Domestic kitchen design as a tool to reduce food waste

Authors

  • Maísa Neves Pimenta Universidade Europeia, IADE, Av. D. Carlos I, 4, 1200‐649 Lisboa, Portugal
  • Eduardo Gonçalves 1. Universidade Europeia, IADE, Av. D. Carlos I, 4, 1200‐649 Lisboa, Portugal; 2. UNIDCOM/IADE – Unidade de Investigação em Design e Comunicação, Av. D. Carlos I, 4, 1200‐649 Lisboa, Portugal
  • Cristóvão Valente Pereira 1. Faculdade de Belas-Artes da Universidade de Lisboa Largo da Academia Nacional de Belas-Artes, 1249-058 Lisboa, Portugal; 2. CIEBA - Centro de Investigação e de Estudos em Belas-Artes Largo da Academia Nacional de Belas-Artes 1249-058 Lisboa, Portugal

Keywords:

Sustainability, Kitchen design, Food waste, Design for behaviour change, Interior design

Abstract

This paper describes broader research undertaken for a master’s degree in product and space design at IADE, Universidade Europeia, Lisbon, Portugal. It aims to define guidelines for the development of domestic kitchen projects that contribute to reducing food waste. After this research, our goal is to further develop its outcomes through future research and the implementation of the resulting guidelines in a lifesize field experiment. We departed with the hypothesis that space design may influence users’ behaviour; therefore, it can be used as an active tool in favour of sustainability. We defined a methodology that informed a review of the literature, case studies and surveys. We analysed comprehensive themes regarding the problem, which enabled a holistic approach to the issue. We conclude this paper by showing the pertinence of our research proposal, a novel way of combining specific strategies from three primary areas of knowledge (design for behavioural change, food waste and interior design) to achieve our goals of reducing food waste in domestic kitchens and contributing in this way to a more sustainable society.

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Published

2021-04-17

How to Cite

Neves Pimenta, M., Gonçalves, E., & Valente Pereira, C. (2021). Domestic kitchen design as a tool to reduce food waste. DISCERN: International Journal of Design for Social Change, Sustainable Innovation and Entrepreneurship, 2(1), 89-100. Retrieved from https://www.designforsocialchange.org/journal/index.php/DISCERN-J/article/view/49