THE FRESH FRIDGE HOME APPLIANCE

empowering healthy eating

According to the medical journal The Lancet, “in 2017, 11 million deaths and 255 million disability-adjusted life years (DALYs) were attributable to dietary risk factors”. In order words, this research points out that our eating habits highly influence our health, and how long and well we will live. This project intends to empower users to eat healthier and in a more sustainable way.

target market | millennials

Generation that is willing to shift old habits into more healthy and sustainable ones.
redefining "healthy
Healthy food is natural, organic, locally sourced or sustainable.
how-to culture
Use smartphones to learn new recipes and watch food channel videos
cooking was not taught at home
Ate fewer home-cooked meals as children, and cook even fewer meals as adults
open-minded and curious
Open to new flavors, ethnic cuisines and vegetarian and vegan options
Enjoy sharing their personal experiences on social media
Looking for convenience and strategies that save them time
Planning as a strategy to save time and help with decision making
Organization is a key element to these users - it saves time
Fridge drawer doesn’t organize items or make produce visible to user
Intentionally makes more food and leftovers are packaged to go - it’s cheaper and healthier
Technology as a recipe searching tool and cooking guidance
Cooking together as an opportunity to bring family/friends closer + shared experience
how can design empower people to eat healthier and more sustainable?

concept 01

concept 02

concept selection

volume studies

user feedback

“Displaying vegetables and fruits makes me remember to eat them.”

“I usually video-chat with people in the kitchen when cooking.”

“The work surface on top is a nice addition because then you don’t lose the footprint.”

“I would be more inclined to buy fresh produce if it actually lasted. It’s difficult for a single person.”

user testing

The user testing was conducted with 6 potential users, asking their preferences regarding the machine’s size, food visibility, internal organization layouts, and features for the preparation area and the digital experience screen.

final model

final design