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Philips - Eating on Location

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Theo King

on 22 November 2015

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Transcript of Philips - Eating on Location

zipo hand warmer

Spoilt for choice
- With so many choices and the internet allowing for comparisons consumers are looking for as much for as little

Environmentally conscious -
Not being wasteful (Recycling) consumers are more aware of the environemental impacts a product can have

Internet of things
- With rapid developments in technology normal products are become smart and internet connected. Products are starting to have ambient intelligence

Sharing culture
- With almost everyone having access to a smartphone consumers are regularly sharing and documenting experiences through services such as Instagram, Facebook and Snapchat

Camping Stoves-
-tough and durable so are hard to be damaged making them safer.
-made as lightweight as can be so easier for travel.
-very bulky so are hard to travel and carry around.
-stand very well due to the shape it is, so external factors such as wind do not affect the use of it .
-needs gas canisters to heat the food, without this these it cannot be used.
-Safe, is normally pressure sensitive so it cannot be accidentally triggered or turned off without knowing.
-isn’t very convenient carry around if inter-railing as would take too much room up in a bag.
-Easy cooking method as is like a general stove cooker so is known how to be used by most people.
-used to keep food or drinks hot
-can keep the content hot for hours on end.
-Takes up little space and is designed for convenience
-Vacuum tight so has no chance to let the heat out.
-better for environment as means less container waste is being thrown away so less waste is produced.
-Easy way to serve and eat food or drink on the go, limited chance of spillage.
-durable, if dropped won’t be easily damaged and can last over a long period of time as it’s not easy for them to wear and tear.
Chafing Fuels-
-can be burned safely indoors so can be used in hostels or depending on the trains regulations on them as well.
-the main fuel for heating food as is one of the safest methods.
-contains menthol, ethanol and diethylene glycol.
-Normally comes in gel form and put a certain amount of grams needed for cooking time.
-burn time is per gram of fuel so can last long periods of time.
-they burn cleanly so is better for the environment then other fuels.
-not a large heat output so can take a while to heat food up compared to other methods.
Self-heating packaging-
-food is heated by the packaging heat around it.
-used when conventional cooking isn’t appropriate.
-heated through an exothermic reaction usual with a substance to create a reaction.
-the reaction substance is easily found and sourced so can be used all over without the worry when it runs out of sourcing it.
-there is minimal packaging as the packaging is the heat source and no extra heat source is needed for the food or drink.
- Is convenient as can be used out and about, the method is relatively safe and is being expanded to be tested on all consumer food and drink.


Philips takes a serious approach to the materials that they use in their products. Not just from a design perspective but also from sustainability points. Like every company Philips has to adhere to legislations. To keep with their sustainable products and materials the most important legislations for them are REACH, RoHS and WEEE.

It is clear to see that Philips takes their materials selection as a major factor in their product design and this not only shown through the final products, but also in how they get to them. Philips has its own materials selection service in which it identifies two main categories for the functions of the materials it uses – Need-to-haves and Nice-to-haves.

Must be thermally insulated to stop transfer of heat and to make the product as efficient as possible
Easily cleanable complex parts such as split lines and screw bosses.
Mass producible (injection moldable)
Wipe clean finish
Waterproof, able to withstand temperatures for washing up
Be able to be cleaned in a dishwasher (Usually temperatures between 55°C and 75°C degrees )
Relatively lightweight but heavy enough to convey sense of reliability and quality
Good strength to weight ratio (as light as possible)
Chemical resistance
Should not react with the food that is inside
Gas stoves require the use of a liquid fuel or pressurized gas, common liquid fuels include petroleum and butane gas and common pressurized fuels include butane, propane and isobutene. These fuels allow the stoves to heat the food to a high enough temperature so that it cooks.

Liquid Gas


As soon as the fuel has been lit the heat is there, meaning that the cooking process can begin immediately.
Produces incredibly good heat.
The liquid fuel can be used below freezing
Fuel is easy to find in shops, sold in camping shops and most supermarkets and gardening shops.


The fuel is usually bulky and needs to be stored in heavy fuel cans
The fuel can be relatively expensive and if not used or stored correctly, it can be extremely dangerous.

Pressurized Gas


As soon as the fuel has been lit the heat is there, meaning that the cooking process can begin immediately.
Produces incredibly good heat.
It is a very reliable and will work in most weather conditions and situations.
Sometimes it will work below freezing.


Canisters aren’t generally very big, meaning that you may need to require multiple over a trip (meaning more carry space required).
Canisters can be damaged fairly easily.
The fuel can be relatively expensive and if not used or stored correctly, it can be extremely dangerous.
Sometimes it won’t work below freezing.
European Interrailing
Heating food on location
“Design an outdoor eating device that delights the target user and provides a hugely desirable and appropriate eating experience on location”

Our outdoor eating device is intended to be used during an interrailing trip throughout Europe. The product will be associated with the brand identity of Philips.

We will explore the various design opportunities for us to enhance the cooking and eating experience for small groups that go interrailing around Europe.

Primary and secondary research has been conducted to asses the requirements of our target user, context and brand. This will allow us to identify design opportunities for our product.

Design a desirable product that provides hot food on location when interrailing
Aesthetics must be derived from the brand styling
Technology used must comply with Europe wide legislation
Construction and manufacture methods must be in keeping with the functionality and brand ethos

What is Philips
Who are Philips

“Improving people’s lives through meaningful innovation”
Philips is a product brand established in 1891 through the introduction of a light bulb design. The brand has gone through many changes since then and evolved into a common technological product brand. Philips are active in a variety of markets from all aspects of life including healthcare, consumer lifestyle and lighting. Philips claims to “design around you” and to create “easy to experience and advanced” products and services.
Philips have been active for over 120 years now. Their meaningful innovations have improved the quality of life for millions, creating a strong and trusted Philips brand with market access across the world. Philips respond to key global trends and challenges to create their products; the demand for affordable healthcare, the energy efficiency drive, and people’s desire for personal well-being.
Product markets Philips is active in:
Sound and vision
Personal care
Mother and child care
Household products
Pc products and phones
Philips vision and strategy
“At Philips, we want you to be healthy, live well and enjoy life.

We love to be inspired by you, understanding what makes you tick. Others may focus on innovation. We focus on what it does for you.

Since we introduced our first light bulb in 1891, you have always been at the heart of what we do. Today, you’ll find our innovation in many walks of your life, from your home to your hospital, but everything we do improves your life through meaningful innovation.”


Brand mission statement
Improving people’s lives through meaningful innovation

Brand Vision
“At Philips, we strive to make the world healthier and more sustainable through innovation. Our goal is to improve the lives of 3 billion people a year by 2025. We will be the best place to work for people who share our passion. Together we will deliver superior value for our customers and shareholders.”

Brand DNA
Analysing areas around the brief
Types of Heating Technologies
Initial thoughts on out 5W & 1 H
Individuals & Groups
18 - 30 Young adults
Both Male and Female
All ethnic groups
Higher educational Background
Medium income parents

Cooking Meals for the day
Buying in local ingredients
Having prepared food that can be easily heat up
Easy consumption of the food
One pot cooking
Utilising left overs

Food preparation in the accommodation
Food consumption:
Sight seeing
Public bench

Two in one device
Group Preparation
Cooking device in the evenings
Heating up food throughout the day to consume.
Evening late night
During the day


Proper eating and not using take out/fast food
Saving money
Group oriented cooking/ making friends
Chance to try out local cuisine
Catering to picky eaters


Prepackaged food from the supermarket
Fast food & take out
Communal cooking
Tupperware, eating cold food
Street food/ Restaurants/ Cafe
Initial Thoughts Break Down
Detailed 5W & 1H research
When the interrail pass was launched in 1972 it was aimed at those under the age of 21, in the mid-80s, the age limit was raised to 26 and now in 2015 4 category of pass are available; Child 4-11, Youth 12-25, Adult 26-59, Senior 60+. The most popular pass today still remains the youth pass

The typical persona of an interrailer is somebody who is in their late teens-early 20's who would go during a summer holiday or their gap year post university. From our research which includes first hand experience, interviews and a survey we have identified that a majority of interrailers are young hence why our target market has been identified as those aged between 18-30. This could however be due to the fact that we are university students and therefore a majority of our data is coming from similar people (Students).

A study carried out by International union Of railways (UIC) which analyses the tourism sector and identifies that a large part of European tourism is “domestic” tourism; 84% of the arrivals in European countries are EU citizens. The second largest regions in terms of arrivals in Europe is the Americas, with a share of 8%, while Africa, East Asia & Pacific and other regions represent only a marginal part with a 8% in total. From this we can conclude that a majority of those who use rail tourism are from within Europe.


Mintel have produced a report on the Rail Tourism Industry in Europe. From this we have been able to identify 3 main category of users of the rail network in Europe.

Journeys where the train itself is the key attraction, rather than the place the journey ends. These journeys can be considered as attractions rather than transport. Trips are usually booked as packages through specialist tour operators or travel agents.
Journeys where the destination is the main reason for travel. These journeys are used by tourists and commuters but predominantly (usually at least one half of all passengers) by tourists. Consequently, they are an important part of rail tourism in Europe, and importantly compete with other modes of transport – increasingly with air routes. The high-speed rail routes that are expanding across Europe are driving this form of rail tourism, although the rail-pass market that tends to use the slower trains is also important.
Journeys where the tourist can transport their car with them. These Motorail services tend to be expensive and therefore, unlike the two types of travel above, appear to be in decline. However, they are almost exclusively used by tourists.
In summary we can determine that the typical user (who) is aged between 18-24 and is likely to come from within Europe.

Interrailing groups of people can vary in size, however groups are on average made up of between 3-6 close friends and on their travels the small groups can join up with other small groups making a larger social grouping.

This project idea is based on a group of travellers that want to prepare their meals and not take advantage of fast food or prepared meals.

Users would buy food from local shops and markets, trying out the local cuisine and delicacies. Cook food as a group in the hostel in a large quantity and then use the leftovers for next day's lunch.

Cooking Meals for the day
Buying in local ingredients
Having prepared food that can be easily heat up
Easy consumption of the food
One pot cooking
Utilising left overs

In this project we are assuming that the people travelling are from the UK and are travelling and seeing other European countries.

The interrailing scheme has two different types of passes, an ‘Interrail Global Pass’ and an ‘Interrail One country Pass’. The global pass cost more than the one country pass and is for traveller that want to travel across europe and see many different countries. Whilst the one country pass is for those who want to explore just one country in depth.

The main purpose of interrailing is to sight see and therefore even though users will be in different countries when potentially using the hot food device. The use case scenario will be the same, sleep at night and explore during the day and evening. Traveller will not be spending much time at/in their accommodation and will be instead seeing and experiencing the country. The hot food device could be used in their accommodation where kitchen appliances are non existent and used as a vessel to transport the food around and eat on location. The locations where the food would be consumed are out during the day, in the accommodation or whilst travelling

During the day
City cafe
Park benches
On steps
Shared rooms
Ferries/ Boats

There are around 30 countries to travel to with an interrail pass, over a month period it is impossible to visit every country and location. Therefore the most popular choice is to choose a part of Europe and then choose 5-6 locations within that part. Europe can be split up into Central Europe, Eastern Europe, Scandinavia, Southern Europe, The Balkans and Western Europe.

The most popular Interrailing routes are through Western Europe;
Paris >> Brussels (Belgium) >> Amsterdam (Netherlands) >> Cologne (Germany) >>Berlin >> Munich >> Zurich (Switzerland) >> Milan (Italy) >> Marseilles (France) >>Paris

When to use the device?
To prepare food for the day and evening when out and about.
When a hostel/campsites cooking facilities are poor or non-existent.
If you cannot afford to eat out. The device will allow you to use local shops and supermarkets to cook meals cheaply with a wide selection of possibilities.
To reheat/keep food hot. This is especially useful for when you are out for long hours during the day and evening.
If you would like hot food – which is preferable on cold days.

When to not use the device?
In restricted areas such as trains.
In areas that it would be deemed as being frowned upon – such as historical tourist attractions.

When to eat?
Breakfast, lunch and dinner.
Breakfast is deemed to be one of the most important meals of the day. It replenishes the food that your body has lost during the night and therefore energises you for the day – therefore making it a very important meal for inter-railing.
Lunch - generally a quick snack to keep you going throughout the rest of the day. Hot food is preferable especially in cold climates.
Dinner – Normally the most expensive meal – most time preparing – generally perceived to be a sit down meal.

When to go inter-railing?
End of first or second year at college – when braking up for summer many students go in groups with their friends.
Gap years before college/after college/after university.
During out of term times for college and university.
When money is tight but you would still like to travel and visit many areas fairly cheaply. This is often the case for students and teenagers.

When inter-railing/travelling there is a problem when cooking, in hostels there is limited cooking equipment so by having a product that can prepare food on the go would be an essential.
By having a product that allows you to cook on the go means that ingredients can be bought while out and cooked on sight or be reheated. This means that the traveller can try out local cuisine that they may not have the chance to while in the area or country.
There is a lot of people who have dietary requirements that would struggle to find places to eat without a large amount of research into the different restaurants. This causes a major problem for travellers as they are on the go and do not have the time or even Wi-Fi sometimes to find out about the food that they are able to eat. If they were to have something they could cook food while out it would make their travels simpler and give the traveller ease that they can eat what has been prepared.
The product would save the traveller’s money as most people go inter-railing on a budget and do not want to be spending large amounts of money on food. This means that the product would allow them to cook on a budget as well as allow them to cook the meals they want.
When inter-railing some may go alone and while in hostels will want to make friends. This product allows different people to be brought together because of the fact that the product could be used for more than one person, helping aid people to make friends and socialise.

Quickest Cooking Methods:

Is one of the most convenient ways to quickly cook foods such as tender cuts of meat and fish. The grill needs to be well heated before cooking begins and the temperature can be adjusted by a temperature dial or lowering/raising the grill pan. There are often surface top grills like George Foreman's that are available in the hostel kitchens.

Stir Frying:
Stir Frying is one of the quickest cooking methods available. It is particularly good for lean cuts of meat and poultry as are firm-textured fish and shellfish, vegetables, rice and noodles. An added benefit of the fast cooking is that the flavors and nutrients are retained and little oil is needed , making the cooking method healthier whilst using less resources. Again, woks are a common sight in many hostel kitchens so are easily accessible.

Steaming + Boiling:
Food can be steamed by sitting it above simmering water, the steam produced will cook through the food. This method helps preserve flavor, texture and nutrients including water soluble vitamins and minerals making this a very health way to cook. This method is one of the most accessible it it only requires a conventional pan with a lid and an adjustable drop in steaming basket. Boiling is also a quick way to prepare foods like pasta and vegetables and eggs although this can sometimes deplete the nutritional value due to nutrients dissolving in water.

Prepackaged food from the supermarket
Fast food & take out
Communal cooking
Tupperware, eating cold food
Street food/ Restaurants/ Cafe
Intense and higher heat levels will be required for these cooking methods. Portable and safe food resources may restrict some of the cooking methods.

Stir frying will allow for a more creative cooking experience for the users, however, does require more preparation in terms of cutting the meat and vegetables. Also, sufficient storage would be needed in order to keep the food fresh, so a hostel kitchen fridge would be vital.

Steaming is another great option as it allows the user to easily throw all the ingredients into one container and leaving it to cook through – this could have great appeal, especially if heating food away from the hotel.

?-Biggest impact is saving money and making sure that there is food to have on the go so meals are not missed. This gives the chance for groups to also cook and eat together making it a sociable experience.
? - The general place where food on the go is needed is when they are travelling on trains as there is nowhere to prepare food and it can be expensive if brought. The other place is sitting down on park benches and eating.
? - The age 17 to 23 and both sexes, for all ethnic groups with medium income.
· When? - Heating up in the day time when food is needed, make sure it is used in the appropriate environment where the regulations apply it. The time of year people go inter-railing is usually summer time or in a gap year.
? – Cooking meals throughout the day, buying local ingredients and trying local cuisine e. A way for food to be consumed easily and to utilise the left overs so less food is wasted and money is saved.
? -The quickest cooking methods are grilling, stir frying, steaming and boiling, the way these cook food makes it easy and quick for meal times.
5W & 1H Summary
First Hand Experience
“I have been lucky enough to experience an interailling trip twice, both in a larger group and travelled to destinations alone. Having visited and stayed in a range of hostels across Europe.

The type of people staying in these hostels where predominantly young adults and travellers, with a few families and older couples.

With Interailling, especially on a budget, cooking can be very restricted and normally involved simple meals that could be cooked in the hostel shared kitchens, which more often tan most, were small and lacking utensils and equipment. I enjoyed eating out when I could but the remainder o the time I used the local supermarkets to quickly cook food in the hostel for evening meals. Space permitting, I would prepare cold food for the next day lunch and keep it in the fridge provided overnight. However, there were frustrations with lack of space for food in our backpacks and day bags when travelling for the days out. A lot of food that was taken was often squished or was too warn from the hot weather and higher levels of activity (cooling boxes would have been great but are too big and heavy for them to be a convenient option).

Last summer, I travelled to Barcelona where again, space was a frustration. Food was compromised over cost , availability and space due to our budget and where we were staying. When prioritising necessity over luxury, our experience lacked the culinary potential of cooking when travelling.”

Ben Nelson

Packing List
Above highlights the key items and equipment, that our target user will want to take away with them on their interrailing holiday. In summary it mainly the neccessities such as toiletteries and security items.
Interview Questions
Describe a typical day when you were travelling?

Did you take a backpack or suitcase with you?

Whats size roughly was it?

How did you store your bag during travel and in the day?

How many countries did you visit?

How did you budget your trip?

What was your budget for food?

What sort of foods did you eat during your trip?

What was your best cooking experience of your trip?

What was your worst cooking experience of your trip?

What was your favourite food/meal?

Did you plan what you were going to eat?

Was eating a social aspect? Did you plan and eat together?

How long did you like to spend cooking?

Would you have liked to do more cooking?

What equipment did you use for cooking?

How much would you be willing to spend on a camping/travel cooking appliance?

What did you take with you for a typical day?

Would you benefit from a device for heating food on location?
Group of 5 eastern europe - 6 countries
Researched places before and planned how to fit them all in.
Planned on when to stop for lunch
Backpack - 70L
Hostel storage lockers and locks on bags (cable lock for trains)
Not a great budgeter but did off prior knowledge.
Defined budget for each day
Trued scenes for local scenes.
Cooked in hostels in evenings - depending on facilities
Sandwich for lunch - easier to have on the go.
Group BBQ best experience- eating was a social aspect.
Hectic cooking experience in hostel one evening
Enjoyed the cultural foods.
Tried to limit time cooking to 30 mins.
Quick easy meals cooked - high carb , low cost.
Cutlery was an issue.
£40-£50 willing to spend on product.
Day bag contained essentials (sunscreens, camera, snacks, documents).

Interview Two - Simon
Interview One - Anna
Travel early, have a quick breakfast
Group of 2
Days were spent sightseeing
Took a day bag
29 days of travel.
60L rucksack and day bag on front
Planned costs before - used an online calculator.
£20 per day with hostels.
Actually benefited from conversion rates from Euros to other countries.
Only planned to eat out a few times a week or once in each place.
Lunch was sandwiches and bread - stored in tupperware boxes.
Felt restricted with food in day and travel.
Dinner was omelets, pasta, stir frys, mostly vegetarian.
Best experience was one where they all cooked together.
Was sick from eating food that got too warm!
Powercut in Hostel was an issue for stored food.
Every place they tried to experience the cultural foods.
30- 40 mins in evening to prepare food.
Ate at hostels.
Looked for deals and recommendations for restaurants.
Many hostels didn't supply oil for cooking. Normally only big bottles.
Willing to spend £20 and would benefit.

Interview Three - Sahana
normally travelling between 14-90 days.
Normally travelling in small or medium groups
Try and travel early morning or at night
Most people took a backpack between 40-80L
Bags stored in accommodation lockers or cable locking them to the train overhead storage for safety
Tickets, passes and flights were mostly booked in advance
Money bought mainly for food and souvenirs.
Swapping currencies wasn't an issue
Mostly spent 10-15 Euros per day on food.
Mainly had one meal per day out and prepared/cooked the other two. Mainly Lunch bought “on the go”; breakfast and dinner was cooked.
Lots of Pastry for breakfast (common in Europe)
Lunch was sandwiches, crepes and quick foods. Street foods were popular.
Best cooking experiences were all group experiences, making things like curries, pasta and stir fry dishes.
Hostels were well equipped but sometimes busy.
Hygiene sometimes an issue in hostel kitchens.
People often resorted to fast food chains.
Sweets and snacks for in between meals was popular.
30-45 minutes cooking dinner on average.
£20-50 amount willing to pay for device.
Day bags would have phone, travel documents, money, sunscreen, camera and snacks like crisps and nuts.

Have you ever been inter-railing before?

Did you travel on your own or with others? (Please specify the total number)

How long did the trip last?

What time of the year did you go?

How many Cities did you visit?

How often did you eat out each week?

For what meals did you mainly eat out? (Breakfast, lunch or dinner)

What accommodation types did you stay at?

Were there kitchen facilities at the accommodation? (If so did you use them)

What types of food did you cook?

How long did you have to cook and prepare your meals?

Did you take cooking utensils with with you?

Did you eat on the move or sat down?
For Lunch:
For Dinner:

Were there food shops/supermarkets available to you?

Was budgeting food a priority on your trip?

What was your budget for each meal?
For Breakfast:
For Lunch:
For Dinner:

Did you store food and take it out with you for the day?

Did you have enough space to carry food and utensils with you?

What was your main method of travel?

Online/Physical Questionnaire
Physical Questionnaire
Online Questionnaire Response
Questionnaire Summary
Primary User Research Summary
Design & User Insights, Patterns and Pain points
We all shared the online questinnaire so that it would reach as many people as possible with diverse backgrounds.
Questionnaire form link
The questionnaire was kept simple with question that required simple answers to maximise participation

Initial PEEST Thoughts
Intial Peest Broken Down
Does it look like a bomb (threat?)
Fire/heat sources on trains/planes
Rules regulations for trains//planes


Recycling - is packaging recyclable
Is fuel source recyclable
Food waste?


Saving money
Student debt


Sharing meals (instagram)
making and eating together
Sharing is caring
Checking in on facebook
Stir fry and pasta are popular
interrailing becoming more popular


QR codes
Checking in facebook - old people trend?
– Travelling throughout Europe by air means that there are certain restrictions in force
Explosive/inflammable items such as fuel sources (Including cooking sprays and flammable gas containers) are prohibited on all EU flights – this includes both in the cabin and checked in hold luggage.
One pack of safety matches, one lighter are allowed as carry on or checked in baggage.
Torch lighters are allowed in a DOT approved container if put in checked in hold luggage.
Weight restrictions apply for carry on and checked in hold luggage.
Kitchen knives and household utensils are allowed, so long as they are in checked in hold luggage.
Ferries/Boats –
Spare containers of fuel (petrol or diesel) are not allowed.
Incapacitating and inflammable substances are not allowed unless carried in limited quantities and with confirmation from the specific company. The duty Terminal managers are generally in charge of making sure these are stored safely and properly.
No carry on weight restrictions.
Most ferry and boat operators do not permit the use of cooking devices being used.
Trains –
Inflammable substances are allowed, however Bulk quantities of inflammable substances such as petrol and methylated spirits are not allowed.
Kitchen knives and household utensils are allowed.
No carry on weight restrictions.
Most train operators do not permit the use of cooking devices being used.
Hostels –
Food may not be prepared in bedrooms. Because of fire protection, insurance and health reasons the use of electrical devices for the preparation of food and hot drinks is not allowed.
Camp Sites –
No open fires inside or near tent canvas
Cooking appliances must not be used near the tent canvas
Usually designated areas for cooking devices.
Public Spaces -
Almost all public spaces throughout Europe have heavy restrictions on the use of cooking devices. These restrictions include no naked flames in public spaces and restrictions on inflammable and explosive materials.
Threat -
Devices need to refrain from looking like a threat. Steer clear of missile/bomb/gas cannister shaped products
Terrorism is a major concern when travelling, meaning strict checks.

Waste is a problem when needing a food source, when inter-railing if food is having to be bought at each meal there is a lot of waste packaging that is being thrown away. As well while travelling their main priority isn’t whether they recycle their rubbish so a lot of the packaging that the food comes in could be recycled but will be put in a general waste bin, causing waste that could be reused or recycled to just be thrown away.
The product packaging needs to be recyclable and minimised to the least possible amount it can be, as even if the packaging is recyclable the problem is whether there are recycling bins present as the traveller doesn’t want to be carrying round rubbish waiting to find a recycling bin.
The technology within the product that will be used to heat the food on the go needs to be a renewable energy, so can it be powered through a sustainable source. As the problem while on the go is where the power source would come from.
1. If it was battery powered, where could the replacement batteries be bought from, how much would the batteries cost?
2. Will there be a power source, e.g. anywhere to plug the product into power or charge?
3. Could it be a danger to the environment, such as a fire or gas source being disposed of properly.
When the food has been eaten and the product needs to be cleaned, there is limited sources to clean it on the go. The idea of having to carry a large container of water around would put travellers of the product and would just buy food. So the products cleaning processes is needed to be thought about, is there a method such as a capsule that can be used with a limited amount of water that is still enough to make the product hygienic to be used again without any worry of excess food waste.
The product lifespan should be extended so that it can last a long period of time, reducing the amount of waste being produced during the meal preparation.
The environment the product is used in is needed to be considered within the limitations as well as the pros. The main environments that the product would be used in are on the trains, in the hostels and at seating areas.


Above shows that a significant amount of
European countries have the Euro as their main currency, including the top 5 most visited Countries in Europe 2015, being:

Above shows the changes in world food prices since the year 2000. These are the latest statistics as of October this year. It shows that food prices in the basic categories of meat, dairy and vegetable oils has been fairly steady with only a few insignificant variabilities. This year however, shows that the prices are starting to fall and return to the to prices from a number of years ago. These prices are all linked to the economics of different countries and how they are associated with other countries regarding the food prices. Consumers will likely not notice changes in cost of individual products, but may see a difference overall. Maybe the lowering costs will encourage consumers to buy more/ higher quality product without necessarily spending much more.
Source: http://www.fao.org/worldfoodsituation/foodpricesindex/en/

Wages have increased less than the rate of inflation meaning that budgeting whilst on holiday has also become ever more important. This is especially the case for interraillers and students. Pre allocating spending limits for things like food, transport and activities is key.

Above shows the cheapest destinations within Europe, specifically accommodation for two nights, although we investigated the other measured factors like travel tickets and costs of meals. Overall, we found that the above graph reflected well the overall costs of each destination in Europe. These mainly being is Eastern Europe, which also has very well connected trains from Amsterdam through Prague and Budapest.

Source: http://www.postofficeholiday.co.uk/the-travel-blog/city-costs-barometer-2015

Eating out in Europe is often an important cultural experience for Interraillers, although can be very expensive! There is a large demand for our target users to cook and eat on budget without taking a lot of time out of their day.


The popularity of Interrailing is increasing rapidly and is expected to increase even more in years to come. This should hopefully boost the economy of European countries.

Interrailing is very popular among students and keeping costs as low as possible is key for many due to current student living costs and debts they have from their education. Consequently, the type of food our design will cater to will be high energy, low cost food such as stir fry's and pasta dishes.

Instagram heavily used by people to create photo diaries. Over 200 million active users #Interrail

Being “well traveled”. It's becoming more trendy to be well travelled, traveling makes a good talking point and many enjoy exchanging stories of places their visited. There is a competitiveness attached to being well traveled and having visited as many places as possible.
Vintage life style making a comeback
Facebook declining in popularity with young users whilst increasing popularity with older users. Checking into locations on facebook growing in popularity
Mobile phone use at an all time high (Snapchat, Instagram, twitter and facebook).
With camera technology improving everyone thinks they are a professional photographer and wants to share this with the world.
Photos of food still popular (72% of food photography is of the main course for dinner)
Sharing Economy is growing - . airbnb enables users to host travellers or book unique accommodation anywhere in the world…
Cities are becoming more connected. incorporating smart projects into the city ecosystem (internet of things)
Digital wallets (Apple pay etc…)
Personalization of products is becoming popular allowing people to express themselves more
thefts and pickpocketing? - Thefts and pickpocketing can be a big problem when interrailing. products of value are at high risk (money belts, phones etc) Products like money belts try to be low key so as not to draw attention. Perhaps our product should not be overly flashy so as not to make it a target for pickpockets. Perhaps it should fit on the inside of the bag so its cant be stolen easily?

Materials & New Material

The shell
Impact resistant
Corrosion resistant
High melting temperature
For the shell of the device we need a material that is tough and impact resistant to last and not fracture, but also we need a material that wont melt when the heating element is in use. Polyethylene could be used as it has a high melting point so will maintain its structural qualities and it's also very stiff and tough. Polyethylene is also recyclable as it can be remoulded if required
Personal Technology Trends
For the modern day interrailler technology plays a massive part in their travelling experience and is utilised at any opportunity that arises.

Near field communication (NFC) is the set of protocols that enable electronic devices to establish radio communication with each other by touching the devices together, or bringing them into proximity to a distance of typically 10cm or less.

QR codes
QR code (abbreviated from Quick Response Code) is the trademark for a type of matrix barcode (or two-dimensional barcode). A barcode is a machine-readable optical label that contains information about the item to which it is attached. A QR code uses four standardized encoding modes (numeric, alphanumeric, byte/binary, and kanji) to efficiently store data; extensions may also be used.[1]

QR Codes
Internet of things
Wearable technology
CBT apps
Wireless charging
Advances in battery technology - Lithium Ion (tesla)
New manufacturing processes

Trip Photography
GAPS Analysis
Street food is ready to eat food/drink available in public places from vendors on the street. These public places generally include streets, parks, markets and fairs and are usually sold from food booths, food carts or food trucks.

Street food started out as a more regional selection however it has now expanded from this definition and spread beyond. The foods sold are generally classed as fast food and finger food and are generally cheaper than restaurants.

People generally purchase and eat street food for a number of reasons. Some of these reasons include ;

To try something new, to eat for a reasonable price, for a quick meal, to experience ethnic cuisines, for a diverse choice of food, or for the nostalgic feeling.

Due to the nature of street food it allows tourists to get a real sense of the local food cultures. The huge variety of choice caters to many palates and allows the consumer to indulge in new and unheard of food. The bonus of being able to see your food being made is also available. However the experience is also extremely convenient for inter-railers due to the fast food/finger food aspect of it – being able to choose from a large selection and it already be ready.
Street Food
High Energy Food
People that go interrailing normally go for between 7 and 28 days and in these days they spend most of them being active either travelling or sightseeing. In order to maintain energy levels and not get tired interrailers prefer to incorporate high energy meals into their diet. according to our research the main types of meal that people were consuming were pizza, pasta and breads, which are all complex carbohydrates that will keep them full and release energy slowly.

Pasta Carbonara contains 449.0 calories

Average male need 2400 calories and female 2000 calories.
When interrailing you need more calories to counter all the exercise and activities you are doing. The more you weight the more calories you will burn when doing exercise.

Interrailers typically consume large volumes of snacks. These are a convenient way to take on board calories and provide the interrail with lots of energy. Interrailers can sometimes be stuck at stations or platforms and snacks can be kept at a wide range of temperatures and environments making them convenient.

Chocolate bars
Energy Bars
Interrail Travel Time

Brand Summary
Brand DNA

- Easy to use
-Great Semantics
-High Quality
-Long Life Span
-Simple Design

Clean and simple products with a simple collection of colours define the Philips design asthetics
A technologicaly advanced brand seen as safe and reliable
A household name thats well trusted
Extremely high quality
There are a few battery operated cookers such as the 12V cooker and battery powered wood stove

Batteries are easy to get hold of/ replace
Sometimes lightweight
Not reliant on new technology- readily available

Need a lot of energy to cook food, could need very powerful batteries
Potentially heavy/ large in size
Not always reusable
Expensive to replace
Not very environmentally friendly, would need to either take batteries with you or ensure it was charged.
Better for short journeys
Solar powered cooking is a relatively new technology that is being developed. Products are already on the market that feature this technology. They are seen as low tech (primitive) and often inexpensive.

Latest technology solar cookers have a parabolic mirrored surface that can reach temperature of above 290 degrees celsius.
Does not require any fuel and can used at any time there is sunlight available.

Needs a large surface area to work efficiently. Products would have to be bulky that incorporated this technology.
Smaller solar cooker can take a long time to heat up.
Some food may not be suitable for cooking in a solar cooker.
For best results a solar cooker can only be used in bright sunny condition, any other condition are not optimal and will impair performance.

Flameless ration heater is a water-activated exothermic chemical heater included with meals

No flames involved- not dangerous
Ideal for backpackers who aren't able to use fire
Portable but not particularly easy to carry
No preparation needed

Not very lightweight
Doesn't enable you to cook the food physically from scratch
Not very experiential
More convenient for a one-off day trip rather than a product to be used on a daily basis.

Chemicals solid fuels that uses a chemical reaction to produce heat.

Instantly, boils water very quickly and efficiently
extremely lightweight
small and compact
Some solid fuels are more efficient than traditional gas stoves.

Fuel needs to be prepared before cook can start
Cooks food slowly and steadily.
Quite expensive as a fuel.
Some chemical solid fuels can leave a noticeable odour and leave a sticky residue.

Brand Evolution
Philips has been around for 120 years after their first light bulb was created. This started their approach of designing for the user and wanting to be innovative with their design.
The brand Philips have centered around the people by using user-centered research to discover what the user wants and actually needs, rather than just design a product not having a specific target or user.
Philips combine the user research and the designers to constantly improve people's health and life through years and years.
These years of making the user the center if research has allowed Phillips to develop a name and image of their brand through the years. The brand is portrayed as trustworthy and innovates to improve life, this image for the brand has made it long-lasting and reliable.
http://www.philips.com/about/company/history/keyinventions/index.page - key inventions for the Phillips brand.
Phillips has had a few brand slogans through the years, in ascending order it started with:
‘Let's make things better’
‘Sense and Simplicity’
‘Innovation and you’
The brand has always had the user in mind when designing and the brand has developed as much as technology has but has not needed to evolve to change the way people think of it. The brand is represented around households all over the world and has been present since the early 1900’s, this means Philips has been passed down through generations and has always been present for years after years.

History of the logo
Philips most recent logo has reverted back to its roots of the 1915-1925 area of the x-ray and radio reception, this is used to shows the length of time and the long-lasting trust of Philips even when it had created its first innovation.

Their logo has never strained for its original design, as its logo has always included its name, however has adapted to become more recognisable. As the logo from 1938 till now had been subtly adapted to match the era and style of the recent years.

The logos design has been clearly designed to have a meaning in it, the waves represent radio waves, the stars are to represent the scene that the radio waves travel in and the circle they have been captured in is the world as the globe.

Potential Materials
Brand Designer
- Strong and tough and can also be made transparent, also shatter resistant
- Lightweight and transparent can be used for a product window and can be dyed a range of colours
- Tough, chemically resistant and recyclable. Commonly used for food containers
- Hard and tough but stains easily, food grade and easy to colour
- Heat resistant to 150°C, durable and chemically resistant. Is a good insulator and can be reinforced with glass fibres
- Food grade plastic that's chemical and heat resistant with a high tensile strength
- Food grade and already used for tupperware. Cheap and relatively high strength to weight ratio
- Rubbery type material that is grippy and flexible
Sharp clean edges/lines
Attention to detail
Smooth organic curves
Simple self explanitory interface
Split lines
Our product should be:

Easy to use
High quality
Minimalist design

Below is a quote from Lian who has helped redesign the new philips logo and what he has thought about the process.

‘Lian Vergeer-Langens, Philips Global Head Brand Strategy and Identity, describes the challenge, “The company’s diversified nature makes Philips unique from a brand identity perspective. From healthcare to lifestyle to lighting, Philips’ products appeal to a wide audience spanning both professional and consumer realms. The challenge for the redesign was to provide consistency and coherence across the whole brand. The identity needed to be strong and relevant to adapt to different category needs and truly connect emotionally with the vast variety of audiences, while maintaining unity for the brand.”’

Source- http://www.design.philips.com/about/design/designnews/Refreshing_Philips_brand_identity.page

‘Much of the detailed legislation on food standards originates in the European Union. This section includes details on how food hygiene legislation was consolidated and simplified as well as details of other European legislation. - See more at: https://www.food.gov.uk/enforcement/regulation/europeleg#sthash.UyLWyqxJ.dpuf’

Philips' Material Selection

Philips has two main key words on their choices for the materials that they use. These are –

Enhance – ‘Carefully considering materials and finishes allows us to connect with our
target audience on a more subliminal level while standing out from the crowd’.

Responsible – ‘We always do this in an enduring, sustainable manner that minimizes
the environmental impact of the choices we make’.
Food summary
– Through the research that we have done for ‘food’ we have come to an agreement that interrailers are ‘for the experience’. Everything they do is generally to experience something new or something that they love and food is a perfect example of this! This can be interpreted to interrailers by their trying of local cuisines and delicacies which they may have never tried.

Blogs summary
- Through the research that we have done for ‘blogs and social media’ we have come to an agreement that interrailers are ‘for the experience’. Not only do interrailers want to experience their trip, they also want their friends, family and even strangers to experience it with them. Therefore social media allows the user to keep everyone up to date with their trip through blogs, pictures and videos.

Technology Summary
- Through the research that we have done for ‘heating technologies’ we have come to some conclusions about how to heat the device.
Solar Power - very dependent on weather conditions and therefore would not be ideal for an interrailers device.
Gas - Readily and easily available but can be heavy, however would be ideal for an interrailers device.
Battery - Although there are some current battery operated cookers such as the 12v cooker, the amount of energy required to size ratio would mean that it isn't an ideal option for the interrailers device.
Flameless - Due to producing no flames at all this option is one of the safest options, however it does not enable you to cook food physically. Therefore it would only be a viable option for a reheating device.
Chemical - Instant heat response in a small and lightweight package however does cook food slowly and steadily (advantage/disadvantage). Would be a potential option for the interrailers device.

Context Summary
Presented by...
Theodor King
Liam Cooke
Rachel Newell
Dominic Underwood
Ben Nelson
The material choices should create a product that has a high strength to density ratio. This will ensure that the product is tough enough to deal with the regular wear it will receive through use and transportation. It will also ensure it's light enough to be carried in/on a bag throughout the day.
The most suitable materials would be polymers, low density metals and wood. Other factors need to be considered however including the heat resistance, surface hygiene and cost.
The material options will also be influenced by materials currently used by other similar products in the camping/traveling industry like light weight metals and high density durable polymers.
There are a wide range of material options available.
The product is likely going to be made primarily through injection moulding
Different components will require different properties so a variety of materials will be used
Materials Summary
Any design concepts must consider sustainability
Designs must adhere to EU plane/train regulations
The growing trend of Internet of Things means we should cinsider internet connectivity through our device
Waste should be self contained so it can be disposed of when a bin is accesable
Student lead budget industry
PEEST Summary
As a group we came up with a base set of questions that we wanted to ask in the interview. Each participant had to sign an informed concent form as we were collecting personal data from them.
Play to hear full
Play to hear full

It is a stated aim of Philips to minimize the environmental impact of their packaging.

Some materials that Philips regularly use in their packaging include corrugated cardboard and Blister packs (PET plastic)

Play to hear full
Above shows a range of routes the interrailer can take between destinations. its clear to see these routes are long and will take large amounts of time. The travel timeline to the left shows that some journeys can take up to nearly 12 hours. What does the interrailer do during this dead time; how do they eat?

Our interpretation of the Philips logo and branding
Advertising - Recent advertising campaign “Direction”
Philips are trying to portray their slogan of ‘Sense and Simplicity’ through different ways of advertising.
Most of their advertisements video are clean and have a bright white background, this is to create the clean and hygienic look. This is the association of the environment in the video and applying that feeling to link it to the product.
Their brand has the ethos of ‘innovation and you’, their message is that what they are design, developing and producing are for you the user. They are trying to design what the user needs and uses their new logo to renew the trust that they have develop with the names Philips.
The brand is trying to show through their advertising that the brand designs for the people and cares about people's lives and hopes to improve them with their product. This gives the users high satisfaction knowing that the products they want to buy through seeing in the advertisement are by the reliable and trustworthy brand ‘Philips’.

Online help resources for eating and travelling on budgets
Blogs and chat forums focussed on eating while abroad
Brand Ambassadors
Philips uses their brand ambassadors to get an insight into what the users may want, for promotions and to show their high profile of the celebrities that also use their product. This attracts people to buy their products as they believe they are like the people they look up to in the celebrity environment.
Armin Van Buuren, who is a well known DJ and producer was used to co-develop the philips headphones. This is to get a user's aspect into what design suits them and works best, so Philip's get into secondary research by using the target audience to help develop the product.
Song Hye-Kyo promotes the beauty products that Philips produce, as an endorser she promotes their product day to day when in acting by stating that she wears the product. This promotes Philips in environment it would not be able to promote in without an endorser.
Alessandra Ambrossio is similar to Song by endorsing their beauty products but in the modelling environment. So Philips products will be on the runway or similar places.
Varun Dhawan is Philips India new brand ambassador, he has promoted the new shaver called the ‘AquaTouch’, he has been travelling to retail outlooks to draw people into looking at the product, which promotes the brand Philips.

GAPS Analysis
Current Market Trends
Safety conscious
- With many high profile incidents of terrorism its important that products look inconspicuous and are safe during transport (not suspicious)

Sharing Economy
- Air BnB

Bio based materials -
Consumers are demanding more pure, honest and environmentally responsible products. New innovative substrates that are made from natural materials, inspired by the biology of nature. Edible packaging substrates and being Carbon Neutral

Soft minimalism -
A current design trend that combines minimalist clean design with round edges to create ergonomic forms

"I retrieved my bugdeting document from when I went Interrailing which detailed our planned journey, duration and costs, all before we actually left:
Lots of time wasted traveling on trains, only option is to buy food on the train
Interrailers like to take healthy snacks out with them
Interrailers commonly travel in groups of 2 or more
Typically eat one large meal out a day (dinner)
Limited storage space in day bags
Cutlery is not often carried during the day
Limited storage means products must be self contained and include all parts required
The brand doesn't play a large factor in products purchased for interrailing functionality is more key
Trustworthy branded products are preferred
Most gear bought is not interrail specific but often camping gear
Trendy expensive products preferred over boring standard products
Left overs are often wasted as it's risky to leave food in the communal kitchens
Washing up is seen as a chore (Product needs to be easy to clean)
Online sources heavily relied upon for information regarding interrailing
Typical interrailers have limited cooking experience
A large variety of food is consumed when interrailing but easy meals like pizza and pasta are consumed regularly
Cooking is often done in groups as a social experience
Everyone shares the cost of group meals
There are often food leftovers that go to waste as the interrailers will typically be moving on the next day so can't keep the food at a safe temperature to consume later
Meal times are varied; breakfast is often at a regular time but lunch and dinner are more opportunistic
convenience is key due to busy days and limited time
Trendy and good looking products are prefered and used as fashion statements
Interrailers enjoy grazing (eating snacks throughout the day)
Interrailers are opportunistic eaters
Growing security concerns across Europe mean products must be less suspicious looking
the product must be unisex as Interrailers are both male and female altho slightly more females go
How food smells the most
Trains are seen as un-hygenic

Note down possible patterns disregarded later?
Junk food
Prepare morning and lunch, big evening meal out/home
Prepare morning, ate out for lunch, big evening meal out/home
Dinner is the big meal (cooking happens in the evening)
Breakfast always eaten not on the go
Lunch baguette or sandwich
Sweets in a bag to keep sugar up
Draggin out lunch
travel at night (dark, low light?)
40-80 litre D of E Bags(length of interrail trip)

Further Research
Ways products perform that doesn't currently meet needs
problems with no immediate solutions;
irritations or bugbears
-Bought tupperware but not good at insulating food ie.keeping hot
-no microwave (heating)
-facilities varied (no consistency)

Pain points
People are recommending to eat baguettes for breakfast and lunch and then cooking food in the evenings.
Referring from personal experiences and recommending how best to do things and how much they spent.
Recommending websites to book through such as 'hostel world'.
Getting food on the cheap fromupermarkets and then cooking themselves.
Further Research into Interrail Fashion; What brands are trending and why?

Again, people are drawing from their own experiences and recommending local cultural cuisines.
In the image to the right, somebody has suggested cooking on location using a one time grill and eating in a group for the social experience. We found this recomendation multiple times.
Further disection of the Philips product design asthetic

Research into how the heating methods interract with the potential materials

Research into costs for materials and heating method

Further research into exact storage space available to determine product size

Camping stove

chafing fuel

self heating packaging

solar cooking
naked flame


fuel tablets

Flame based tech

reactor stove

bio lite stove

optimus nova stove

exothermic heating

flamless radiation

flamless radiation


PCM exothermic heater

capingoz blue cat heater

Brand behaviours
Eager to win
Take ownership
Team up to excel
Ben is the only member of our team to have been Interrailing himself. But he has provided valuable first hand insights to the Interrailling experience.
Cooked in hostels in evenings depending on facilities
Limited cooking time 30-60
Best cooking experiences were all group experiences, making things like curries, pasta and stir fry dishes.

“We ate on the go whilst en-route to site see”

“Our plan was to eat out once a week”

“We ate cold food at lunch; bread, rolls”

- Anna Floy Interview

“When Interrailling, especially on a budget, cooking can be very restricted”

“I would prepare cold food for the next day lunch”

“Food that was taken was often squished or was too warm”

- Ben Nelson First Hand experience
From questionnaires and interviews we found out an insight into what the inter-railing experience was like in general and what the eating experience was like.

By using an online questionnaire we found out that people never went on their own, meaning if the cooking experience is enhanced it should incorporate the use of feeding more than one person.

The locations for eating for on the go was on the trains or sitting down while moving, this meant that there either wasn't the facilities or that it wasn't convenient for people have a proper meal and would require something that could be eaten on the go.

The most common food that came up with the user research in the questionnaire was pasta, this is a good insight as it shows what foods were convenient for on the go and what may be possible to be considered to be cooked on the go or reheated.

All people interview and the research all agreed that budgeting was a big part when going interrailing as most are students and cannot afford to eat out at every meal of the day so had to budget for meals.

The majority of people interviewed took overnight trains so they required something that could keep them warm or something to snack on as it can be hard to sleep in a small cramped space.

The research all links together as most people travel between june and september as this is the period where the summer holiday is and the easiest time to travel.

22 Responses
Travelled between 1981 and 2015
Average group size of 2-4
Dinner was the typical meal eaten out for
Meals often eaten on the go
Overnight train taken by most people
Train most common method of transport but boat and plane also used
30 – 60 minutes for cooking in the day
Easier to cook on the go
Breakfast eaten stationairy, Lunch on the move, Dinner could be either

Online Questionnaire Results Available here:
A consent statment was listed at the top, no names were used so all data was anonymous

Key Insights
Associated Brand Keywords
Interrailers are traveling on trains for great lengths of time
Interrailers spend a large portion of the day traveling (how can we utilise this to reduce their time spent cooking and increase their time spent sightseeing?)
How can we provide a safe way to cook on trains (Limited space)
How can we dispose of food since the removal of bins?
How can we limit the smell to reduce impact on other passengers

We visited Go Outdoors to speak to staff and see first hand the products available for this sort of trip.
We found this to be the average price for a good quality recommended backpack.
A range of common fuels for cooking, could our product use these as they are easily accesable?
There are a range of sizes and makes available for the users, selection of which will depend on the amount of luggage they wish to take with them and the duration of their trip. For a 3 week trip, 60-70 Litres was best suited.
The staff went through the options, and external features which allows the user to secure the bad and clip external items onto them
A standard sized day bag typically carried by an interrailer, our product should be able to fit inside for day travel.
One of the in-store diagrams shown to customers detailing the anatomy and different segemnts of the backpack, where many straps and fastenings are adjustable.
Durable plastic tags were common features for both day bags and the backpacks; this means our product could easily attach to these to allow it to be carried externally and secured safely if clipped inside he bags too. They allow easier access, more room inside and out for storage.
The wide range of backpacks all have common features; multiple hard points for attachments (Caribinas)
Food container with a built in coolpack to maintain food at a safe constant temperature, could our product work in a similar manner?
The Jet Boil is a relativly new and effective method at heating when camping. By creating a tiny jet it can quickly and efficienltly heat the pan.
A relativly standard portable gas stove. An old reliable heating soloution but heavy and bulky, no where to store food/waste
Simple food tins, light weight and durable and can be heated directly
Lightweight aluminium kettle
Louis Cole - Youtuber
Louis cole is a famous British youtuber. His channel is centred around travelling and trying new experiences. Videos posted on his channel can reach 1.6 million people. A positive product endorsement from louis cole can lead his dedicated followers to our product.
Jay Alvarrez and Alexis Rene's -
Lifestyle Bloggers
Jay and Alexis are a couple that love to travel and document their experience with stunning photography. They are relatively new to instagram and have already gained over 8000 followers. They are a travelling power couple to look out for in th future.
Sources used in this logbook

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