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.
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.
Restaurants and Grocery Stores throw away used food and food scraps.
These were some of our biggest insights from our initial secondary research:
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.
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.
Here are some of those interviews:
Teri | Farmer's Market
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.