What I explored
How food waste could become easier to notice, manage, and choose through a connected brand, employee tool, and in-store touchpoint.
Case Study
65 Million Kilos of Grocery Food Wasted Annually in Finland. Here's How Design Could Help Reduce It.
Overview
A service design concept for S Group that combines waste branding, an employee workflow, and a branded in-store food waste cabinet.
My role
Timeline
2026
Project Takeaways
What I learned
Food waste is not only a logistics issue. The experience also needs visibility, trust, timing, and a reason for customers to care.
What I'd do differently now
I would test the cabinet concept with shoppers and store staff earlier, especially around placement, signage, and operational friction.
Problem framing
A short framing of grocery food waste, store operations, and customer perception will live here.
Research
Placeholder for waste context, store observations, and S Group's existing Tekosysteemi direction.
Analysis
Placeholder for the tension between operational efficiency, customer motivation, and brand trust.
Interviews
Placeholder for shopper or staff feedback once it exists.
Findings
Placeholder for the main insights that shaped the concept.
Solution
Placeholder for the branded cabinet, employee flow, and customer-facing experience.
Final design
Placeholder for final visuals, app screens, signage, and service touchpoints.
Results
Placeholder for reflection, next tests, and what changed in the concept.