Joanna Aviles

HOW CAN A GROCERY STORE BE REDESIGNED TO CREATE AN INTUITIVE AND ACCESSIBLE EXPERIENCE? JOANNA AVILES INTD 2020

IN THE PERSPECTIVE OF A VISUALLY-IMPAIRED INDIVIDUAL, WHAT DOES THE BUILT WORLD LOOK LIKE?

MACULAR DEGENERATION

DIABETIC RETINOPATHY

RETINITIS PIGMENTOSA

CATARACTS

TOTAL BLINDNESS

RESEARCH In order to understand and observe the social and design aspects of the blind and visually impaired community, I decided to spend my summer semester back in 2019 to conduct informational visits and interviews.

Respectfully, I went to the Cincinnati Association for the Blind and Visually Impaired (CABVI), a private, not-for-profit organization offering comprehensive vision rehabilitation services for people of all ages who are blind or visually impaired, and Clovernook Center for the Blind and Visually Impaired, a center that acts as both a braille printing house and provider of services to individuals who are blind or visually impaired.

With these resources, I decided to interview at both locations BVI individuals and employees on their viewpoint of the built environment around them, specifically in Cincinnati.

I also interviewed Katie Coulson of GBBN, who worked on the redesign of CABVI in 2017, about what elements were considered for the redesign.

CONCLUSIVE FINDINGS CONTRAST is very important to distinguish hierarchy, whether it be safety or importance.

PREDICTABILITY which assumes what to expect to come next. Repetition, rhythm, familiarity.

“BRIDGING THE GAP” is a phrase that repeated numerous times which acknowledges that many products and spaces lack to acknowledge the varying degrees of range and ability of different kinds of disability communities to.

SOCIAL EXCLUSIVITY general feeling of “us versus them” because of general misunderstanding and miseducation about the blind and visually impaired community.

AMERICAN DISABILITIES ACT - MAIN CHARACTERISTICS

CONTRAST

LIGHTING

ERGONOMICS

TRANSITIONAL SITE ELEVATIONS

All characteristics responds to how spaces, both interior and exterior, can be understood universally with physical and visual feasibility.

It also responds to the relationship with the human body and senses towards spatial, volume, and visual elements. The main goal is for safety and easier understanding of the surrounding built environment.

Thus, making the built environment intuitive and accessible.

SIGNAGE

“BY ADDRESSING MULTIPLE SENSES, DESIGNERS SUPPORT THE DIVERSITY OF THE HUMAN CONDITION.” - ELLEN LUPTON AND ANDREA LIPPS THE SENSES: DESIGN BEYOND VISION

REDESIGNING THE GROCERY STORE Why? Because it is an essential source and supply for the wellbeing.

and

There is potential programmatic and physical accessible concerns from the disabled visual and physical point of view.

01 LOCATION

SAFE, UNOBSTRUCTIVE PEDESTRIAN PATH IN RELATION TO VEHICULAR CIRCULATION PATH?

PATH TO ENTRANCE VISUALLY OBVIOUS?

NOTICEABLE ARCHITECTURAL CUES THAT INDICATES ENTRANCE?

02 LIGHTING

EFFICIENT AMOUNT OF LIGHTING TO OBSERVE THE PRODUCTS AND SPACE WITHOUT GLARE?

03 CIRCULATION

PLENTY OF SPACE FOR INDIVIDUALS OR GROUPS OR INDIVIDUALS TO NAVIGATE AROUND?

PRODUCT DISPLAYS AN OBSTRUCTION IN RELATIONSHIP TO CIRCULATION PATHS?

04 REACH

PRODUCTS WITHIN EASY REACH FROM A SEATED PERSON ON A WHEELCHAIR?

CLIFTON MARKET SITE

LUDLO W

DANGEROUS ENTRANCE DUE TO SIMULTANEOUS CAR AND FOOT TRAFFIC

ENTRANCE

DAAP

JUICE BAR

CAFE

PARKING

HOWELL

ENTRANCE

MEAT

DELI

EGGS

PRODUCE SALAD BAR ALCOHOL DRY GOODS BAKERY

DRY GOODS

FROZEN

HOME GOODS

DRY GOODS ARE MIXED UP THROUGHOUT STORE

DRY GOODS

CHECKOUT

DAIRY

BEER BEER FRIDGE

ALCOHOL + BAKERY ANGLED AWKWARDLY

BULK

DAIRY PRODUCTS NOT IN CLOSE PROXIMITY

NEW ENTRANCES

SEPERATING MAIN STORE AND BOH

NEW AISLES

ENTRANCES

NORTH ELEVATION STRONG VISUAL AND ARCHITECTURAL FEATURE

SOUTH ELEVATION ELEVATOR ACCESS CART DROP OFF ATTACHED LOADING DOCK ON SIDE

01

02

04

LEVEL 1 05

03

06

07

09

08

11 10

09

11

12

13

14

09 16

-

15 09

DN

17 12

09

18

DN

19 20

[01] BEVERAGES [02] LUDLOW ENTRANCE [03] WELCOME SCREEN [04] FLOWERS [05] CARTS [06] ALCOHOL [07] CHECK OUT [08] DAIRY [09] PACKAGED FOODS [10] BAKERY/CHEESE/DELI [11] FROZEN FOODS [12] BOH [13] BATHROOMS [14] BOH ELEVATOR [15] PRODUCE AREA [16] CUSTOMER SERVICE DESK [17] HOME ESSENTIALS [18] SELF CARE/PHARMACY [19] BREAD [20] ELEVATOR TO PARKING LOT -

HOW IS PRODUCT ORGANIZED?

01 INCREASING SIZE OF PRODUCT 02 TASTE (SALT V SAVORY)

03 TEMPERATURE

INCLUSIVE CASEWORK 23’-3” 8’-0” 4’-10” 3’-8” 2’-6”

TYPICAL SHELVING UNIT CONTRASTING COLORS TO DIFFERENTIATE DEPTH

28’-3”

6’-0” 5’-0” 3’-3”

30’-0”

WELCOME SCREEN W/MAP AND BASKET CASE FIRST FEATURE THAT GRABS ATTENTION TEXTILE MAP AVAILABLE BASKETS ON THE WAY TO SHOP 2’-0”

3’-8”

25-9”

CHECK OUT 2’-11”

6’-11”

CART PULLS IN FOR ASSOCIATE TO UNLOAD TWO DIFFERENT COUNTER HEIGHTS