Campus Blend

We studied various market and social trends relating to how eating habits are changing. These helped us guide our project and ideas.

Our initial analysis revealed that college students often prioritize convenience and affordability over nutritional value. Trends such as the rise of food delivery services, increasing awareness of health issues, and the impact of social media on food choices play significant roles in shaping their eating behaviors.

Trying to understand when, why and what students eat.

Having a somewhat clear understanding of what problem we are trying to solve, we jumped into user research through user interviewes and surveys. The goal was simple: To understang the eating habits and behaviousr of college students.

We conducted interviews with two students to gather qualitative insights into their daily eating routines. These conversations revealed a common pattern: students often skip meals due to busy schedules, rely heavily on convenient but unhealthy food options, and frequently make impulsive choices influenced by stress or social activities.

To capture broader trends, we conducted a survey with a wider group of students, focusing on their meal timing, food preferences, and reasons behind their eating habits. The results highlighted key pain points such as lack of time, limited access to healthy food on campus, and the tendency to eat late at night due to irregular schedules.

Based on the data from interviews and surveys, we plotted a user journey map to visualize the typical day of a college student’s eating habits. By breaking down the journey into phases and then understanding each stage, expectation and experience associated with a phase, we were able to find gaps between the experience and the expectations.

Understanding the perception of food and eating habits.

Following our initial research, we created a mental model to deeply understand the user needs, expectations and pain points influencing students’ eating habits. This model aimed to map out how students make food-related decisions at each phase of the user journey.

The mental model was constructed using data from our interviews, survey responses, and user journey mapping. We focused on key themes such as meal planning, convenience, social influences, and time constraints. The model visually represented the internal dialogue students have around food—highlighting moments of decision-making, barriers to healthy eating, and emotional triggers like stress and fatigue.

Key Insights:

• Convenience Over Nutrition: Students prioritize convenience over nutritional value, often opting for quick, easy-to-access options like snacks or fast food.

• Emotional Eating: Stress, social situations, and late-night study sessions frequently lead to unhealthy eating choices, reflecting a need for readily available healthier alternatives.

• Lack of Planning: Many students do not plan their meals, leading to last-minute food decisions that are often unhealthy.

The mental model not only illuminated the “why” behind students' eating habits but also provided a framework for designing interventions that resonate with their real-world experiences.

Building a solution that fits into the mental model and reinforces behaviours that promote healthy eating.

Building on the insights from our mental model, we developed a conceptual model to visualize how our intervention would address the identified challenges and fit into the students' daily routines. The conceptual model served as a blueprint that guided our ideation.

Through different stages of user research, we were able to identify gaps that could be solved with a design intervention.

We tested our concepts with college students. Their insights helped us build the final concept and also reinforced our understanding of student eating habits.

Anthopometric Dimensions

Cognitive Principles