OUTDOOR FOOD GEAR
School project in the 1st year of Industrial Design, Academy of Art University, California｜Role: Research, concept, prototype｜Year: Feb-March 2018
Project context: The assignment was to redesign portable eating utensils for a specific target group.
After looking at possible user groups, I chose the outdoor market as the one to go with. It interested me the most because of the constraints that designing for this group entails.
The users I decided on: Outdoor people doing multiple activities (e.g., kayaking, climbing, hiking) that require a lot of equipment but who have to pack light and as little as possible.
Tools used: Woodworking tools, vacuum forming machine, sewing machine
Carry light, cook easy, store safe. Reuse always—The all in one outdoor food gear
During product and user research I uncovered various issues:
- outdoor food gear products are often not made with sustainable materials or when they are, their durability and reusability is reduced,
- it's difficult to find products that are not bulky or heavy and can be easily stored during and after the trip,
- often different products for different types of food,
- the products are often not really nice.
Therefore I had these goals: 1) find sustainable, durable materials, and 2) make the product easy to transport, durable, 3) suitable for all kinds of food, and 4) a product that feels like "real" tableware.
I ended up making a bag that can be used to store and heat food, with a top lid which can be removed and also functions as a cutting board and/or plate. It comes with an additional bear-proof storage bag.
The material for the bag is either platinum silicone or Dyneema. Platinum silicone will be heavier, while Dyneema would be for users where each gram / ounce counts. The lid can be chosen either of sustainably sourced bamboo or stainless steel. The bear-proof storage bag is made from Dyneema.
Problems which I uncovered during the exploratory interviews were:
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Often heavy and/or bulky products
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Not all products are durable or reusable
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Often not made with sustainable materials
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Often different products for different types of food
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The utensils aren't the problem
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The containers are the problem
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Many products not easily stored during and/or after the trip
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Often not a "nice" or "real" eating experience.
Insights and design specs that the uncovered challenges lead me to:
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Low in weight
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Compact
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Durability, reusability
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Sustainability, no waste
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Hot and cold, for different types of food
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Easy storage and access, during and after the trip
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Looks nice, feel of “real” tableware