).
Fruits and vegetables are the items most commonly wasted by people, and their appearance plays a significant role in this (focus groups).

RESEARCH INSIGHTS:

Fruits and vegetables are losing their flavor due to the farming methods being employed.

People lack education regarding the natural appearance of fruits and vegetables because supermarkets categorize them as suitable or not based on their aesthetics.
People won’t download an app if it doesn’t offer them some benefit in return.

Road Map so we could organize every step within this phase and the tools we would need.
Research Questions and Desk Research to build a foundation of knowledge on the matter of water waist.
Venn Diagram to compare and contrast information.
Netnography to gain insights into the culture and experiences related to water waist of online communities.
Research Plan, allowing to structure document outlining the approach, methodology, and timeline for conducting our research.
Surveys and interviews with individuals in fields tied to sustainability and the reduction of water and food waste. This included professionals from the hospitality sector, a chemist, a water system engineer, and a user of waste-reduction apps.
Focus Group to gaining insights into user perceptions, opinions, and preferences.
User Persona and User Journey map to understand needs and find insights and pain points

RESEARCH FINDINGS:

Lack of knowledge and education about food waste and its connection to water wastage from an early age (survey, interview).
The presence of penalties or incentives can potentially influence user behavior and reduce waste (interview, focus group, survey).
The Too Good to Go app offers an innovative service, but there’s a lack of oversight on the conditions of the food packs they provide.Also, users are not allowed to provide feedcback about their experiences (survey, netnography, focus group).
Fruits and vegetables are the items most commonly wasted by people, and their appearance plays a significant role in this (focus groups).

RESEARCH INSIGHTS:

Fruits and vegetables are losing their flavor due to the farming methods being employed.

People lack education regarding the natural appearance of fruits and vegetables because supermarkets categorize them as suitable or not based on their aesthetics.
People won’t download an app if it doesn’t offer them some benefit in return.

The Solution

After a Brainstorming session, and an In&out, our MVP merged.

MVP:

“Challenge Without Waste”. A dynamic, gastronomic, and educational product that promotes awareness of water conservation through food waste reduction.

What is it?

It is a contest designed to raise awareness about water and food waste.

A disruptive format to dynamically and entertainingly change user habits.
Suitable for all ages.
With the support of a web platform where users can get to know the contestants, watch the episodes, and sign up for the next edition.
On the platform, users find useful information related to food waste and its impact on water usage.”

After a Brainstorming session, and an In&out, our MVP merged.

MVP:

“Challenge Without Waste”. A dynamic, gastronomic, and educational product that promotes awareness of water conservation through food waste reduction.

What is it?

It is a contest designed to raise awareness about water and food waste.

A disruptive format to dynamically and entertainingly change user habits.
Suitable for all ages.
With the support of a web platform where users can get to know the contestants, watch the episodes, and sign up for the next edition.
On the platform, users find useful information related to food waste and its impact on water usage.”

After a Brainstorming session, and an In&out, our MVP merged.

MVP:

“Challenge Without Waste”. A dynamic, gastronomic, and educational product that promotes awareness of water conservation through food waste reduction.

What is it?

It is a contest designed to raise awareness about water and food waste.

A disruptive format to dynamically and entertainingly change user habits.
Suitable for all ages.
With the support of a web platform where users can get to know the contestants, watch the episodes, and sign up for the next edition.
On the platform, users find useful information related to food waste and its impact on water usage.”

er feedback, and make necessary improvements.

Wireframes

Identity Visual Concept

In the color palette, green and blue were chosen to evoke the essence of nature and water,while orange was incorporated as the accent color to bring focus to the user.

Prototype

Conclusions

The proposed issue is very broad.
Water wastage is connected to food waste.
Lack of information, awareness, and education.
Incentives help modify consumer behavior.
Through an entertainment program, the aim is to raise awareness among users about a specific topic related to water wastage.

Interested in learning more about the process?

Let's go to Medium

Let's see more projects

ConsueloAyllón2023