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Fat and Happy
1. Fat and Happy: Understanding what South Indians think about Health and Food
2. Fat and Happy Understanding how health consciousness and cultural factors influence food preferences amongst south Indian families. At present there are many perceptions regarding healthy food. Less is known about what consumers really think is healthy. The Fat and Happy project is placed to understand consumers perception of healthy food. Our process and investigation will find out if consumers are really making healthy choices. We want consumers to be able to make healthier choices at ease while purchasing.
4. Looking to understand how consumers think about food in the context of health and culture we got to know 15 households in 4 cities.
5. Home visits In the intimacy of living rooms and kitchens we enjoyed candid one on one conversations and group discussions. A wide range of views on culture, lifestyle and food were unearthed.
6. Home visits We received exhaustive home tours peeking into refrigerators and kitchens. We took an extensive account of the various food products used during our home visits.
7. Home visits We observed the difference in how families dine. The traditionalfamilies dined on the floor while those with a modern outlook ate on the dining table Very few south Indian family dining tables encourage alcohol presence on the table.
9. Questionnaires and Image boards To identify common trends we sent out questionnaires and received 60 online responses from four major cities of southern India. Image boards comprising of various food articles were sent to the respondents to classify what they perceive as healthy and unhealthy.
10. Analysis With all of our stories, and with our 60 online respondents, we reflected on what we learnt, what it meant and how we could help consumers to make healthier choices at ease while purchasing.
12. What do they think is HEALTH? The absence of long term diseases – “no sugar”, “no BP”, and “no heart attack” There is no direct reference to parameters of good health, or methods and practices of maintaining good health.
13. What is IMPORTANT to them? Health of their family is important, especially children and expectant mothers. Consumers want to make ‘good’ choices, but there are always trade-offs, compromises between ‘what is affordable’ and ‘what is good for my family’
14. The other DILEMMA “If it is HEALTHY, can it also be TASTY?” “why does tasty food make us feel guilty?”
15. What do they think is HEALTHY FOOD? Fresh foodand food that contains less oil, salt, sugar. Vegetarian and home-made.
16. Who DECIDES? Women (wives/mothers) above the age of 35 make the purchasing decisions regarding groceries and other materials needed for cooking. They care about Health when it concerns their family.
18. Health is a CONCEPT People know what is UNHEALTHY, but ‘Health’ remains a vague concept. “I’m not unhealthy, but am I healthy?” People understand health with associations – VEGETARIANISM, SPORTS, YOGA and SPIRITUALITY, COLOUR, RISING SUN, NATURAL (but not organic), AYURVED(IC)
19. People care about HEALTH… People CARE about health, when it concerns their FAMILY When… somebody falls ill in their family When… somebody falls ill in their close social circle When… you see, hear and read about it
20. Good Food WAS … People associate many things GOOD with the PAST, including GOODWHOLESOMEFRESHUNADULTERATED FOOD People think GOOD FOOD is at the FARM, and not where they are.
21. Does Business care about my HEALTH? NANDINI AASHIRWAD ANNAPURNA VIDHYARTHI BHAVAN HALLI MANE ADYAR ANAND BHAVAN NANDHINI RESTAURANT CENTRAL TIFFIN ROOM ADIGA’S SARAVANA BHAVAN
22. Healthy Unhealthy The image board seen here represents an average of 20 family responses
23. Healthy Unhealthy The image board seen here represents an average of 20 family responses
25. Emotional Instant Gratification: I get this right now, and it’s tasty Idealists: I don’t care about new fads. I believe in our traditions and ancient knowledge. Where I get my items is more important than any brand. Traditional Contemporary Long Term Value If we eat healthy now, we will live longer and be healthy in our old age Self Expression: I rationalize my purchases based on what I’ve read. What I buy is also an extension of my personality. Rational
28. ? While people are obviously open to “Health” information, they process this in two basic ways. Some want to understand the science on their own, while the others are content to learn it from others and hearsay. LEADERS I know best. My changes are based on personal experiences and the repeated recommendations of those I trust. Promote through sources I trust. Support your claims through information PLAN PURCHASE USE Be culturally visible and communicate simple, actionable steps FOLLOWERS Those most knowledgeable will figure it out and let me know. My changes are based on their advice
29. ? LEADERS I know best. My changes are based on personal experiences and the repeated recommendations of those I trust. Use clear or though- provoking messages at point of purchase PLAN USE PLAN PURCHASE USE Use clear messaging and explanations that are relatable FOLLOWERS Those most knowledgeable will figure it out and let me know. My changes are based on their advice
30. ? LEADERS I know best. My changes are based on personal experiences and the repeated recommendations of those I trust. Give tangible evidence of the benefits of your product PLAN PURCHASE USE Offer differentiated experiences. Reinforce benefits on packaging FOLLOWERS Those most knowledgeable will figure it out and let me know. My changes are based on their advice
Bring out the association between old establishments, tradition and healthier food, and NOT with hygiene when it comes to eating out
Notice how Safola and Sundrop, two competing sunflower oil brands are classified. Two glucose biscuits of different brands are also placed differently. Butter and ghee are seen differentl
Notice how Safola and Sundrop, two competing sunflower oil brands are classified. Two glucose biscuits of different brands are also placed differently. Butter and ghee are seen differently.
Optimum variables of the same food product for key customer segmentsCase for further study specifically designed for user testing to come up with variablesWe already have info that will help you communicate the variables to the customer segments
