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Activity 10: Prototyping with Design Specifications Table

After coming up with the design specifications table, it was time to sketch our prototype. We used 2D and 3D sketching so that we could be precise in how we wanted our prototype to look like. 

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Activity 10: Prototyping with Design Specifications Table

After comparing with other competitors, we came up with specifications we wanted to have in our product. 

In the table above, the specifications were split into physical and functional which were then focused on its qualitative and quantitative features. 

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Activity 9: Competitors’ Analysis

In this activity, we found 2 competitors, CHiP and Dragon Biomass System. These two competitors had products that were similar to our idea but some improvements needed to be made in order to meet our persona’s needs. 

In CHiP, the product they had functioned like we wanted it too. However, it lacked the dual function of processing both food and oil into energy in one machine while in Dragon Biomass System, it was too big to fit into the persona’s area in the food court so our aim was to make it much smaller.  

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Activity 8: Idea Selection; Top 4 ideas 

In this activity, we chose the top 4 ideas that we thought were suitable for our persona. Idea 16, 11, 12 and 20 were the most suitable among the 30 ideas we came up with. 

To further our idea selection process, we came up with the criteria and weightage for each criterion for every idea and scored the ideas accordingly. The idea with the highest score was chosen as our idea which was idea 20. 

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Activity 8: Ideas Selection; 2 x 2 Matrix

In this activity, we ranked our ideas according to human desirability and the technicality and its feasibility. The 4 ideas that are the most desired, technical and feasible would go through further selection. 

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Activity 6: Ideation; Brainstorming Ideas

In this activity, we came up ideas that could help our persona with his problem on how to minimize his food disposal. More than 30 ideas were brainstormed but 30 were selected as some ideas were repeated.  

Activity 7: Ideation; Mindmap of Ideas  

After clearing the repeated ideas, the remaining ideas were then categorized into preparation time, food products, food donation, food storage, excess oil, what the stall owner should do, distribution of food and lastly, recycling of food. 

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Activity 5: Interview Questions & Interview Data, Needs & Persona

In this activity, we came up with interview questions for our interviewee, who we observed, to see what factor that could contribute to energy wastage on food. The questions we came up with were of the 5Ws 1H (who, what, where, when, why and how) and more why questions. 

Based on the answers we received from our interviewee, we categorised his answers by time of preparation, storage of food, replenishing food, food disposal and lastly, appearance and came up with his needs and a persona

Information about the interview

Date: 13 November 2017 Time: 10.05am – 10.17am Venue: Food court 1 Length of the interview: 12 minutes Interviewers: Shao Wei and Yuan Ting Interviewee: Food court 1 Mixed Vegetable rice vendor Observers: Cornelius and Sarah Activity during interview: Food vendor was cutting zucchini

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Activity 4: Ethnographic Observation (AEIOU)

In this activity, we were tasked to observe the people and surroundings based that were based on our design brief. Since our design brief was “How can we minimise food wastage in Singapore Polytechnic among food vendors, we had to observe the food stalls in SP. The observation was focused on the activities they were doing, their environment, interaction with other people, objects that were used and the users. 

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Activity 3: Design Brief

Based on the issues that we researched on energy wastage on food and the theme for AY2017/2018 CP5065 ICPD, we came up with our design brief.

Theme: Chemical Engineers and the energy crisis

How can I minimise food waste from Singapore Polytechnic among food vendors?

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Activity 2: Issues on Energy Wastage on Food

Planting/ Agriculture 

Growth and cultivation of food crops consumes roughly 21% of total energy that goes into producing food. Agricultural energy uses ranges from the production of fertilisers and pesticides to fuel used by tractors to harvest crops. In total, agriculture consumes roughly 2100 million BTUs of energy each year. 

Transportation 

The transportation of food from farm to table takes up about 14% of the energy that goes into producing food. That’s equivalent to about 20% of the nation’s total energy consumption. Food transportation consumes about 1360 trillion BTUs of energy per year. 

Food Processing

Processing takes up majority of the share of the energy used in food production. In recent years, it has jumped from 11-16% of the total amount of energy used in the food system. It consumes about 1640 trillion BTUs of total energy per year. 

Food Handling

Food handling is the largest sector of energy in producing food, and accounts for nearly half of the energy used in food production – over 5,000 trillion BTUs. This sector consists of food packaging, service and sales, residential energy consumption etc.  In other words, it refers to the energy used to package milk and keep it refrigerated both in the grocery store and at home.

References:

Choose Energy. (2017). Energy Use In Food Production - Choose Energy. [online] Available at: https://www.chooseenergy.com/blog/energy-101/energy-food-production/ [Accessed 23 Oct. 2017].

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Activity 2: Issues on Energy Wastage on Food

1.  Big Issue in Singapore: 2nd highest wastage in Singapore (more than 600 000 tonnes)  2.  Singaporeans are concerned: 9 in 10 Singaporeans are concerned about food waste 3.  Recycling Rate: 14%, being one of the lowest in the waste statistics and overall recycling among wastes like wood, plastics, construction debris, glass etc. 4.  Increasing wastage rate: Increasing rate throughout the decade. (500 000 in 2005 to 800 000 in 2014) 5.  Limited landfill space: needs a landfill every 30-35 years and new incineration plant every 7-10 years. 6.  Large amount of wastage: Around 140 kg of food per person per year  7.  Huge Impact: Cutting wastage by 15% has the same impact on CO2 emission as taking 86000 cars off the road. 8.  Reasons: For stalls such as Nasi Padang and Mixed Rice Stalls, they may cook excessive food beforehand and throw them away.

References:

Ava.gov.sg. (2017). http://www.ava.gov.sg. [online] Available at: https://www.ava.gov.sg/explore-by-sections/food/bringing-food-into-singapore-and-exporting/commercial-food [Accessed 30 Oct. 2017].

Nea.gov.sg. (2017). Food Waste Management. [online] Available at: http://www.nea.gov.sg/energy-waste/3rs/food-waste-management [Accessed 23 Oct. 2017].

Nea.gov.sg. (2017). Waste Statistics and Overall Recycling. [online] Available at: http://www.nea.gov.sg/energy-waste/waste-management/waste-statistics-and-overall-recycling [Accessed 23 Oct. 2017].

User, S. (2017). Food Wastage in Singapore. [online] Foodbank.sg. Available at: http://www.foodbank.sg/index.php/the-big-issues/food-wastage-in-singapore [Accessed 23 Oct. 2017].

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Activity 1: Chemical Product

Product: Milo © Powder

Processes: Thick syrup (obtained from malted wheat or barley) undergoes evaporation at reduced pressure to remove the water content. The Milo concentration then undergoes freeze drying to turn the concentration from liquid to solid particles. The solid particles are then transported through a hammer mill to grind into fine powder. Finally, the final product is packaged and shipped for sales.

Fun Fact: 

Milo contains more sugar than malt, cocoa and milk.