Research   Project   Title:
Motivation:   Consumption   of   unhealthy   food   and   food   wastage   is   a   significant   environmental   challenge.
There   is   a   gap   between   food   purchasing   and   food   consumption.
We   need   to   close   that   gap   as   a   way   to   address   sustainability.
This   project   proposes   to   use   feedback   to   reduce   the   trends   of   food   wastage   and   unhealthy   food   consumption.
It   is   well   known   that   there   is   a   change   in   behavior   in   response   to   the   feedback   received   by   the   user.
For   example,   in   certain   auto   models,   pressing   the   gas   pedal   results   in   change   in   the   MPG   measure   that   is   being   displayed   to   the   driver.
The   driver   learns   to   adjust   the   driving   habits   based   on   the   feedback.
In   a   similar   way,   if   we   can   design   a   feedback   system   from   the   fridge,   grocery   store   or   trash   can,   people   can   reduce   the   wastage   of   food   and   increase   the   consumption   of   healthy   food.
Related   issues   are:
It’s   a   complex   system   –   have   to   solve   many   problems   to   close   that   gap.
What   is   the   role   of   feedback?
Can   measurement   and   feedback   make   a   difference?
Research   Questions:   a) Can   our   trash   habits   be   measured   and   feedback   can   be   provided?
b) Can   our   grocery   store   provide   feedback   to   us   about   our   food   shopping   habits?
We   should   design   pilot   study   projects   based   within   our   group.
The   person   should   collect   grocery   receipts   for   next
6   months   and   analyze   food   consumption   and   waste.
The   grocery   receipt   idea   can   be   extended   to   scan   and   digitize   the   receipts   for   automated   analysis.
Grocery   stores   use   this   data   to   increase   profitability.
We   could   use   this   data   to   improve   sustainability.
c) Redesign   of   the   whole   interior   of   the   fridge.
Install   several   compartments   for   fresh   produce   and   load   them   as   per   daily   use   habit.
Keep   fresh   produce   visible   as   opposed   to   stuffing   them   in   a   tiny   crisper   drawer.
Design   an   electronic   display   outside   the   fridge   that   promotes   healthy   food   habits.
Perhaps   a   warning   about   the   vegetables   expiry   period   so   that   you   consume   them   quickly.
d) Think   about   the   food   that   belongs   to   several   types.
Organic,   vegetarian,   processed,   each   type   needs   separate   treatment.
e) We   can   collaborate   with   Wegmans’   Eat   well ‐  live   well   programs   for   support   of   our   study.
For   example,   deciding   about   buying   the   right   amount   of   food   and   consuming   healthy   food   as   fast   as   the   “tasty”   junk   food.
f) We   can   study   the   relation   between   emotional   behavior   and   eating   patterns.
Can   we   show   that   sustainable   behavior   leads   us   to   feel   happier?
g) Challenge   1:   how   to   measure   the   gap?
Idea:   use   purchasing   receipts   to   give   people   a   spreadsheet   of   everything   they   purchase.
When   they   throw   something   away,   need   to   record
(using   spreadsheet)   what   they   are   throwing   away.
They   will   have   purchase   record   against   discarded   food,   they   can   estimate   how   much   you   are   wasting.
An   IPhone   app   can   be   designed   that   can   scan   the   product   and   tell   you   how   much   you   are   wasting.

h) Challenge   2:   Design   the   intervention   schemes.
For   example,   fridge   door   reminders;   trash   measurement   reminder,   donation   to   food   drives.