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Welcome.

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Contents.

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AbstractTime Plan

INTRODUCTION

The ProblemContext of the design problem

The SolutionStatement of the final design outcome

Research & DevelopmentPresentation of research and development work

ValidationExternal validation of both process and outcome

Personal ReflectionMy own reflection upon the project

MAJOR PROJECT

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Introduction.

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INTR

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ABSTRACT

I believe that as a global soci-ety we are changing the way in which we approach the ‘new’. We are more open to new products, services and the

experiences that come with them. In my opInIon we are approaching a change to the way we consider, consume and appreciate food. What we choose to eat and how we go about monitoring our nutrition is becoming increasingly important to consumers. A trend of self-quantifi-cation products & services will shortly cement a link between nutrition and the resulting effects on our behaviour. This - I believe - will see us using food strategically to positive effect and come to further endorse a healthy eating lifestyle. Not to mention the current efforts within scientific communities to raise awareness of the security of our food supply for the next century. I believe that of all the meals during the day, the opportunity lies with lunch

to effect change in our behaviour and improve productivity. It is a meal we spend very little time thinking about. So little that the UK has adopted a food-on-the-go culture which is damaging our health. Office dwellers are spending increasing amounts of

time at their desks and many do not leave them at all during the day. Through this project I wil l show that in order to change the UK’s food system, the behaviour of consum-ers must be altered.

With a focus on making healthy, rel-evant meal choices being the key to improving our behaviour and mental performance. All of this via self-quan-tification products and the relationship they could have with nutrition. I will play upon the idea of an optimal meal, breaking down food into its basic groups and studying their effects on our body and how we can tailor the content of our food to improve our physical and mental well-being.

“A TREND Of SElf-qUANTIfICATION

PRODUCTS & SERvICES wIll

ShORTly CEMENT A lINk BETwEEN NUTRITION AND PRODUCTIvITy”

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The Problem. The context of the

design problem.

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THE

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W h a t a r e t h e impl icat ions of a standardised front-of-pack labelling system to influence buying habits.

Play upon the trends of gastroscience and DIY ready meals as a means of gaining user base and social media focus.

Explore potential of self-quantification on nutritional decisions a n d m e a n s o f acquiring data quickly and effectively.

“labelling has a huge

influence on people’s in-store

decisions”

“Celebrity chefs are grabbing

attention with Gastroscience”

“People need a

way of quickly assessing if a diet

is nutritionally suitable”

It is important for people to be aware of what they are consuming and how it affects them.

The importance of breaks is underestimated in the workplace. Break a desk lunch mindset to boost productivity.

Consumers’ indulging themselves at lunch stems from a lack of awareness and planning.

“In order to develop, you

need to become self aware”

“when in the office, people are far more likely to

work through their lunches”

“when out of the office people are much more likely to over-

indulge”

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THE

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The Brief.

The brief for the Final Major Project, outlining ways of tackling the design problems.

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THE

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The Solution. A statement of the

design outcome.

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THE

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Wel is a food product and franchise system which allows consumers to improve their nutrition and susequently their productivity through a new on-the-go lunchtime experience.

Playing on trends of self-quantification and gastroscience, enabling users to understand how their meal choices are affecting their wellbeing and exciting them into making behavioural change.

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THE

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STARCH PROTEIN

GARNISHFLAVOUR

The process of building a meal is similar to the way in which we think about our food. It begins with a starch base, building protein, adding flavour and indulging garnish.

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THE

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A storyboard showing the various stages of the user experience post-meal building.

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RES

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My workspace for the research and development phases.

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TheBrand. Logo & Brand design.

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Initial logotype sketchwork.

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Bebas Neue - Bold

Bariol - Regular

Wolf in the City - Regular

Logo is intended to look like a pot of noodles spinning in a steam vortex when viewed from the side.

HEADINGS & TITLES.

Main Body textIbusam volupta nonsequo voloris pelestis eos qui ilic to tem am si que nis est, conesti dem electotatin porro omnis

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The final brand, logotype and typeface selection.

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The family of branded products from Wel.

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Wel Container.

D e s i g n a n d engineering of the Wel food container.

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Second iteration of portion modelling within a 20 fl. oz. container. More balance needs to be found between the food groups.

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Technical Development.

F o r m a n d manufacture of the Wel container.

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A collection of the container iterations that were carried out during the project, the final version is seen front right.

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Second iteration of the mould. The shape has been refined to prevent the distortion seen in the previous models. The base is now more geometric, wider and the volume larger.

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The final developed container with adjustments made for moulding, plastic deformation with heat and simplifying the functionality of the valve inlet which has been subsequently move to the rear of the container.

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A 360° impression of the container’s form and functionality.

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ModularFood.

D e v e l o p m e n t of the modular, edible packaging.

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Refining the order in which layers should be picked and placed, including how the colours relate to the different food groups and how the lid conveys the contents.

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Technical Development.

F o r m a n d manufacture of the modular food.

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A collection of the modular food iterations that were carried out during the project.

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Technical test of the dissolving food packets. The cellulose glue does not dissolving well enough during the cooking process and therefore leaves an unappetising slug of rice paper and adhesive.

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Final presentation models of food layers. Colours have been brightened, top of packet graphics have been simplified to groups to make printing cheaper and artwork generation simpler.

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Outer Packaging.

Form development of the front-of-pack labelling

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DomesticAppliance. Rapid modelling of a domestic

appliance archetype.

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Service &Application. Service blueprinting

and App. design.

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Development of user journey on different mediums and to different depths of interation. [Above] a detailed systems diagram describing low-level interactions and back-of-stage tasks. [Below] a simplified service guide for consumer’s interactions.

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Extras. Design and detailing of extra components.

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Concept of the quantified receipt.

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VALI

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External Validation. External validation of

both process and outcome.

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Dr. FionaCaple.

Programme Leader, Food Science and Nutrition - Northumbria University.

I think it’s really neat and hopefully

quite educational in terms of allowing people to think about the proportions that

they should be eating. Which I think is a

really nice idea.

I like that people don’t have

to base their decisions on nutrition. I like the fact that people could add a treat of some kind or an

ingredient they would not normally have.

I think its great that its linked to

this similar front of pack labelling and I think once

people start to see and use that more they will get a better understanding of what they’re supposed

to do with it.

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I am fed up of sandwiches. sick of pre

packed ones, bored of making them myself. We’ve had to buy an extra microwave because people are switching to hot meals, I think you’ve hit the

nail on the head.

I generally don’t go for healthy food because I can’t

make the effort in the morning to work it out and regularly end up buying chocolate. This would

be an easy and manageable way to get good food for

busy office life.

Grab & go, speed food and nutritionally beneficial! – what a

powerful combination and a refreshing alternative. I would

substitute my normal high street cardboard wedge

for this!

OfficeWorkers.

Surveyed office workers u s e d d u r i n g t h e exploration project.

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between consumer and the envisaged franchise brand. In some ways I can see it working but I’m unsure about the consumer acceptance of ingredients dispensed in coloured soluble rice paper and wonder why you did not choose for a simpler way of dispensing measured ingredients - why it was so necessary for you to provide information on the ingredients themselves. I see in your final documentation the customer journey which is really great in helping to convey your concept but there is very little mention of the steam jet which is used in the preparation of the meal itself and this I suspect will leave many of your readers not fully understanding the proposition. Whilst you might have internally played down the jet-steam because it is not something which you have designed, it remains an essential part of your story and it should have been included as one of the key ‘moments of truth’ in the user experience; the point at which everything comes together, when rice paper dissolves, colours mix, ingredients are steamed, sound and aroma are created. Illustrating this, and explaining the technology (we might have had to check how well Philips has already protected this and how willing we would be to showcase it) would have helped fantastically.

In summary I believe that your designed solution meets the needs identified through some excellent research. I see a very solid service design solution, well considered in most aspects but perhaps still in need of some further reflection and more detailed development. As a final remark, since it has resulted in a service solution I would perhaps have liked to have seen some creative thinking going into a business model canvas. As a final deliverable a short movie / animation would perhaps have been the best way of communicating.

Best regards,Gavin

Gavin ProctorDesign manager, Director

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Personal Reflection.

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I have thouroughly enjoyed this project from start to finish. I embarked on this concept through a passion for food, driven by finding alternate means of quantifying human data and from an appreciation for commercially viable future proposals which designer’s can bring forward from the imaginary into the present day.

The project has mutated and developed well beyond my initial intent and the outcome is far beyond anything I thought I could create. The intention of this piece of work was to challenge preconceptions of food, to present a utopian/dystopian commentary on the food industry and to create a viable solution to a valid and noteworthy issue.

whAT I wOUlD hAvE ChANGED

Everything. I have come to realise that the nature of design is that nothing is ever finished. There are countless details and refinements that, given the time, I would make in an instant. The iterative process that the course has instilled in us has made us constantly reflect and question our work at every stage.

In retrospect, I wanted to produce a concept which felt like it had the potential to be real tomorrow. I believe this lead to becoming lost in the details and ignoring the wider picture. I think in this respect there are aspects to the product/service which I feel begin to hinder the project in terms of their stage of development and refinement.

Design for Industry has given me confidence, drive and a passion for design. This project will remain at the top of my to-do list as I begin to iron out all of the creases and continue to develop it. That is, until something else replaces it.

GOING fORwARD ->