As part of the core subject of my uni course each semester each student undertakes a self-directed project. Â The projects can be of varying shapes and sizes, ranging from more theoretical (such as my report on design thinking and sustainability) to the more practical.
This semester I’m undertaking something in between â€” part research, part practical â€” centred around this semester’s “theme” of sustainable food production.
ï»¿Sharon Lee’s “FlavourCrusader” conceptï»¿Â (then called “What’s for dinner”)Â was selected as one of the projects to be explored at the Australian Social Innovation eXchange (ASIX) Social Innovation Camp held in March 2010.
The long-term vision for the project is to:
- connect urban food-lovers (“foodies”) with the origins of their food
- increase consumption of fresh fruit and vegetables (with improved health outcomes)
- strengthen local economies threatened by supermarket chains
It hopes to achieve this by using social technologies, such as mobile phone applications and Twitter to either promote in-season, fresh, locally-grown, and sometimes organic produce.
In the short-term â€” and as a first step â€” the project is seeking to develop a local in-season food guide with a mobile application form-factor.
Such a system has the potential to make purchasing in-season, local produce more convenient, with multiple flow-on benefits:
- Provide additional marketing/selling opportunities for local producers
- Reduce food miles
- Create direct connections between the urban community and local growers, with social, economic and sustainability education benefits
The emphasis of the service, from the end-user perspective, is convenience and good, quality food, rather than the sustainability outcomes. Â In this sense it differs from some existing products/services that are out there.
In keeping with my philosophy of human-centred design, I believe the service’s success is dependent on an understanding of motivations, barriers, needs and context of use for producers, local markets and customers.
My project this semester is designed to provide some additional insight into each of these participant groups, including exploration of:
- What are the key drivers for existing customers (e.g. those that attend farmers markets) taking advantage of farmers markets
- What are the barriers to existing customers buying local produce (e.g. of those motivated participants, what stops them from buying more regularly)
- What level of interest exists in such a service among the existing customer base
- What is the current level of use of social and mobile technologies with customers, producers and markets (e.g. @PrahranMarket on Twitter)
- Similarly, what drivers/barriers/interest exist for such a service for potential customers â€” e.g. those that are interested, but for whatever reasons aren’t as active as they would like
- What are the needs of producers (including local markets)
- What level of interest/capacity is there to utilise such a service
- How, if at all, would such a service link with other digital platforms such as FoodConnect
I’m posting all this as I could use some assistance. Â Firstly, if you have any resources/pointers/contacts etc. that you think would be useful for the project, I’d love to hear about them.
Secondly, I’m looking for participants for some interviews related to purchasing locally produced food â€” either people that shop at farmers markets etc. and buy locally, or those that would like to, but for whatever reason aren’t able to do it as regularly as they’d like. Â I’m also interested in folks that are using social media (e.g. Facebook, Twitter, blogs etc.) that fit this profile.
The interviews would be about an hour long (at most) and could be done via phone or in person, at a time that suits the participant. Â I’m happy to pay for a meal if the interview happens around lunch or dinner 😉
If you are someone, or know someone, that might be interested, please leave a comment or email me on gyoung AT pobox DOT com.