Exploration on Service Design of Integrated Online and Offline for the Food Nearing Its Expiration Date from the Perspective of Opposing Food Waste

Abstract

Combining online digital application systems with offline physical design is currently a relatively complete service design system. In view of the increasingly prominent problem of waste caused by the food nearing its expiration date at present, the application of a combination of online and offline design methods can provide users and businesses with a comfortable user experience and commercial value. This paper investigated the consumers' consumption view of the food nearing its expiration date, understood their attitude and consumption motivation, conducted user log and behavior insight research on convenience store consumers, explored service design opportunities and experience contacts, and reconstructed a systematic and rational service system that combines online and offline services, from food production, sales to recycling and reuse. Give full play to the advantages of offline entity and online transparency and openness, and saving from the source of food, and maximize the promotion of sales and recycling of the food nearing its expiration date. It provides consumers with a comfortable user experience and ensuring the maximization of the interests of the food industry in order to save food.