KNOBIE

A Design Intervention for Supporting Chefs' Sustainable Recipe Planning Practices

Conference paper (2021)

Authors

H.U. Genç Koç University

Hakan Yilmazer Koç University

Aykut Coskun Koç University

Affiliation

External organisation

Sustainability Food Restaurants Chef Sustainable HCI The hospitality sector

To reference this document use:

http://resolver.tudelft.nl/uuid:c18fb03b-58e8-478d-a4fa-4508fc24308c

More Info

expand_more

Published Date

2021

Language

English

Reuse Rights

Other than for strictly personal use, it is not permitted to download, forward or distribute the text or part of it, without the consent of the author(s) and/or copyright holder(s), unless the work is under an open content license such as Creative Commons.

Affiliation

External organisation

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.