Context: Undergraduate Thesis Project
Challenge: The pressing issue of sustainable food waste management, especially relevant to hotels and restaurants.
Project Goal: Designed a sustainable, user-friendly solution that aligns with the existing business models of hotels and restaurants.
Duration: 12 weeks
Role: Research | Conceptualizing | User Testing | Visual Design | Prototyping
Methods: User Research, Market Study, User Persona, Empathy Mapping, Brainstorming, Giga Mapping, Information Architecture, Wire-Framing, Prototyping, Usability Testing
Tools:
Context: Undergraduate Thesis Project
Challenge: The pressing issue of sustainable food waste management, especially relevant to hotels and restaurants.
Project Goal: Designed a sustainable, user-friendly solution that aligns with the existing business models of hotels and restaurants.
Duration: 12 weeks
Role: Research | Conceptualizing | User Testing | Visual Design | Prototyping
Methods: User Research, Market Study, User Persona, Empathy Mapping, Brainstorming, Giga Mapping, Information Architecture, Wire-Framing, Prototyping, Usability Testing
Tools:
Feature Highlights
Allows hotels to track their income, clients, users, and other stats.
Allows hotels to track their income, clients, users, and other stats.
Sell leftover food to help reduce food waste and increase profits
Sell leftover food to help reduce food waste and increase profits
Easy to maintain inventory via the journal in the app.
Easy to maintain inventory via the journal in the app.
Learn to dispose food via food waste management blogs and tutorials in the app.
Learn to dispose food via food waste management blogs and tutorials in the app.
Understanding the problem
Understanding the problem
It is seen that with the increasing food waste caused by hotels and catering services, global warming is increasing and causing climate change. Millions go hungry, and we continue to waste perfectly good food on an enormous scale. It is also seen that 90% of the food wasted is perfectly edible.
It is seen that with the increasing food waste caused by hotels and catering services, global warming is increasing and causing climate change. Millions go hungry, and we continue to waste perfectly good food on an enormous scale. It is also seen that 90% of the food wasted is perfectly edible.
To design a digital platform that simplifies food waste reduction by enabling hotels to sell unused food at lower prices before closing.
To design a digital platform that simplifies food waste reduction by enabling hotels to sell unused food at lower prices before closing.
Through interviews and surveys, I delved into the daily struggles of hotel staff and food business owners, uncovering their frustrations with managing excess food and the barriers they face in reducing waste.
Through interviews and surveys, I delved into the daily struggles of hotel staff and food business owners, uncovering their frustrations with managing excess food and the barriers they face in reducing waste.
The current state of the affairs
The current state of the affairs
Hotels actively track food waste (avg. 160-180g per person) and implement sustainable practices.
Hotels actively track food waste (avg. 160-180g per person) and implement sustainable practices.
Leftover food is composted, and edible portions are taken home by staff.
Leftover food is composted, and edible portions are taken home by staff.
No food donation system exists due to safety concerns (uncertain preparation/storage times).
No food donation system exists due to safety concerns (uncertain preparation/storage times).
Buffet restaurants always have 10-15 portions of leftover food per dish, as food must be available until closing.
Buffet restaurants always have 10-15 portions of leftover food per dish, as food must be available until closing.
Respondents (ages 21-55, majority with 5+ years of experience) buy inventory in advance but source fresh ingredients per order.
Respondents (ages 21-55, majority with 5+ years of experience) buy inventory in advance but source fresh ingredients per order.
66% experience occasional food leftovers, mainly cooked vegetables.
66% experience occasional food leftovers, mainly cooked vegetables.
Most discard leftovers, while some reuse, sell, or take them home—none donate.
Most discard leftovers, while some reuse, sell, or take them home—none donate.
Businesses seek guidance on proper food disposal and donation options.
Businesses seek guidance on proper food disposal and donation options.
I reviewed industry reports and case studies, discovering trends like food-sharing apps and dynamic models that could help reduce food waste in hotels.
I reviewed industry reports and case studies, discovering trends like food-sharing apps and dynamic models that could help reduce food waste in hotels.
Overconsumption & Waste: Taking more food than needed leads to wasted resources like water, labor, and energy.
Global Impact: One-third of food is wasted before reaching consumers (UN).
Environmental Impact: Food waste emits methane, 25x more potent than CO₂.
Supermarket Rejection: ‘Ugly’ produce is discarded, worsening retail food waste.
Waste Disposal: 84.7% of food waste ends up in bins instead of being repurposed.
India’s Food Waste: Contains 57% water, 32% carbs, 7.4% protein, and 3.7% lipids, causing high nutrient loss.
Overconsumption & Waste: Taking more food than needed leads to wasted resources like water, labor, and energy.
Global Impact: One-third of food is wasted before reaching consumers (UN).
Environmental Impact: Food waste emits methane, 25x more potent than CO₂.
Supermarket Rejection: ‘Ugly’ produce is discarded, worsening retail food waste.
Waste Disposal: 84.7% of food waste ends up in bins instead of being repurposed.
India’s Food Waste: Contains 57% water, 32% carbs, 7.4% protein, and 3.7% lipids, causing high nutrient loss.
tonnes of edible food wasted
tonnes of food wasted daily
food wasted by each Indian, daily
Food waste is a major issue, wasting valuable resources like water, energy, and nutrients. From overconsumption to rejecting "ugly" produce, it contributes to environmental damage and global food insecurity.
I conducted a competitive analysis to understand how other hotels like deal with left over food in India. This analysis provided valuable insights into industry best practices and potential areas for improvement.
I conducted a competitive analysis to understand how other hotels like deal with left over food in India. This analysis provided valuable insights into industry best practices and potential areas for improvement.
Meet Manish, a hotel owner in Bangalore, India, struggling with large amounts of leftover food at the end of each workday, always seeking better planning strategies to reduce waste and handle leftovers more effectively.
Meet Manish, a hotel owner in Bangalore, India, struggling with large amounts of leftover food at the end of each workday, always seeking better planning strategies to reduce waste and handle leftovers more effectively.
By stepping into Manish’s shoes, I uncovered the challenges he faces daily, overwhelmed by leftover food and the need for better planning. Through the empathy map, I was able to understand his frustrations, thoughts, and aspirations, paving the way for a more sustainable and efficient solution.
By stepping into Manish’s shoes, I uncovered the challenges he faces daily, overwhelmed by leftover food and the need for better planning. Through the empathy map, I was able to understand his frustrations, thoughts, and aspirations, paving the way for a more sustainable and efficient solution.
Following Manish’s journey, I mapped out each step he takes, from the moment ingredients are brought in to the challenge of managing leftovers. This user journey map helped me identify pain points and opportunities for improvement, guiding me to generate some 'How might we' statements that focus on optimizing food planning, reducing waste, and enhancing inventory management for a more efficient and sustainable solution."
Following Manish’s journey, I mapped out each step he takes, from the moment ingredients are brought in to the challenge of managing leftovers. This user journey map helped me identify pain points and opportunities for improvement, guiding me to generate some 'How might we' statements that focus on optimizing food planning, reducing waste, and enhancing inventory management for a more efficient and sustainable solution."
Giga Map
To map out my thoughts, I created a giga map where I documented all my findings and began organizing them by section. This allowed me to visualize my entire research and project in one space, making it easier to grasp the bigger picture and identify key areas to focus on moving forward.
Click here to view the giga map in detail on FigJam!
Information Architecture
To ensure a seamless user experience, I created an information architecture that organizes content intuitively. By mapping out the structure and flow, I was able to create a clear, accessible pathway for users, making it easier for them to navigate and find exactly what they need.
Click here to view the information architecture in detail on FigJam!
Low fidelity Wireframes
With the foundational concepts in place, I translated them into low-fidelity wireframes. These rough sketches allowed me to quickly explore layout options, iterate on ideas, and establish a solid structure, paving the way for a more refined and user-centric design.
I designed the flow with first-time users in mind, ensuring a smooth introduction to key features while keeping the experience simple and approachable.
Branding
I created a branding strategy that reflects the target audience's values, using colors and typography to build a cohesive identity that sets the tone for the design.
Mid fidelity Wireframes
Building on the initial structure, I crafted mid-fidelity wireframes to refine the layout and incorporate interactive elements, getting closer to the final design while ensuring a smooth and intuitive user experience.
I conducted a user test with the screens above, but without colors or text, the user became confused and couldn’t get past the second screen. This insight highlighted the importance of adding more context and visual cues for better user understanding.
During a usability test with a few users, I found that even without text, the colors and visual cues helped users navigate through the screens. However, the dark background was disrupting the flow, making it hard to see the content clearly. Despite this, users were still able to complete the task—navigating the platform and vocalizing their thoughts—most of them got it right, which validated my design. This feedback encouraged me to refine the design and move forward with high-fidelity wireframes, incorporating the necessary improvements.
High fidelity Wireframes
This flow allows hotels to easily add a bundle of food on the application. They can see the older bundles added on the same day and can upload a new one with ease
The second flow is for users purchasing a mystery bundle via the app. They select a restaurant, filter if required and place the order easily!
Usability Testing
I tested the high-fidelity prototype of the mobile app by asking three people to role-play using the app to complete a few tasks.
Explor
Exploratory Study: What users currently do?
Have you ever had any food left over when you cook/ order food? (y/n)
How many times a week is the food left over? (1-7)
What kind of food is usually left over? (Bread, curries, entire menu, salad, others)
What do you do with the leftover food? (Eat it in the next meal, throw it, give it to someone else, etc.)
Do you know about the effects of leftover food on the climate? (y/n)
Would you like to help in reducing leftover food in hotels?
Would you be willing to buy still fresh but leftover food at the end of the day from hotels for a much cheaper price than the usual price?
Task Based Study: How users achieve tasks using the Takeout app
What do you think of the logo?
What do you think these icons mean?
How would you order a chat bundle from Anand Sweets?
How would you check for an article on food waste on the app?
How would you ask the chatbot about app details?
Users had no issues with ordering bundles.
Menu Icon changed due to cart resemblance.
Menu, journal, and dispose icons caused confusion.
Navigation becomes easier with use.
Users liked the color scheme and flow.
Journal & Dispose Icons: Kept as is; minor learning curve.
Prototype
Hotel Screens
This flow shows how hotels can upload food bundles, add details like filters and pick-up times, track ingredient expiration dates, and access articles on food disposal. They can also view key stats such as client data, sales, and pricing.
User Screens
This flow shows how users can select and pick up mystery food bags from nearby hotels through the app. They can filter options based on location, dietary preferences, and pick-up times, favorite restaurants, learn how to compost food at home, view past orders, and chat with an AI bot for any queries.
What did I learn? and What's next?
Findings
Users found the ordering process smooth, validating core functionality.
Some icons were confusing, needing a more intuitive design.
Users appreciated the color scheme and user flow.
Convincing restaurants to integrate remains a challenge.
Some elements require brief familiarization but become intuitive.
The platform can impact businesses and consumers in reducing food waste.
Findings
Users found the ordering process smooth, validating core functionality.
Some icons were confusing, needing a more intuitive design.
Users appreciated the color scheme and user flow.
Convincing restaurants to integrate remains a challenge.
Some elements require brief familiarization but become intuitive.
The platform can impact businesses and consumers in reducing food waste.
Whats next?
Refining UI Elements: Improve icon clarity for seamless navigation.
A/B Testing: Experiment with alternative icon designs to enhance recognition.
Restaurant Partnerships: Develop business plans to showcase the platform’s benefits.
Gamification & Incentives: Introduce rewards for restaurants and consumers to encourage food waste reduction.
Content Expansion: Strengthen educational materials (blogs, tutorials) to drive behavioral change. Add some challenges users could complete
Pilot Program: Test the platform with select restaurants to gather real-world feedback before scaling.
Whats next?
Refining UI Elements: Improve icon clarity for seamless navigation.
A/B Testing: Experiment with alternative icon designs to enhance recognition.
Restaurant Partnerships: Develop business plans to showcase the platform’s benefits.
Gamification & Incentives: Introduce rewards for restaurants and consumers to encourage food waste reduction.
Content Expansion: Strengthen educational materials (blogs, tutorials) to drive behavioral change. Add some challenges users could complete
Pilot Program: Test the platform with select restaurants to gather real-world feedback before scaling.
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