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
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Research output: Contribution in Book/Report/Proceedings - With ISBN/ISSN › Conference contribution/Paper › peer-review
Research output: Contribution in Book/Report/Proceedings - With ISBN/ISSN › Conference contribution/Paper › peer-review
}
TY - GEN
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 - Conference contribution/Paper
AN - SCOPUS:84877990580
SN - 9781450318990
SP - 2447
EP - 2456
BT - Proceedings of the SIGCHI Conference on Human Factors in Computing Systems (CHI '13)
PB - ACM
CY - New York
ER -