1. Garnering Interest in Local, Sustainable Food Team #1 Casey Addy, Cheng Fan, Moe Rafiuddin, Yujia Zhao

2. Predispositions Predispositions | Research | Insights | Concept | Prototype | Strategies Most people are social http://www.flickr.com/photos/beavis/2425374221/sizes/l/

3. There is culture around food Predispositions | Research | Insights | Concept | Prototype | Strategies Predispositions http://www.flickr.com/photos/meeshelle/2078402383/sizes/l/

4. People have different tastes Predispositions | Research | Insights | Concept | Prototype | Strategies Predispositions http://www.flickr.com/photos/osakajon/73926951/sizes/o/

5. No one is born a cook Predispositions | Research | Insights | Concept | Prototype | Strategies Predispositions http://www.flickr.com/photos/osakajon/73926951/sizes/o/

6. Research IU Slow Food members are sources of knowledge & experience From interviewing IU Slow Food members: Predispositions | Research | Insights | Concept | Prototype | Strategies

7. Research IU Slow food members are willing to share From interviewing IU Slow Food members: Predispositions | Research | Insights | Concept | Prototype | Strategies

8. Research There are students out there who know that local food is better From interviewing IU Slow Food members: Predispositions | Research | Insights | Concept | Prototype | Strategies

9. Research Predispositions | Research | Insights | Concept | Prototype | Strategies It is hard to be local if you cannot cook From interviewing IU Slow Food members and people at the Bloomington Farmers’ Market:

10. Research Change one person, change many around him/her From focus group with IU Sustainability Task Force: Predispositions | Research | Insights | Concept | Prototype | Strategies

11. Insights If we can make it easier to access cooking knowledge, we can help people to go local Predispositions | Research | Insights | Concept | Prototype | Strategies

12. Insights Predispositions | Research | Insights | Concept | Prototype | Strategies If we cater to people's interests, they will be more likely to learn about local food

13. Insights If we can utilize friendship, people may be more open to using local food Predispositions | Research | Insights | Concept | Prototype | Strategies

14. Channel of knowledge & experience

15. Predispositions | Research | Insights | Concept | Prototype | Strategies

17. Channel of knowledge & experience Predispositions | Research | Insights | Concept | Prototype | Strategies

18. Channel of knowledge & experience Predispositions | Research | Insights | Concept | Prototype | Strategies

19. Prototype Predispositions | Research | Insights | Concept | Prototype | Strategies

20. Prototype Predispositions | Research | Insights | Concept | Prototype | Strategies

21. Prototype Predispositions | Research | Insights | Concept | Prototype | Strategies

22. Prototype Predispositions | Research | Insights | Concept | Prototype | Strategies

23. Prototype Predispositions | Research | Insights | Concept | Prototype | Strategies

24. Prototype Predispositions | Research | Insights | Concept | Prototype | Strategies

25. Prototype Predispositions | Research | Insights | Concept | Prototype | Strategies

26. Prototype Predispositions | Research | Insights | Concept | Prototype | Strategies

27. Prototype Predispositions | Research | Insights | Concept | Prototype | Strategies

28. Strategies Predispositions | Research | Insights | Concept | Prototype | Strategies Enterprise Level Technology Level Social Value

29. Thank You! Predispositions | Research | Insights | Concept | Prototype | Strategies

30. Future Considerations User Profiles Logging In IU Slow Food Maintenance