Abstract
The global significance of the human-food relationship in the 21st century spans social, economic, and environmental domains, raising serious questions about people’s well-being and lifestyle, as well as its impact on the planet’s environmental balance. Despite technological advancements in modern kitchens, the dwindling time spent on daily home food preparation intensifies stress, unhealthy and unsustainable human development. This article aims to provide insights on how product design can promote mindful living and foster a sustainable human-food relationship, enhancing wellness in contemporary and future kitchens. Accordingly, to advance product design, food and wellness literature, we explore the interconnected dynamics of food preparation, kitchen design, and human behavior. The study advocates a paradigm shift in kitchen spaces and food preparation, started by “change makers” to initiate holistic design changes influencing the kitchen’s ecosystem and its users. Product designers act as key influencers in shaping future sustainable and mindful cooking practices rooted in Slow movement principles and emphasizing the symbiosis of artificial, natural, and human experiences. This work concludes that product design holds transformative potential to drive behavioral change toward sustainable and healthy food preparation, accounting for intrinsic wellness and acknowledging the limitations of current frameworks.
Presenters
Gabriela MadureiraStudent, Department of Mechanical Engineering (DeM), University of Aveiro, Aveiro, Portugal Joao Dias De Oliveira
Assistant Professor, Mechanical Engineering, Universidade de Aveiro, Dr., Portugal Silvia Daniela Passos Soares
Researcher and Professor in Design, Communication and Art, Universidade de Aveiro, Aveiro, Portugal
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
KEYWORDS
Design, Food, Well-being, Kitchen design, Behavioral change, Sustainable living
