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Design for Optimizing Food Waste.

Sohni, Maitrayee.

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Design for Optimizing Food Waste.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Design for Optimizing Food Waste./
Author:	Sohni, Maitrayee.
Published:	Ann Arbor : ProQuest Dissertations & Theses, : 2020,
Description:	24 p.
Notes:	Source: Masters Abstracts International, Volume: 82-01.
Contained By:	Masters Abstracts International82-01.
Subject:	Design. -
Online resource:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=27962439
ISBN:	9798607398460

Design for Optimizing Food Waste.
Sohni, Maitrayee.

Design for Optimizing Food Waste. - Ann Arbor : ProQuest Dissertations & Theses, 2020 - 24 p.

Source: Masters Abstracts International, Volume: 82-01.

Thesis (M.F.A.)--Rochester Institute of Technology, 2020.

This item must not be sold to any third party vendors.

Having a sustainable food system, which compliments the food production today is a global need. This paper aims to answer what can be done to make the system and products, not just sustainable but how to create a behavioral change towards a sustainable lifestyle and conscious consumption. This paper was initiated to research a solution for food waste in the current system. At the beginning itself, it shows how elaborate the problem is, and needs to be narrowed down. Thus it has been focused on an American household of young adults.By understanding their behavior, habit, and lifestyle, it leads to the core of the problem. This research work explores how kitchen appliances can be sustainable not just from a materials and manufacturing point of view but from a usability stand as well. The human-centered design process of a product can lead to behavioral changes and thus developing an unconscious habit formation in users. The resulting service and product address the problem of food waste by making the user aware of their food consumption behavior and generating a sustainable lifestyle.

ISBN: 9798607398460Subjects--Topical Terms:

518875
Design.
Subjects--Index Terms:

Conscious consumption

Design for Optimizing Food Waste.
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245 1 0 $a Design for Optimizing Food Waste.
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500 $a Source: Masters Abstracts International, Volume: 82-01.
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502 $a Thesis (M.F.A.)--Rochester Institute of Technology, 2020.
506 $a This item must not be sold to any third party vendors.
520 $a Having a sustainable food system, which compliments the food production today is a global need. This paper aims to answer what can be done to make the system and products, not just sustainable but how to create a behavioral change towards a sustainable lifestyle and conscious consumption. This paper was initiated to research a solution for food waste in the current system. At the beginning itself, it shows how elaborate the problem is, and needs to be narrowed down. Thus it has been focused on an American household of young adults.By understanding their behavior, habit, and lifestyle, it leads to the core of the problem. This research work explores how kitchen appliances can be sustainable not just from a materials and manufacturing point of view but from a usability stand as well. The human-centered design process of a product can lead to behavioral changes and thus developing an unconscious habit formation in users. The resulting service and product address the problem of food waste by making the user aware of their food consumption behavior and generating a sustainable lifestyle.
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653 $a Conscious consumption
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