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KNOBIE: A Design Intervention for Supporting Chefs’ Sustainable Recipe Planning Practices

Published: 14 February 2021 Publication History

Abstract

Reducing the environmental impact of current food production and consumption practices is a significant challenge for a more sustainable future. Even though previous HCI studies illustrated that design interventions could support more sustainable food practices in domestic contexts, little attention has been given to hospitality contexts (e.g., restaurants). Addressing this gap, we first investigated food preparation practices in restaurants (i.e., how recipes, menus and meals are prepared) through interviews with 10 chefs and instructors of culinary arts. Then, we designed KNOBIE, a design intervention aimed at supporting chefs’ sustainable food preparation practices through better recipe and menu planning. In this paper, we present the results of these interviews, KNOBIE as a concept to support sustainable recipe planning and how interviews guided its design.

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  • (2022)Exploring Remote Communication through Design Interventions: Material and Bodily ConsiderationsNordic Human-Computer Interaction Conference10.1145/3546155.3546650(1-13)Online publication date: 8-Oct-2022

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    TEI '21: Proceedings of the Fifteenth International Conference on Tangible, Embedded, and Embodied Interaction
    February 2021
    908 pages
    ISBN:9781450382137
    DOI:10.1145/3430524
    Permission to make digital or hard copies of part or all of this work for personal or classroom use is granted without fee provided that copies are not made or distributed for profit or commercial advantage and that copies bear this notice and the full citation on the first page. Copyrights for third-party components of this work must be honored. For all other uses, contact the Owner/Author.

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    Published: 14 February 2021

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    • (2022)Exploring Remote Communication through Design Interventions: Material and Bodily ConsiderationsNordic Human-Computer Interaction Conference10.1145/3546155.3546650(1-13)Online publication date: 8-Oct-2022

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