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FoodEd: Encouraging sustainable food waste practices through an informative app
KTH, School of Electrical Engineering and Computer Science (EECS).
2019 (English)Independent thesis Advanced level (degree of Master (Two Years)), 20 credits / 30 HE creditsStudent thesis
Abstract [en]

Every year 1.6 billion tons of food is thrown away corresponding to one third of all the food that is roduced. It accounts for 8 % of the global greenhouse gas emission, meaning that it has a huge negative impact on the environment. In Sweden, households account for the largest amount of food waste. Therefore, this study focuses on reducing food waste on a household level in Swedish households.

There is a growing interest in HCI for how design can be used for reducing food waste by changing unsustainable behaviour. In this work a working mobile prototype, FoodEd, was designed, implemented and studied. FoodEd contains information of how to handle and store different food items in an optimal way. The aim was to raise awareness of good food handling practices and edibility beyond expiry dates in order to prevent unnecessary food waste in households.

In this study, FoodEd was used by 10 participants during a week’s time. Two qualitative interviews were held with each participant during the study. The findings of the study indicate that an informative design can be effective in providing relevant information for its users leading to more sustainable food waste behaviours.

Abstract [sv]

Varje år kastas 1,6 miljarder ton mat, motsvarande en tredjedel av all mat som produceras. Det står för 8% av det globala utsläppet av växthusgaser, vilket innebär att det har en enorm negativ påverkan på miljön. I Sverige står hushållen för den största mängden matavfall. Därför fokuserar denna studie på att minska matavfall på hushållsnivå i svenska hushåll.

Det finns ett växande intresse för HCI och för hur design kan användas för att minska matsvinn genom att förändra ohållbart beteende. I detta arbete designades, implementerades och studerades en fungerande mobilprototyp, FoodEd. FoodEd innehåller information om hur man hanterar och lagrar olika livsmedel på ett optimalt sätt. Målet var att öka medvetenheten om goda mathanterings praktiker och olika livsmedels ätbarhet utöver utgångsdatum för att förhindra onödigt matsvinn i hushållen. I denna studie användes FoodEd av 10 deltagare under en veckas tid. Två kvalitativa intervjuer genomfördes med varje deltagare under studien.

Resultaten av studien indikerar på att en informativ design kan vara effektiv när det gäller att tillhandahålla relevant information till dess användare vilket leder till ett mer hållbart matsvinn beteende.

Place, publisher, year, edition, pages
2019. , p. 12
Series
TRITA-EECS-EX ; 2019:611
Keywords [en]
Sustainability; food waste; research through design; HCI
National Category
Computer and Information Sciences
Identifiers
URN: urn:nbn:se:kth:diva-264574OAI: oai:DiVA.org:kth-264574DiVA, id: diva2:1374339
Educational program
Master of Science in Engineering - Information and Communication Technology
Supervisors
Examiners
Available from: 2019-11-29 Created: 2019-11-29

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CiteExportLink to record
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