How sustainable is your menu? Designing and assessing an interactive artefact to support chefs’ sustainable recipe-planning practices
Yazarlar (3)
Doç. Dr. Aykut Coşkun Koç University, Türkiye
Hüseyin Uğur Genç
Delft University Of Technology, Hollanda
Delft University Of Technology, Hollanda
Doç. Dr. Ayşen COŞKUN ÇELEN Akdeniz Üniversitesi, Türkiye
| Bildiri Türü |
Tebliğ/Bildiri
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Bildiri Dili | İngilizce |
| Bildiri Alt Türü | Tam Metin Olarak Yayınlanan Tebliğ (Uluslararası Kongre/Sempozyum) | ||
| Bildiri Niteliği | Alanında Hakemli Uluslararası Kongre/Sempozyum | ||
| DOI Numarası | 10.1145/3588001.3609366 | ||
| Kongre Adı | COMPASS 2023 | ||
| Kongre Tarihi | 16-08-2023 / 18-08-2023 | ||
| Basıldığı Ülke | Güney Afrika | Basıldığı Şehir | |
| Bildiri Linki | https://dl.acm.org/doi/abs/10.1145/3588001.3609366 | ||
| UAK Araştırma Alanları |
Tüketici Davranışları
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| Özet |
| Rising sustainability concerns in the food industry have driven the need for innovative approaches in culinary operations. Redesigning the menus and recipes from a sustainability perspective is a promising approach to reducing restaurants' environmental impact. Chefs, as crucial decision-makers in menu and recipe planning practices, play a vital role in promoting sustainable food services. However, the literature lacks insights into chefs' sustainable recipe planning practices and how information and communication technologies (ICTs) could support these practices. This paper addresses this gap by conducting individual interview sessions (n=10) and recipe generation workshops (n=10) with 20 chefs in total. It reveals four dimensions of sustainable recipes (locality, seasonality, frugality, and food quality) based on semi-structured interviews. It presents a novel interactive recipe planning concept called KNOBIE … |
| Anahtar Kelimeler |
| chefs | design for sustainability | design research | foodservice industry | Menu planning | sustainable recipe |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları |