1. Teenagers
1.1. SOURCE - Parents
1.1.1. CONSEQUENCES - Dependent on parents capacity, level of awareness and involvement.
1.1.1.1. SOLUTIONS
1.1.1.1.1. Something accessible, fun an captivating for teenagers that brings them into the food experience from harvest to plate. An app with recipes or videos. Teaching them how to engage, plant, harvest and cook.
1.1.1.1.2. A game where they have a plot of land and have to plant, tend and then harvest their crops. They can also learn additional skills about other things they could grow and create. They may have the opportunity on there to sell locally or to supermarkets - both of which informing the user about the impact/cost and process of either. Users can also get creative with their ingredients and can earn real seeds by playing and reaching certain levels so that they can have their own gardens at home. The knowledge they learn in the game they can then use in real life.
1.1.1.1.3. Involve children in the purchase and cooking process at home. Encourage them to appreciate food, see its nutritional value, explore different food groups and establish a healthy relationship with food.
1.1.1.1.4. Buy wholesome options and be aware of what is in food. Limit soft drinks, junk food and quick unhealthy options. Make cooking and wholesome eating fun and educate children.
1.2. SOURCE - Fast Food/Food Courts
1.2.1. CONSEQUENCES
1.2.1.1. Quite often unhealthy selection with little option of identifying what single food items are and often little interaction with their food other that choosing a 'dish.'
1.2.1.1.1. SOLUTION
1.3. SOURCE - School Canteens
1.3.1. CONSEQUENCE
1.3.1.1. Little visibility about where their food has come from.
1.3.1.2. Variety available depends on schools choices and their stance on healthy eating.
1.3.2. SOLUTION
1.3.2.1. Team up with school to implement a healthy menu and variety at the school. If meals are prepared look at partnerships between local farmers or producers and healthy, transparents companies
1.3.2.2. Engage students in the partnership through excursions or projects by spending time on the farm, whether its a day, a repetitive schedule, a subject or a camp. Encourage students to appreciate where their food has come from and equip them for life. Also encourage appreciation of food and healthy eating. Teenage years are so pivotal so having a good relationship with food and being aware of what they are putting into their bodies is imperative.
1.3.2.3. Encourage the app as an interactive/educative game
1.3.2.4. Have vegetable gardens or fruit trees on site where students can participate as an activity. Having fresh fruit available for students.
2. Supermarkets
2.1. Explored under "Community Members"
3. Parents
3.1. Explored under "Children" & "Teenagers"
4. Farmers
4.1. SOURCE - Provider
4.1.1. CONSEQUENCE - Must be able to market and sell food to super markets and consumers. Meaning that quite often huge wastage results
4.1.1.1. SOLUTION
4.1.1.1.1. To minimise wastage team up with companies and services who don't rely on 'perfect' forms of fruit and veg. Companies that pre make soups or baby purees and can use these foods that would otherwise go to waste.
4.1.1.1.2. Sell and distribute locally where possible
4.1.1.1.3. Participate at locally markets/farmers markets
4.1.1.1.4. Offer educative opportunities for people from the community to engage in harvest and facilitate their education about the journey their food takes.
4.1.1.1.5. Partner with or co create a company that provides nutritious food directly to consumers and minimises wastage - soups, baby food, healthy food for corporate adults, catering, jams ect. Explore sustainable business models that are not reliant on supermarket giants and can connect directly with the community.
4.1.1.1.6. Innovate inner city/at home farming with lessons/products enable home grown harvest.
5. Restaurants
5.1. SOURCE - Varied suppliers depending on the outlook/priorities of the restaraunt.
5.1.1. CONSEQUENCES
5.1.1.1. Clients/customers often not aware of where their food has come from.
5.1.1.2. Pressures to keep costs low could result in low quality food sources, un sustainable food sources etc.
5.1.2. SOLUTIONS
5.1.2.1. Increase customer transparency about where their food is coming from.
5.1.2.2. Only stock sustainable food sources which can be reflected in prices where transparency encourages customers to see the value in price differences in the good it does them and the environment - leading other non sustainable suppliers to adjust their practices due to demand changing priorities.
5.1.2.3. Encourage BYO and or returnable containers for take away orders.
5.1.2.4. Adopt sustainable practices and minimise wastage
6. Local Council / Mayors
6.1. SOURCE - Depending on community location citizens may or may not have access to farms or non supermarket style food options.
6.1.1. CONSEQUENCE - As the overseeing body for the local community the local council and community leaders have the opportunity to understand the health and food habits of their citizens. What is being offered where and what programs, opportunities and possibilites are in place.
6.1.1.1. SOLUTIONS
6.1.1.1.1. Identify what is available and work with schools, local farmers, local businesses, child care centres, activity centres and restaurants to forge partnerships and improve initiatives.
6.1.1.1.2. Think about opening up a farmers market in town if this is a possibility.
6.1.1.1.3. Look at the local community and identify if there is the opportunity to create a space where a community garden can be created where citizens have the opportunity to take part in the growing process. This can be organised in partnership with local school or other groups.
6.1.1.1.4. Community kitchen?
7. Low income individuals and families
7.1. SOURCE - Cheap Food Options: Unhealthy food is often cheap. Healthy food can be expensive.
7.1.1. CONSEQUENCE - Healthy and nutritious food is a luxury that sometimes cannot be afforded.
7.1.1.1. SOLUTION
7.1.1.1.1. Make healthy food available to low income families.
7.2. SOURCE - Convenient Food: Low income earners may work multiple jobs in order to earn more.
7.2.1. CONSEQUENCE - Eats accessible food in between jobs which can be unhealthy and not nutricious.
7.2.1.1. SOLUTION
7.2.1.1.1. Affordable kits of healthy meals for those who don't have time to benefit from a community kitchen or the time to cook.
7.3. SOURCE - Limited Food Availability / No Food
7.3.1. CONSEQUENCE - Cannot feed themselves.
7.3.1.1. SOLUTION
7.3.1.1.1. Provision of food parcels or food at a community food centre.
7.3.1.1.2. Train and employ to look after a community garden which will provide for low income/o income citizens, give to the community - providing schools with fruit etc. and create a sense of belonging.
8. Children
8.1. SOURCE - Eating pre packaged meals and snacks
8.1.1. CONSEQUENCES
8.1.1.1. Less healthy
8.1.1.2. Plastic/Packaging Waste
8.1.1.3. Excess additives and sugars
8.1.1.4. Dentists and doctors appointments
8.1.1.5. Limited understanding of what they're eating
8.1.1.6. Establishing a bad relationship with food
8.1.1.7. More expensive
8.1.2. SOLUTIONS - Get interactive with real & raw fruits and vegetables and where they come from.
8.1.2.1. Farmers Markets
8.1.2.2. Vegetable Gardens
8.1.2.3. Choosing and picking raw foods free of packaging by using environmentally friendly food carriers.
8.1.2.4. Taking part in food preparation
8.2. SOURCE - Parents seeking portable and convenient options
8.2.1. CONSEQUENCES
8.2.1.1. More Packaging
8.2.1.2. More expensive
8.2.1.3. Less Healthy
8.2.2. SOLUTIONS - Choosing healthier options with no additional wastage, sourced and prepared with child's interaction - Eg. Fresh fruit or veg cut up and stored in reusable containers. = Healthier, cheaper, looks like what it is, they know the journey its been on to reach their plate.
8.2.2.1. Cook book with suggestions for parents
8.2.2.2. App with suggestions for parents
8.2.2.3. An educative tool for parents informing them about the importance of providing their children with nutritional food for their growing brains and bodies and establishing good food relationships early. Encouraging parents to make time and prioritise food as an educational and life necessary awareness as opposed to a fuel source. Play of parents desire to keep their children safe, healthy and protected from harm.
8.3. SOURCE - Childcare centres without the capacity, knowledge or opportunity to make wholesome alternatives.
8.3.1. CONSEQUENCE - Tendency to offer pre packaged, less healthy food and snacks that are easier to distribute to children. These often contain additives, preservatives and bare little resemblance to what they actually are. They can often be fillers rather than nourishing options.
8.3.2. SOLUTIONS
8.3.2.1. Source their food from a company specialising in healthy, wholesome childrens meals
8.3.2.2. Run an excursion activity to a farm, vegetable garden or fruit picking to demonstrate to the children where their food comes from and get them to join in planting seeds
8.3.2.3. Identify whether or not the centre has a space where it could make a vegetable garden for the children to take part in.
8.3.2.4. Games or creative activities including farming role play, shop and customer and identifying foods.
8.4. SOURCE - Child carers / Nannys / Babysitters without the capacity, confidence or knowledge on what to feed children.
8.4.1. CONSEQUENCE - Feed children food that is purchased and provided by parents. Quite often busy parents who have chosen the available pre packaged food in supermarkets. These are neither nutritious for the children nor empowering for the carer. They are quick and easy.
8.4.2. SOLUTIONS - A better option could be an activity for carer and child to do together in the time they're together that would be more nutritious and educative, therefore providing a better all round solution.
8.4.2.1. A trip to a farmers market
8.4.2.2. A television program/video about childrens nutrition, what to prepare and what to prepare.
8.4.2.3. An app where you can choose what meal you'd like to create or what food sources you have available and what you can do with them. This can be interactive for both carer and child and can be adapted depending on age. For babies - toddlers it's for adults to give them ideas and confidence and to provide children with a range of food. For children who are fussy or know what they like they can be part of the process choosing which vegetables or elements they like and the app would provide options of possible meals ect. This empowers care givers, provides information as it would contain visually informative info about source of food and then illustrate/instruct on the journey from farm to plate. The app could later be used as children learn to prepare meals for themselves too.
9. Community Members
9.1. SOURCE - Supermarkets
9.1.1. CONSEQUENCES
9.1.1.1. Limit our understanding of where our food comes from.
9.1.1.2. Provides many pre made options as well as colourful and eye catching unhealthy options that are placed in positions of prominence encouraging shoppers to buy the cheap unhealthy options.
9.1.2. SOLUTIONS
9.1.2.1. In their marketing strategy include testimonials from local farmers and local producers in order to illustrate and put a face to the food's from farm to shelf and mouth story.
9.1.2.2. Partner up with local farmers and child care activity centres to run educative programs for children about where their food comes from.
9.1.2.3. Provide healthier options in biodegradable packaging for people who come in to collect lunches and meals on the go.
9.1.2.4. Prioritise positioning of healthier options in stores rather than unhealthy options.
9.1.2.5. Take a greater role in community education and engagement.
9.1.2.6. Use their platform as supermarket giants to pressure junk food companies to create better options and to empower smaller companies producing healthier options.
9.2. SOURCE - Service Stations
9.2.1. CONSEQUENCE - Selling cheap & unhealthy food in arms reach encouraging customers to buy unhealthy options. Doesn't sell many healthy options, if any.
9.2.2. SOLUTION
9.2.2.1. Stock healthier alternatives
9.2.2.2. Prioritise positioning of healthy alternatives
9.2.2.3. Sell reuseable coffee cups, straws, bags and other environmentally friendly options.
9.2.2.4. Be a host to marketing material or products being created and encouraged throughout the community.
9.2.2.5. Partner with local supplies of certain products like milk or yogurt and stock it exclusively to encourage local purchasing and attract business.
10. Busy Working Professionals
10.1. SOURCE - Supermarkets
10.1.1. CONSEQUENCE - Pre packaged (often unhealthy) options
10.1.1.1. SOLUTION - Provide healthier options in biodegradable packaging for people who come in to collect lunches and meals on the go. Place these in a prominent position to encourage more people to shop the healthier alternatives.
10.2. SOURCE - Local restaurants and cafes
10.2.1. CONSEQUENCE
10.2.1.1. More expensive
10.2.1.2. Less awareness of how and what your food is.
10.2.1.3. Eat in positively avoids packaging otherwise acquired by purchasing at a supermarket or 'take out'
10.2.2. SOLUTION - Opportunity for healthy, conscious restaurants where waste is minimal and food is wholesome and its journey transparent.
10.3. SOLUTION - Opportunity for work places to directly source healthy, locally sourced food options. Companies could further strengthen the focus on food transparency and healthy eating by implementing corporate volunteer or farm days once a 1/4 or once a year to encourage these busy professionals who work indoors to spend time in nature engaging with where their food comes from.
11. Adults
11.1. SOURCE - Supermarkets
11.1.1. CONSEQUENCE
11.1.1.1. The most accessible place to buy food. Prioritises cheap junk food over healthier more expensive options.
11.1.1.2. Does little to explain/educate consumers on the origins of their food.
11.1.1.3. Holds a monopoly forces prices down which impacts local farmers and their livelihoods / ability to do their jobs and survive.
11.1.1.4. A large range of prepackaged "re heat" options available. Minimising the need for people to actually cook and engage with raw ingredients.
11.1.1.5. Continues to sell the 'perfect/ideal' shape of fruit and veg. Leading to enormous industrial wastage.
11.1.2. SOLUTIONS
11.1.2.1. More responsibility in accessibility of food and where certain foods are positioned in store.
11.1.2.2. Support and promote more of the 'Odd Bunch' concept. Which sells all vegetables and fruits, not simply the ones that fit certain visual criteria. Diminishes wastage.
11.1.2.3. Build a positive image of supermarkets roll in the community and the lives of the consumer: Create an image of the process - Include greater transparency on where food comes from. Fair prices that support the local farmers. Stock local. Place local and healthier items in more prominent positions on shelves. Offer and promote an accessible lifestyle experience that encourages people to engage with raw ingredients and create at home. Hereby working to illustrate the and bring the consumers into the from farm to plate process.
11.2. SOURCE - Fast Food
11.2.1. CONSEQUENCE - Often very unhealthy and offers 0 information on food sources or sustainability. Quite often enormous contributors to food wastage and unsustainable food production methods. Eg. McDonalds potatoes have to be certain lengths to make fries and all that are too short are discarded leading to enormous wastage.
11.2.2. SOLUTIONS
11.2.2.1. New heathy alternatives to fast food. A new healthy option to rival the likes of the big fast food options.
11.2.2.2. Fast healthy options at home. In home meal service. Eg. Hello Fresh
11.3. SOURCE - Cafes & Restaurants
11.4. SOLUTION - Campaign and marketing about healthier options on food, sustainability and opportunities to engage in the process.
12. Childcarers
12.1. Activity Centres
12.1.1. Explored under "Children"
12.2. Nannies/Baby sitters
12.2.1. Explored under "Children"
12.3. Family Members
12.3.1. Explored under "Children"
13. Kiosks
13.1. SOURCE - Often stocks unhealthy options
13.1.1. CONSEQUENCES
13.1.1.1. Facilitating and feeding unhealthy food habits.
13.1.2. SOLUTIONS
13.1.2.1. Stock healthy alternatives and place them in prominent view.
13.1.2.2. Partner with local suppliers where possible to minimise carbon footprint and sell locally made healthy options for consumers.
13.1.2.3. By selling healthier options and suggesting them these highly accessible locations for consumers have the potential to change food habits and encourage consumers to try new things.