prep'it: the new grocery experience
Harvard Graduate School of Design / Instructors: Shohei Shigematsu and Christy Cheng / Alimentary Design
Each year in the US, we waste 40% of all the food we cultivate. Currently, the most expressed solutions for this problem are composting and reselling, but these don't work because people don't like the stigma of used food. Since food is ingested, it can make us sick, which is where our caution stems from. So instead of solving the problem at the end, why not start at the beginning? Say hello to Prep'it
For more information on the research, please visit the Harvard GSD Course Page.