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Monash Art, Design and Architecture Student Exhibition 2022

Charlotte Frencken

The Ripeness Indicator aims to disrupt and reduce food waste at the purchasing stage. Many current methods of fruit and vegetable display leads to wasteful overstocking and misleading ideas of how produce ‘should look’. The Ripeness Indicator challenges these concepts, while also assisting shoppers in determining the ripeness stage of their fruits and vegetables. Without physically touching and bruising the real produce, the device relieves the squeeze and pre-mature decay of fruits and vegetables. Tangible and visual elements indicate firmness, colour and texture so shoppers can easily select the correct produce depending on when they plan to consume.

How the Design Fits into Existing Supermarket Displays

A slotting design fits seamlessly into supermarket displays. 3D elements and simple aesthetics were implemented to assist the design in standing out against the busy displays.

Creating a Universal Design

The addition of braille adds a universal design feature to the Ripeness Indicator. This is important because supermarkets are utilised by a variety of people in the general public. Considering this context, the design attempts to be considerate to a wide range of people in the community.

Material Testing

Material testing aided me in producing the desired texture, colour and firmness. The final outcome utilises silicone moulds and layers of paint to achieve a high level of realism.

Saving Fruits and Vegetables from Bruising and Premature Decay

The process of usage is intuitive and tangible. In one method the user tests each mould and then picks a fruit and vegetable corresponding to their desired criteria. In doing so, the user can now plan out their week in terms of when they will consume their produce. There is now also significantly less squeezing of the real produce which limits pre-mature decay and bruising.

Additional Methods of Usage

Another method that the Ripeness Indicator can be used is when the user picks an item of produce and then compares this to the three different ripeness stages (outlined by the moulds). Comparing the fruit or vegetable to the mould replaces the need for other produce to be squeezed.

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