Leftover First User Research
How much food does a grocery store or restaurant waste on a given day?
“A single restaurant can produce approximately 25,000 to 75,000 pounds of food waste in one year” (Green Restaurant Association). Why not connect businesses with excess food inventory with local charitable organizations? Leftovers First’s mission was to identify user needs to inform key features of a digital platform that connects businesses that have food overstock with local organizations that provide resources for people in need.
Through field studies, interviews, and surveys, we found that people needed a platform was needed to manage food coming in and going out. Receivers, during all research methods, mentioned that they would like a way to know what is coming before it reaches their door. The competitors have figured out a way to supplement their costs through a series of grants and individual donations. Contributors try their best to manage food waste on their own, but it seems that in big chain restaurants and at grocery stores, there are leftovers that could be put to better use if there was a system they could turn to. Every single user definition we had agreed that food safety was of utmost importance and it was recommended that the food either be transported in a refrigerated vehicle or done in a certain time frame that follows Federal food safety guidelines. (2hrs - 60 deg F or below)
Activities Performed
Field studies
Interviews
Surveys
User Flow
Persona Building