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Green food through green food: A human centered design approach to green food technology

Green food through green food: A human centered design approach to green food technology
Green food through green food: A human centered design approach to green food technology
Real sustainability will only be possible by consuming less. A ubiquitous computing path to consume less while improving health is to help us consume less processed food (60-70% of US/UK diet) in favor of whole food. The paper shows both the rationales for this focus and identifies key design challenges: interaction cycle, expertise and politics.
Food, Human performance, Interaction, Processed food
595-598
Schraefel, M. C.
ac304659-1692-47f6-b892-15113b8c929f
Schraefel, M. C.
ac304659-1692-47f6-b892-15113b8c929f

Schraefel, M. C. (2013) Green food through green food: A human centered design approach to green food technology. In UbiComp 2013 Adjunct - Adjunct Publication of the 2013 ACM Conference on Ubiquitous Computing. pp. 595-598 . (doi:10.1145/2494091.2499623).

Record type: Conference or Workshop Item (Paper)

Abstract

Real sustainability will only be possible by consuming less. A ubiquitous computing path to consume less while improving health is to help us consume less processed food (60-70% of US/UK diet) in favor of whole food. The paper shows both the rationales for this focus and identifies key design challenges: interaction cycle, expertise and politics.

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More information

Published date: 8 September 2013
Venue - Dates: 2013 ACM Conference on Ubiquitous Computing, UbiComp 2013, , Zurich, Switzerland, 2013-09-08 - 2013-09-12
Keywords: Food, Human performance, Interaction, Processed food

Identifiers

Local EPrints ID: 500704
URI: http://eprints.soton.ac.uk/id/eprint/500704
DOI: doi:10.1145/2494091.2499623
PURE UUID: 1bbf32e2-15a9-4128-8c0f-a26c79906048
ORCID for M. C. Schraefel: ORCID iD orcid.org/0000-0002-9061-7957

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Date deposited: 09 May 2025 17:19
Last modified: 10 May 2025 01:40

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Author: M. C. Schraefel ORCID iD

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