Application Design for Food Waste Management and Reduction

Abstract

The study objectives were as follows: 1. to study the problem conditions and the need for a food waste management and reduction application; 2. to study the sample group's opinion on the usability of the application design draft; and 3. to create an application prototype. 4. to assess the quality of the application prototype from experts, and 5. to assess the sample group's satisfaction with the application prototype. The sample in this study were 180 people aged 20 to 30 living in Khlong Hok Sub-district, Pathum Thani Province, who were selected through accidental sampling.

The research found that 1. the sample groups were female (60.00 percent), single (68.30 percent), primarily engaged in self-cooking habits (70.00 percent), knew less about how to check food expiration (40.00 percent), and had problems with spoiled food or raw materials in the refrigerator (20.00 percent). 2. It was discovered that the majority of the sample chose a design style that emphasized the functionality to be clearly displayed, minimized the user's workflow while still displaying accurate information, and chose interfaces that are basic, easy on the eyes, and simple to learn with a size that is large enough for the user's perception. 4. the overall expert assessment of the application prototype was found to be good ( = 4.26, S.D. = 0.80), and 5. the overall satisfaction assessment from the sample towards the prototype application was at a very satisfied rating scale ( = 4.31, S.D. = 0.70).