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SUPPORT USERS TOWARDS MORE CONSCIOUS FOOD CONSUMPTION HABITS: A CASE STUDY

Published online by Cambridge University Press:  27 July 2021

Monica Bordegoni ,
Marina Carulli  and
Elena Spadoni
Monica Bordegoni
Affiliation:
Politecnico di Milano
Marina Carulli*
Affiliation:
Politecnico di Milano
Elena Spadoni
Affiliation:
Politecnico di Milano
*
Carulli, Marina, Politecnico di Milano Mechanical Engineering Italy, marina.carulli@polimi.it

Abstract

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Design for Sustainability is a research area based on a multidisciplinary approach, which has become increasingly important in recent years. Great attention is paid to the design of products that can impact on users' behaviours, through embedded smart technologies, e.g. Internet of Things (IoT). In fact, IoT systems are able to “dialogue” with the users, supporting the identification of any misbehaviour, and suggesting more sustainable ones.

This paper presents a research aiming at supporting users towards more conscious food consumption in their daily life to reduce food waste. As a case study, it has been developed an interactive system in which chicken eggs are used as main communication element. Indeed, the environmental footprint of the egg industry is very heavy, and eggs are one of the main wasted food. The interactive system consists of a physical product, an eggs tray, integrating sensors and actuators for handling the interaction with users. It is accompanied by an interactive application for monitoring eggs consumption, displaying eggs waste statistics, and an Augmented Reality part for children, aimed to improve their awareness about food waste and the impact on their food habits through an “edutainment” approach.

Keywords

SustainabilityIndustrial designVirtual reality
Type
Article
Information
Proceedings of the Design Society , Volume 1: ICED21 , August 2021 , pp. 2801 - 2810
Creative Commons
Creative Common License - CCCreative Common License - BYCreative Common License - NCCreative Common License - ND
This is an Open Access article, distributed under the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives licence (http://creativecommons.org/licenses/by-nc-nd/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is unaltered and is properly cited. The written permission of Cambridge University Press must be obtained for commercial re-use or in order to create a derivative work.
Copyright
The Author(s), 2021. Published by Cambridge University Press

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