The domestic kitchen design as a tool to reduce food waste
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10451/48914 |
Resumo: | 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. |
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The domestic kitchen design as a tool to reduce food wasteSustainabilityKitchen designFood wasteDesign for behaviour changeInterior designThis 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.Discern: International Journal of Design for Social Change, Sustainable Innovation and EntrepreneurshipRepositório da Universidade de LisboaNeves Pimenta, MaísaGonçalves, EduardoValente Pereira, Cristovao2021-07-13T18:44:13Z2021-04-142021-04-14T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10451/48914engIn: Discern: International Journal of Design for Social Change, Sustainable Innovation and Entrepreneurship, vol.2 (1), p.89-1002184-6995info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-08T16:52:30Zoai:repositorio.ul.pt:10451/48914Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T22:00:41.515066Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
The domestic kitchen design as a tool to reduce food waste |
title |
The domestic kitchen design as a tool to reduce food waste |
spellingShingle |
The domestic kitchen design as a tool to reduce food waste Neves Pimenta, Maísa Sustainability Kitchen design Food waste Design for behaviour change Interior design |
title_short |
The domestic kitchen design as a tool to reduce food waste |
title_full |
The domestic kitchen design as a tool to reduce food waste |
title_fullStr |
The domestic kitchen design as a tool to reduce food waste |
title_full_unstemmed |
The domestic kitchen design as a tool to reduce food waste |
title_sort |
The domestic kitchen design as a tool to reduce food waste |
author |
Neves Pimenta, Maísa |
author_facet |
Neves Pimenta, Maísa Gonçalves, Eduardo Valente Pereira, Cristovao |
author_role |
author |
author2 |
Gonçalves, Eduardo Valente Pereira, Cristovao |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
Neves Pimenta, Maísa Gonçalves, Eduardo Valente Pereira, Cristovao |
dc.subject.por.fl_str_mv |
Sustainability Kitchen design Food waste Design for behaviour change Interior design |
topic |
Sustainability Kitchen design Food waste Design for behaviour change Interior design |
description |
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. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-07-13T18:44:13Z 2021-04-14 2021-04-14T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10451/48914 |
url |
http://hdl.handle.net/10451/48914 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
In: Discern: International Journal of Design for Social Change, Sustainable Innovation and Entrepreneurship, vol.2 (1), p.89-100 2184-6995 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Discern: International Journal of Design for Social Change, Sustainable Innovation and Entrepreneurship |
publisher.none.fl_str_mv |
Discern: International Journal of Design for Social Change, Sustainable Innovation and Entrepreneurship |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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