Student team: Subin Cho, Carey Lin and Tirath Puni
University: Savannah College of Art and Design
Students from the Savannah College of Art and Design conducted a Service Design project aimed at improving the local food justice organization Forsyth Farmers' Market (FFM) in Savannah, GA over the course of 6-8 weeks. The project followed Service Design principles to enhance the services offered by FFM and enable the organizers to improve their everyday operations. The team started by immersing themselves in FFM's servicescape to best understand the system as is, eliminating prior assumptions.
After mapping out the data, the team used the Ishikawa Diagram to analyze the root
cause. Once identified, ideas and solutions were prioritized based on feasibility for the organization.
The team used various Service Design tools and methods to research, ideate, and propose solutions to improve the token system. The proposed solution reduces friction around payment and accounting between stakeholders and empowers organizers to find solutions to address operational challenges. To achieve these goals, the team proposed low-fidelity prototypes for token sorting and handling, which included posters, an infographic, counting cups, color-coded sorting buckets, and counting trays. The Future Service Blueprint mapped out the proposed service journey for FFM's token system.