Home > Research > Publications & Outputs > Domestic food and sustainable design

Associated organisational unit

Electronic data

  • clear2013-university-student-cooking

    Rights statement: © ACM, 2013. This is the author's version of the work. It is posted here for your personal use. Not for redistribution. The definitive Version of Record was published in CHI '13 Proceedings of the SIGCHI Conference on Human Factors in Computing Systems http://dx.doi.org/10.1145/2470654.2481339

    Accepted author manuscript, 1 MB, PDF-document

    Available under license: CC BY-NC: Creative Commons Attribution-NonCommercial 4.0 International License

Links

Text available via DOI:

View graph of relations

Domestic food and sustainable design: a study of university student cooking and its impacts

Research output: Contribution in Book/Report/ProceedingsPaper

Published

Standard

Domestic food and sustainable design : a study of university student cooking and its impacts. / Clear, Adrian; Hazas, Michael; Morley, Janine; Friday, Adrian; Bates, Oliver.

Proceedings of the SIGCHI Conference on Human Factors in Computing Systems (CHI '13). New York : ACM, 2013. p. 2447-2456.

Research output: Contribution in Book/Report/ProceedingsPaper

Harvard

Clear, A, Hazas, M, Morley, J, Friday, A & Bates, O 2013, Domestic food and sustainable design: a study of university student cooking and its impacts. in Proceedings of the SIGCHI Conference on Human Factors in Computing Systems (CHI '13). ACM, New York, pp. 2447-2456. DOI: 10.1145/2470654.2481339

APA

Clear, A., Hazas, M., Morley, J., Friday, A., & Bates, O. (2013). Domestic food and sustainable design: a study of university student cooking and its impacts. In Proceedings of the SIGCHI Conference on Human Factors in Computing Systems (CHI '13) (pp. 2447-2456). New York: ACM. DOI: 10.1145/2470654.2481339

Vancouver

Clear A, Hazas M, Morley J, Friday A, Bates O. Domestic food and sustainable design: a study of university student cooking and its impacts. In Proceedings of the SIGCHI Conference on Human Factors in Computing Systems (CHI '13). New York: ACM. 2013. p. 2447-2456. Available from, DOI: 10.1145/2470654.2481339

Author

Clear, Adrian; Hazas, Michael; Morley, Janine; Friday, Adrian; Bates, Oliver / Domestic food and sustainable design : a study of university student cooking and its impacts.

Proceedings of the SIGCHI Conference on Human Factors in Computing Systems (CHI '13). New York : ACM, 2013. p. 2447-2456.

Research output: Contribution in Book/Report/ProceedingsPaper

Bibtex

@inbook{257d80120de9465f8ca7068d3766064f,
title = "Domestic food and sustainable design: a study of university student cooking and its impacts",
abstract = "In four university student kitchens over twenty-one days, we captured participants' food preparation activity, quantified the greenhouse gas emissions and direct energy connected to the food and cooking, and talked to participants about their food practices. Grounded in this uniquely detailed micro-account, our findings inform sustainable design for cooking and eating at home and quantify the potential impacts. We outline the relation of the impacts to our participants' approaches to everyday food preparation, the organisation of their time, and the role of social meals. Our technique allows evaluation of opportunities for sustainable intervention design: at the appliance, in the digitally-mediated organisation of meals and inventory management, and more broadly in reflecting upon and reshaping diet.",
author = "Adrian Clear and Michael Hazas and Janine Morley and Adrian Friday and Oliver Bates",
note = "© ACM, 2013. This is the author's version of the work. It is posted here for your personal use. Not for redistribution. The definitive Version of Record was published in CHI '13 Proceedings of the SIGCHI Conference on Human Factors in Computing Systems http://dx.doi.org/10.1145/2470654.2481339",
year = "2013",
doi = "10.1145/2470654.2481339",
isbn = "9781450318990",
pages = "2447--2456",
booktitle = "Proceedings of the SIGCHI Conference on Human Factors in Computing Systems (CHI '13)",
publisher = "ACM",

}

RIS

TY - CHAP

T1 - Domestic food and sustainable design

T2 - a study of university student cooking and its impacts

AU - Clear,Adrian

AU - Hazas,Michael

AU - Morley,Janine

AU - Friday,Adrian

AU - Bates,Oliver

N1 - © ACM, 2013. This is the author's version of the work. It is posted here for your personal use. Not for redistribution. The definitive Version of Record was published in CHI '13 Proceedings of the SIGCHI Conference on Human Factors in Computing Systems http://dx.doi.org/10.1145/2470654.2481339

PY - 2013

Y1 - 2013

N2 - In four university student kitchens over twenty-one days, we captured participants' food preparation activity, quantified the greenhouse gas emissions and direct energy connected to the food and cooking, and talked to participants about their food practices. Grounded in this uniquely detailed micro-account, our findings inform sustainable design for cooking and eating at home and quantify the potential impacts. We outline the relation of the impacts to our participants' approaches to everyday food preparation, the organisation of their time, and the role of social meals. Our technique allows evaluation of opportunities for sustainable intervention design: at the appliance, in the digitally-mediated organisation of meals and inventory management, and more broadly in reflecting upon and reshaping diet.

AB - In four university student kitchens over twenty-one days, we captured participants' food preparation activity, quantified the greenhouse gas emissions and direct energy connected to the food and cooking, and talked to participants about their food practices. Grounded in this uniquely detailed micro-account, our findings inform sustainable design for cooking and eating at home and quantify the potential impacts. We outline the relation of the impacts to our participants' approaches to everyday food preparation, the organisation of their time, and the role of social meals. Our technique allows evaluation of opportunities for sustainable intervention design: at the appliance, in the digitally-mediated organisation of meals and inventory management, and more broadly in reflecting upon and reshaping diet.

U2 - 10.1145/2470654.2481339

DO - 10.1145/2470654.2481339

M3 - Paper

SN - 9781450318990

SP - 2447

EP - 2456

BT - Proceedings of the SIGCHI Conference on Human Factors in Computing Systems (CHI '13)

PB - ACM

ER -