My Thoughts on the Postings So Far

Folks,

First off, thanks for the postings and the wide range of research that you have turned up. I hope that this research has stimulated some different and challenging ideas for Friday. I've learned some new things from the blog, including:

1) Freshman weight gain is real, but it averages 4-5 pounds, not fifteen.
2) Overeating is not generally caused by hunger alone.
3) The causes of overeating seem to be both environmental and behavioral. It is highly influenced by the social environment.
4) Environmental contributors; fine china, being served the food instead of self selection, buffets that are free, and eating alone all contributed to eating less; stressful environments, playing music, eating with friends, buffet style serving, the all-you-can-eat format, and the increased portion sizes since the 80's can cause overeating.

Portion control comes up again and again as a positive intervention.

Students lack of actionable nutrition information seems to be a problem that a well designed information campaign can be part of solving. But no one wants to read a lot of labels or be lectured to at every meal... is there a way to convey information with a personality or thru humor that would not be annoying?

I also want to direct your attention to a survey of over 100 Stern students done by the team of Jack, David, and Tiffany that demonstrates which meals are the most popular (dinner) and least (breakfast) - indicating where you might focus your attention. Another interesting fact: 52% sneak in without swiping at least once a week. How can this negative behavior be used as a positive?

Another interesting fact: 50% of the wasted food is caused by the kitchen staff (Howe Hall Cafeteria Study...) so only looking at your fellow students isn't going to solve the whole problem. Who has been behind the scenes to see this for themselves?

Discussions with different groups has also revealed that the difference in tray availability in Stern and Wilbur is the primary reason why tray-less compliance is higher. No one has reported whether this is also reverse-correlated to convenience and satisfaction.

"Wayfinding" (getting thru an unfamiliar space without training), and the way food is grouped, as well as the physical layout of the two cafeterias seems to have a big influence on both nutrition and waste. Coming up with some layout rules might be a good intervention?

I'd suggest everyone re-read the blog and then see if you can brainstorming design interventions/solutions that use this data in a clever way. I'm eager to see what you come up with for FRiday.