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August Majtenyi
Food Pantry Service Project
Context: Food Pantries were greatly affected by the Coronavirus. Many faced greater demand while having to completely change their system.
Objective: Research, Design, and Implement a service that improves the food pantry experience for both its volunteers and its clients.
Secondary Research
Infographic
Primary Research
For my Primary Research, I visited 7 different local food pantries and interviewed their directors. I received a lot of helpful information about how they have each been affected by COVID-19.
Main Takeaways
All Food pantries are unique and must be considered and designed for individually. For the rest of the design process, I would need a specific Food Pantry to work with.
Partnership with BGRC
For the rest of my project, I partnered with the Bishop Griffin Resource Center (BGRC). My priority was reciprocity, the key ingredient to strong and sustainable relationships.
In addition to volunteering twice a week, I also did intercept interviews to learn more about the clients at BRGC.
Survey Results
Main Takeaways
More food waste is occuring once it reaches the hands of clients. Additionally, meat & produce are the most appreciated items.
Process
System Analysis
Product Analysis
Spacial Analysis
Main Takeaways
BGRC used a choice-system, but since COVID their is no choice in the food they recieve. Carts and bags are extremely hepful for loading cars, but the lack of outside space makes it difficult to add anything more.
Implementing Choice
We altered the current system to allow the clients to choose their meat.
The carts had color-coded duct tape, identifying a meat preference.
Main Takeaways
After polling almost 20 returning clients, the consensus seemed to be an appreciation for adding this limited choice back into their service.
Volunteers also appreciated what they considered to be having a more caring impact.
Final Concept Design
Given more space, an alternate service was concieved that allows the clients multiple choices throughout their food pantry visit.
By dividing the choices into different stations, we can reduce food waste by the client and improve food quantites by family size, all without greatly reducing the time efficiency.
Video
Final Thoughts
My main goals were to emphasize actual implementation and a mutual partnership with a local food pantry, both huge successes. During this project, I volunteered over 60 hours at BGRC and continued to volunteer there afterwards too!
