Disclaimer: all content is copyrighted, including the process book, and it's NOT on sale.
Plate & Planet mobile app
The P&P app enables sustainable food and packaging value chains in the circular economy, as well as an environmentally-conscious lifestyle for those individuals who care about the planet as much as they care about their health
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Deliverables: UX Research, final UX mid-fidelity prototype, UI mock-up and UI design system.
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My designer role: originated, produced and led end-to-end the app design, from UX Research to User Studies, A/B testing and design iterations up to UX Design with a 25-screen prototype, UI mock-up samples and UI design system creation. I've documented this in the Process Book.
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My business role: originated and presented on Pitch Deck the B2C business the app enables.(Note: the pitch deck is a sample created in a few hours, to show how a process book differs from it. It's not a venture I've ever thought to build, but it shows I can deliver pitch decks too).
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My product role: created management docs, from design to post-launch (Asana, Jira, Excel)
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Duration: 3 weeks for UX/UI design, April 2024 (Process Book documentation: 1 extra month).
APP DESIGN OVERVIEW
I've designed 25 UX screens and overlays for each of the 3 interactive mid-fidelity prototypes, below in this page.
For the high-fidelity mockup, I illustrate here an overview of a few of the 25 UI screens for the 2 main paths in the app, with micro-interactions. Plus the UI of the first level screens, accessible also from the bottom navigation bar.
PROCESS BOOK
DIFFERENCE BETWEEN PROCESS BOOK & PITCH DECK
Pitch deck
"A pitch-deck is a brief presentation that gives a business idea overview. Founders use it when they need financing as they must convey their ideas to investors". It focuses on a startup or scale app potential for growth and exit, or for impact investing, also on its socio-environmental impact.
Disclaimer: this deck is here to show its difference from a process book
Process book
A process book focus is on the design of the product: it documents how the designer/s went through the design thinking method to originate and refine the product, understanding user needs and iterating through prototypes, to deliver a delightful, engaging and intuitive user experience
Note: personas can be found in both Pitch & Process Book.
MI-FI FINAL PROTOTYPE
Note: these prototypes are optimised for mobile use
The problem P&P is designed to address
Balancing busy lives, healthy choices and environmental responsibility can be frustrating: existing food delivery apps often offer unhealthy options and excessive packaging that pollutes.
The solution P&P is designed to provide
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Fast and guilt-free food delivery
Convenient delivery, with the option to control and minimise the volume of packaging waste and transport emissions.
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Prime quality from top suppliers
Top quality and better taste guaranty with food that is sourced from a variety of renown prime food stores
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Access to healthy and tasty variety
Savour pre-made fresh healthy meals, whole foods and cooking ingredients, with a focus on gut, hearth and brain health. From farmer markets to world foods.
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Alignment with Net Zero goals
Contribute to the efforts to meet global sustainability goals, with carbon footprint reduction and in alignment with green values: from reducing food waste to shopping faire trade, choosing foods with low CO2 emission from sourcing to delivery, and opting-in for the recycling of food containers.
Target type of partners, for the roll out of the app's programme for reusable containers and delivery packaging:
paying a deposit for them, to return to designated stores, or drop boxes, or courier at the current or next order.
Target type of food vendors for the app - additionally to independent country-specific deli shops and farmers’ market sellers - in consideration of quality, and environmentally-conscious client base, not lazy for the programme.
Reusable delivery packaging & food containers program
Responsible consumption
"the time is now to create disruptive actions that drive the mindset shift required for truly responsible consumption. Creating products that work well is not enough: they must also respect the environment and improve our quality of life.” P&G Senior VP, Robert van Pappelendam
"to establish a modern-day reuse systems [for] the end of disposability, [we must make] reuse a viable and accessible option for Consumer Packaged Goods, retailers and consumers." Tom Szaky, TerraCycle CEO
"glass containers and reusable bags for zero single-use plastic in deliveries [ice packs and mason jars, to return with your next order]. Committed to zero waste, we reuse packaging to sustainably deliver your delicious meals!" Honest Plate, Hampton Bays and The Hamptons
"I was a little bit shocked by the amount of trash that comes with a regular sandwich compared to what I got in France growing up" "imagine reusable glass jars with a $2 deposit and daily disheswith local and seasonal vibes." Cloe Vichot, Fresh Bowl and Ancolie's CEO who sold meals in jars, to be returned or reused for one own home-cooked take aways.
Frontrunners for reusable packaging
According to McKinsey, reusable packaging has higher adoption for products that share the following characteristics:
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nonperishable with simple packaging requirements
such as dry bulk items like pasta, [pulses and grains like rice, quinoa, couscous, and all the other cereals, chickpeas and all the other legumes], concentrates for at-home use, and high-acidity products with long shelf life
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high insulation requirements, such as food delivery
as the requirements for home delivery of food can be better met by material-heavy reusable containers
The goals of reusable packaging
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Decrease the amount of packaging leakage into the environment.
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Reduce the number [and size] of packages put on the market
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Increase the circularity of materials, reusing for as long as possible
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Create fewer greenhouse-gas emissions compared with single-use
Success stories
Case studies of zero waste good business models can be found in New Business Models Cutting Back on Single-Use Plastic, by Mariel Vilella & Sustainable Consumption Institute, University of Manchester.
