Projektarbeit im UXD-Master 22/23
Im Wintersemester 22/23 habe ich an der THI eine Projektarbeit im Bereich User Experience Design durchgeführt. 11 Studenten haben sich für das Projekt angemeldet, das auf Englisch durchgeführt wurde.
Problemstellung: Es werden zu viele Lebensmittel weggeworfen!
Die Studenten durften sich zu Beginn des Projekts eine Problemstellung aussuchen, die sie interessiert.
Folgende Problemstellungen wurden angeboten:
General problems
- Food spoilage
- Over-preparing
- Date label confusion
- Overbuying
- Poor planning
Problem 1: Food Spoilage
Food Spoilage — About two-thirds of food waste at home is due to food not being used before it goes bad. Food spoilage at home occurs due to improper storage, lack of visibility in refrigerators, partially used ingredients and misjudged food needs.
Problem 2: Over-preparing
The remaining third of household food waste is the result of people cooking or serving too much food. Cooking portions have increased over time, and large meals often include more food than we can finish. The Cornell Food and Brand lab found that since 2006, serving sizes in the classic cookbook The Joy of Cooking have increased by 36 percent. In addition, people often forget to eat leftovers, and end up throwing them away.
Problem 3: Date Label confusion
~80 percent of Americans prematurely discard food due to confusion over the meaning of date labels (e.g., “sell by,” “best if used by,” “expires by,” and so forth). In reality, date labels are only suggestions for peak quality. Research on date labeling from the UK suggests that standardizing food date labeling and clarifying its meaning to the public could reduce household food waste by as much as 20 percent.
Problem 4: Overbuying
Sales on unusual products and promotions that encourage impulse and bulk food purchases at retail stores often lead consumers to purchase items that do not fit into their regular meal plans and, therefore, spoil before they can be used.
Problem 5: Poor Planning
Without meal plans and shopping lists, consumers often make inaccurate estimates of what and how many ingredients they will use during the week. Unplanned restaurant meals or food delivery can also lead to food at home going bad before it can be used.
Die Studenten haben sich in 3 Teams aufgeteilt und folgende Problemstellungen bearbeitet:
- Date Label Confusion
- Poor Planning
- Food Spoilage
Feedback der Studenten am Ende des Projekts
Der einzige Kurs, der Spass gemacht hat
It was my favorite lecture
It feels nice being listened to!
Good to work on a big project and being able to do iterations!