PRE2023 3 Group6

From Control Systems Technology Group
Jump to navigation Jump to search

Foodini

Group members

Name Student number Study E-mail
Sem van Birgelen 1813862 Industrial Design s.v.birgelen@student.tue.nl
Manka Huszár 1581368 Computer Science and Engineering m.huszar@student.tue.nl
Aydan Bakhshi 1671189 Applied Physics a.bakhshi@student.tue.nl
Yi Hang Cheung 1014298 Computer Science and Engineering y.h.cheung@student.tue.nl
Bohao Ye 1809903 Computer Science and Engineering b.ye1@student.tue.nl
Vlad Chibulcutean 1780980 Computer Science and Engineering v.chibulcutean@student.tue.nl

Introduction

Problem Statement

37% percent of food is wasted in households in the US[1], and in the EU, households generate more than half of the total food waste (54%)[2]. The causes of food waste could be food expiration, overshopping, and often these relate to poor meal planning and insufficient food management skills.

Objectives

  • Create an app that suggests recipes based on the contents of the user's fridge;
  • Investigate how technology can be used to combat food waste. More specifically:
    • How much food is wasted in households;
    • What are the main reasons for food waste;
    • How to prevent food waste;
    • What would be a convenient way for users to keep oversight of fridge contents;
    • What incentives could be used to motivate consumers to prevent food waste
    • How AI can assist in preventing food waste
    • Check other recipe suggesting apps / websites, what features would be useful to add / what's missing.

Users & Requirements

Users

Adults in households, possibly restaurants and grocery stores.

User requirements

  • Easy to use platform to save food
  • Recipe suggestions
  • Reminders about expiry dates

App requirements

Basic features:

  • Firebase account login
  • Inventory:
    • Shopping list
    • Edit list
    • Expiry date (barcode)
  • Recipe suggestions based on:
    • Inventory
    • Expiry dates
    • [Optional] Cuisine (Italian, Asian, Mexican, etc.)
    • [Optional] Preparation time

Extra features:

  • Look at local supermarkets for ingredients about to expire and, if possible, include them in recipes against discounted price (Analogous to "To Good To Go");
  • Scan the barcode of the product to add it to the list automatically.

Planning

Research team

  • Sem
  • Aydan
  • Vlad

Development team

  • Manka
  • Yi Hang
  • Bohao Ye

Underlined = deliverables

Week 1

Research

  • Choose a subject - Everyone
  • Research the problem - Everyone
  • Find 25 articles and summarize (partly for now) – Sem, Aydan, Bohao

Development

  • Implement sign up and sign in – Yi Hang

Week 2

Development

  • Complete mock-up user interface designs ½ - Manka, Sem
  • Start Page
  • Login  
  • Sign up

Research

  • Investigate state-of-the-art apps, add to wiki ½ – Aydan, Vlad
  • Survey questions - Aydan
  • App requirements (MoSCoW) - Bohao

Week 3 – Complete the survey

Development

  • Complete mock-up user interface designs 2/2 - by Wednesday – Manka, Sem
  • Inventory page
  • Recipe page
  • XML for login, sign up and inventory – Manka
  • App Logo - Manka
  • Implement Inventory – Yi Hang
  • Page for item entry
  • Enter expiration date

Research

  • Investigate state-of-the-art apps, add to wiki 2/2 - Aydan, Vlad
  • Summary of survey, add to wiki - Aydan

Week 4

Development

  • XML for recipe page – Manka
  • Implement Recipe page – Bohao, Yi Hang
  • Notifications – Bohao

Research  

  • Put together contents for info page – Aydan, Vlad

Week 5 – First working version

Development

  • Notifications – Bohao
  • Information page – Manka

Week 6

Research

  • Conduct user test – Everyone + 3rd party
  • Collect and analyze user test results - Everyone

Week 7 – Final version

Development

  • Add fixes to app according to user feedback – Development team

Week 8

  • Create final presentation - Everyone
  • Peer review - Everyone

Timesheet

Week 1

Time (H) Summary Notes
Yi Hang
Manka
Aydan
Bohao
Sem
Vlad

Week 2

Time (H) Summary Notes
Yi Hang
Manka
Aydan
Bohao
Sem
Vlad

Week 3

Time (H) Summary Notes
Yi Hang
Manka
Aydan
Bohao
Sem
Vlad

Week 4

Time (H) Summary Notes
Yi Hang
Manka
Aydan
Bohao
Sem
Vlad

Week 5

Time (H) Summary Notes
Yi Hang
Manka
Aydan
Bohao
Sem
Vlad

Week 6

Time (H) Summary Notes
Yi Hang
Manka
Aydan
Bohao
Sem
Vlad

Week 7

Time (H) Summary Notes
Yi Hang
Manka
Aydan
Bohao
Sem
Vlad

Week 8

Time (H) Summary Notes
Yi Hang
Manka
Aydan
Bohao
Sem
Vlad

Total

Time (H)
Yi Hang
Manka
Aydan
Bohao
Sem
Vlad

Literature study

Food waste matters - A systematic review of household food waste practices and their policy implications[3]

In recent years concerns regarding food waste have increased due to its environmental impact . Resource depletion and greenhouse gas emissions that food waste causes are a important reason for this. "Globally, nearly one third of food produced for human consumption is lost or wasted, equalling a total of 1.3. billion tonnes of food per year”. Food waste is also indirectly accompanied by other environmental impacts like: soil erosion, deforestation, water and air pollution as well as green house emmisions which occur during the food production process, also thik of transportation. In the food supply chain, households represent the largest food waste section. In summary, if food is wasted in households, all energy was in vain and the complementary environmental impacts are for nothing. A holistic food waste prevention has to go beyond putting the responsibility solely on the consumers, policy makers need to be commited as well. Food waste prevention has to become the more attractive option for households.


Learning from and designing after pandemics. CEASE: A design thinking approach to maintaining food consumer behaviour and achieving zero waste[4]

According to this article, a CEASE (Community, Engagement, Actions, Sharability and Ecosystem) approach to the food waste problem would be beneficial. What this means is that the design to combat food waste should be: 1) Community based, it should emphasize with the user. This focuses on the emotional and social desires of a community, the goal is to highlight the value that are basis for emerging behaviour patterns. Secondly, Engagement, interacting with the users is important and they need a sense of empowerment. Thirdly, actions, this is the part where you ideate for solutions and come up with potential prototype. Shareability is about creating a prototype that can be shared. Lastly Eco-systems are tested in to predict long term results and possible problems.


Food Waste Prevention: a design intervention for Households[5]

This is the report of an Industrial Design student from Delft who did a design project about food waste prevention in households. The article discovers the main traits of the wasters. For example, young adults mainly waste food because of their busy lifestyle while large households (4+ members) generally waste the most due to less consciousness in reusing leftovers into new meals. It also takes a look at already existing initiatives like: Eetmaatje, the fridge and freezer sticker, slim koken app, de verspillingsvrijeweek, and educational initiatives in general.  

The final design were the “Eetkaartjes”, a design that aimed to make leftovers more apperent, force a sense of responsibility on the user and have the fridge more organised.


Design an Intervention to Support Food Waste Prevention at Home[6]

Another Design graduation project was that of by Fauza Karomatul Masyhuroh, also from the TU Delft. From user research, it was concluded that “In the current practice, people already display food. However, sometimes this makes the kitchen a bit messy, and some food is still discarded due to getting rotten. So they expect the food in a neat and pretty way and ease them organising older and newer food to prevent spillage.  

The final design that was created was Foodi, a storage system for fruits and partly vegetables. To slow down the riping process, different fruits were seperated to contain their Ethylene gasses.


Food Waste at Consumer Level[7]

This source explores food waste at consumer level in depth. It tries to understand the consumer behaviour that causes food waste. The general conclusion this paper made was that . It concluded that household food waste depends on consumer food management which means: “planning, provisioning, storing, preparing, consuming, disposal, and the consumer decision process: planning, pre-acquisition, acquisition, preparation, consumption, disposition.”


Food Waste Management[8]

This article gives an research-based overview of food-waste by looking at environmental, socia-economic, economic, social and ethical considerations. In the 4th part it also looks at practical innovative solutions like for example insect-based bioconversion or Gleaning. The first one being about how insects could consume waste while producing valuable resources. Gleaning however is a very old technique used to salvage crops from farms which would otherwise rot.  It also looks at assumptions made about consumers and how they relate to campaigns against food waste.


Over Orbisk[9]

Orbisk is a start-up company that aims to make the global food system more sustainable. They want to use emerging technologies like Computer Vision and AI to automatically monitor all food that is thrown away on ingredient level. The sensors used would be a camera above the trash bin. These insights can then be used by for example restaurants to adjust their menu.


TODO Sem



Understanding Food Loss and Waste—Why are we losing and wasting food?[10]

Definitions of food loss and food waste, quantification, causes of food loss and waste at different stages of the food supply chain.

Key points:

  • Four main criteria affect food waste during the consumption stage: household size and composition, income, culture, and demographic factors;
  • In addition to these four main factors, it has been widely confirmed in the literature that the individual attitudinal factor could also influence the FLW reduction.

A systematic literature review on food waste/loss prevention and minimization methods[11]

TODO Manka


A systems approach to assessing environmental and economic effects of food loss and waste interventions in the United States[12]

TODO Yi Hang


Digital platforms: mapping the territory of new technologies to fight food waste[13]

This article presents a comprehensive list of digital platforms for food waste management.

Using artificial intelligence to tackle food waste and enhance the circular economy: Maximising resource Efficiency and Minimising Environmental Impact: A review[14]

The role of AI in preventing food waste, more specifically in smart monitoring, predictive analytics, smart inventory management, consumer awareness and education, donation and redistribution.


Food Waste Management: AI Driven Food Waste Technologies[15]

TODO Sem


Smart strategies for household food waste management[16]

TODO Aydan


Determinants of Food Waste from Household Food Consumption: A Case Study from Field Survey in Germany[17]

TODO Bohao


Household food waste: Attitudes, barriers and motivations[18]

TODO Bohao


TODO add 3 more articles


References

  1. ↑ Food waste in the united states. (n.d.). Ballard Brief. Retrieved February 17, 2024, from https://ballardbrief.byu.edu/issue-briefs/food-waste-in-the-united-states
  2. ↑ (N.d.). Retrieved February 17, 2024, from https://food.ec/safety/food-waste_en
  3. ↑ Schanes, K., Dobernig, K., & Gözet, B. (2018). Food waste matters—A systematic review of household food waste practices and their policy implications. Journal of Cleaner Production, 182, 978–991. https://doi.org/10.1016/j.jclepro.2018.02.030
  4. ↑ Massari, S., Principato, L., Antonelli, M., & Pratesi, C. A. (2022). Learning from and designing after pandemics. CEASE: A design thinking approach to maintaining food consumer behaviour and achieving zero waste. Socio-Economic Planning Sciences, 82, 101143. https://doi.org/10.1016/j.seps.2021.101143
  5. ↑ Dott, J. (2020). Food waste prevention: A design intervention for households. https://repository.tudelft.nl/islandora/object/uuid%3A9f7cceaf-9942-4fa4-aadf-7109d53f51e8
  6. ↑ Fauza Karomatul Masyhuroh, F. (2021). Design an intervention to support food waste prevention at home. https://repository.tudelft.nl/islandora/object/uuid%3A20e9fe37-3853-4366-ae9f-37e6e3d0c3ec
  7. ↑ Principato, L. (2018). Food waste at consumer level. Springer International Publishing. https://doi.org/10.1007/978-3-319-78887-6
  8. ↑ Närvänen, E., Mesiranta, N., Mattila, M., & Heikkinen, A. (Eds.). (2020). Food waste management: Solving the wicked problem. Springer International Publishing. https://doi.org/10.1007/978-3-030-20561-4
  9. ↑ Over Orbisk—Op een missie om het wereldvoedselsysteem duurzamer te maken. (n.d.). Orbisk. Retrieved February 17, 2024, from https://orbisk.com/nl/over-orbisk/
  10. ↑ Ishangulyyev, R., Kim, S., & Lee, S. (2019). Understanding food loss and waste—Why are we losing and wasting food? Foods, 8(8), 297. https://doi.org/10.3390/foods8080297
  11. ↑ Moraes, N. V., Lermen, F. H., & Echeveste, M. E. S. (2021). A systematic literature review on food waste/loss prevention and minimization methods. Journal of Environmental Management, 286, 112268. https://doi.org/10.1016/j.jenvman.2021.112268
  12. ↑ Muth, M. K., Birney, C., Cuéllar, A., Finn, S. M., Freeman, M., Galloway, J. N., Gee, I., Gephart, J., Jones, K., Low, L., Meyer, E., Read, Q., Smith, T., Weitz, K., & Zoubek, S. (2019). A systems approach to assessing environmental and economic effects of food loss and waste interventions in the United States. Science of The Total Environment, 685, 1240–1254. https://doi.org/10.1016/j.scitotenv.2019.06.230
  13. ↑ Cane, M., & Parra, C. (2020). Digital platforms: Mapping the territory of new technologies to fight food waste. British Food Journal, 122(5), 1647–1669. https://doi.org/10.1108/BFJ-06-2019-0391
  14. ↑ Onyeaka, H., Tamasiga, P., Nwauzoma, U. M., Miri, T., Juliet, U. C., Nwaiwu, O., & Akinsemolu, A. A. (2023). Using artificial intelligence to tackle food waste and enhance the circular economy: Maximising resource efficiency and minimising environmental impact: a review. Sustainability, 15(13), 10482. https://doi.org/10.3390/su151310482
  15. ↑ Singh, S. (2023, January 16). Food waste management: Ai driven food waste technologies. Analytics Vidhya. https://www.analyticsvidhya.com/blog/2023/01/food-waste-management-ai-driven-food-waste-technologies/
  16. ↑ Cappelletti, F., Papetti, A., Rossi, M., & Germani, M. (2022). Smart strategies for household food waste management. Procedia Computer Science, 200, 887–895. https://doi.org/10.1016/j.procs.2022.01.286
  17. ↑ Hermanussen, H., Loy, J.-P., & Egamberdiev, B. (2022). Determinants of food waste from household food consumption: A case study from field survey in germany. International Journal of Environmental Research and Public Health, 19(21), 14253. https://doi.org/10.3390/ijerph192114253
  18. ↑ Nunkoo, R., Bhadain, M., & Baboo, S. (2021). Household food waste: Attitudes, barriers and motivations. British Food Journal, 123(6), 2016–2035. https://doi.org/10.1108/BFJ-03-2020-0195


Retrieved from "https://dsdwiki.wtb.tue.nl/index.php?title=PRE2023_3_Group6&oldid=124286"