Design Thinking for Food
This project was part of our final assignment for Design Thinking for Food course at UCDavis in spring 2020.
We worked in group of three with different expertise include MBA, food science and geography.
My Role: UX Researcher and designer
Timeline: April-June 2020
Research Method: In-depth interviews
Research Type: Exploratory UXR
More than 117,000 of students have experienced high levels of food insecurity throughout the UC System. The average four-year graduation rate for UC students who experienced food insecurity and homelessness was 11 PERCENTAGE POINTS LOWER compared to students who were food secure and housed. We found that:
Food insecurity is often unseen and may be more common than expected.
Students often are unaware of on and off campus resources.
Severity of food insecurity changes over time and with education/access to resources.
Transfer students need to catch up more quickly than other undergraduates because they have a shorter amount of time on the university. From a transfer student perspective, there are more opportunities for professional and personal development on a UC campus, and it seems like the university cares more about students in comparison. our main goal is to Empower transfer students with rapid, stress-free IDENTIFICATION and USAGE of foundational resources.
Research methodology and analysis
We used in depth interviews to explore the users' main pain points. We created an interview guide and a consent form for the interviewees. then we synthesized the interview materials in Miro, and developed our early concepts.
We analyzed the concepts and found the opportunity areas. we realized that that there is an opportunity to empower transfer students with rapid, stress-free identification and usage of foundational resources. We created a persona to raise empathy for the problem that the users are experiencing. and share it with the stakeholders.