Micro Sprint 2 – Design Thinking Process Practice

Deadline

• Date: August 17th, 2024
• Time: 5:00 am (GMT-5)

Deliverables

1. Problem List

• University gastronomic offer: There are a lot of different places for eating breakfast, lunch, snacks, desserts or drink some coffee around the university. But, is there a place where to find the diverse offer? The answer is sadly negative. This hinders the possibility of people to know new places, prevents the gastronomic offer diversification and obstructs the growth of establishments with potential. Finally, nowadays the most powerful way in which a place can make itself known in the community is by voice to voice, using advertisements or being located on a concurrent place.

• Food Waste in Bogota: Food waste is a major problem and one of the main sources of waste. Businesses in the food industry often produce more than they need to meet customer demand. To address this issue, there are two solutions that can be implemented. One is to change the business model to one where food is only prepared once an order is placed. The other solution is to sell or give away excess food. An app can be used to connect nearby consumers with businesses that have leftover food. This allows customers to "rescue" the food and prevents it from going to waste. The app can also help users find nearby shops, such as restaurants, cafes, and bakeries. While there may not be discounts on the food, the service is still developing and the concept of rescuing food is still meaningful.

• University Marketplace / Bartering App: In the university communities there is usually a waste of resources, (i.e.) the academic materials required for the courses. Since frequently, these are bought for a class and once the course is over, they are never used again and instead they are kept and forgotten or thrown away. Additionally, it is sometimes hard to find these resources and buying them brand-new can be very expensive and many students are willing to use second-hand materials provided by their peers.

  The existing marketplaces do not provide the required alternatives to find the specific elements for the courses, at least not to the extent at which a university community itself can. Currently used alternatives, such as groups in social networks are not organized nor trustworthy enough.

• Student Initiatives App: A very valuable dynamic of the Universidad de los Andes are the student initiatives, spaces created by students for students on topics that are not formally offered by the university. Mostly, these initiatives originate because a certain group of students wants to do some activity or sport or want to study a topic of interest in more depth, etc. There are many student initiatives within the university, some of which are better known than others. Several of these initiatives are promoted through social networks such as Facebook, Instagram or even WhatsApp, in groups where a large part of the uniandina community belongs. But sometimes these initiatives that are just starting, or that have already been consolidated for some time, lose visibility, causing that after a few semesters, several initiatives disappear. In fact, although some of these initiatives are still in force, many students interested in a certain topic do not know they exist.

  What is proposed is an application that brings together all these student initiatives, whether they are well known and consolidated initiatives, or those that are just starting, and that those who use this application can search the wide range of initiatives that exist, so that if they find a topic of interest, they can find in the application itself more details of what is done in that initiative (meeting place, activities carried out, etc.) and some contact information to be part of these groups.

  In this way, visibility is given to all initiatives, and these student groups can grow.

2. Interview Structure

Question	Purpose
1. How is your routine for having lunch at university campus?	understanding what she does to spot places that are potentially profitable for food business success
2. do you think the food available at campus is not healthy and why?	view what prejudices my clients have to persuade them otherwise
3. would you like to have more food options ?	opening a gap for innovation and this would invite her to change her routine on food habits
4. Do you consider there is a lack of education in health care ?	Discover what her previous knowledge on the subject is

Interview structure for Food Waste in Bogota

• Interviewer: Raul Santiago Rincon Corba
• Interviewed: Lina Ojeda

Question	Purpose
1. How aware are you of the issue of food waste?	To understand the interviewed awareness of food waste and how it influences their daily habits.
2. What areas do you find most challenging when it comes to avoiding food waste?	To identify the biggest challenges the interviewed faces in trying to avoid food waste.
3. Have you ever tried buying food that’s close to its expiration date or surplus food at a discount?	To explore the interviewed experience with purchasing surplus or near-expiration food.
4. How do you feel about the idea of an app that helps you reduce food waste by offering discounts on surplus food items?	To gauge the interviewed interest in a technological solution to reduce food waste.
5. What features would make the app more useful for you?	To gather suggestions on how to improve the app and make it more appealing to potential users.
6. How often do you use mobile apps for grocery shopping or meal planning?	To understand the interviewed current usage of similar apps and identify opportunities for the new app.

• Interviewer: Mario Alejandro Ruiz
• Interviewed: Luz Marina Campo

Question	Purpose
1. Did you know that a lot of food in restaurants and supermarkets is thrown away even if it's still good to eat?	To understand Luz Marina's awareness of food waste and its implications in her daily life.
2. What do you think about the problem of food waste? Do you think it's a big issue in Colombia?	To gauge Luz Marina's perception of the severity of food waste in Colombia and her personal views on the matter.
3. How do you currently deal with food that you don't consume at home? Do you save it, share it, or throw it away?	To learn about Luz Marina's current habits related to food consumption and waste at home.
4. If there were an app that allowed you to buy good quality food at a reduced price, would you use it? Why or why not?	To assess Luz Marina's interest in using an app that offers discounted surplus food, and the reasons behind her decision.
5. How much would you be willing to pay for a portion of food sold through the app?	To gather insights on Luz Marina's price sensitivity and what she considers a fair price for surplus food.
6. What would make it easier or more difficult for you to use an app like this?	To identify potential barriers or enablers for Luz Marina's adoption of the app, including technology use and accessibility.
7. Do you think this app could help people in your community access more affordable food?	To explore Luz Marina's thoughts on the broader impact of the app on her community and its potential benefits.
8. Do you have any ideas or suggestions to make this app better or more attractive?	To invite Luz Marina to contribute ideas that could enhance the app’s usability and appeal to potential users like her.

Interview structure for University gastronomic offer

• Interviewer: Abel Arismendy
• Interviewee: Juan José Sierra

Question	Purpose
1. What is your name and connection to the university?	To establish the identity of the interviewee and gather demographic data.
2. How would you describe your experience with the dining options around the university?	To understand the interviewee's perspective and experiences regarding the food options available.
3. What factors are most important to you when choosing a place to eat?	To identify key factors that influence the interviewee's dining choices.
4. How often do you eat out near the university, and what types of food do you prefer?	To explore the interviewee’s dining habits and preferences.
5. What challenges do you face when trying to find new places to eat?	To uncover any difficulties the interviewee encounters in discovering new dining options.
6. What features would you find useful in an app that lists all dining options around the university?	To gather ideas on potential solutions that could improve the dining experience.
7. If you had a food business near the university, what tools or platforms would help you attract more students?	To explore the interviewee’s perspective as a potential food business owner.

3. Interview Summary

• A single audio summary with relevant segments, max 5 minutes long:

• Audio File | transcript.pdf

Interview 1: Food Waste in Bogota

• Interviewer: Raul Santiago Rincon Corba
• Interviewed: Lina Ojeda
• Audio File

Interview 2: Food Waste in Bogota

• Interviewer: Mario Alejandro Ruiz
• Interviewed: Luz Marina Campo
• Audio File

Interview 3: University gastronomic offer

• Interviewer: Abel Arismendy
• Interviewee: Juan José Sierra
• Audio File

Interview 4: University gastronomic offer

• Interviewer: Luimarco carrascal
• Interviewee: Lorena
• Audio File

Interview 4: University gastronomic offer

• Interviewer: Luimarco carrascal
• Interviewee: Doris Bolivar
• Audio File
• Audio File

4. Situational Analysis

• Identify 4 complete situations per interview using the "What," "How," "Why" methodology.

Situational Analysis for Food Options at University Campus

• Interviewer: Luimarco
• Interviewed: Doris Bolívar

Situation	What?	How?	Why?	Who?
1	The interviewee typically brings lunch from home due to budget constraints, and sometimes eats at a cafeteria.	They mention that the cost of lunch on campus is high, so they prefer to bring their own food.	The budget limitations make it challenging to buy lunch on campus regularly.	An employee who is budget-conscious and prefers to bring homemade food to save money.
2	The interviewee does not consider the campus food to be unhealthy, but notes that the choice of food (like hamburgers) can be less healthy depending on personal choices.	They believe the quality of the food is not bad, but healthier options depend on individual choices.	The availability of both healthy and less healthy options means that students must make conscious choices about what to eat.	An employee who acknowledges the variety of food options but is aware that healthier choices depend on the individual.
3	The interviewee expresses a desire for more diverse food options on campus, including Italian food, pizzas, and fruit salads.	They feel that the current options are limited and would like to see more variety in the types of food available.	The lack of variety in food options leads to a desire for more diverse and healthier choices.	A student who seeks more variety in campus dining options, particularly healthier and more diverse cuisine.
4	The interviewee believes there is a lack of education on healthy eating habits and suggests that the university should provide nutritional guidance.	They suggest that seminars or workshops with nutritionists would help students make better food choices.	The interviewee feels that with proper education, students and staff can make informed decisions about their diets, which would promote better health.	An employee who is aware of the importance of nutrition and advocates for educational programs to improve dietary choices on campus.

Situational Analysis for Food Waste in Bogota

• Interviewer: Raul Santiago Rincon Corba
• Interviewed: Lina Ojeda

Situation	What?	How?	Why?	Who?
1	The interviewed talks about their awareness of food waste while preparing food at home.	The interviewed seems concerned about food waste in their daily routine but less so when dining out.	They are mindful of waste when cooking at home but lack awareness of waste generated by restaurants.	A conscientious home cook who tries to minimize food waste but has limited awareness of restaurant practices.
2	The interviewed highlights the challenge of preventing food from going bad, especially with perishable items like seafood.	They express frustration over how quickly certain foods spoil, making it difficult to avoid waste.	They recognize the difficulty in managing perishable items, which often leads to food spoilage.	A consumer who is aware of the challenges of food storage and spoilage, particularly with fresh or perishable items.
3	The interviewed discusses their willingness to purchase discounted food nearing its expiration date, provided it is packaged and trustworthy.	They are cautiously optimistic about buying near-expiration food if certain conditions are met.	The interviewed values food safety and packaging, which builds their trust in purchasing discounted items close to expiring.	A cautious shopper who values food safety and is open to discounts under the right circumstances.
4	The interviewed shows interest in an app that offers discounts on surplus or near-expiration food items, but is hesitant about restaurant leftovers.	They are intrigued by the concept but concerned about the practicality and safety of restaurant surplus.	The interviewed appreciates the potential savings and waste reduction but is wary of the quality and handling of leftover restaurant food.	A tech-savvy individual who is open to using apps for convenience and savings but remains cautious about food quality and safety.

Situational Analysis for Food Waste in Colombia

• Interviewer: Mario Alejandro Ruiz
• Interviewed: Luz Marina Campo

Situation	What?	How?	Why?	Who?
1	Luz Marina is aware that food waste is a significant problem in Colombia, particularly in areas like Abastos.	She acknowledges that a lot of food is wasted, and some people collect it out of necessity.	She sees food waste as a result of over-purchasing and the disposal of good food that could be consumed.	A community member who understands the scale of food waste and its impact on people in need.
2	Luz Marina does not frequently deal with food waste at home as her family manages food efficiently.	They cook only what is needed and share leftovers to avoid waste.	Her family practices careful food management to minimize waste and make the most of what is prepared.	A household that actively works to minimize food waste through careful planning and sharing.
3	Luz Marina is open to buying discounted food nearing its expiration date, especially if the price is significantly lower.	She is willing to buy food at reduced prices if it is offered at half or a third of the regular price.	She values affordable options and is willing to purchase food at discounted rates to avoid waste.	A pragmatic consumer who seeks value and is open to discounted food if it meets her expectations.
4	Luz Marina is interested in using an app that offers discounted surplus food but is concerned about the quality and safety of the food, particularly from restaurants.	She is cautious about the quality of restaurant leftovers but sees potential value in discounted items.	Her main concerns are the safety and quality of food from restaurants, which affects her willingness to use the app.	A cautious but interested potential user who values food quality and safety when considering new solutions.
5	Luz Marina finds using mobile apps like Uber relatively straightforward, though she usually relies on others for help with technology.	She has used Uber with assistance but prefers not to handle apps independently.	She is somewhat familiar with technology but may need support to navigate new applications like the proposed food waste app.	A user who is somewhat comfortable with technology but might need additional support to use new apps independently.
6	Luz Marina believes the app could be beneficial but is concerned about the practicalities and needs government intervention for broader change.	She sees potential in the app but also suggests broader systemic solutions to address food waste.	She feels that while the app could help, larger systemic changes and government involvement are necessary to address the problem effectively.	An individual who supports technological solutions but also advocates for systemic change and government action.

Situational Analysis for University gastronomic offer

• Interviewer: Abel Arismendy
• Interviewee: Juan José Sierra

Situation	What?	How?	Why?	Who?
1	The interviewee is describing their experience with the high prices of dining options around the university.	The interviewee seems frustrated by the limited affordable options available.	They have a limited budget, making it challenging to afford higher-priced meals regularly.	A student on a tight budget, balancing academics and finances.
2	The interviewee mentions frequently visiting a specific restaurant due to its consistent quality and fair pricing.	They speak positively and with satisfaction when describing their regular visits to the restaurant.	They value consistent quality and affordability, which meets their expectations for a reliable dining experience.	A regular customer who values predictability and fair pricing.
3	The interviewee discusses the challenge of finding places that are open early for breakfast.	They express concern about the lack of early morning options, indicating this impacts their daily routine.	The interviewee has an early class schedule, making it difficult to find breakfast before their day begins.	A student with early classes needing convenient breakfast options.
4	The interviewee expresses interest in an app that lists all dining options, including detailed menus and prices.	They show enthusiasm for the idea, highlighting the convenience it would offer in choosing where to eat.	The interviewee values detailed information that can help them make informed decisions about where to dine.	A tech-savvy student who values convenience and information.

Situational Analysis for University gastronomic offer

• Interviewer: Luimarco
• Interviewee: lorena

Situation	What?	How?	Why?	Who?
1	The interviewee talks about fast food at uniandes	The interviewee does not seem to care about the bad consequences on her health	She just wants to have affordable food and not to waste her time	she just walks away the campus 20 minutes away
2	The interviewee talks about her preferences on italian food	she explains she would like to have prosecco( a type of wine ) for lunch	she likes mediterranean food because it is related to longevity in Spain	my client who is working at the department of computing and systems enginerring at uniandes
3	the interviewee goes ocasionally to villa paulina	the food is better, the place is fancier, and the networking is more poductive there at restaurant Villa Paulina	she has a good salary and has been working for 25 years at uniandes	An employee who has some age and wants to eat better than young people (notice third situation talks about Doris)
4	The interviewee is a woman who has lots of responsabilities	she has a child and does not have a university degree	she lives far away and uses transmilenio to transport herself	An employee who is assuming a new role as a secretary in our department

5. Journey Maps

Food Waste In Bogota

6. Brainstorming Process

On Wednesday at 8:30 AM, our team, consisting of Mario, Luimarco, Raul, and Abel, convened for a focused 15-minute brainstorming session aimed at addressing the issue of food waste in Bogotá. The session began with a brief exploration of the problem, where we discussed the economic, environmental, and social implications of food waste in the city. We quickly transitioned into a dynamic brainstorming phase, generating a variety of ideas that were captured on sticky notes. These ideas were then categorized into four main groups: Rational, Delight, Darling, and Long Shot. Rational ideas included concepts like auctioning food and providing ratings and reviews for establishments, while Darling ideas focused on more innovative solutions such as creating a map to show nearby restaurants and establishing partnerships with local farms. Long Shot ideas, like donating food and organizing food rescue missions, were also explored, along with Delight ideas like loyalty rewards systems and weekly challenges to reduce waste. The session concluded with a quick discussion to refine and prioritize these ideas, setting the stage for the development of practical solutions that could make a significant impact on reducing food waste in Bogotá.

7. Prototype Video

Prototype Video