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Advisor(s)
Abstract(s)
This paper describes broader research undertaken for a master’s degree in product and space design at IADE, Universidade Europeia, Lisbon, Portugal. It aims to define guidelines for the development of domestic kitchen projects that contribute to reducing food waste. After this research, our goal is to further develop its outcomes through future research and the implementation of the resulting guidelines in a lifesize field experiment. We departed with the hypothesis that space design may influence users’ behaviour; therefore, it can be used as an active tool in favour of sustainability. We defined a methodology that informed a review of the literature, case studies and surveys. We analysed comprehensive themes regarding the problem, which enabled a holistic approach to the issue. We conclude this paper by showing the pertinence of our research proposal, a novel way of combining specific strategies from three primary areas of knowledge (design for behavioural change, food waste and interior design) to achieve our goals of reducing food waste in domestic kitchens and contributing in this way to a more sustainable society.
Description
Keywords
Sustainability Kitchen design Food waste Design for behaviour change Interior design
Pedagogical Context
Citation
In: Discern: International Journal of Design for Social Change, Sustainable Innovation and Entrepreneurship, vol.2 (1), p.89-100
Publisher
Discern: International Journal of Design for Social Change, Sustainable Innovation and Entrepreneurship