Funmilola Genevieve Fakunle
Augmented Reality Menu For Restaurants
Food is one of the basic human necessities today, with so many in need of food, often we find ourselves wasting a large proportion of food (about 1⁄3 of the world’s food). That is about 1.3 billion tons a year and 35% of the wasted food is simply thrown out by supermarkets, shops, and households. In a world where 800 million people suffer from hunger and undernourishment, these people could be fed by less than a quarter of the food lost or wasted in the US and Europe.
This project applies a goal oriented approach to create a design solution, in the form of a service design, to aid the restaurants in reducing food waste.
This project focuses primarily on restaurants within the Limerick region. With restaurants contributing a significant amount to food waste the objective was to
- To identify areas where interactive media can intervene in reducing food waste.
- How human behaviour can be altered to reduce food waste.
- Identify strategies that have been implemented by restaurants to reduce food waste and its effects on the business.
Food waste worsens a number of environmental problems, due to the food production process requiring energy, pesticides, land, and so on, while also contributing to the emission of greenhouse gasses.
This project explores ways and strategies to negate the effects food waste has on the environment, climate, resources, and economic areas of the world.
While focusing on restaurants, which currently account for 40% of the food that is wasted in the world. Gathering data on some restaurants in Limerick through a qualitative technique, a few things were uncovered, namely: Preparation waste and Plate waste (5/10 restaurants mentioned them as the main pain points).
Based on the analysis and synthesis, a particular approach was employed to tackle the issues highlighted above.With this initiative we stand a chance to tackle the overall problem of food waste while also catering to the needs of the restaurants involved in this ecosystem without compromising quality of service for diners.
