Thirteenth International Conference on Design Principles & Practices

Abstract

What motivated us in the project ‘Set the Table’ (Bord Dæk Dig) is improving the life quality for elderly people. Our goal is to answer whether we by a design practice can develop models for solutions that not only offers an improvement in the life quality of elders through a good meal experience, but also improves their desire to eat. Factors like impaired senses, the development of illness or the loss of a partner all contribute to a reduced desire for buying, cooking and eating food, which is why foodservice is an excellent and indeed necessary offer. In Denmark, the food produced for the elderly is generally at a good standard and chefs are constantly working to improve and create the best possible food offer, but what happens when the food has been prepared and transported, how does it end up presented at the table in each individual home? In our work, we use the method of the interdisciplinary collaboration between science - a university, and praxis - a design company and a catering facility. With special focus on “user inclusion” - not only the direct users represented by the present and future elderly, but also the inclusion of the broader public and businesses. We will present the innovation model developed in our research, thus our paper operates with both the social sources and the social effects of design practice in the context of public welfare.