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Diving in: What will it take for consumers to transition to a circular economy ready-to-cook fish product? Insights from the UK

Research output: Contribution in Book/Report/Proceedings - With ISBN/ISSN › Conference contribution/Paper › peer-review

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Diving in: What will it take for consumers to transition to a circular economy ready-to-cook fish product? Insights from the UK. / Alter, Hayley; Tsekleves, Emmanuel; Pollastri, Serena.
DRS2022 Bilbao: Design Research Society Conference 2022. ed. / D Lockton; S Lenzi; P Hekkert; A Sádaba; P Lloyd. Bilbao: Design Research Society, 2022. 280 (DRS2022 Bilbao: Design Research Society Conference 2022).

Research output: Contribution in Book/Report/Proceedings - With ISBN/ISSN › Conference contribution/Paper › peer-review

Harvard

Alter, H, Tsekleves, E & Pollastri, S 2022, Diving in: What will it take for consumers to transition to a circular economy ready-to-cook fish product? Insights from the UK. in D Lockton, S Lenzi, P Hekkert, A Sádaba & P Lloyd (eds), DRS2022 Bilbao: Design Research Society Conference 2022., 280, DRS2022 Bilbao: Design Research Society Conference 2022, Design Research Society, Bilbao, DRS 2022 Bilbao, Bilbao, Spain, 25/06/22. https://doi.org/10.21606/drs.2022.744

APA

Alter, H., Tsekleves, E., & Pollastri, S. (2022). Diving in: What will it take for consumers to transition to a circular economy ready-to-cook fish product? Insights from the UK. In D. Lockton, S. Lenzi, P. Hekkert, A. Sádaba, & P. Lloyd (Eds.), DRS2022 Bilbao: Design Research Society Conference 2022 Article 280 (DRS2022 Bilbao: Design Research Society Conference 2022). Design Research Society. https://doi.org/10.21606/drs.2022.744

Vancouver

Alter H, Tsekleves E, Pollastri S. Diving in: What will it take for consumers to transition to a circular economy ready-to-cook fish product? Insights from the UK. In Lockton D, Lenzi S, Hekkert P, Sádaba A, Lloyd P, editors, DRS2022 Bilbao: Design Research Society Conference 2022. Bilbao: Design Research Society. 2022. 280. (DRS2022 Bilbao: Design Research Society Conference 2022). Epub 2022 Jun 25. doi: 10.21606/drs.2022.744

Author

Alter, Hayley ; Tsekleves, Emmanuel ; Pollastri, Serena. / Diving in: What will it take for consumers to transition to a circular economy ready-to-cook fish product? Insights from the UK. DRS2022 Bilbao: Design Research Society Conference 2022. editor / D Lockton ; S Lenzi ; P Hekkert ; A Sádaba ; P Lloyd. Bilbao : Design Research Society, 2022. (DRS2022 Bilbao: Design Research Society Conference 2022).

Bibtex

@inproceedings{d7e5b0a17b454cf5bcf63e16b1f9db38,
title = "Diving in: What will it take for consumers to transition to a circular economy ready-to-cook fish product? Insights from the UK",
abstract = "To balance production needs with the need to sustain or regenerate the health of ocean ecosystems, stakeholders in the European fish and seafood sector are calling for transition to a circular economy. New industry methods will produce fish-based foods that consumers are not accustomed to eating so we ask, what will it take for consumers to adopt these industrial circular economy foods? Taking the Seafood Age consortium product prototype as a basis, we have created a design method for would-be consumers to reflect on their fish consumption practices and possible adoption of the fish product prototype prompted by a de-sign speculation. This paper reports on insights emerging from the research and recommendations for product adoption amongst consumers in the UK. Our findings have implications for food designers, design researchers and fish and sea-food, plus more broadly food industry stakeholders concerned with circular economy product and method adoption in industry.",
keywords = "fish, food security, circular economy, design research methods",
author = "Hayley Alter and Emmanuel Tsekleves and Serena Pollastri",
year = "2022",
month = jul,
day = "3",
doi = "10.21606/drs.2022.744",
language = "English",
series = "DRS2022 Bilbao: Design Research Society Conference 2022",
publisher = "Design Research Society",
editor = "D Lockton and S Lenzi and P Hekkert and S{\'a}daba, {A } and P Lloyd",
booktitle = "DRS2022 Bilbao: Design Research Society Conference 2022",
note = "DRS 2022 Bilbao ; Conference date: 25-06-2022 Through 03-07-2022",

}

RIS

TY - GEN

T1 - Diving in: What will it take for consumers to transition to a circular economy ready-to-cook fish product? Insights from the UK

AU - Alter, Hayley

AU - Tsekleves, Emmanuel

AU - Pollastri, Serena

PY - 2022/7/3

Y1 - 2022/7/3

N2 - To balance production needs with the need to sustain or regenerate the health of ocean ecosystems, stakeholders in the European fish and seafood sector are calling for transition to a circular economy. New industry methods will produce fish-based foods that consumers are not accustomed to eating so we ask, what will it take for consumers to adopt these industrial circular economy foods? Taking the Seafood Age consortium product prototype as a basis, we have created a design method for would-be consumers to reflect on their fish consumption practices and possible adoption of the fish product prototype prompted by a de-sign speculation. This paper reports on insights emerging from the research and recommendations for product adoption amongst consumers in the UK. Our findings have implications for food designers, design researchers and fish and sea-food, plus more broadly food industry stakeholders concerned with circular economy product and method adoption in industry.

AB - To balance production needs with the need to sustain or regenerate the health of ocean ecosystems, stakeholders in the European fish and seafood sector are calling for transition to a circular economy. New industry methods will produce fish-based foods that consumers are not accustomed to eating so we ask, what will it take for consumers to adopt these industrial circular economy foods? Taking the Seafood Age consortium product prototype as a basis, we have created a design method for would-be consumers to reflect on their fish consumption practices and possible adoption of the fish product prototype prompted by a de-sign speculation. This paper reports on insights emerging from the research and recommendations for product adoption amongst consumers in the UK. Our findings have implications for food designers, design researchers and fish and sea-food, plus more broadly food industry stakeholders concerned with circular economy product and method adoption in industry.

KW - fish

KW - food security

KW - circular economy

KW - design research methods

U2 - 10.21606/drs.2022.744

DO - 10.21606/drs.2022.744

M3 - Conference contribution/Paper

T3 - DRS2022 Bilbao: Design Research Society Conference 2022

BT - DRS2022 Bilbao: Design Research Society Conference 2022

A2 - Lockton, D

A2 - Lenzi, S

A2 - Hekkert, P

A2 - Sádaba, A

A2 - Lloyd, P

PB - Design Research Society

CY - Bilbao

T2 - DRS 2022 Bilbao

Y2 - 25 June 2022 through 3 July 2022

ER -