Oswald
2019
An app aimed at redistributing excess buffet food and combatting the global issue of food wastage. The project involves the development of a food delivery system that includes.
Through this app, excess buffet food will be delivered to those in need, reducing food wastage and promoting sustainability. Our project seeks to make a positive impact on society by addressing a critical global issue and fostering a culture of responsible food consumption.
Skills
UI & UX, Graphic Design, Colour Theory, Research, wireframing, Prototyping
Tools
Illustrator, Figma, Photoshop
Research
Key Problems
Buisness Hack
User Interface
Research
Fields
Market (Mandis)
As food travels from fields to wastage plants there is atleast 5% to 10% of food wastage in each stage
From planting, crops can be subjected to pest infestations and severe weather, which cause losses before harvest. Since natural forces (e.g. temperature and precipitation) remain the primary drivers of crop growth, losses from these can be experienced by all forms of outdoor agriculture. The use of machinery in harvesting can cause waste, as harvesters may be unable to discern between ripe and immature crops, or collect only part of a crop.
It is observed that due to bad infrastructure and lack of resources for transportation food was being wasted, the fresh veggies which can be used were tampered on ground.
Restaurant
The food wastage is a very common factor at a consumer level and due to new adaptation of cultures l ike hotels and restaurants food wastage has increased. Unlimited Buffet is one of the aspect where the food wastage is the most common factor. The food is not only wasted from he plate but lots of leftover food is also discarded.
Buffet Types
1.
In walk along buffets, the food display may either be staffed, or the customers may pick up the food plates themselves.
2.
The "All-You-Can-Eat" (AYCE) buffet is more free-form; customers pay a fixed fee and then can help themselves to as much food as they wish to eat in a single meal.
3.
In a conveyor belt sushi restaurant, seated patrons select dishes from a continuously-moving conveyor belt carrying foods.
4.
A salad bar is commonly offered in supermarkets, in which customers help themselves to lettuce and other saladingredients, then pay by weight.
Key Problems
Psychological Aspect
As the buffets are unlimited people tend to serve themselves carelessly, because they want to consume maximum, and in this they end up eating small portions and remaining food in the plate has to be discarded. Many people also tend to serve themselves extra food because they don't want to serve themselves again and again, and in this they miscalculate the portion they require and end up wasting.
Hotels and Restaurants
In good reputed hotels and restaurants it is a compulsory thing to maintain the presentation of buffet and specially at the serving counter and due to this trend the amount of leftover increase and in hotels and restaurants this leftovers are on consumed but are discarded as waste.
Business Hack
We created a certain campaigns or posters that can be used by the restaurants to educate their staff regarding how to reduce food wastage from their part. Taking into consideration that restaurants are businesses, and they tend not to waste their resources and efforts into doing activities that will harm their business or put them in loss, so we curated these campaigns by not presenting them as Awareness Campaigns that they should mandatorily follow, but rather as Business Hacks they can follow to improve their businesses.
User Interface
The basic idea behind the app is to finish the “consumable food” and benefit the restaurant. Profit is one of the important factor here because no business entity is will work by suffering loss, so the main challenge was how to ensure profit to them at same time.
For Third Party App
Oswald is an extension of pre-existing services like Zomato, Swiggy and Uber Eats. The funding for the app comes from the collective sponsorship of these services. The service will primarily function in Viman Nagar with the target consumers being. The service will primarily function in Viman Nagar with the target consumers being college students.
As mentioned earlier in buffet the amount of leftover produced is high and this leftover food is consumable but it is discarded as waste.So what if this food is channelized in such a way that it get consumed. Finally we came up with an idea of an app which will act as a middle link between a restaurant and the consumer.
For Restaurants
The app “Oswald” will work in at a specific time slot from 12am to 3am. It will collect the leftovers from the restaurants before the sale start at a discounted price.
This collected food will be then transferred to a center which will be fully equipped with the necessary kitchen tools required for reheating.
For Center