Domestic kitchen design strategies to reduce food waste

• Autor(a) principal: Pimenta, Maísa Neves
• Data de Publicação: 2022
• Tipo de documento: Dissertação
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10400.26/40233
• topic: Sustainability; Kitchen design; Food waste; Design for behaviour change; Interior design; Space design; Product design

This research aimed to understand how the domestic kitchen design can help the user to reduce their food waste. From this, we had the objective to define strategies and principles directed to professionals who develop domestic kitchen designs. To accomplish this goal, we approached the themes of sustainable development and design for sustainability as the basis for proposing solutions, focusing on the user phase, that create ruptures in the current system and instigate more responsible behaviours in terms of economy, environment and society. In this sense, we investigated the problem of food waste, mainly in the Portuguese scenario, to understand its dimension, what is actually wasted and what are the factors related to this behaviour. So we presented strategies and design projects to induce behavioural change, focusing both on sustainability and food waste. From that, we systematized those that can be transported to the kitchen scenario. About the kitchen space, we presented brief chronological evolution and the design rules and parameters existing in the literature, in order to define key moments in the design process for implementation of the selected strategies. Finally, we established a set of nine strategies and their principles, which were evaluated by a sample of professionals in the sector, through online survey. From all the data and information gathered in the research, we concluded this dissertation with the design of a kitchen model, in which we implemented the established guidelines, which meant a practical evaluation of our result.