Background
In the current context the usage of the word“organised retail” has been restricted to a few foreign shopping brands andsupermarkets. This project aims to introduce a new thinking paradigm in thefield of organised food retail. The system follows the human centred designprocess to organise retail in a localised fashion.
Brainstorming multiple connotations associated with the term Organised Retail.
Context
The primary objective of the project was to tackle the problem of unemployment and hence I created a labour intensive system where each employee is a member of the cooperative thus formed. I have named this cooperative “Udyam”. The system has two subsystems associated with it, Enterprise and Wellbeing. Enterprise comprises of several SelfHelpGroups associated with different verticals of food. Well being addresses the factors required for sustenance.
Process flow design and stakeholder requirement
Modelling the enterprise and wellbeing subsystems
Network Diagram
Enterprise System Modelling
STAGE 1: Procurement of fresh produce from the farmers. The four product verticals are: fruits, vegetables, meat & fish, and cash crops.
STAGE 2 : Collection and transportation of procured produce. The produce will be transported through non-motorized vehicles such as cycles carts and rickshaws.
STAGE 3: Receiving produce at the collection centre. There are 4 processes involved. The first includes washing, grading, sorting and packaging. The second would be categorisation of the produce on the basis of perishability and quality. The third includes conversion of some of the fresh produce into first-degree value added products. The fourth includes conversion of unsold produce into second-degree value added products.
STAGE 4 : Distribution of the graded and packaged products to various location sales agents according to the demand of that area.
STAGE 5 : Sale of the produce in respective locations and delivery of the products to several restaurants and hotels. The system used for selling could be one of the following: Retail Shops, Mobile Vending or Home Delivery.
STAGE 6 : This involves collection of waste at all stages and its conversion into biogas and manure.
STAGE 2 : Collection and transportation of procured produce. The produce will be transported through non-motorized vehicles such as cycles carts and rickshaws.
STAGE 3: Receiving produce at the collection centre. There are 4 processes involved. The first includes washing, grading, sorting and packaging. The second would be categorisation of the produce on the basis of perishability and quality. The third includes conversion of some of the fresh produce into first-degree value added products. The fourth includes conversion of unsold produce into second-degree value added products.
STAGE 4 : Distribution of the graded and packaged products to various location sales agents according to the demand of that area.
STAGE 5 : Sale of the produce in respective locations and delivery of the products to several restaurants and hotels. The system used for selling could be one of the following: Retail Shops, Mobile Vending or Home Delivery.
STAGE 6 : This involves collection of waste at all stages and its conversion into biogas and manure.
Detailing the enterprise system
Enterprise System Model
Wellbeing System Modelling
IDENTITY: Enrolment through Adhaar documents and UID card.
WAGES: The payment of wages will be through their respective bank accounts made accessible using their respective UID cards.
FINANCIAL SERVICES: Access simple banking facilities like cash deposit, cash withdrawal, loaning, and cash transfer.
SOCIAL SECURITY: Status and recognition in society.
ENERGY: The biogas formed from the organic waste will be given to the members as a constant source of kitchen fuel.
HEALTH: Free treatment for its members and their families.
FOOD: Food products sold to all the members at purchase price.
EDUCATION: Primary and secondary education to children of all employees and farmers.
DRINKING WATER AND SANITATION: Provision of clean drinking water and separate toilets for men and women.
WAGES: The payment of wages will be through their respective bank accounts made accessible using their respective UID cards.
FINANCIAL SERVICES: Access simple banking facilities like cash deposit, cash withdrawal, loaning, and cash transfer.
SOCIAL SECURITY: Status and recognition in society.
ENERGY: The biogas formed from the organic waste will be given to the members as a constant source of kitchen fuel.
HEALTH: Free treatment for its members and their families.
FOOD: Food products sold to all the members at purchase price.
EDUCATION: Primary and secondary education to children of all employees and farmers.
DRINKING WATER AND SANITATION: Provision of clean drinking water and separate toilets for men and women.
Detailing the wellbeing system
Wellbeing System Model
Design Interventions
Keeping in mind user centred design perspective the following design interventions were considered:
(1) Establishing an identity for the co-operative. This includes the logo, and application of the logo in designing of workers’ uniforms, transportation design, and packaging of the value added products.
(2) Usage of a colour coding scheme to depict the categorisation of the co-operative into 4 major product verticals- Fruits, Vegetables, Meat and Fish and Cash Crops.
(3) Introducing new scheme of payment. The payment to the members of cooperative will be partly in cash and partly in kind in the form of services such as school fees for their children, cooking fuel supply at their homes, regular health checkups and other health services an baking services.
(4) Usage of locally available resources for storage and transportation purposes such as cycles, cycle rickshaws, and hand vending.
(5) Using “Bamboo Cooler” to keep vegetables fresh during transportation and daily storage.
(1) Establishing an identity for the co-operative. This includes the logo, and application of the logo in designing of workers’ uniforms, transportation design, and packaging of the value added products.
(2) Usage of a colour coding scheme to depict the categorisation of the co-operative into 4 major product verticals- Fruits, Vegetables, Meat and Fish and Cash Crops.
(3) Introducing new scheme of payment. The payment to the members of cooperative will be partly in cash and partly in kind in the form of services such as school fees for their children, cooking fuel supply at their homes, regular health checkups and other health services an baking services.
(4) Usage of locally available resources for storage and transportation purposes such as cycles, cycle rickshaws, and hand vending.
(5) Using “Bamboo Cooler” to keep vegetables fresh during transportation and daily storage.
