Add to ORKGWithin user-centred design and topics such as persuasive design, pleasurable products, and design for sustainable behaviour, there is a danger of over-determining, pacifying or reducing people’s diversity. Taking the case of sustainable food, we have looked into the social aspects of cooking at home, in specific related to the type of food that is purchased. This paper describes what it means for people to make more sustainable choices in food shopping and how that can be mediated while taking different ‘food values’ that household members have into account. In a design experiment, we developed a service for selecting daily dinner meals while supporting choices of sustainable food which reported on environmental impact, health and nutritio...
Cultural diversity in culinary practice portrays the polyphony involving a variety of aromas, flavor...
In our research, we have been expanding our conceptual and methodological frames of reference as des...
In four university student kitchens over twenty-one days, we captured participants’ food preparation...
Within user-centred design and topics such as persuasive design, pleasurable products, and design f...
Within user-centred design and topics such as persuasive design, pleasurable products, and design fo...
Within user-centred design and topics such as persuasive design, pleasurable products, and design fo...
Consumption is increasingly in focus within approaches to sustainable development, with the notion o...
Food production has been shown to have considerable negative impacts on the environment. A means to ...
In our research, we have been expanding our conceptual and methodological frames of reference as des...
Sustainability has become a conspicuous term in the public and political debate, as well as in the l...
Approximately, one-third to half of all food produced globally is wasted. In developed countries, ro...
Approximately, one-third to half of all food produced globally is wasted. In developed countries, ro...
Food production is one of the major contributors to environmental damage. Adaptations in our food ch...
Approximately, one-third to half of all food produced globally is wasted. In developed countries, ro...
The current food industry is failing: universal food security has not been achieved, one-third of al...
Cultural diversity in culinary practice portrays the polyphony involving a variety of aromas, flavor...
In our research, we have been expanding our conceptual and methodological frames of reference as des...
In four university student kitchens over twenty-one days, we captured participants’ food preparation...
Within user-centred design and topics such as persuasive design, pleasurable products, and design f...
Within user-centred design and topics such as persuasive design, pleasurable products, and design fo...
Within user-centred design and topics such as persuasive design, pleasurable products, and design fo...
Consumption is increasingly in focus within approaches to sustainable development, with the notion o...
Food production has been shown to have considerable negative impacts on the environment. A means to ...
In our research, we have been expanding our conceptual and methodological frames of reference as des...
Sustainability has become a conspicuous term in the public and political debate, as well as in the l...
Approximately, one-third to half of all food produced globally is wasted. In developed countries, ro...
Approximately, one-third to half of all food produced globally is wasted. In developed countries, ro...
Food production is one of the major contributors to environmental damage. Adaptations in our food ch...
Approximately, one-third to half of all food produced globally is wasted. In developed countries, ro...
The current food industry is failing: universal food security has not been achieved, one-third of al...
Cultural diversity in culinary practice portrays the polyphony involving a variety of aromas, flavor...
In our research, we have been expanding our conceptual and methodological frames of reference as des...
In four university student kitchens over twenty-one days, we captured participants’ food preparation...