Approximately 11 million tons of food waste are discarded in Germany each year. In addition to rotten parts, food that would still be edible is also thrown away. The majority of food waste, accounting for 59 percent (6.5 million tons), occurs in private households. - bmel.de
We aim to encourage people to waste less and make testing the freshness of a product easier and safer. To achieve this, we consolidate and summarize the key information, making it more accessible for informed decision-making.
During our research, we became aware of how much we could learn and adapt our behavior accordingly. This realization significantly influenced our problem-solving approach as we were uncertain about whether technology was the right solution. Is it only the information that positively influences our consumption behavior?
The level of technological innovation increased when we realized: Even though we now had a lot of theoretical knowledge about food spoilage and quality, how much do we trust our own knowledge? Could technology be a help here, enabling us to enjoy our seemingly spoiled food without having to research in every uncertain moment? Is the risk too high when it comes to consuming potentially "gone bad" items?
The technologies which are supposed to be included are innovative approaches that are currently being explored further: The method of flow cytometry and the measurement of water activity. Future objectives are to make them function more precisely, to miniaturize them, and to make them 'smarter'.
Particularly promising is the E-Nose Technology, a micro-technology that identifies the quality of a product based on volatile compounds present in the air.
The device in our concept is designed to function independently, and can also be used accompanied by the app for more detailed inputs and analyses. The interface includes a quick-select function, allowing frequently tested foods to be saved.
The second part of the concept is the associated app, primarily necessary for voice or text input and displaying the results. In the output, we paid special attention to formulating information sensibly, avoiding to overwhelm users with microbiological figures. Additionally, we aim to encourage users to rely on their own senses to detect signs of spoilage, promoting a reduced dependency on technology.
We utilized a recipe API to suggest recipes based on product details, helping users discover suitable dishes before food expiration. Users can also add custom tags for personalized suggestions, promoting the efficient use of available ingredients and reducing food waste.
