Prototyping for a social enterprise is a little bit different to a normal company.
Not only do we want to recognise that your product is working
or is meeting the customer's needs.
We also need to recognise that we're trying to make an impact
for the people we're trying to help.
We have to take a multi-directional approach.
Using a mind-map is very helpful because
it allows you to really visually picture
and put into position the consumer needs and wants,
as well as that social cause that you're trying to achieve.
A business canvas model is also very helpful in the fact that it really identifies
the strengths and weaknesses of the company that we have right now.
In particular, it also allows you to understand what you need to do next
in order to achieve the key parts that you're trying to achieve.
For the stakeholders then,
it's also very helpful because it uses a very visual representation
to let them understand what you're going to do and how you're going to do it.
As one of the co-founders of Fortunate Food Co
the aim of our company is to reduce food wastage.
But we have to think about how we're going to achieve that.
It took us a while to figure out what to do.
But using a mind-map was very helpful
because it visually allows us to see the aim that we're trying to achieve
both on a social side and on a economics side for consumers themselves.
The result that we chose was a tomato chutney.
And that's the perfect way to reduce food wastage
because tomato chutney is a preserve, that can extend the shelf life of fresh produce.
In the case of tomatoes, this produce will now be preserved rather than thrown away.
On a social side of things,
Fortunate Food Co also aims to empower disadvantaged youths.
By giving them the skills and techniques that they can use in future endeavours.
To empower these disadvantaged youths
we have to also test out what kind of workshop we're going to run,
how long we're running those for, and what types of skills that they need
at a personal level,
so that we can really give them the critical skills that they need.
In terms of testing for our company
we had to do it in 3 separate stages.
Firstly, we had to test on whether our product
is meeting the taste buds of the general public.
Secondly, we had to test whether or not our workshops were really giving value
to our disadvantaged groups.
Thirdly, we want to test whether or not our message about food wastage
is being passed onto the general public.
What we did then as a group,
was we first went out to the university campus
and just sold chutney to local students and get their feedback on
what they thought about the texture and the taste of our product.
We then went out to the Bondi Market Stall to get a perception about what
the general public thought about our products.
After that, we took the initial feedback and improved on the products themselves.
For instance, many customers commented on the fact that the chutney itself
didn't have enough of a kick.
and so we implemented the chilli tomato chutney
to meet those consumer demands.
Before our programmes even began,
we gave them a survey just to see on their level of confidence
and their strengths and weaknesses in dealing with certain situations.
And from those surveys we were able identify the key things
that we needed to adjust in our programs
so that the best values are created for our disadvantaged groups.
The last thing we had to test, was whether or not if the message itself
was being passed onto the general public.
We thought of multiple methods, such as a survey,
but we realised that it was impractial.
And what we did then was took a qualitative approach to it.
In our weekly market stalls we engage with the general public
about how to best minimise food wastage in their own household.
And we highlight on the marketing and message of our product themselves.
From the feedback we've got, we've realised that the messaging
of our product is not strong enough, that people are not realising
of the importance of food wastage in Australia.
What we did then, was to re-brand our packaging, through boxes,
to really highlight on what's critical about reducing that food wastage
as well what the social side of our business is.
So that they too can become a more socially developed individual.
Next time, we'll be looking at the legal issues that you will need to be aware of.
We would love to know what you think of our series,
so please join the discussion and leave a comment below.