11 months
6 designers
5 Government Innovators
14 Local Food Businesses
working to lead our city towards a more equitable and circular food system for all.
Action Research
starting hands-on with site specific research to understand the areas businesses are struggling with
Feedback Loops
perpetuating the issues at hand
Getting to the root of the problems addressed in the research phase
synthesis and scope
Consumers largely choose to buy "perfect" & "fresh" food
Work culture is hierarchical, high turnover and lacks opportunity for staff sharing
Staff don't feel they have space or power to change how business is run
Changing work culture
Staff are not invested in their work, therefore put in minimal effort
"less desirable" food remains out of sight and out of mind to consumers
Consumer choices
Vendors are pressured not to display imprefect, less fresh food even though it is still edible and nutritious
Imperfect and "not as fresh" food gets disposed of
Exec. perception is that staff dont care so its hard to wotk towards change
IDeatioN & TESTING
Challenging the problems from all angles and co-creating solutions
in store Staff
specials
seasonal produce cycle Graphic
Deepening relationship with food and its lifecycle
Greater sence of community and relationship between consumer and distributor
Giving staff a voice and agency to make change at work
repurpose surplus & "imperfect" food in store
Time/Space for staff to share oppinions & suggestions
Final protoypes
learning from initial concept testing and creating real-world interventions to increase cirularity
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