Aim
With respect to the obtained information from the Food and agriculture organizations, nearly 1/3 of the food that is produced for human consumptions goes in waste. This data has been obtained from around the globe and is a common scenario (Dudley and Kristensson 2018). As a reason to this, a specific innovation through an application is mainly aimed at minimizing the wastage of this food on a daily basis. With respect to this, a specific solution has also been proposed that can provide with a helping hand in avoiding this particular food wastage as well as also help all the existing restaurants along with the consumers.
As a respect to the provided solution, a specific application will be designed that will contain the primary objective of reducing likes of food wastage as well as selling the saved food at a specifically discounted price to all the existing consumers.
This section of the document has clearly provide with appropriate description of the entire project process that has been carried out to design the prototype of the proposed application with respect to the food wastage that has been chosen as the primary problem for this entire discussion.
A specific user research has been conducted to obtain information regarding the problem that has been identified and the necessary solution that has been appropriately considered as reasonable to enhance the design process after the needs of the users have been understood from the research that has been carried out (Kharoub, Lataifeh and Ahmed 2019). The following point has clearly stated the two types of research that has been conducted in accordance to the aim of the entire discussion and the problems that are faced by them.
A survey had been conducted to ask the consumers some questions that has a direct relation to the solution that has been effectively proposed for the identified problem in specific. A total strength of 51 people had been selected and they had been asked a selective set of questions. Their answers had been recorded and analysed to identified the basic needs of the consumers in terms of food and if they would like to have food at a discounted price than usual.
From the above survey that has been carried out as shown in the above figure, it has been identified that more than 78% of the participants are interested in having discounted food and at the same time would like to have the provisioned capability of ordering online food in specific.
Project process
This is also a method of user research that has been conducted in person with selective participants, say 2 people. Each of the 2 people have been asked with three basic questions based on their food habits to identify their user demands through the application that will be designed to resolve the identified problem of food wastage in specific terms (Bødker 2021). The following questions had been asked to them,
- Would you like to have food delivered to your doorstep?
- Would you like to be notified in case extra food at a restaurant is being sold at a discount?
Both the persons who had been questioned and was a part of this particular user research had provided with positive answers, which has helped to understand the basic functionalities to be integrated into the application in specific.
This sub-section of the document has provisioned with the likely information related to the users who will be a part of the application prototype as designed to resolve the identified problem of food wastage in particular (Johnson 2020). The following section has effectively explained and defined the user personas, empathy maps, narrative scenario, customer journey map as well as the user stories as designed based on the research that has been conducted in specific.
With reference to the user personas that have been presented above, every individual is a student who need to focus on their personal studies and at the same time needs to perform part-time jobs for extra income (Ruiz, Serral and Snoeck 2021). Hence, the users need to have a specific application that will allow them to order food anytime of the day and at the same time have suitable payment methods as well as affordable prices for the food that is purchased.
The empathy map for a respective application and the solution that it has addressed has been provided in the above diagram. For the respective user, the basic empathies such as Think and feel while using the designed application prototype has been stated. In addition to this, the visuals of the application to be obtained by the user has also been described (Costanza-Chock 2020). The user will mainly get attracted to the application by hearing to the same from some other individual. Lastly, the various reasons that will lead the consumer to access, install and use the Food Wastage Application has been stated under “Say and Do”.
The customer journey map states all the actions and their relative outcomes whenever a respective user will be utilizing the designed Food Wastage Application for their personal usage as well as to order food in specific terms.
Empathise
This user story has properly described the various problems that are faced by the users on a daily basis, which specifically led to the idea of developing the food wastage application that will ensure to provide all the users with food anytime of the day and at a discounted price in particular.
Two primary ideation techniques have been used for the application that is supposed to be designed. The ideation techniques that have been used are Rapid idea generation and Storyboarding.
This ideation technique has provided with the likely activities to be performed by Google as a search engine in terms of delivery, the restaurant and at the same time the delivery service that has been entrusted with the responsibility of delivering the order to the customer (Aljaroodi et al. 2022).
The storyboard has depicted in the above diagram has specifically shown the user who is checking out the food menu that is present on the application, selects the particular food item from the menu and places the order. Following this, the user waits for the delivery to arrive. This entire process has been shown with the help of the storyboard as a part of the ideation technique that has been selected.
The NUF Test has been conducted to document all the necessary user demands, assign them points based on the strength of the idea and their possibility of implementation and finally choose the ones that are possible to be integrated (Heimgärtner 2019). After the NUF test has been conducted, the following ideas have been chosen possible to be implemented into the solution,
- Live location updates.
- Top offers.
- Super-fast delivery.
- Edit order.
- Cancel order.
The following list of design principles have been considered for designing the prototype of the Food Wastage application.
- Contrast: the colours and texts on the entire prototype will be chosen in contrast to put forward a better-looking interaction design for the customers of the application.
- White space: the entire prototype design will contain some white spaces, which is to make the prototype look better than usual (Eisfeld and Kristallovich 2020).
- Variety: several varieties of elements, texts and colours to be used on the interaction design to improve the same.
The competitive analysis has mainly been conducted to carry out a comparison among 3 existing applications that are similar to the proposed solution, which will be addressed with the help of the Food Wastage Application (Guney 2019).
This section of the document has provided with the entire prototype for which, each of the particular pages present on the prototype has been shown below with the help of screenshots.
The following questions will be asked as a part of the interview after the prototype has been developed and the associated users have been provided with the same.
- Gender, age and occupation of the user.
- The consumer is asked about the recent problem that is being faced in terms of food and the restaurants regarding food wastage.
- The user is asked about the feedback based upon the prototype that has been developed and asked by the user to use (Kureerung and Ramingwong 2019).
- The user is asked about the experience after every individual option present on the prototype has been accessed by the respective user.
- Lastly, as a part of the prototype iteration, the user is asked the question like “How would you describe the application to a friend?”.
The following points have clearly stated all the strengths of the designed application prototype,
- The prototype has been integrated with appropriate text size and background colours to allow users of all age groups to see the content in a clear manner.
- The designed prototype has smoother transition between all the pages present on the prototype.
The weakness of the designed application prototype has been outlined in the following,
- The application prototype has limited options based only on the initial user demands.
- Implementation of the prototype including all the options might turn out to be difficult (Méndez-Becerra et al. 2021).
With respect to the prototype that has been designed in specific terms, implementation of the same might incorporate advanced features in future in respect to increasing user demands such as,
- The users might be provided with the option of paying on delivery.
- Comparing between two different restaurants in terms of prices might also enhance the quality of the implemented application.
- Utilization of an enhanced menu that will contain more options such as reordering an order.
- Sharing coupons with friends and family can also be a feature possible to be integrated.
Conclusion:
Researches conducted across the global food and restaurant industry has stated that a huge amount of food goes into waste on a daily basis. With respect to this problem, an innovation of developing a food wastage application has been put forward. As a reason, the above discussion has clearly defined the project process undertaken for developing the application and at the same time, all the screens on a working prototype has been displayed in the form of screenshots to put forward a better understanding.
References:
Aljaroodi, H.M., Adam, M.T., Teubner, T. and Chiong, R., 2022. Understanding the Importance of Cultural Appropriateness for User Interface Design: An Avatar Study. ACM Transactions on Computer-Human Interaction.
Bødker, S., 2021. Through the interface: A human activity approach to user interface design. CRC Press.
Costanza-Chock, S., 2020, October. Design justice and user interface design. In Proceedings of the 33rd Annual ACM Symposium on User Interface Software and Technology (pp. 1275-1275).
Dudley, J.J. and Kristensson, P.O., 2018. A review of user interface design for interactive machine learning. ACM Transactions on Interactive Intelligent Systems (TiiS), 8(2), pp.1-37.
Eisfeld, H. and Kristallovich, F., 2020. The rise of dark mode: A qualitative study of an emerging user interface design trend.
Guney, Z., 2019. Considerations for human-computer interaction: user interface design variables and visual learning in IDT. K?br?sl? E?itim Bilimleri Dergisi, 14(4), pp.731-741.
Heimgärtner, R., 2019. Intercultural user interface design. Springer.
Johnson, J., 2020. Designing with the mind in mind: simple guide to understanding user interface design guidelines. Morgan Kaufmann.
Kharoub, H., Lataifeh, M. and Ahmed, N., 2019. 3d user interface design and usability for immersive vr. Applied sciences, 9(22), p.4861.
Kureerung, P. and Ramingwong, L., 2019, March. Factors supporting user interface design of mobile government application. In Proceedings of the 2019 2nd International Conference on Information Science and Systems (pp. 115-119).
Méndez-Becerra, L.R., Rosales-Morales, V.Y., Alor-Hernández, G. and Mezura-Godoy, C., 2021, October. User Research Techniques for User Interface Design of Learning Management Systems: A Decade Review. In International Conference on Software Process Improvement (pp. 218-232). Springer, Cham.
Ruiz, J., Serral, E. and Snoeck, M., 2021. Unifying functional User Interface design principles. International Journal of Human–Computer Interaction, 37(1), pp.47-67.
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