prep'it: the new grocery experience

venture design / system design / design innovation / strategy

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

Harvard Graduate School of Design "Alimentary Design" - Professors: Shohei Shigematsu and Christy Cheng