What is it about?

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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Why is it important?

Focusing on sustainability issues in the hospitality sector is the important part of the reducing environmental impact of the food industry. In this study we aimed at understanding the sector and the opportunities for the sustainable interventions. Our findings reveal chefs' professional practices and the design implications for those practices.

Perspectives

I hope that this paper helps to understand the hospitality sector and sustainability practices and provide opportunities to solve / reduce / mitigate the impact of it. Understanding a profession which is the culinary arts also is valuable to understand and transfer that knowledge to the other contexts such as households.

Hüseyin Uğur Genç
Koc Universitesi

Read the Original

This page is a summary of: KNOBIE: A Design Intervention for Supporting Chefs’ Sustainable Recipe Planning Practices, February 2021, ACM (Association for Computing Machinery),
DOI: 10.1145/3430524.3442471.
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