Abstract
The present study addresses the contemporary scenario of the food and beverage industry in terms of environmental, social, and economic sustainability, putting an effort to shorten food chains. Having the chef de cuisine as the protagonist in fostering change in production and consumption patterns, influencing the behavior of diners. The purpose of this article is to introduce consistent sustainability initiatives adopted by multidisciplinary teams in co-creative projects with chefs and how Participatory Design projects lead to more engaging results. For this purpose, an overall literature review has been done in food-related co-design proposals and up-to-date eco-responsive restaurant initiatives. Semi-structured interviews were carried to enhance project information, providing deeper subject insights. The outcome of this analysis is not intended to exhaust the potentials but rather to illustrate and discuss the possibility of expanding and replicating co-designed sustainable ideas and how they can become tools of connection between the players.
Presenters
Ellen GonzalezStudent, PhD, PUC Rio, Rio de Janeiro, Brazil Manuela Quaresma
Arts and Design Department, PUC-Rio
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
Food Production and Sustainability
KEYWORDS
Supply chain; User experience; Codesign; Food system; Food design
