YumMe

Team: Ashwath, Andrew, Benjamin, Juliane
Duration: 9 weeks.
My role: As a team, we collaborated and split work at every stage, research, synthesis, ideation, prototyping, testing and final presentation.

Challenge

For this project, we sought to understand the food culture of Savannah to see who was falling through the cracks and how best we could create services to cater to their needs.

To further understand the food culture of savannah we explored the local grocery stores, restaurants, waste management (left over food and excess unwanted food), how it affects homeless people and people in need of food and policies and rules governing donors and donees.

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These were some of our biggest insights from our initial secondary research:

  • Restaurants and Grocery Stores throw away used food and food scraps.
  • Excess unused food is donated to soup kitchens and food banks.
  • Homeless people are taken care of at Soup kitchens and church groups.
  • Restaurants and grocery stores face friction for donation because of policy.

  • Process

    We jumped into the field and started off with some interviews with people involved in the food system of Savannah. We interviewed many poeple to understand who all were part of this system and who were falling through the cracks.


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    Here are some of those interviews:

    Teri | Farmer's Market

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    Highlights from interview:

  • There are many systems in place to take care of homeless people.
  • People who live in lower income houses need help.
  • SNAP (food stamps) are very under utilized in Savannah and Georgia.
  • Referred us to Molly at the Broad street Y.

  • Molly | Broad Street Y



    Mary Jane | Second Harvest



    Synthesis


    After interviews and more secondary research, we were able to form a food network of savannah. Responsive image

    We discovered all the pain points we in this network and mapped them back to the food eco system.

    Responsive image Responsive image We then chose an area we thought we could design most impactful solutions for.


    Book Titles

    We came up with 3 possible projects we could pursue to best serve the hungry people in Savannah.

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    A cooperative system between food pantries and donors. A more transparent operation fosters trust between stakeholders and allows the system to evolve and better serve customers.
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    Better utilize SNAP by making the systems more intuitive and user friendly. SNAP Fit empowers low-income users to make better, more cost efficient shopping decisions.
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    Through educational programs parents and kids will learn to safely operate the kitchen, giving parents peace of mind when their child is home alone.






    Go Feed Yourself becomes YumMe

    We chose to pursue the project to grant autonomy to the children of Savannah. We collaborated with the Broad Street Y to develop and test our service.
    We developed personas that would represent our stake holders.

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    We wanted YumMe to be an integral part of the Food Ecosystem of Savannah by using its strengths and fitting it into the system in the best way possible.

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    Primary Research

    We Conducted cultural probes at the broad street Y over two sessions with almost a 100 children to understand what kind of a toolkit would best serve them.

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    Introducing YumMe

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    Short Order
    Youngest in the group. Needs parental support. Basic building blocks of nutrition, safety and food preparation.
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    Sous Chef
    Shared resposibilities with parent. Higher understanding of nutrition and cooking. Use advanced tools and utensils.
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    Master Chef
    In charge of the kitchen. Knowledge of entire food life cycle and able to design and execute recipes almost entirely on their own.



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    Starter Kits
    Contains all basic tools necessary to cook at said level. Contains recipes that teach relevant skills.
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    Recipe Kits
    Contains all the basic ingridients to cook. Subtly introduces healthier options.


    Final Prototyping and testing

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