Food Pantry Food Supply FINAL SLIDESHOW-10aqrwz
How might we understand how the food pantry currently provides a steady supply of a variety of nutritious food that takes into account various lifestyles and health restrictions?
First iteration of food journey map:
Reflection after meeting with Andrea
A) Andrea wants to know what kinds of food/supplies the students are requesting (survey users of the food pantry). She also needs help with the supply of food and working on increasing efficiency and abundance (researching alternative food supply options similar to the Corbin hills farm share.)
B) In our mini workshop, we found that there are three main ways that food arrives to the New School Food Pantry. Firstly, TNS Food Pantry orders food from the New York City Food Bank. Secondly, donations are made my students and specific groups on campus that opt to sponsor the Food Pantry for a month. Lastly, weeks donations are made from the Corbin Hills Farm Share. These findings allow us to understand the journey that the food take, in order to better understand what our users need.
C) We plan to incorporate our key learnings by completely changing our first journey map and adapting it to and crating the food’s journey. We will include the three main ways of how food arrives to the food pantry, to show the main sources; helping us understand how the food pantry stocks and has a steady supply.
Finalized food pantry journey map of the foods journey:
Process/information:
How might we provide a steady supply of a variety of nutritious food that takes into account various lifestyles and health restrictions.
How might we understand how the food pantry currently provides a steady supply of a variety of nutritious food that takes into account various lifestyles and health restrictions.
Relatability
Food pantry students should be able to eat like any other student.
Comments:
Focus more on the journey of the food in the pantry and how it gets there.
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- How might you choose the design research methods as a means to achieve your objective
Artifact Analysis
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- About the method: Artifact Analysis, focuses on what do the artifact themselves say about their services. It will allows us to understand their qualities, durability and importance for the food pantry.
- Who The key people we would need to access would be the staff
- Where We would apply this method on the food pantry itself, and this method will allow us to understand how nutritious is the food itself and the importance of this product.
- What We want to understand how the food pantry’s supply takes into account various lifestyles and health restrictions.
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- How We will implement this method by going to the food pantry and looking at two or three different foods/ products. To apply this method we will need food from the food pantry. This will help our research by helping us understand the type of food that “The New School Food Pantry” is giving out.
Case Studies
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- About the method: Case Studies, is an in depth investigation of single events or instances in context, which in this case would be food pantries.
- Who Other Food pantries staff
- Where We will apply this method in NYC, in the school by researching. It could be 602 E 9th St, New York, NY 10009 which is the Trinity Lower East Side Lutheran Parish.
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- What We would like to understand how do other food pantries get their food supply. Moreover, where or what are their sources that help them maintain a steady nutritious food supply.
- How We will need to research articles and investigate other pantries to understand how they are working to maintain a constant food supply that fits into various lifestyles and restrictive diets.
Personas
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- About the method: Personas, creating archetypal descriptions of user behavior patterns into profiles to humanize design.
- Who Staff and users of the food pantry
- Where This would be applied in the New School’s pantry in 16 E 16th st at the 12th floor lounge.
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- What We would like to understand what are the various lifestyles and diet restrictions students using the food pantry may have. By making personas we might help provide information to the food pantry about important dietary restriction they should or may take into consideration.
- How We can apply this method by doing some observation and by looking at different types of lifestyles “new school students” may have. We will need to create personas by using through research.
Method 1: Artifact Analysis
- Beans
Type of Artifact: The item above are canned pinto beans from the Furmano’s brand. These beans are considered non-perishable, therefore being more durable and not subject to rapid spoilage.
Special Qualities of the artifact: The special qualities of this products should be considered the servings per container, which demonstrate how many people/servings can eat from this canned beans. Moreover, each serving size (120g) provides the consumer 120 calories. That being said 21gr are carbohydrates and 7gr are protein, as a result, they provide a good amount of energy.
Uses of the artifact
A ) What might it be used for? Might be used as a side, for a soup or main dish.
B ) Who might use it? The students/ families that get their food supply from the New School’s Pantry
C ) Where might it be used? In their homes or dorm rooms.
What does the artifact tell us?
This article tells us beans contain a lot of soluble fiber, protein, carbohydrates, folate and iron. Because of their protein content, beans often get a primary role in the diet of vegetarians. Showing us how valuable and versatile this food can be.
2) Fresh Fruits
Type of Artifact: The items above are fresh fruits and vegetables. These are perishable items which makes them more difficult to acquire and to store. The food pantry has a connection to be able to get fresh fruit and vegetables, however they are not able to get a large amount which puts them in a tricky situation when deciding who gets the fresh food.
Uses of the artifact
A ) Apples could be eaten as a snack. Turnips could be used in a dinner dish.
B ) The students and teachers who get food from the food pantry.
C ) In the student/teachers homes or dorm room depending on their living situation.
What does the artifact tell us?
The artifact of the few fresh apples and turnips tells us that although the food pantry is able to acquire these healthy foods, they do not have many of them. The food pantry has struggled in finding a source of fresh fruits and also trouble with storing them in the right conditions. This artifact is very different than the canned beans due to the fact that they are perishable.
3) Chart
Type of Artifact: Describe
Special Qualities of the artifact
Uses of the artifact
The artifact above is a chart used to describe the types of foods available at The New School Food Pantry.
A ) What might it be used for? The chart is designed so that students and members of the community can make informed choices about the food they are choosing at the pantry.
B ) Who might use it? Students and Members of TNS community.
C ) Where might it be used? At the Food Pantry in front of the available food.
D) What does the artifact tell us? The artifact tells us that the new school values student’s health and nutrition along with providing food. It shows that students are enabled to make healthy, balanced choices.
Method 1: Artifact analysis
Objective:
To understand what food is being offered at the food pantry and how it’s presented.
Learnings:
There are very few fresh fruits and vegetables. We also noticed there are many starches.
Method 2: Case Study of University of Maryland Food Pantry
Objective: Find out details on where the food comes from. Being able to map the full journey of the produce and understand where it comes from and how it gets to the food pantry while including how much of each food category they are able to acquire and why. Researching another food pantry and understanding how they obtain food so that we can implement their tactics.
Learnings:
Food pantry to research: University of Maryland Food Pantry
About: on their website
TABS at the top (schedule, donate, volunteer, donate food)
User friendly website that is very aesthetically pleasing
Clearly shows which foods are needed most
Allows you to donate online
Online map shows the location of food pantry in relation to the campus
Gives options of how you can help (lend a hand, intern, host a food drive)
Contact information
Other resources (nutritionist, counselor, Financial aid, Housing)
Important Information:
What we can apply to TNS food pantry:
Method 3: Personas
Objective:
To define the kinds of food that the food pantry can provide a range of foods that include a variety of dietary preferences.
Learnings: Different foods have qualities that are vital to provide to TNS food pantry users. By personifying 3 foods we were able to recognize their importance and therefore understand why we need to keep the food pantry stocked with them.
Persona1:
Name: Almond Milk
I am a low calories source of protein for those who are lactose intolerant. I am low in sugar but i still taste sweet. I am perfect for a bowl of cereal or even for a cup of coffee. I from made from almonds which are low in fat, but high in energy, proteins, lipids and fiber. I contain a large amount minerals like calcium, iron, magnesium, phosphorus, potassium, sodium, and zinc. I am a healthy type of milk that helps to strengthen your heart and bone health.
Persona 2:
Name: Quinoa
Hi I am Quinoa, although I am trendy and cool, I am also a great source of healthy carbohydrate and great for beefing up your salads. I am a good substitute for pasta and rice. I am one of the gluten-free staple foods. I am an excellent source of minerals like iron, copper, calcium, potassium, manganese, and magnesium.
Persona3:
Name :Broccoli
Hi I am broccoli, some people call me trees. Although I don’t stay fresh for long I can be steamed and frozen. I belong to the vegetable family, which includes kale, cauliflower, and brussels sprouts. I am very rich in fiber, the primary dietary ingredient that can cure almost all stomach disorders by curing constipation.
Sources/Articles
http://www.cufba.org/resources/
Personal statements:
Personal statement 1
I am a Strategic Design and Management major at Parsons and going to do a minor in Photography as well. I am interested in going into fashion PR, marketing, and creative direction. I am excited to get more insight into design in a more public sense, such as galleries and museums. I guess I would say my only concern is that I really know absolutely nothing about Service Design. I am doing an internship at a gallery this coming summer so it would be nice to learn some of the design or management elements of starting or running a gallery just to spark more interest before going into my internship.
Personal Statement 2
My interests at Parsons have definitely changed especially now that I am thinking of switching into videography and media studies. I have learned so much more about service design and now am excited to do more projects like my Brandy Melville midterm. I really like knowing how a service is run and specifically ones in the category of customer service. I’m concerned that my learning and creativity is becoming static in this class. I feel we have learned a lot of techniques to analyze services and come up with ideas to fix them or understand them but it feels like we are now just repeating the process and there is not as much learning or interesting aspects to it. I want this class to provide me with an understanding of how services are designed and also give me insight into how to solve issues in the service as well as making it more productive.
Personal statement 3:
My interests at parsons are constantly evolving and recently I have found myself getting more into sustainable fashion and personalization of denim. I am interested in opening a school thrift store where students can sell and buy used materials, clothing, and even old projects. The school thrift store would run based on new school dollars and also be in collaboration with the sustainability club. I am excited to be given a chance to have an understanding of the new school food pantry and I look forward to pursuing further interest in this subject. As of now I have no concerns in this class and I am feeling accomplished after my final presentation. I am content with the learnings I have received from this class and plan to utilize them wherever I am next year and maybe even help open a food pantry at my next university.
Dear new design researcher,
I am here to give you advice on the journey you’re about to begin. My biggest piece of advice I can give is don’t be afraid to go big. Put the time in to really act on what you find in your research and it will be worth the effort to see a realistic outcome of your hard work. It’s very important to analyze the research you already have before deciding what research method to go about next. Make it aesthetically pleasing, no matter what, believe me it will make whatever information you’re sharing 10 times more effective. Be sure to interact directly with the people using the service, this way you’ll be able to get the most real information as possible and be able to implement what is needed based on their real needs and not ones you make up.
For my research and proposal on the food pantry food supply I wish that I had done more to take action on some of my solutions. It would have been really rewarding to implement the Facebook page and website ideas. I think it could have had a full circle effect if we were given more time to act on our proposals and see the changes happen. With all the effort we put into this project It would be nice to have more involvement in the outcome and implementation.
