Kiana, one of our interviewees, is interested in reducing her food waste and primarily eats in dining halls.
Below is a journey map of her typical meal routine, which is quite systematic. She always navigates dining halls the same way, getting fruits/veggies, then the main course, then carbs while gauging how filling and appetizing the food she’s chosen will be based on their visual appeal and her past preferences in the dining hall. An interesting tension here is that while getting food, she’s primarily thinking about her hunger/preferences, and only thinks about food waste at the very end of the meal.
How can we bring food waste awareness to the forefront of a dining hall experience? It’s difficult to accurately gauge taste and potential leftovers given the current workflow.
strong work, I’d like to see the phases.. perhaps breakfast, lunch and dinner?