infographic poster on apron showing if ___ then it's bad with description of bad produce traits (severe cuts, moldy, squishy)infographic poster showing if ___ then it's bad with severe cuts (cuts that expose the inside), moldy (white/black fuzz *mold wipes off, scars don't), and squishy (breaks open with slight pressure) produce

Intro

Solving Volunteer Training Challenges Infographic

I worked with a team of five designers to create a wearable infographic that helps volunteers sort produce quickly, consistently, and safely.

Role

Product Designer and UX Researcher

Field Research

Immersive Observations

We worked alongside volunteers during sorting shifts to see real behavior, timing, and constraints. Watching actual workflows showed where decisions slowed, where mistakes occurred, and what information volunteers lacked in the moment.

In-Context Interviews

Short conversations on the line captured volunteers' decision logic, common questions, and real-time frustrations without interrupting their work.

Insights

Research Synthesis

We built an affinity diagram that grouped observations into three areas: the volunteer timeline, volunteer types, and common challenges. That made patterns obvious and helped the team agree on what to prioritize.

affinity diagram with sticky notes organized into three groups: the volunteer timeline, types of volunteers, and the problems they encounter
Organizing field insights into timeline, volunteer types, and challenges

Mapping the Volunteer Journey

We mapped every step from onboarding to offboarding and noted how volunteers felt at each stage. This exposed a central problem: new volunteers lacked confidence when sorting. With little guidance they often hesitated or discarded edible food, slowing the process.

design model showing sorting apple process
Sorting apples workflow highlighting confusion points

Problem statement

Volunteers sort produce in a fast-paced operation with minimal training, causing inconsistent outcomes: edible items are sometimes discarded, unsafe items occasionally pass through, and standards vary by volunteer.

Key Personas

Understanding Our Users

Volunteers represented a diverse group with varying experience levels but shared the common goal of ensuring food reaches those who need it most.

Ginny Baker

Student, 12 years old

As a first-time volunteer, I need guidance so I can sort without constantly asking for help. 

User needs

Make expert sorting rules immediately available and easy to apply at the moment of decision so volunteers of any experience can sort quickly, consistently, and safely.

Ideation

Design Strategy

We used rapid ideation and storyboarding to explore solutions. The key insight: volunteers need guidance at the exact moment they make a sorting decision. Early sketches tested wall posters and apron infographics that use simple visual storytelling to show "good" vs. "bad" produce.

infographic poster sketch contrasting good produce (no mold, no deep cups, not squishy) and bad produce (moldy, deep cuts, squishy)infographic apron sketch contrasting good produce (no mold, no deep cups, not squishy) and bad produce (moldy, deep cuts, squishy)
Sketches
Infographic poster and apron showing visual contrasts between good and bad produce (no mold, no deep cuts, not squishy)

First Iteration

Wall-Mounted Poster Guide

Design approach - Posters showing one apple with all three problems: mold, cuts, and squishiness

What we found - Volunteers rarely looked away from their stations to read posters, and the designs were too cluttered to process quickly

Key learning - Guidance must sit in volunteers' immediate field of view and present clear messages

infographic poster sketch contrasting good produce (no mold, no deep cups, not squishy) and bad produce (moldy, deep cuts, squishy)infographic apron sketch contrasting good produce and bad produce (moldy, deep cuts, squishy)
Bad Produce Traits
Realistic vs. cartoon illustrations highlighting mold (black/gray/white fuzz), squishiness (soft when pressed), and deep cuts (can harbor bacteria)

Second Iteration

Wearable Reference with Photo Realism

Design approach - Apron infographics with photographic examples of good vs. bad produce

What we found - Real produce varies too much, slowing volunteer decisions

Key learning - Abstract representations enable faster recognition and broader applicability

infographic on apron showing good produce (small cuts, small bruises) and bad produce (mold, squishy)infographic showing good produce (small cuts, small bruises) and bad produce (mold, squishy))
Good vs. Bad Produce
Infographic on apron comparing minor bruises and small cuts (good) with moldy, squishy, or severely cut produce (bad)

Final Iteration

Abstract Visual Guide with Clear Messaging

We used simple illustrations that highlight behavior-based cues rather than exact appearances, so volunteers can recognize problems quickly across many produce types.

  • Simple Rule - "If ___, then it's bad"
  • Memorable - short catchphrases volunteers can say and recall
  • Actionable criteria - severe cuts (exposed flesh), visible mold (fuzzy growth), and squishy/soft texture (breaks under light pressure).
  • Universal - applies to all produce types and supports quick, consistent sorting
infographic poster on apron showing if ___ then it's bad with description of bad produce traits (severe cuts, moldy, squishy)infographic poster showing if ___ then it's bad with severe cuts (cuts that expose the inside), moldy (white/black fuzz *mold wipes off, scars don't), and squishy (breaks open with slight pressure) produce
Final Infographic
Wearable poster on apron with "If ___, then it’s bad" framework illustrating severe cuts, mold, and squishy texture

Results & Impact

A wearable infographic closed the gap between team leads and new volunteers—eliminating sorting confusion, standardizing safety criteria, and reducing food waste.

Conclusion

By integrating users at every step, we developed a practical solution that serves volunteers.