Overview
This project took place over the course of 12 weeks, and was an exercise in going through the entire UX research and design process on a topic of choice.
Having a passion for helping others, and background knowledge from the food service industry, I decided to see if I could create some sort of digital solution to help the on campus food share.
Contextual Inquiry
I helped put away and rotate a large bi-weekly produce order to get hands on experience. I observed the staff go about their day taking note of what works and what seems to be a pain point.
Key Takeaways
Food Share West has no inventory system for sorting, identifying, or keeping track of produce other than a dry erase board.
Organization of fresh produce is not a priority.
Staff have trouble identifying what produce is what.
Problem Identification
Derived from observing and participating in a typical workday of a volunteer at Food Share West.
Feature Brainstorming
The current inventory system (or lack there of) in place at Food Share West leads to confusion about expiration dates and what exactly they have on hand at any given point and time. I used the information gathered from the persona and journey map to influence brainstorming features.
Proposed Taskflow
Revised the current workflow to accomodatefor accurate product identification and up to date inventory tracking.
Initial Designs
My first attempt at wireframes was focused on creating an intuitive way to view and update product inventory.
Low fidelity testing
Testing Process: Conducted remotely, Each session was scenario-based, allowing users to complete tasks like adding an item. I encouraged a "think-aloud" approach to capture real-time feedback on usability. Sessions were recorded with consent.
Key feedback
Quick Identification: Add icons or images next to items for faster recognition.
Sorting Options: Provide ways to view items by expiration or purchase date.
Product Categories: Found the product screen confusing to use. Unclear how to proceed to the next screen.
More Wireframes
Created new screens based on feedback, and conducted another round of testing comparing the feedback from both. Created initial wireframes for produce identification.
Final Designs
Potential Impact
Project did not proceed to development, was designed to support the RIT Food Share program in achieving better produce management and reducing waste.
Here’s an overview of the measurable outcomes I would have focused on had the project been implemented:
Metrics and Goals
The system aimed to improve the organization of fresh produce and educate patrons and volunteers on storage and usage. Key metrics I would have tracked include:
Reduction in Produce Waste - Baseline data on produce loss before and after implementation would help quantify waste reduction.
Volunteer and Patron Education - Tracking volunteer familiarity with produce and storage practices, and assessing patron feedback on available products.
Measurable Impacts
Waste Reduction and Efficient Use of Limited Refrigeration
With better tracking and produce identification, the system could help the Food Share make the most of its limited refrigeration space, potentially reducing spoilage.
Improved Volunteer and Patron Engagement
A user-friendly interface would streamline volunteer tasks, while educational resources would empower patrons to use produce effectively, potentially increasing return visits.
Enhanced Case for Funding
By demonstrating clear improvements in efficiency and waste reduction, the system could support the Food Share’s case for additional funding. With measurable outcomes, the Food Share could present data-driven requests to donors or grant organizations to secure expanded refrigeration and storage capacity, enabling them to meet growing demand.
