D4FST
Design for Food System Transformation (D4FST) explores how persuasive design strategy can foster low-carbon footprint dietary habits in urban communities.
YEAR
2022
ROLE
Designer
Creative Director
SERVICES
User Study
UI/UX Design
About the project
Goal
In 2022, PDT Food Collective launched the “Cantonese Low-Carbon Cuisine” initiative, a project promoting climate-friendly eating habits. By campaigning restaurants to select more climate-friendly food, the initiative aimed to influence the production of upstream suppliers. At the same time, climate-friendly dining campaigns carried out in communities directly engaged consumers through hands-on experiences, fostering a broader shift in mindset and behavior.
As part of the initiative, our goal was to design a product service system to reduce the carbon footprint in the local food supply system and change consumer grocery experience.
User Study
Through semi-structured interviews with community residents, followed by affinity mapping analysis, we identified a behavioral pattern in household food waste: over-purchasing often leads to food exceeding its consumption period without participants' awareness, eventually resulting in disposal.
Furthermore, participants generally lacked awareness of the carbon implications of their dietary choice. However, once introduced to the concept of low-carbon diets, most participants indicated a willingness to adopt more sustainable eating practices.
Design Brief
We designed a product–service system consisting of an in-fridge food freshness sensor and a mobile app that tracks stored items and notifies users before food spoils.
By partnering with local grocery stores, the system rewards low-carbon food choices and supports food redistribution, forming a community-level circulation system that reduces waste and carbon emissions.
System Map
The system map visualizes the flow of data, material, and incentives within the community food ecosystem.
For suppliers: Insights from consumption data inform adaptive production planning.
For consumers: Real-time feedback promotes awareness and behavioral change.
For food banks: Shared data enables more efficient redistribution.
User Journey Map
Each interaction stage was designed to encourage sustainable habits through visibility, feedback, and reward mechanisms. The system integrates sensor feedback, persuasive communication, and community incentives to close the loop of food circulation.
Food Fressness Sensor: Detects changes in freshness and provides real-time feedback through the mobile interface, promoting awareness of food conditions.
APP: Integrates environmental and behavioural data to visualise users’ food carbon footprint and facilitate redistribution through nearby food banks.
Carbon Credit: Encourages sustainable consumption by converting users’ low-carbon behaviours into redeemable rewards within the local food network.
Supply System: Employs adaptive algorithms to align consumer behaviour with community food supply, reducing inefficiency and waste.
This project reframes food waste not only as a behavioral issue but as a system-level coordination challenge. Through design, we explored how technological mediation can bridge micro (household) and macro (supply chain) dynamics in sustainable transformation.
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D4FST
OVERVIEW
Design for Food System Transformation (D4FST) explores how persuasive design strategy can foster low-carbon footprint dietary habits in urban communities.
YEAR
2022
ROLE
Designer
Creative Director
SERVICES
User Study
UI/UX Design
About the project
Goal
In 2022, PDT Food Collective launched the “Cantonese Low-Carbon Cuisine” initiative, a project promoting climate-friendly eating habits. By campaigning restaurants to select more climate-friendly food, the initiative aimed to influence the production of upstream suppliers. At the same time, climate-friendly dining campaigns carried out in communities directly engaged consumers through hands-on experiences, fostering a broader shift in mindset and behavior.
As part of the initiative, our goal was to design a product service system to reduce the carbon footprint in the local food supply system and change consumer grocery experience.
User Study
Through semi-structured interviews with community residents, followed by affinity mapping analysis, we identified a behavioral pattern in household food waste: over-purchasing often leads to food exceeding its consumption period without participants' awareness, eventually resulting in disposal.
Furthermore, participants generally lacked awareness of the carbon implications of their dietary choice. However, once introduced to the concept of low-carbon diets, most participants indicated a willingness to adopt more sustainable eating practices.
Design Brief
We designed a product–service system consisting of an in-fridge food freshness sensor and a mobile app that tracks stored items and notifies users before food spoils.
By partnering with local grocery stores, the system rewards low-carbon food choices and supports food redistribution, forming a community-level circulation system that reduces waste and carbon emissions.
System Map
The system map visualizes the flow of data, material, and incentives within the community food ecosystem.
For suppliers: Insights from consumption data inform adaptive production planning.
For consumers: Real-time feedback promotes awareness and behavioral change.
For food banks: Shared data enables more efficient redistribution.
User Journey Map
Each interaction stage was designed to encourage sustainable habits through visibility, feedback, and reward mechanisms. The system integrates sensor feedback, persuasive communication, and community incentives to close the loop of food circulation.
Food Fressness Sensor: Detects changes in freshness and provides real-time feedback through the mobile interface, promoting awareness of food conditions.
APP: Integrates environmental and behavioural data to visualise users’ food carbon footprint and facilitate redistribution through nearby food banks.
Carbon Credit: Encourages sustainable consumption by converting users’ low-carbon behaviours into redeemable rewards within the local food network.
Supply System: Employs adaptive algorithms to align consumer behaviour with community food supply, reducing inefficiency and waste.
This project reframes food waste not only as a behavioral issue but as a system-level coordination challenge. Through design, we explored how technological mediation can bridge micro (household) and macro (supply chain) dynamics in sustainable transformation.
Smooth Scroll
This will hide itself!
This will hide itself!
D4FST
OVERVIEW
Design for Food System Transformation (D4FST) explores how persuasive design strategy can foster low-carbon footprint dietary habits in urban communities.
YEAR
2022
ROLE
Designer
Creative Director
SERVICES
User Study
UI/UX Design
About the project
Goal
In 2022, PDT Food Collective launched the “Cantonese Low-Carbon Cuisine” initiative, a project promoting climate-friendly eating habits. By campaigning restaurants to select more climate-friendly food, the initiative aimed to influence the production of upstream suppliers. At the same time, climate-friendly dining campaigns carried out in communities directly engaged consumers through hands-on experiences, fostering a broader shift in mindset and behavior.
As part of the initiative, our goal was to design a product service system to reduce the carbon footprint in the local food supply system and change consumer grocery experience.
User Study
Through semi-structured interviews with community residents, followed by affinity mapping analysis, we identified a behavioral pattern in household food waste: over-purchasing often leads to food exceeding its consumption period without participants' awareness, eventually resulting in disposal.
Furthermore, participants generally lacked awareness of the carbon implications of their dietary choice. However, once introduced to the concept of low-carbon diets, most participants indicated a willingness to adopt more sustainable eating practices.
Design Brief
We designed a product–service system consisting of an in-fridge food freshness sensor and a mobile app that tracks stored items and notifies users before food spoils.
By partnering with local grocery stores, the system rewards low-carbon food choices and supports food redistribution, forming a community-level circulation system that reduces waste and carbon emissions.
System Map
The system map visualizes the flow of data, material, and incentives within the community food ecosystem.
For suppliers: Insights from consumption data inform adaptive production planning.
For consumers: Real-time feedback promotes awareness and behavioral change.
For food banks: Shared data enables more efficient redistribution.
User Journey Map
Each interaction stage was designed to encourage sustainable habits through visibility, feedback, and reward mechanisms. The system integrates sensor feedback, persuasive communication, and community incentives to close the loop of food circulation.
Food Fressness Sensor: Detects changes in freshness and provides real-time feedback through the mobile interface, promoting awareness of food conditions.
APP: Integrates environmental and behavioural data to visualise users’ food carbon footprint and facilitate redistribution through nearby food banks.
Carbon Credit: Encourages sustainable consumption by converting users’ low-carbon behaviours into redeemable rewards within the local food network.
Supply System: Employs adaptive algorithms to align consumer behaviour with community food supply, reducing inefficiency and waste.
This project reframes food waste not only as a behavioral issue but as a system-level coordination challenge. Through design, we explored how technological mediation can bridge micro (household) and macro (supply chain) dynamics in sustainable transformation.
Smooth Scroll
This will hide itself!
This will hide itself!