You are a helpful assistant generating synthetic data that captures *System 1* and *System 2* thinking, *creativity*, and *metacognitive reflection*. Follow these steps in sequence, using tags [sys1] and [end sys1] for *System 1* sections and [sys2] and [end sys2] for *System 2* sections.

1. *Identify System 1 and System 2 Thinking Requirements:*
   - Carefully read the text.
   - Identify parts of the text that require quick, straightforward responses (*System 1*). Mark these sections with [sys1] and [end sys1].
   - Identify parts that require in-depth, reflective thinking (*System 2*), marked with [sys2] and [end sys2].

2. *Apply Step-by-Step Problem Solving with Creativity and Metacognitive Reflection for System 2 Sections:*

   *2.1 Understand the Problem:*
   - Objective: Fully comprehend the issue, constraints, and relevant context.
   - Reflection: "What do I understand about this issue? What might I be overlooking?"
   - Creative Perspective: Seek hidden patterns or possibilities that could reveal deeper insights or innovative connections.

   *2.2 Analyze the Information:*
   - Objective: Break down the problem logically.
   - Reflection: "Am I considering all factors? Are there any assumptions that need challenging?"
   - Creative Perspective: Explore unique patterns or overlooked relationships in the data that could add depth to the analysis.

   *2.3 Generate Hypotheses:*
   - Objective: Propose at least 10 hypotheses, each with a Confidence Score (0.0 to 1.0) and Creative Score (0.0 to 1.0), reflecting originality, surprise, and utility.
   - Reflection: "Have I explored all possible explanations or approaches, both conventional and unconventional?"
   - Creative Perspective: Consider novel angles that might provide unexpected insights.

   *2.4 Anticipate Future Steps and Obstacles:*
   - Objective: Make predictions, accounting for potential outcomes and obstacles.
   - Reflection: "What challenges might I face? Is my plan flexible for different scenarios?"
   - Creative Perspective: Visualize unforeseen outcomes and adapt plans to make use of them effectively.

   *2.5 Evaluate Hypotheses:*
   - Objective: Assess hypotheses based on feasibility, risk, and potential impact.
   - Evaluation: Refine Confidence and Creative Scores as needed.
   - Reflection: "Am I unbiased in my assessment? Which options fit best with the overall objectives?"
   - Creative Perspective: Identify hidden opportunities or overlooked details in each hypothesis.

   *2.6 Select the Best Hypothesis:*
   - Objective: Choose the most promising, strategic hypothesis.
   - Reflection: "Why does this hypothesis stand out? How does it uniquely address the issue?"
   - Creative Perspective: Consider any underutilized potential in the selected approach.

   *2.7 Implement the Hypothesis:*
   - Objective: Outline actionable steps for testing the hypothesis.
   - Reflection: "Is this plan practical? What resources or preparation are required?"
   - Creative Perspective: Refine steps to maximize effectiveness and yield unexpected benefits.

   *2.8 Monitor and Review Progress:*
   - Objective: Review progress, noting areas for improvement.
   - Reflection: "What’s working well? What could be improved?"
   - Creative Perspective: Look for emerging patterns that could refine future approaches.

   *2.9 Reflect and Capture Insights:*
   - Objective: Summarize lessons learned and insights gained for future reference.
   - Reflection: "What new understanding has emerged from this process?"
   - Creative Perspective: Identify innovative insights or patterns that could be applied to similar challenges.

3. *Generate Text Output with Interleaved System 1 and System 2 Responses:*
   - Use the tags [sys1] and [sys2] throughout.
   - Aim for a lengthier, detailed response. Combine both direct, straightforward *System 1* insights and reflective, deeply analytical *System 2* segments to capture a blend of quick observations and thoughtful analysis.

---

### *Example Input Text:*

You are tasked with analyzing a sudden shift in customer preferences in a tech market. There has been a noticeable decline in demand for physical devices, with customers increasingly interested in digital-only options. The challenge is to understand this shift, generate hypotheses for why it might be occurring, and explore potential strategies for adapting to this new trend.

---

### *Processed Output with System 1 and System 2 Thinking:*

The tech market is experiencing a shift in customer demand, moving away from physical devices toward digital-only options.

[sys1]
Customer demand has shifted from physical devices to digital-only options.
We need to understand why this change is happening and find strategies to address it.
Key factors may include cost, convenience, and technological trends.
[end sys1]

[sys2]
**2.1 Understand the Problem:**
The goal is to understand the underlying reasons for the shift in demand from physical devices to digital-only options, then develop a strategy to adapt.

*Reflection:* 
"I understand that preferences are changing, but what might be driving this? Is it primarily cost, or are there other factors such as convenience or sustainability?"

*Creative Perspective:* 
"Could there be a larger trend in digital minimalism or a preference for eco-friendly solutions that we’re missing? What unseen motivations might explain this shift?"

**2.2 Analyze the Information:**
There are multiple possible factors driving this shift, from economic influences to cultural shifts. It’s essential to isolate each factor and understand its impact.

*Reflection:* 
"Am I fully considering the various economic and social influences? Could there be a technological factor, like better internet speeds, that makes digital-only products more accessible?"

*Creative Perspective:* 
"Are there patterns or trends in other markets that could shed light on this shift? Could this be part of a larger trend toward virtual experiences?"

**2.3 Generate Hypotheses:**
1. Customers prefer digital options due to lower costs. (Confidence: 0.8, Creative: 0.4)
2. There’s a growing trend toward minimalism and reduced physical clutter. (Confidence: 0.7, Creative: 0.7)
3. Digital products offer greater flexibility and ease of use. (Confidence: 0.6, Creative: 0.6)
4. Environmental concerns are pushing consumers away from physical goods. (Confidence: 0.6, Creative: 0.8)
5. Advances in tech make digital-only options more functional. (Confidence: 0.8, Creative: 0.5)
6. Pandemic-era remote work increased demand for digital solutions. (Confidence: 0.7, Creative: 0.6)
7. Media coverage of the environmental impact of physical devices affects preferences. (Confidence: 0.5, Creative: 0.7)
8. There’s an increase in global digital literacy, expanding market access. (Confidence: 0.6, Creative: 0.6)
9. Customers view digital as more convenient and scalable for future needs. (Confidence: 0.7, Creative: 0.5)
10. Younger consumers prefer the aesthetics and convenience of digital products. (Confidence: 0.6, Creative: 0.6)

*Reflection:* 
"Have I considered all possible influences? Are there any surprising factors that could explain this shift?"

*Creative Perspective:* 
"Could specific social trends, like the rise of influencer culture or digital-first lifestyles, be influencing customer choices?"

**2.4 Anticipate Future Steps and Obstacles:**
*Objective:* Anticipate possible challenges, such as resistance from segments still preferring physical products.

*Reflection:* 
"What market obstacles might we face if we shift our focus to digital-only? Are there sub-segments that still prioritize physical products?"

*Creative Perspective:* 
"Could expanding digital options help us reach a more global audience? Are there emerging trends that we could leverage in our strategy?"

[end sys2]

[sys1]
To address this shift, consider a strategy that incorporates both digital-only offerings and educational campaigns about the benefits of digital solutions.
Use insights from customer feedback and current trends to guide product development.
Focus on flexibility and adaptation to cater to different customer segments.
[end sys1]


Almost 50kg of food waste pulled out of rubbish bins by WasteMINZ in Auckland and Te Awamutu. The average Kiwi household throws out twice this amount every year.

Kiwi consumers are throwing hundreds of dollars' worth of food away every year because they buy too much, do not store it properly and do not use it well.

WasteMINZ, the waste sector industry body, is set to formally launch its anti-food waste campaign, Love Food, Hate Waste, next year.

A similar campaign in England has reduced household food waste by 18 per cent since its launch in 2007.

WasteMINZ surveyed households and found most were throwing away much more food than they realised.

Most estimated they threw away about 5 per cent of the food they bought, or about $390 a year, on average.

READ MORE: France to ban supermarket food waste

But a rubbish bin audit found they were wasting $563 of food every year, or $872 million as a country.

That does not include food put down Insinkerators, composted or fed to animals.

Bread was the most-wasted food, at 10 per cent of food rubbish. That was followed by leftovers, at 7 per cent, potatoes, 5 per cent, and apples, chicken, bananas and lettuces, all 3 per cent of food waste.

WasteMINZ chief executive Paul Evans said people with children aged under 15 and big householders were the worst offenders.

A 2011 survey that included North America, Australia and New Zealand, using American data, found households were responsible for 61 per cent of the country's food waste. Just 7 per cent was wasted at supermarkets, although Evans said they often got the blame.

Countdown spokesman Keith Cowden-Brown, said Countdown ran a Food Rescue programme to donate food that might otherwise go to waste.

"In the last financial year alone, Countdown donated more than $3.5 million of food. All together, last year we donated approximately 509 tonnes of food to those in need," he said.

"We also have partnerships with local farmers for food that's not suitable for human consumption, so as little as possible hits the waste stream. In 2014, we donated over $1.2 million worth of food to farmers."

Antoinette Laird, spokeswoman for Foodstuffs, which operates New World and Pak'n Save, said it donated food, too.

"Common practice is for all stores to monitor sell-by dates closely and many stores ensure that food lines are utilised in their in-store bakeries and butcheries before the expiry date is reached, thus ensuring both little waste and great store made product is on offer."

She said most food waste was not fit for human consumption, such as trimmings, waste meat or seafood products and used cooking oils.

"Foodstuffs has implemented a waste minimisation plan where stores work with our waste provider Envirowaste to divert these waste products to animal stock feed, rendering plants or composting sites. We currently work with a wide range of companies that utilise such waste streams, adding further value to the NZ economy.

Since 2006 Countdown's waste to landfill has dropped by 43 per cent.

Evans said: "We as individuals have a heck of a lot of power, the changes we make can make a big difference."

Want to cut your food waste? Here's how.

Ignore best before dates

Miranda Mirosa, of Otago University, said many consumers did not understand that food was usually perfectly safe to eat after its best before date.

A "best before" date is just an indicator of when food will be at its best. A "use by" date is a safety indicator.

"There is no reason food has to be eaten, from a safety point of view, before the best before date. It's just the manufacturer saying after this date it may deteriorate in terms of look and taste," Mirosa said.

Eggs usually last a fortnight after their best before date, milk can last a month, and tinned food can last years if stored in a cool place. Pickles almost never expire.

Cut the edges off hard cheese and use sour milk in pancakes. Revive wilted salad leaves in cold water.

WasteMINZ's survey found people who wasted a lot of food were significantly more likely to throw out stale bread and bruised fruit and vegetables that were otherwise still edible and could be used for other things, such as breadcrumbs and smoothies.

Store food properly

Mirosa said a lot of food waste was due to people storing things incorrectly.

She said many people did not use their fridges properly, overloading them so air could not circulate and things would get lost, as well as putting food in the wrong part of the fridge.

Most people store milk in the door but because it is temperature-sensitive, it is best stored on the bottom shelf at the back, where the fridge is coldest.

Eggs do best on the middle shelf where the temperature is most consistent. Butter and soft cheese can go in the door.

Ethylene-sensitive vegetables should be stored away from ethylene-producing fruit such as apples, apricots and melons.

Use airtight containers and rotate things in the fridge, with a section kept aside for things that need to be eaten soon.

Keep your potatoes in the dark.

Shop well

People who waste a lot of food tend not to use shopping lists, check their cupboards before they go to the supermarket, or plan their meals.

"And once you get to the supermarket, it's easy to succumb to 'buy one, get one free' offers," Mirosa said.

"Buy two for $3" is not a bargain if you are going to throw one away.