| dc.contributor.author | Soleng, Maja Wawrzyniak | |
| dc.contributor.author | Berg, Arild | |
| dc.date.accessioned | 2023-01-30T09:15:39Z | |
| dc.date.available | 2023-01-30T09:15:39Z | |
| dc.date.created | 2023-01-27T17:32:45Z | |
| dc.date.issued | 2022 | |
| dc.identifier.isbn | 9781912254163 | |
| dc.identifier.uri | https://hdl.handle.net/11250/3047003 | |
| dc.description.abstract | The global issue of food waste affects us all. Measures to reduce food waste have been introduced at various places, but there is still a need for development of new strategies. How grocery stores present their salvage food and the measures taken to sell the products vary. This master project in product design aims to draw connections between the customer experience in grocery stores in relation to salvage food and a reduction in food waste, an angle which is yet to be thoroughly investigated. The results of observations and interviews have been shared and discussed. The findings suggest several measures grocery stores could implement, which may lead to a reduction in food waste. Further studies on the topic in collaboration with grocery stores, customers and designers would be beneficial. | en_US |
| dc.description.abstract | DESIGN AS A TOOL TO REDUCE FOOD WASTE: PRESENTATION OF SALVAGE FOOD IN GROCERY STORES | en_US |
| dc.language.iso | eng | en_US |
| dc.publisher | The Design Society | en_US |
| dc.relation.ispartof | DS 117: Proceedings of the 24th International Conference on Engineering and Product Design Education (E&PDE 2022), London South Bank University in London, UK. 8th - 9th September 2022 | |
| dc.relation.uri | https://epde.info/2022/ | |
| dc.title | Design as a tool to reduce food waste: Presentation of salvage food in grocery stores | en_US |
| dc.type | Chapter | en_US |
| dc.type | Peer reviewed | en_US |
| dc.description.version | publishedVersion | en_US |
| cristin.ispublished | true | |
| cristin.fulltext | original | |
| cristin.qualitycode | 1 | |
| dc.identifier.cristin | 2116993 | |
