Carrefour

Carrefour

Carrefour

PROBLEM

How can we limit food waste in hypermarkets?

How can we limit food waste in hypermarkets?

How can we limit food waste in hypermarkets?

METHOD

The project took place in a "Lab" located within a hypermarket. We provided an environment accessible to in-store teams, encouraging creativity and ideation directly in the hypermarket. 

  1. A field Research, through life-visits and interviews with managers, enabled us to understand the reality of the hypermarket business and the irritants in the teams' daily lives.


  2. The solutions resulting from these workshops (over 50 concepts) were then prioritized by the COMEX to define 1 key prototype and complementary projects within an ambitious transformation roadmap.


  3. A MVP of a "short-date management tool" was designed, developed and tested with employees in the store.

TOOLS

IN-SITU PROJECT

CUSTOMER JOURNEY MAPPING

PRIORIZATION MATRIX

UX CONCEPTION

TECHNICAL CHECK

ROADMAP

OUTPUT

RESULTS

-20%

Thanks to our prototype, a 20% reduction in product waste was measured in the area concerned.
Deployment across the entire Carrefour hypermarket network is currently under discussion.


Thanks to our prototype, a 20% reduction in product waste was measured in the area concerned. Deployment across the entire Carrefour hypermarket network is currently under discussion.

Thanks to our prototype, a 20% reduction in product waste was measured in the area concerned. Deployment across the entire Carrefour hypermarket network is currently under discussion.


04

months in which I spent every day in a hypermarket, so as to be as close as possible to the way things are done: from 4 a.m. deliveries to the next day's garbage containers.

AMBIANCE

LISTEN PEOPLE,

OBSERVE MOVEMENTS,

& EMBRACE NEW OPPORTUNITIES.

LISTEN PEOPLE,

OBSERVE MOVEMENTS,

& EMBRACE NEW OPPORTUNITIES.

LISTEN PEOPLE,

OBSERVE MOVEMENTS,

& EMBRACE NEW OPPORTUNITIES.

LINKEDIN

INSTAGRAM