InteractiveGrocery: Process Book
Transcript of InteractiveGrocery: Process Book
sarah calandro carnegie mellon university information.interaction.perception stacie rohrbach fall '10
A NEW APPROACH TO food SHOPPING
Over the past 150 years, the US Food System has experienced dramatic changes in an attempt to mass produce food so that more people have access to it at a lower cost. Through industrializing farming practices and utilizing science to make the growing, preparing, and transporting of food more widespread and efficient, we are able to produce more grain and beef than we ever have in farming history. The western diet that has materialized due to the industrialization of farming, while inexpensive and convenient, is high in fat, sugar, and empty calories. It is the only diet in the history of humankind that humans can not thrive on. The effort to make food cheap and convenient has resulted in widespread disease that is a global problem. There is reason enough for change, but the problem has become so big that it seems almost impossible. Where do we begin?
After talking to people, conducting surveys about how people make decisions regarding their food purchasing, and following people around the grocery store to document how they shop, I decided that the context of this project should be the grocery store and the audience should be the people who truly want to be healthy but live in a space of food confusion.
I choose this group because they are more interested in finding the solution and, therefore, are more likely to implement a solution. They are also victim to a larger system that they believe they are subject to.
I choose the grocery store because it goes straight to the root of the decision-making/food confusion problem. We live in a culture where we get most of our food from the grocery and by getting our food there, we don't know where it comes from or, in many cases, what it is.
This prototype will strive to teach people about the problem with food industrialization`. It will illustrate for them high level affects of the processed food industry and also personalized information about how the food they buy affects them. With this tool they will be empowered through learning, grocery shopping, and seeing data visualizations of the food they buy and consume.
i. project proposal What and Why
Research, Audience, and Context
Concept: Learn, Shop, Visualize
sarah calandro carnegie mellon university information.interaction.perception stacie rohrbach fall '10
A NEW APPROACH TO food SHOPPING
i. project proposal Process Overview
sarah calandro carnegie mellon university information.interaction.perception stacie rohrbach fall '10
A NEW APPROACH TO food SHOPPING
ii. topic development What I Studied Effectiveness
Food Packaging Labels provoke confusion
#'s/facts are relative to what?
impersonal
disconnects us from food source
As Don Norman would say, these things "make us stupid." We don't have to think in order to come to a decision. These rating systems make decisions for us. And while they may help us to make better choices, with-out them, we are a lost (and dumb) people (when it comes to what food is). In order to learn, we need to be able to understand food in such a way that we can make these decisions quickly, on our own.
Provoke learning using macro and micro views to teaching cooking, growing, and sharing food in a community.
Discloses the problem of industrialized food. Teaches how to navigate the processed non food landscape.
Health = Nutrition / Calories. Still a somewhat quantitative approach but composes a food-targeted diet that excludes processed foods.
Nutritional Rating Systems
New Food Rhetoric andSchools of ThoughtJamie Oliver's Food Revolution
Carolyn Steel's 'Sitopia'
Michael Pollan's Food Rules
Warren Belasco's Appetite for Change
Joel Fuhrman's Eat to Live
sarah calandro carnegie mellon university information.interaction.perception stacie rohrbach fall '10
A NEW APPROACH TO food SHOPPING
GoalAn attempt to understand the effectiveness of the nutrition label. Do people use it? How do they use it? Does it actually work for them? What are their rules of thumb when using it and do they actually trust it?
FindingsMany people do, in fact use the nutrition label. It seems that people either blindly accept the information in it or they question it and seek for other sources of information.
Overall, most people do put their health in regards to their food intake as a priority.
Food health is a topic of great confusion. People just don't know what is healthy and they are confused by the mass amounts of misleading information on food packaging.
They need something that teaches them the truth about food and discloses all of the hidden information found in the grocery store.
iii. research Survey 1
sarah calandro carnegie mellon university information.interaction.perception stacie rohrbach fall '10
A NEW APPROACH TO food SHOPPING
GoalTo understand people's food shopping heuristics and get a sense of what they believe to be true about food, diet, and health. What kind of food do people believe to be healthy and what kind of food do people generally feel they have access to? How swayed are people by food-packaging and buzzwords? Do people buy food in the same way they proclaim to? Do people buy food in the way that they believe to be healthy? What do people believe that healthy and natural is?
FindingsPeople definitely want to eat healthy.
People generally believe whole foods to be more healthy than processed foods though, they don't always know why and are confused as to what constitutes as
'processed' and what constitutes as 'whole.' P
People use nutritional jargon to talk about their health. Not many people talk about types of real whole foods as being healthy, rather, they talk about fat, fiber, sugar, calories, etc.
People are very sick of the processed food debate. They think it's unfair and out of their control. They try to be healthy but truly being healthy is impossible if you don't have a lot of time or money.
“It’s disheartening to reflect on something over which I feel little control. We need to eat and we do the best we can. But it’s not perfect.”
“I like food. A lot. I don’t really think about how and why I buy things, usually. I just buy.”
“I’m sure there are unhealthy things in the food I eat, but it is entirely too inconvenient at present to change that. Perfect food is not available to the masses, and that which is fairly close is hardly affordable on a regular basis. It feels like a losing battle.”
“A more compelling reason for me to change my diet than ‘don’t eat that, it’s unhealthy’ would be ‘don’t eat that, it causes cancer in lab rats’”
Survey 2
sarah calandro carnegie mellon university information.interaction.perception stacie rohrbach fall '10
A NEW APPROACH TO food SHOPPING
GoalTo understand how people shop while they are shopping. What food heuristics do they use as they move the store? How often are they influenced to buy things they weren't planning to buy? How aware or unaware are they of the food they buy (do they just pick stuff up or do they pay attention)? Do people know anything about processed food and whole food and do they take this into consideration when shopping?
FindingsPeople habitually shop packaging and labels because it is the only way to know what's in food products.
Everyone has their own food shopping system.
People value eating healthy and oftentimes eat certain things just because 'it's healthy.'
They don't have much knowledge to back up why they believe it's healthy; 'the box says it is, there are only 120 calories.'
People use package-labeling to determine what is healthy and what is not. They don't use food rhetoric.
People like to get in and get out of the store without much hassle.
Patterns are important. The way items on the shelf stand out based on color contrasts, etc influence what people see and what they buy.
Food convenience is very important. Oftentimes, it's more important than food healthiness. Pre-made items are really popular, and hence, so is processed food.
Grocery Store Shadowing / Interviewing
sarah calandro carnegie mellon university information.interaction.perception stacie rohrbach fall '10
A NEW APPROACH TO food SHOPPING
sarah calandro carnegie mellon university information.interaction.perception stacie rohrbach fall '10
A NEW APPROACH TO food SHOPPING
teach people who want to be healthy why it's important to eat (and truly enjoy) real food.
illustrate that, while we are subject to what's available, cheap, and convenient in the grocery store, we do have the power as consumers to completely change the food landscape (supply and demand).
attempt to shift people's language from nutrition rhetoric to food rhetoric.
give them the knowledge to rely on what they know about food to make food purchasing decisions rather than rely on abstract, impersonal nutritional data and packaging buzzwords
Don Moyer's Napkin Sketches
This tool should:iv. design implications
v. story development
sarah calandro carnegie mellon university information.interaction.perception stacie rohrbach fall '10
A NEW APPROACH TO food SHOPPING
sarah calandro carnegie mellon university information.interaction.perception stacie rohrbach fall '10
A NEW APPROACH TO food SHOPPING
sarah calandro carnegie mellon university information.interaction.perception stacie rohrbach fall '10
A NEW APPROACH TO food SHOPPING
Systems / Narrative Diagrams
sarah calandro carnegie mellon university information.interaction.perception stacie rohrbach fall '10
A NEW APPROACH TO food SHOPPING
sarah calandro carnegie mellon university information.interaction.perception stacie rohrbach fall '10
A NEW APPROACH TO food SHOPPING
sarah calandro carnegie mellon university information.interaction.perception stacie rohrbach fall '10
A NEW APPROACH TO food SHOPPING
sarah calandro carnegie mellon university information.interaction.perception stacie rohrbach fall '10
A NEW APPROACH TO food SHOPPING
Medium and Form Structure
Print Concept
sarah calandro carnegie mellon university information.interaction.perception stacie rohrbach fall '10
A NEW APPROACH TO food SHOPPING
Medium and Form Structure
Digital Concept
sarah calandro carnegie mellon university information.interaction.perception stacie rohrbach fall '10
A NEW APPROACH TO food SHOPPING
Medium and Form Structure
Final Concept to Develop
sarah calandro carnegie mellon university information.interaction.perception stacie rohrbach fall '10
A NEW APPROACH TO food SHOPPING
The Making
Storyboards
sarah calandro carnegie mellon university information.interaction.perception stacie rohrbach fall '10
A NEW APPROACH TO food SHOPPING
Your neighborhood food store.
$00.00$58.24
You need a few days
food worth of
Your neighborhood food store.
$00.00
The Making
Storyboards
sarah calandro carnegie mellon university information.interaction.perception stacie rohrbach fall '10
A NEW APPROACH TO food SHOPPING
Magnesium Stearate
maltodextrose
folic acid
fructooligosaccharides l-carnitinetaurine
hydrochloride
potassium chlorideyeast extract
calcium caseinate
hydrolyzed corn gluten
autolyzed yeast
textured protein
gelatin
carrageenan
whey protein
malt extracttrans fat
cobalt proteinatetrisodium phosphate
Guar Gum
Guar Gummaltodextrin
riboflavinthiamin
sodium bisulfite
monosodium glutamate
corn sugar
high fructose corn syrup
enriched flour
xanthan gum
sorbic acidpropylene glycol alginate
aspartamepotassium bromatenatural flavors artificial flavors
citric acidYellow #6
blue 1green 3 caramel color
hydrolyzed soy proteindextrose
food became more: highly processed.
in different combinations and amounts.
The Making
Storyboards
Your Grocery Kart $ towards food
$12.89
$1.99
$0.00
$ towards sickness
$15.21
{not} food
food
$25.43
sarah calandro carnegie mellon university information.interaction.perception stacie rohrbach fall '10
A NEW APPROACH TO food SHOPPING
The Making
Storyboards
Why do you choose these?
than real food
sarah calandro carnegie mellon university information.interaction.perception stacie rohrbach fall '10
A NEW APPROACH TO food SHOPPING
The Making
Storyboards
Buy food
Your neighborhood food store.
$00.00
Your neighborhood food store.
$00.00
sarah calandro carnegie mellon university information.interaction.perception stacie rohrbach fall '10
A NEW APPROACH TO food SHOPPING
Final Project
Screen Images
sarah calandro carnegie mellon university information.interaction.perception stacie rohrbach fall '10
A NEW APPROACH TO food SHOPPING
Final Project
Screen Images
sarah calandro carnegie mellon university information.interaction.perception stacie rohrbach fall '10
A NEW APPROACH TO food SHOPPING
Final Project
Screen Images
sarah calandro carnegie mellon university information.interaction.perception stacie rohrbach fall '10
A NEW APPROACH TO food SHOPPING
Final Project
Screen Images
sarah calandro carnegie mellon university information.interaction.perception stacie rohrbach fall '10
A NEW APPROACH TO food SHOPPING
Final Project
Screen Images
sarah calandro carnegie mellon university information.interaction.perception stacie rohrbach fall '10
A NEW APPROACH TO food SHOPPING
Comments, Movie Pacing, Issues, Bugs
Feedback is greatly appreciated. Feel free to write in the space below.
sarah calandro carnegie mellon university information.interaction.perception stacie rohrbach fall '10
A NEW APPROACH TO food SHOPPING
Comments, Movie Pacing, Issues, Bugs
Feedback is greatly appreciated. Feel free to write in the space below.
sarah calandro carnegie mellon university information.interaction.perception stacie rohrbach fall '10
A NEW APPROACH TO food SHOPPING
Comments, Movie Pacing, Issues, Bugs
Feedback is greatly appreciated. Feel free to write in the space below.
sarah calandro carnegie mellon university information.interaction.perception stacie rohrbach fall '10
A NEW APPROACH TO food SHOPPING
Comments, Movie Pacing, Issues, Bugs
Feedback is greatly appreciated. Feel free to write in the space below.
sarah calandro carnegie mellon university information.interaction.perception stacie rohrbach fall '10
A NEW APPROACH TO food SHOPPING
Comments, Movie Pacing, Issues, Bugs
Feedback is greatly appreciated. Feel free to write in the space below.
sarah calandro carnegie mellon university information.interaction.perception stacie rohrbach fall '10
A NEW APPROACH TO food SHOPPING
Comments, Movie Pacing, Issues, Bugs
Feedback is greatly appreciated. Feel free to write in the space below.
sarah calandro carnegie mellon university information.interaction.perception stacie rohrbach fall '10
A NEW APPROACH TO food SHOPPING
Comments, Movie Pacing, Issues, Bugs
Feedback is greatly appreciated. Feel free to write in the space below.
sarah calandro carnegie mellon university information.interaction.perception stacie rohrbach fall '10
A NEW APPROACH TO food SHOPPING
Comments, Movie Pacing, Issues, Bugs
Feedback is greatly appreciated. Feel free to write in the space below.
sarah calandro carnegie mellon university information.interaction.perception stacie rohrbach fall '10
A NEW APPROACH TO food SHOPPING
Comments, Movie Pacing, Issues, Bugs
Feedback is greatly appreciated. Feel free to write in the space below.