UniFresh Service
A student-run initiative that aims to provide affordable nutrition to students on campus.
Overview
Context
Academic
Group Project
Fall 2023
Role
UX Researcher
UX Designer
Timeline
8 weeks
Tools
Figma
Adobe Illustrator
Adobe Photoshop
Where it started
The rising costs of education, housing, and food has lead to nearly 40% of Canadian university students grappling with food insecurity. This struggle goes beyond hunger; it affects mental well-being, physical health, and academic success.
FIRST CHALLENGE
Lacked an understanding of the scale of this issue and the current steps taken to tackle it.
To resolve this challenge, my colleague and I dived into an intensive three week research period, where we wanted to understand:
Discovering the Pain Points
Key Insights
83%
Issues in Accessing Off-Campus Services
Many students found accessing off-campus food services inconvenient due to distance and time constraints.
76%
Lack of Shared Community
There were several students that highlighted a sense of discomfort in discussing food insecurity with faculty.
?
73%
Appreciate Advocacy, Gap in Resources
While students appreciate the current on-campus advocacy for food insecurity, they found them inadequate for their needs.
Anonymous Surveys / 50 Participants
I conducted anonymous surveys with students that were aware and/or utilised campus food services.
Qualitative Interviews / 10 Interviewees
I spoke with on-campus services and interviewed eight students that experienced food insecurity.
While they provide valuable resources, they don’t focus on peer connection and a supportive space for students to share their experiences and challenges.
So what do they lack?
ADVOCACY
COMMUNITY
RESOURCES
Design Opportunity
No current initiative where students can come together and share resources.
Wellness Kitchen
They focus on mental wellness of students, and use food as a medium.
Student Union
They provide advocacy and support important student collectives.
It isn’t just about affordable food. It is about building trust, shared spaces, and collaborative systems.
— Student Interviewee
"
Vancouver-wide Focus
What are the Current Solutions?
University Based Solutions
What can we do as students?
I explored the campus initiatives at our university that focus on student support to see how we, as students, could contribute further.
SECOND CHALLENGE
The Turning Point: Shaping the Vision for UniFresh
After reviewing our research findings, my colleague and I felt overwhelmed by the volume of information. However, we noticed a shift in our perspective as we needed to create a service that not only addressed the logistical issue of providing food, but also fostered a sense of community among students.
Problem Statement
Initial Brainstorming
Narrowing it Down
Core Features of the Service
Peer Driven Focus
We had to keep our service be entirely student-run to promote peer connection and encourage empathy.
Evening Service
We need to offer our service in the evenings to address the lack of meal options for students with late classes.
Affordable Resources
We decided to provide free meals and low-cost groceries as our service for students on campus.
Sustainability
Funded through grants, donations, gradual revenue, and partnerships with local suppliers.
How might we design a service that alleviates food insecurity among students while fostering peer connection + collaboration?
Refining our Concept
Visualising the Whole Process
Key Insights
Post Ideation Crisis
This was my first time designing a non-profit service, so I was still confused about the deliverables needed to effectively pitch this idea to potential stakeholders.
Grocery Suppliers
01
Identifying our User Groups
The blueprint helped us clearly identify our key user groups, prompting us to focus on student customers to meet their needs while ensuring a smooth experience for volunteers and suppliers.
02
Integration with University Communication
In order to reach all students effectively, we had to share our event’s information through existing university communication channels (e.g., weekly emails or newsletters.)
03
Optimising Grocery Service Frequency
A weekly produce market may not be feasible initially due to financial constraints. So, we decided to start with fewer, well-planned grocery events and reassess the frequency based on demand.
WEEKLY PRODUCE MARKET
BIWEEKLY MEAL SERVICE
Tuesdays & Thursdays
6pm to 8pm
Frozen meals & Snacks
Located at the Wellness Kitchen
Put groceries in given box
Pay by weight of box
Details of the Service
Fridays
12pm to 3pm
Fit-in-a-box groceries
Located at the ECSU Activity Room
Storyboarding the Student Experience
For Students, By Students
UniFresh Service
Your Campus, Your Nutrition
Post Refining the Service
Our Big Idea: Introducing UniFresh
THIRD CHALLENGE
Creating an MVP
Click to view the MVP to introduce the service in the university over a period of 2 years
Boosting the MVP: Giving UniFresh a Stage
To support our MVP and give our service a visual voice, we designed a website that provides information to our key user groups, and potential stakeholders interested in funding our initiative.
Key Screens of the Website
PLAN OF ACTION
Secure Collaborators
Connect with potential collaborators, such as local suppliers and relevant organisations to explore opportunities for collaborations and synergy.
Acquire Funding
Obtain financial support by distributing grant proposals to philanthropic foundations and funding organisations, outlining our project's mission, goals, and potential impact.
Launch and Learn
Launch the MVP on campus and collect feedback; ensuring alignment with their needs will prioritise continuous improvement based on their insights.
These are other design methods and frameworks that guided our design decisions in developing this service.
