Hiteshree Ðas
    AboUt

Santushti Project


The Santushti Project, which translates to “satiated” in Hindi, is a proposed product intervention within the government-initiated Mid Day Meal Scheme, in India. This nationwide program in India provides free, hot, cooked lunches with a minimum nutritional value to children in government and government-aided schools, aiming to improve nutritional status, increase attendance, and reduce dropout rates. Through an ergonomic ladle design, the Santushti Project seeks to enhance the scheme by promoting efficient food distribution that meets children’s nutritional needs while minimizing plate wastage.
Collaborators


Akshay Patra

  
Role


Design Lead & Researcher




Advisors
Arvind Venkatadri
Dr. Pithamber Polsani


How might we promote equitable and adequate meal distribution among schoolchildren of diverse age groups while minimizing food waste?



Nominated by Museo Del Design for the
A’ Industrial Design Award in September, 2021



Research Problem

 Lack of proper facilitation during lunch timings in government schools, leading to irresponsible handling of food and resources by both teachers and students.

Inadequate provisions for drinking water and serving equipment in government schools, resulting in over-serving of food and unnecessary wastage.

Limited awareness and understanding of the importance of food and resources within the broader context.
Source: Borgen

Research methods used to understand pain points of students and teachers

To identify and analyze the pain points experienced by students and teachers, I used a mixed-method research strategy combining qualitative and observational techniques. These included shadowing, fly-on-the-wall observation, developing personas, in-depth interviews, extreme user interviews, conversation analysis and expert interviews.


  Grip exploration and ladle-holding techniques


Rapid prototypes to identify the most efficient scooping methods
Design characteristics
  • Universal Grip – Designed for comfort and ease of use across different hand sizes and strengths.
  • 11" Handle with Strong Joinery – Durable construction ensures longevity and stability during use.

Scoop-cup features
  • Tapered Scoop Cup Edge – Provides a smoother scooping motion and prevents rice from heaping up.
  • Measured Scoop Cups in Two Sizes:
    • Wide, shallow scoop cup ladle for rice and rice-based dishes (serves approximately 75 g when half-filled, 150 g when full).
    • Narrow, deeper scoop cup ladle for liquids such as dal (serves approximately 120 g when half-filled, and 240 g when full).

Handle joinery
  • Unique transition from a triangular pipe to an elliptical pipe.
  • The triangular section is attached to the scoop cup with three primary joining points for maximum strength.
  • The elliptical section supports the universal grip at the other end.

Note: One serving from each ladle meets the basic nutritional requirement for a student. They may return for a second serving depending on their hunger level.