-

TEMPLATES
AAHAR – FOOD REUSE &
WASTE MANAGEMENT
SYSTEM
TEAM 4:-
MEMBERS:-
- SWETHA (RA2211003020071)
KEERTHANA(RA221100302069)
-ESHANI(RA2211003020111)
-DEEPALI(RA2211003020117)
EXPLORE PHASE
STEEPANALYSIS

SOCIAL & DEMOGRAPHICS TECHNOLOGY

• People can have trust  Technical glitches can
issues and their personal disrupt the system
opinions  Requirement or
• Providing efficient knowledge of proper
transport facilities maybe navigation
a roadblock

ENVIRONMENT & NATURE ECONOMICAL

• Bad weather conditions
can disrupt the  We will need funds for
transportation YOUR DESIGN transportation and
• Potholes and Manholes CHALLENGE running of the app.
can cause hinderance to ISSUE  The factories taking the
the transportation not needed food waste
may try to pay less
STEEP ANALYSIS PRIORITIZATION
High Impact

Low Population Density: In sparsely populated areas Hunger and Food Security: Proper food waste
with minimal waste generation, the urgency to management can help redirect Hunger surplus food
tackle food waste might be perceived as lower, as to those in need, addressing issues of hunger and
the overall impact on the environment and food insecurity. Instead of being discarded, edible
resources may be less significant. surplus food can be donated to food banks or
charitable organizations.

Uncertain to Occur Likely to Occur

Limited Environmental Impact: In areas with
advanced waste Management infrastructure and
effective recycling practices, the
Environmental consequences of food waste might
be mitigated, reducing the perceived importance Environmental
and urgency. Impact: Food waste generates a substantial amount
of greenhouse gases when it decomposes in
landfills, contributing to climate change. Proper
management, such as composting or recycling,
reduces these emissions and conserves valuable
resources like water and energy used in food
production.

Low Impact
STEEP ANALYSIS PRIORITIZATION

Discuss 2 key trends from the High Impact – Likely to occur quadrant:1.

[Link] and food security, it is the main issue that we are dealing here we are redirecting
surplus food to the malnourished and poor. Instead of being discarded, edible food can be
donated to food banks and charitable organizations.

[Link] waste: tons of food gets wasted everyday which nearly comprises 1/3rd of the total
food consumption. When food is wasted all the resources invested in its production such
as water, crops, and energy go to waste.
[Link] food management ensures that these valuable resources are used more
sustainably.

Discuss 2 trends from the High Impact – Uncertain to occur quadrant

[Link] Population Density: In sparsely populated areas with minimal waste generation,
the urgency to tackle food waste might be perceived as lower, as the overall impact on
the environment and resources may be less
significant.
[Link] environmental impact in areas with advanced waste management and
effective recycling practices, the environmental consequences of food waste might be
mitigated, reducing the perceived importance and urgency.
 STEEP ANALYSIS MATRIX
URGENT LESS URGENT

Environmental impact: Food waste generates a substantial amount Short-term Focus: In some cases, immediate concerns like economic
of greenhouse gases when it decomposes in landfills, contributing to crises or public health emergencies might take precedence over long-
climate change. Proper management such as composing or recycling, term issues like food waste. While it remains important, other urgent
reduces these emissions and conserves valuable resources like water matters may temporarily shift the focus away from food waste
and energy used in food production. management.
Resource Conservation: Resources like water and energy get Limited Resources: In regions or communities facing more pressing
wasted in food waste. Efficient management ensures valuable challenges, allocating resources and attention to food waste
resources are utilized sustainably. management might be perceived as less urgent due to limited
Hunger and Food Security: Proper food waste management capacities to address multiple issues simultaneously. Favorable
IMPORTANT

can help redirect surplus food to those in need, addressing issues of Circumstances: Some regions might have favorable conditions, such
hunger and food insecurity. Instead of being discarded, edible surplus as abundant natural resources or less population pressure, making the
food can be donated to food banks or charitable organizations. consequences of food waste less acute, though still important to
address in the long run

Abundant Resources: In regions with ample natural resources and Ample Food Supply: In regions or communities with an
fertile land, the consequences of food waste may not be as abundance of food supply, the immediate consequences of food
immediately apparent, leading to a perception of it being less important waste might not be as pronounced, leading to a perception that
to address. addressing it is less important.
Low Population Density: In sparsely populated areas with minimal Limited Environmental Impact: In areas with well-established waste
waste generation, the urgency to tackle food waste management systems and recycling practices, the
might be perceived as lower, as the overall impact on the environmental impact of food waste might be relatively minimized,
environment and resources may be less significant. reducing the sense of urgency to manage it.
Limited Environmental Impact: In areas with advanced waste Higher Priority Issues: When communities or countries face more
management infrastructure and effective recycling practices, pressing and immediate challenges such as poverty,
LESS IMPORTANT

the environmental consequences of food waste might be mitigated, conflict, or public health crises, food waste management may be
reducing the perceived importance and urgency. deprioritized in favor of addressing these more urgent
issues.
SYNTHESIS: MAKING SENSE OF STEEP ANALYSIS AND STRATEGIC PRIORITIES
Assessment Questions Synthesis: Sense Making

What relationships among the Our product is not going to perceive any kind of relationship as it
is based on empathy and willingness to help the needy.
trends do you perceive? How are they
related? Why are these relationships
important

What opportunities and/or The five challenges identified are:

challenges need immediate attention Having Proper Transport facilities
going forward for your designAvoiding technical glitches
challenge? And why? maintaining the quality and self life of food.
Locating the nearest NGOs and Shelter Homes.
Weather Conditions Can affect the Commute.
Getting Funds .
Gaining the trust of customers.

What would it take to create positive  The main aim of our design is to reduce some amount of
hunger crisis in India.
change on this issue relating to your
 Less number of children will go to sleep hungry.
design challenge?  The food that is wasted will be put to a good use.
 Rest of the food waste can be sold to industries for their use
at a cheap price.

Who else would be interested in thisBeing a matter of national interest:

issue? Why should they care? What Activists
conversations would you have withConservationists
them? Bureaucrats
The Government will be interested in the issue.
MAPPING ORGANIZATION ACTIVITY SYSTEM
OBJECTIVE:-
CONNECTING SURPLUS TO SCANTY.

STRATEGY 1: STRATEGY 2: STRATEGY 3: STRATEGY 4:

CONDUCTING CONNECTING ESTABLISHING A COLLABORATIN
WORKSHOPS WITH WELL-EQUIPED G WITH
AND NGOS,SHELTER TRANSPORT COMPOST
AWARENESS HOMES&FOOD CHAIN. FACILITIES AND
BANKS
y AND WASTE
AMONG CONSUMERS. MANAGEMENT
CONSUMERS. FACILITIES

Conducting Collaborating Connecting with Collecting the food

awareness with shelter vendors, and waste like rotten
programs to homes , transport chains. veggies and foods
awareness among orphanages, and
people. NGOs.
Connecting with Partnering with Establishing the Connecting with
environmentalists them to transport most efficient GPS waste managing
to advocate the the excess food and tracking factories to
issue from households. system. compost the waste.
Conducting Creating an Planning according Transporting the
workshops in organized system to the waste to factories
communities about to demographics of and then recycling
importance of Maintain the self- the area and and waste
composting. life of food . weather conditions.

Creating a Collecting the

feedback system revenue.
KEY COMPONENTS OF ACITIVITY SYSTEM

Strategic Hubs
Local GPS
Focus

Advanced
Well-knit technology
community

Long
term
vision
Providing
Use of Food to
Regular Empathy
Compost updates NGO

Transporting Sustainability
leftover food
Public
welfare to compost Distributing
industry the food

Social
Awareness

Reducing
Humanity hunger
STAKEHOLDER MAPPING MATRIX
(Identify your relevant key stakeholders)

High Interest
High Interest/Low Influence High Interest/High Influence
Academic &
Educational Environmentalists & Consumers and Food Banks
Institutions Conservationists App users and Charitable
Organizations

Waste Government and

Nonprofit Composting &
Management regulatory
Organizations recycling
Facilities bodies
facilities

High Influence
Low Influence

Low Interest/Low Influence Low Interest/High Influence

Farmers & Tourism Supply &

logistics chains
Technology
Agricultural &Hospitality
Sector
Providers
sector

Retailers & Restaurants Municipal & Commuting

Grocery And food local Technology
Stores chains Authorities experts
Low Interest
STAKEHOLDER LINKS & RELATIONSHIP MAPPING TEMPLATE
(Define the links and relationships between stakeholders)

Excess food
and food
waste
Company App online
and help
stakeholders Consumers,
food
producers
GPS and
NGOs, weather
Data/logistic
Employees shelter
providers
forecasting
and ground homes
Government/
Municipal workers
Authorities Recycling
and
composting
food

Consumers Equipment Waste

food management
/compost
producers
companies
STAKEHOLDER PRIORITY MAPPING MATRIX
(Develop engagement Strategies)

High Interest
High Interest/Low High Interest/High
Influence KEEP SATISFIED ENGAGECLOSELY
Influence

Environmentalists &
Conservationists
Waste Management Facilities
Consumers and App users

Influence
High
Nonprofit Organizations
Academic & Educational Institutions
Influence

Low Interest/Low Influence Low Interest/High

Low

Influence

MONITOR KEEP
(MINIMUM EFFORT)
SATISFIED
Low Interest
 STAKEHOLDER ANALYSIS & ENGAGEMENT STRATEGY

Key Stakeholders Relationships Stakeholder’s Impact Strategies to Gain

Assessment
Interest(s)in the Support or
Design Reduce
Challenge Obstacles
CONSUMERS They are main user of Consumers will be Consumers can be Consumers need to
the app who will interested to benefitted as they be aware of the food
channelize the surplus minimize their house can supply their waste reusing system
food from their homes. waste and use it cooked and food to contribute to us.
being socially & waste. Workshops &
Economically Aware. Awareness
programmed are
much needed.

Government and These entities establish . They might also Government bodies Government
Regulatory Bodies policies, regulations, provide funding, will be benefitted as authorities can help
and guidelines for food incentives, and this will reduce us provide the
waste management penalties to hunger. desired facilities and
encourage proper registrations for the
waste management project.
practices

Food Producers and They contribute to the Minimizing waste at Food producers can Food producers will
Manufacturers generation of food the source is a key provide their waste provide the required
waste through focus. and expired products amount of waste
production processes, for recycling thus needed to facilitate
supply chain providing extensive the process.
inefficiencies, and revenue.
unsold products

Local Authorities and Responsible for waste They work to ensure This will create a clen Local authorities can
Municipalities collection, that food waste is area or cities and a also contribute to
transportation, and collected and disease free society. supply the organic
disposal within their managed efficiently. fills that end up in
jurisdiction landfills.

Food Banks and They can be both They collect excess Surplus food can be Food banks & trusts
Charitable Organizations beneficiaries and edible food and supplied to the poor can store and supply
contributors to food distribute it to those communities. the cooked food to
waste management. in need. orphanages.
PROJECT BRIEF AND OPPORTUNITY FRAMING TEMPLATE
[Link] OR PROBLEM DEFINITION
SOLVING THE ISSUE OF HUNGER AND FOOD WASTE, BY CREATING A N EFFICIENT SYSTEM OF FOOD WASTE
MANAGEMENT.
Project Sponsor Organization Name AAHAR –SUPPLYING FOOD FROM SURPLUS TO SCANTY
Waste managing Factories
Environmentalists
Governmental organizations Address and Contact SRM INSTITUTE OF SCIENCE & TECHNOLOGY ,
Community services RAMAPURAM,CHENNAI-600089
Business owners
Contact Person(s) DEEPALI-7899508589
KEERTHANA- 88456798659

Project Title AAHAR :- THE FOOD REUSE AND MANAGEMENT SYSTEM

As we are going to make an application for our project, the biggest and most prominent challenges will
Design Challenge be:-
Having Proper Transport facilities
Avoiding technical glitches
maintaining the quality and self life of food.
Locating the nearest NGOs and Shelter Homes.
Weather Conditions Can affect the Commute.
Getting Funds .
Gaining the trust of customers.

What are the issues and opportunities that inspired this Design Challenge?
Design Challenge ISSUES
1. Starvation
Context and Background 2. Lack of food
3. Network connection
Info 4. Heavy Traffic
5. Trust factor
OPPORTUNITIES
6. Reuse of excess leftover food
7. Transportation facility
8. Serving the hungry
9. Providing leftover food waste to factories
10. Composting the organic waste and rotten foods to get revenue.

Why does this Design Challenge matter to the organization?

-Our organization wants people to eat surplus and not perish due to hunger.
-It wants that at the same time the food waste generated should be recycled rather than going to
landfill.
PROJECT BRIEFAND OPPORTUNITY FRAMING TEMPLATE

[Link] OR PROBLEM DEFINITION (contd...)

Goals and objectives of the Design 1. Support Ethical and Social Responsibility
2. Save Economic Costs
Challenge 3. Promote Sustainable Consumption and Production
4. Alleviate Hunger and Food Insecurity
5. Enhance Resource Efficiency
6. Minimize Food Waste Generation

Target users of this Design o Consumers

Challenge o NGOs, Shelter Homes
o Composting industries
o Environmentalists and conservationist
o Waste recycling factories

Other key stakeholders • Government Agencies and Authorities

• Food Industry (Producers, Manufacturers, Retailers)
• Community and Civic Groups
• Retail Associations and Chambers of Commerce
• Food Banks and Food Recovery Organizations

Previous efforts to solve this Love Food, Hate Waste (UK): Launched by WRAP (Waste and Resources Action Programmed), this
campaign has been instrumental in raising public awareness about food waste in the UK. It
Design Challenge provides practical tips, recipes, and resources to help individuals and households reduce their food
waste.

MID-DAY Meal Scheme(INDIA):- Launched by the government of india this was focused on provide
free mid day meals to primary school going children. This not only tackles the hunger issue among
small children but also motivates them to continue their education.

Amma Canteen(Tamil Nadu);Indira Canteen(Karnataka);Aahar Kendra(Odisha):-

These are state run programs in india that provide very cheap meals for daily wage workers,slum
people
and people who are not getting food.

Current activity system and a. Technological Solutions: Food Waste Tracking Apps
process b. Commercial Composting
c. Regulatory Measures :Food Waste Bans
d. Food Recovery and Redistribution: Food Banks and Charities
e. Source Reduction and Prevention : Education and Awareness
PROJECT BRIEF AND REFRAMING PROJECT CHALLENGES TEMPLATE
B. OPPORTUNITY FRAMING

Real issues behind this Design • Managing Customer trust and behavioral changes
Challenge • Infrastructure and logistics ,Technology & innovation
• Complexity of food waste and creating public awareness
• Economic Viability, Scale & Scalability
• Collaboration & Stakeholder Engagement
• Long Term Sustainability

Inspirations from others in solving • Too Good To Go (Global): Too Good To Go is a mobile app that allows restaurants, cafes, and
this Design Challenge grocery stores to sell surplus food at discounted prices before closing time. Users can purchase
meals that would otherwise go to waste at a lower cost.

• Olio (Global): Olio is a platform that enables individuals and local businesses to share surplus food
with neighbors. Users can list and collect items through the app, reducing food waste at the
community level.
• Composting Initiatives: Community composting programs and municipal composting facilities
provide residents and businesses with a way to recycle food scraps and yard waste, creating
nutrient-rich soil amendments.

• Food Donation Apps: Numerous apps facilitate the donation of surplus food from businesses to
local charities, reducing waste while addressing food insecurity

Teams contributions • We all members have equally contributed in analyzing the data and ideating solutions.
• We have all contributed our parts equally well
We divided the task into
• Data Collection and Research
• Designing the page
• Content writing
• Correcting & compiling final result.

Success criteria • Public Engagement & Awareness Community Satisfaction

• Efficient Fund Raising
• Data Monitoring & Reporting
• Health and Hygiene
• Resource Recovery
• Cost Effectiveness

“HOW MIGHT WE "Opportunity/ .How might we eradicate world hunger?

possibility statement Our long term goal is to eradicate world hunger. However we also know that this goal is near to
impossible.
Why? Because first of all, we are just a small fish in a pond. We are just doing as much as we could to
reduce starvation in India. Still we also know that it is not enough.
Nevertheless we hope to reduce hunger and starvation in India at the very least and hope it as a
possibility.
REFRAMING THE OPPORTUNITIES TEMPLATE

Getting
Reframe your opportunities and
and filter one providing
“How might
we ................... ?”

H
1. “How might we get funding M
and consumers?” W
Systems & Hunger
2. “How might we handle
Processes’ reduction
unforeseen and gain trust?”
Perspectives
3. “How might we manage our
app, its development and
updation?”
STEEP Trends
&Analysis
EMPATHISE PHASE
 POEMS FRAMEWORK
Location:
TEMPLATE Date/Time/Period:

Report By: Team 4

POEMS Framework Field Visit and Onsite Observation Insights

People: Who are involved? (E.g. commuters, street provide insights into their practices, challenges, and Onsite observations in the food waste
vendors, office workers, children, motorists, delivery men, successes. You can interview key stakeholders, management system offer insights into
etc.) What roles do they play? How are the people document processes, and gather data to better behaviours, challenges, innovative
understand the current system and identify areas for approaches, collaboration potential,
engaging with each other? How are they related? What improvement. In the context of food waste barriers, attitudes, cultural factors,
are the relationships? What is the social context? management, various stakeholders are typically economics, and policy impacts. These
involved, including: Food Retailers Waste insights inform better waste reduction
Management Companies Non-Governmental strategies.
Organizations (NGOs)

Objects: What artifacts are important? (E.g. bus stops Conducting a field visit and onsite observation of Studying objects in food waste
signage, traffic lights, benches, etc.) What roles do theyobjects in the food waste management system involves management yields insights on container
play? How are people engaging with the objects, and with studying various physical elements: efficiency, collection optimization, sorting
effectiveness, packaging impact, recycling
their surrounding? What is interaction? How does the Waste Containers quality, tech solutions, education impact,
object influence people’s behavior? Collection Vehicles food rescue efficacy, and local
Sorting Facilities environment, enhancing waste reduction
Compositing sites practices.

Environment: Where is the action taking place? (e.g. Field visit: Assess waste disposal areas, landfill sites, Studying the environment within a food
public bus, road side, government office, garden, etc.) composting facilities, recycling centres' effects on waste management system offers insights
What is happening? What are the people doing? How do environment, local flora/fauna, air/water quality, on waste disposal impact, landfill effects,
public health, aesthetics, regulations, community composting’s soil quality impact,
the people behave in this environment? How does the engagement for food waste management insights. recycling’s conservation effect, local
environment influence people’s behavior? What is the mood? ecosystem health, air/water quality
Ambience? influence,

Messages & Media: What are the messages and Evaluate educational materials, digital platforms, Analysing messages and media in a food
communication media used? (e.g. signage, online announcements, workshops, visuals, messaging waste management system offers insights
materials, posters, apps, etc.)What roles do they play? clarity, engagement methods, partnerships, feedback on communication clarity, digital reach,
channels, and impact measurement for food waste community engagement, educational
management communication insights. effectiveness, visual impact, language
relevance, partnership leverage, feedback
integration, and behaviour change
measurement, enhancing waste reduction
efforts.

Services: What are the services and support systems Studying services in a food waste management Assess collection efficiency, timing,
provided? (e.g. registration, library services, hands- on system reveals insights into collection efficiency, transportation, sorting, processing, quality
guide, online booking, etc.) timing, transportation methods, sorting and control, customer support, education.
processing effectiveness, quality control, customer
support quality, educational impact, technology
integration, and feedback mechanisms, aiding service
improvement.
GENERATE INTERVIEW QUESTIONS
• What does the user think & feel?
• What is really important to the user?
• What drives the user?
• What worries the user?
• What are user’s aspirations

• What does user see?

What does user hear from others? • What does it look like?
• What do friends and family say? • Who surrounds the user?
• Who influence the user and how? • Who are the user/s friends?
• What communication channels are • What makes the user happy?
Sad? influential> Proud?
• What problem does the user encounter?

• What does the user say? Do?

• What is the user attitude?
• What could the user be telling others?
• Are there conflicts between what the User says/ does and truly thinks & feels?

PAIN? • What barrier and challenges does the user

face?
GAIN? •
•
What makes user happy or satisfied?
What does the user truly want?
• What are the user’s frustrations? • How does the user measure value?
• What obstacles are there? • What gives user passion/motivation?
• What makes user feel indifferent?
EMPATHY MAP & USER JOURNEY TO GENERATE INTERVIEW QUESTIONS
DOING SEEING HEARING/SAYING FEELING/THINKING FRUSTATION NEEDS/WANTS

When does target Can you tell me • When you're Could you describe • Tell me about a • What are the key
User go there? about your personal the process of time when you challenges you
experiences with at the grocery purchasing food felt frustrated in face when it
How does target food waste at home store, what items and consuming dealing with comes to
User go there? or in your them in your food waste. managing food
community?
kind of household? What was the waste?
How does food waste information What actions do you situation, and • What specific
impact your daily life or signs catch take when you what specifically goals do you
or the environment
around you? your attention realize that food is
nearing its expiration
caused the
frustration?
have in mind
when it comes to
• What emotions regarding date? • How do you feel reducing food
or challenges food waste? How do you when you have waste?
arise when currently handle to throw away • If you could
dealing with • Can you food leftovers or food that has design the
food waste? describe a excess that you don’t gone bad? Can perfect solution
recent consume? you describe the for preventing
• Can you walk me emotions you food waste, what
situation through the experience in features or
where you steps you take to such situations? capabilities
dispose of food would it include?
felt waste, from
concerned collection to
about disposal?
wasting
food?
USER INTERVIEW NOTES
Interviewer Name SEEMA GUPTA
Note Taker & Observer
Interviewee Name SUBHASHREE M
Interviewee contact details subhashree123@[Link]
Date/Time of Interview 18/09/2023 10:30am
Interview Location Company’s Recruitment office
Interview’s background information
Gender Female
Age Range 22
Profession Software Engineer
Education Background MTech graduate
Family Joint family
Hobbies Coding, Reading books
Likes/Dislikes Likes novels, dislike movies
Interview Notes(Verbatim) Observations/Quotes
Methods of Food Waste • "Food waste is a global challenge that transcends
Reduction: Mention various geographical boundaries and impacts various sectors, from
strategies like source reduction, agriculture to the environment.“
donation programs,
composting, and anaerobic • “Businesses that adopt sustainable practices in managing food
digestion. waste not only contribute to a greener planet but also
• Explain how these methods experience cost savings and improved reputation.”
help divert food waste from
landfills and incineration.
• Benefits of Food Waste
Reduction: Explain the
positive impacts, including
environmental preservation,
cost savings, and potential
for addressing food
insecurity.
• Challenges and Scope: The
challenges posed by food
waste are diverse, affecting
sustainability, resources, and
food security. The scope is
global, with millions of tons
of food wasted annually.
PROJECT BRIEF AND REFRAMING PROJECT CHALLENGES TEMPLATE
B. OPPORTUNITY FRAMING
Opportunities for Projects and Research Targeting Food Loss and Waste Prevention Consumer Education about Food Loss , Waste and
Food Storage

Real issues behind this Design Quantifying the amount of wasted food .
Challenge Food Loss in Transportation and Distribution Networks
especially in developing nations where access to adequate and reliable
refrigeration, infrastructure and transportation can be a challenge

Inspirations from others in solving case studies and success stories of organizations, companies, or individuals
this Design Challenge who have successfully addressed food waste. Analyze what strategies and
solutions they implemented, and consider how these might be adapted or
expanded upon the project.
Collaborate with experts
Visit local initiatives
Participation in workshops
Online communities
Government initiatives

Teams contributions When it comes to the hospitality industry, for any waste reduction campaign to be a real success you
need to involve all of team. ‘The 4 As of team engagement’: Awareness, Accountability, Action and
Award.

Success criteria Communication and collaboration

Motivation and engagement
Sustainable management systems
External influences like awareness programs , workshops etc.
Networking and ground level work
Technical Expertise

“HOW MIGHT WE "Opportunity/

possibility statement
POST INTEREVIEW DEFREIFPRESENTATION:
Summary profile of interviewee
Overview of interviewee
Insert Photo Here
(Brief demographic profile, likes /dislikes,
lifestyle etc..,):

Summary profile of
Goals/Motivation:
interviewee Aspiration:

He/she have always been motivated by creative Managerial success: Pursuing success in a leadership
projects, teamwork and being able to draw a role such as a supervisor or manager.
connection between efforts and the organisation’s
bottom line. The gratification of overcoming an Earning acclaim and prestige: Recognition such as
obstacle is her/his greatest motivator. awards and accolades require commitment.

Current Experience: Challenges and Pain Points:

Income Instability: irregular income or financial

For in a software company for 2 as a technical instability due to factors like freelancing, gig work, or
member. economic downturns.
Career Transitions: Changing careers or industries
Worked for NGOs in the last 3 years as technical may come with uncertainties and challenges.
support provider.

3 most memorable things about the interviewee: User Insight & Deep Needs:

Passion and Enthusiasm: The person’s Enthusiasm for Clarity and Guidance
the role or opportunity can be infectious and leave a Respect and Empathy
lasting impression. Relevance
Clear Communication: Effective communication skills, Open Communication
including the ability to articulate thoughts clearly,
answer questions concisely, and engage in meaningful
conversations.
Emotional Intelligence: Displaying emotional
intelligence, empathy, and the ability to work well
with others
DOCUMENTING INSIGHTS & NEEDS:EXAMPLE

INSIGHT #:
• Food waste output is increasing in Indian cities and towns as a result of the
country's urban expansion, modernization, and population growth.
• Poor management of food waste can have negative consequences for the
environment and pose a risk to the public's health issues.
• Hundreds of children and needy can use that food for survival, especially in
densely populated countries like India.

Insert narrative of the user insight, needs, quotes here.

Need:
• Helping the hungry and undernourished with food to prevent less deaths due to
starvation.
• Reuse of leftover food in celebratory functions which, otherwise, would have
gone to waste.
• Providing raw material to make compost to help farmers.
• Taking leftover food and providing help for organic growth.

Quotes 1:
“We live in a world where we grow enough food to feed everyone, yet one-third of
all food produced is wasted.” – José Graziano da Silva.

Quotes 2:
“When we waste food, we waste the potential to create a more equitable and
sustainable world.” – Emily Broad Leib.
PERSONA CANVAS Shankar Sahani

Deep Need
Demographic Profile: Age: Statement:Empowering
communities through
23 Gender: Male Home: education and
collaboration to tackle the
Family pressing issue of food
Education Background: waste, while fostering
BA Sociology sustainable practices and
social equity, is the core
mission
Hobbies/Likes/Dislikes:
Hobbies: Reading,
Photography Diversity of Needs:
Dislikes : Animal cruelty, The needs in food waste
Mess management are
diverse: cutting carbon
emissions, addressing
Motivation/Aspiration: food insecurity, reducing
environmental costs, changing
sustainability, food consumer behavior, and
security, social justice, developing innovative
community technologies for
empowerment, advocacy, sustainable solutions.
education, personal
values, and career
fulfillment.
Social & Family Lifestyle: Challenges/Pain Points:limited
social meals, conversation resources, community engagement
& debate, entertainment, difficulties, policy barriers, stigma,
leisure, recreation, travel, food safety concerns, transportation
play, working together, issues, data collection complexities,
pastimes, holidays, volunteer recruitment, changing
observances, rituals, consumer behaviour, and
cultural and community competition for resources.
events.

Goals: reducing food waste,

promoting food security,
educating communities
about sustainable
consumption, collaborating
with local organizations, and
advocating for policies that
address food waste and its
social implications.

Behaviour : educates communities

about reducing food waste, collaborates
with local organizations, and
implements strategies for proper food
disposal.
EXPERIMENT
PHASE
 SCAMPER WORKSHEET
S Substitute (What can you substitute? What or who could you use instead?)
• Substitute traditional waste disposal methods with more
sustainable alternatives, such as composting or anaerobic
digestion.
• Replace single-use packaging with reusable and eco-friendly
packaging options.
• Replace perishable foods with longer-lasting alternatives to
reduce food spoilage.
• Rather than wasting food in parties & festivals, the leftovers
shall be sent to shelter homes, animal shelters and food
banks.

C Combine (What can you combine or bring together?)

• Combine data analytics and IoT technology to create smart
food waste tracking systems.
108
• Integrate food waste management into existing waste
collection and recycling programs.
• Combine surplus food from restaurants and supermarkets to
distribute to food banks.

A Adapt (What can you adapt for use as a solution?)

• Customize food waste reduction strategies for different
industries, like restaurants, households, or grocery stores.
• Adapt food waste collection schedules based on peak
disposal times and seasons.

M Modify (Can you modify or change the item in some ways?)

• Modify the supply chain to minimize food waste during
transportation and distribution.
P Put to other (What other or new ways could this be used?)
uses • Repurpose food waste as animal feed or organic fertilizer.
• Convert food waste into biofuels or bioplastics.
• Utilize food waste to create sustainable building materials or
textiles.

E Eliminate (What can you get rid of?)

• Eliminate unnecessary steps in the supply chain that
contribute to food waste.
• Eliminate food waste in households through better meal
planning and portion control.
R Reverse (What could you rearrange or change around?)
• Reverse the flow of food waste by implementing "circular
economy" models where waste is reintegrated into the
production process.
• Reverse the perception of food waste by raising awareness
and educating consumers about its environmental impact.
• Reverse the disposal mindset by incentivizing recycling and
composting over traditional landfill disposal.
RECONNECTING WITHOUR PERSONAS
Behaviors Aspirations Motivations Challenges Pain Points

User Insights Deep User Needs Constrains &/or Design Criteria

ENGAGE
PHASE
STORY BOARD CANVAS
Directions:
• Review your persona, the ideal user experience journey and the prototype you have created.
• Brainstorm how you intend to illustrate your persona’s story in a coherent manner including the
• narratives. Use the story board template / canvas provided and start drawing.

Title:
STORY BOARDING CANVAS
BEGINNING MIDDLE END

The Persona The Setting The Problems The Solutions The Resolutions
EVOLVE
PHASE
STRATEGIC REQUIREMENT TEMPLATE
The Big Idea or the Idea Concept (Main Solution to be delivered)
food waste management is the concept of a "Circular Food Economy." This
approach aims to transform the food system by minimizing waste,
Strategic Requirements optimizing resource use, and creating a closed-loop system where waste
from one part of the food supply chain becomes a valuable resource for
another

Key Solution Components of theRedistribution Food-to-Energy Composting

Big Idea Conversion

Capabilities Required to Deliver Consumer Engagement Waste Valorization Technology and

this Solution Component Innovation

Current Organizational Assets & Infrastructure Supply Chain Expertise Technology Resources
capabilities to be Leveraged

Development Strategy to Resource Allocation Technology Investment Strategic Partnerships

develop this capability (if
needed)

Requirements and cost to High Requirements and Medium Requirements Low Requirements and
develop (high / med / low) Costs: and Costs: Costs:
1. Technology 1. Training and Skill 1. Data Collection and
Development Building Reporting
2. Infrastructure 2. Partnerships and 2. Resource
Investment Collaborations Reallocation
3. Talent Acquisition

External Sources of ExpertiseNonprofit Organizations Technology Companies Consulting Firms

(potential partnership)
 EVOLVING THE PROCESS FOR DELIVERY

Key Solution KEY COMPONENTS FOR FOOD REUSE & WASTE MANAGEMENT SYSEM
Component
Process1 Process2 Process3
(Input Your Solution Consumer Education and Food Donation Programs: Composting and
Component 1) Engagement Recycling
Educate customers about the Partner with local charities Partner with composting
importance of reducing food waste and food banks to systems to process
and the benefits of sustainable redistribute surplus food to organic waste and turn it
practices like composting & feeding those in need. into valuable compost.
the needy. Ensure safe handling and Ensure proper sorting
transportation of donated and recycling of non-
food. organic waste materials.

(Input Your Solution Food Tracking and Traceability: Data Analytics and Employee Training and
Monitoring: Engagement:
Component 2)
• Use blockchain technology or • Continuously monitor and Train staff on food safety,
other tracking systems to trace analyze data on food waste reduction, and
the origin of food products. waste, delivery efficiency, sustainability practices.
• Enhance transparency and and customer behavior. Engage employees in
traceability to reduce food waste • Use data insights to make identifying opportunities
due to recalls or quality issues. real-time adjustments for improvement and
and improvements implementing sustainable
changes.

(Input Your Solution Inventory Management and Optimized Routing and Continuous
Demand Forecasting: Delivery: Improvement and
Component 3) Measurement
Utilize data analytics and machine Implement route Set specific sustainability
learning to accurately forecast optimization algorithms to goals and regularly
demand and manage inventory minimize delivery distances measure progress toward
efficiently. and reduce fuel reducing food waste and
Minimize overstocking and food consumption. improving delivery
spoilage by predicting customer efficiency.
preferences and adjusting orders Adapt and refine
accordingly. processes based on
performance data and
feedback.
 IMPACT EVALUATION INDICATORS
Criteria Indicators & Measurement Stakeholders

Social Value Creation

Health Outcomes: Measure improvements in physical Stakeholders play a vital role in social value
and mental health among beneficiaries creation within organizations and communities.
Social value refers to the positive impact an
Access to Basic Services: Evaluate improvements in organization or initiative has on society,
access to clean water, sanitation, healthcare, and encompassing a wide range of social,
education. environmental, and economic outcomes.

Food Security: Evaluate access to nutritious food and

reductions in food insecurity.

Stakeholder Satisfaction
• Stakeholder Surveys: Conduct regular surveys to • Identify and Prioritize Stakeholders:
gather feedback from stakeholders, including • Prioritize them based on their influence and
customers, employees, investors, suppliers, and impact on the organization.
community members.
• Understand Stakeholder Expectations: Conduct
surveys, interviews, focus groups, and
Continuously gather and analyze feedback.

Solution Sustainability
• Quantify the amount of waste generated and Stakeholder Engagement:
diverted from landfills. • Measure the level and effectiveness of
engagement with stakeholders in decision-
• Track waste recycling and reuse rates. making processes.

• Evaluate the inclusion of stakeholder input in

sustainability initiatives.

Solution Scalability • Revenue Growth Rate • Partnership Development

• Profit Margin • Supplier Relationships

• Cash Flow Management • Stakeholder Reporting

• Production or Service Capacity

 ACTION PLANNING TO ADVANCE THE DESIGN CHALLENGE
PROJECT

Idea Objectives Responsibility Who Implementation How Resources Completion When will
What idea for Why is this idea important? will lead this? will this be What capability and this be completed?
implementation Values and benefits Implemented? resources are needed?

Food Food Security: By Non- 1. Assess the Financial Resources: Continuous

Redistribution redistributing surplus Governmental Current Funding is essential Improvement:
Network food, this system helps Organizations Situation to cover the costs Food waste
combat food insecurity (NGOs): NGOs associated with management is an
and reduces the need dedicated to 2. Stakeholder infrastructure, ongoing effort
for new food environmental Engagement technology, staffing, that requires
production, conserving conservation, and outreach programs, continuous
resources. hunger relief, Collaboration and ongoing improvement and
and sustainable operational adjustment. As
development 3. Develop a expenses. behaviors change
can take Strategic Plan and technologies
leadership roles advance, the
in raising 4. Set Up system should
awareness, Infrastructure adapt accordingly
educating the to remain
public, and 5. Data Collection effective.
implementing and Analysis
food waste
reduction
programs.
Idea Objectives Responsibility Who Implementation How Resources Completion When will
What idea for Why is this idea important? will lead this? will this be What capability and this be completed?
implementation Values and benefits Implemented? resources are needed?

Composting Reduce Food Waste: Technology [Link] Partnerships: Long-Term

Infrastructure The primary objective Providers: Awareness and Collaborative Commitment:
is to significantly Companies Education Relationships: Achieving
reduce the amount of specializing in Establish meaningful
food wasted at various waste 7. Mobile App and partnerships with reductions in food
levels, from management Web Platform local government waste and
households to technology, such authorities, NGOs, sustainable
businesses, by as smart waste [Link] businesses, and practices often
identifying bin Redistribution community requires a long-
opportunities for manufacturers Network organizations to term
prevention, and software share responsibilities commitment.
redistribution, and developers, can [Link] and and resources. Sustainability
responsible disposal. lead by Regulation Food Banks and goals may be set
providing Charities: Partner for several years
innovative [Link] with organizations or even decades.
solutions for and Evaluation that can accept and
data collection redistribute surplus
and analysis. food to those in
need.
Idea Objectives Responsibility Who Implementation How Resources Completion When will
What idea for Why is this idea will lead this? will this be What capability and this be completed?
implementation important? Values and Implemented? resources are needed?
benefits

Mobile App and Economic Savings: Collaborative 11. Scaling and Personnel: Measurable
Web Platform Reduce disposal Partnerships: Expansion Project Managers: Milestones: It's
costs for Leadership Experienced important to set
municipalities and often emerges 12. Continuous individuals to measurable
businesses by from Improvement oversee the milestones and
diverting food collaborative implementation and objectives to track
waste from landfills efforts involving 13. Public management of the progress. These
and incineration multiple Engagement and food waste milestones can be
stakeholders Incentives management system. reached at various
working IT Specialists: points throughout
together to 14. Collaboration Technicians to the
address food with Technology manage the implementation
waste Providers technology process.
comprehensivel infrastructure and
y. 15. Reporting and troubleshoot issues.
Transparency Operations and
Logistics: Staff
responsible for the
logistics of food
collection, storage,
and redistribution.
 IDENTIFYING QUICK WIN
What is this Quick Win (1) about? • Reducing food scarcity and starvation
• Providing food to the needy
• Reducing excess food waste in celebratory
functions

What are the success indicator(s)? How would • Reduction in Food Waste Volume
it (these) be measured? • Cost Savings
• Reduction in Food Spoilage
• Waste Diversion to Recycling or
Composting

What are the resources / staff trainings RESOURCES

needed? • Technology and software
• Transporting vehicles and conveyance

Who will lead this Quick Win implementation? • Project Manager

• Sustainability Officer
• Cross-Functional Team
What are the key steps needed to implement • Contacting the Government for help and
this Quick Win? What is the timeline till support.
completion? • Planning the transport facility.
• Making the App.
When will be the status or progress update? The status update will be done after linking
together all the required government
departments together.

When will this be completed? It will be completed after finishing the

transport plan and working model of the App.

How would the Success be communicated? The success would be communicated through
launch of the Application with all the
departments linked together.
CONCEPT SYNTHESIS

Design How Might We... Solution A technology-driven

Challenge 1. Make the App Concept system that optimizes
2. Create a proper network for transport and technical
smooth work issues together.
Persona: Shankar Sahani Demographic Profile: Age: 23
Gender: Male
Home: Family
Education Background: BA Sociology

Deep Needs:Empowering Value Propositions to Target Users:

communities through education Effortlessly reduce food waste and streamline
and collaboration to tackle the management for sustainable savings and a greener
pressing issue of food waste, while future
fostering sustainable practices and
social equity, is the core mission

Gains: User Need(Problem) Solvers:

• Reducing food scarcity and • Community Engagement
starvation • Reduction of Food Waste
• Providing food to the needy
• Reducing excess food waste in
celebratory functions

Pains: Gain Creators: Pain Relievers:

• Make the App • The Government
• Create a proper network for • NGOs
smooth work • Public welfare centers
 MARS framework

Motivation:
Intrinsic Motivation: Individuals may be motivated by a genuine desire
to help those in need and reduce food waste, driven by empathy,
compassion, and a sense of social responsibility.
Extrinsic Motivation: External factors can also play a significant role in
motivating participation: Recognition: Organizations or individuals
might seek recognition and positive publicity for their charitable efforts,
which can encourage them to participate.

Ability
Logistics and Infrastructure: Assessing the ability to handle food
storage, transportation, and distribution logistics efficiently. This includes
having suitable vehicles, storage facilities, and equipment
Food Safety Knowledge: Ensuring that those involved have the
knowledge and training to handle food safely, including understanding
food safety regulations and practices to prevent foodborne illnesses
 Role
Flexibility and Adaptability: Recognizing that roles may need to adapt to
changing circumstances, such as unexpected surpluses or increased demand
for food assistance.
Accountability:This includes transparency in reporting and tracking food
donations and distributions.

Systems
Weather and Climate: Weather conditions can affect the transportation and
storage of food, especially for perishable items.
Food Supply: Considering the availability and types of excess food that are
accessible for distribution, which can vary based on factors like seasonality
and donations from local businesses.
 WHAT IS OUR CHANGE MANAGEMENT PLAN?
Vision (Reasons)for Staff Engagement Communicate vision Implementation Plan Empower people for Create Quick Wins
change for change change

Reducing Food Waste: Training and Sustainable Engage Stakeholders: Food Storage Portion Control:
Implement measures Awareness: Provide Transportation: Involve employees, Guidance: Implement portion
to minimize food training to staff Develop sustainable suppliers, and partners Provide guidance on control measures in
waste at all levels of about the transportation in the planning [Link] food storage food preparation to
the supply chain, fromimportance of food methods for food Identify champions techniques to extend reduce over-serving
farms and waste reduction, its distribution to reduce who will drive the the shelf life of and plate waste.
manufacturers to environmental carbon footprint. initiative within your groceries.
retailers and impact, and cost- organization. Staff Training:
consumers. saving benefits. Policy Support: Measurement and Provide staff with
Make sure they Advocate for policies Educate and Train: Feedback: quick training sessions
Technology and Data: understand their role that incentivize food Provide training on Develop apps or tools on food storage and
Use technology and in the process. donation, protect food waste reduction that allow individuals handling best
data analytics to donors from liability, techniques and the to track their food practices to prevent
better predict food Clear Guidelines: and promote importance of the waste at home and premature spoilage
surplus and demand, Establish clear sustainable food initiative to all staff. provide feedback on
allowing for more guidelines and practices. how to improve
precise distribution. procedures for food
waste management,
including sorting and
disposal methods.
Ensure that staff
know what to do
with food scraps and
leftovers