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.
© 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