KNOBIE: A Design Intervention for Supporting Chefs' Sustainable Recipe Planning Practices

Hüseyin Ugur Genç; Hakan Yilmazer; Aykut Coskun

doi:10.1145/3430524.3442471

KNOBIE: A Design Intervention for Supporting Chefs' Sustainable Recipe Planning Practices

Hüseyin Ugur Genç, Hakan Yilmazer, Aykut Coskun

Research output: Chapter in Book/Conference proceedings/Edited volume › Conference contribution › Scientific › peer-review

1 Citation (Scopus)

Abstract

Reducing the environmental impact of current food production and consumption practices is a significant challenge for a more sustainable future. Even though previous HCI studies illustrated that design interventions could support more sustainable food practices in domestic contexts, little attention has been given to hospitality contexts (e.g., restaurants). Addressing this gap, we first investigated food preparation practices in restaurants (i.e., how recipes, menus and meals are prepared) through interviews with 10 chefs and instructors of culinary arts. Then, we designed KNOBIE, a design intervention aimed at supporting chefs' sustainable food preparation practices through better recipe and menu planning. In this paper, we present the results of these interviews, KNOBIE as a concept to support sustainable recipe planning and how interviews guided its design.

Original language	English
Title of host publication	TEI 2021 - Proceedings of the 15th International Conference on Tangible, Embedded, and Embodied Interaction
Publisher	Association for Computing Machinery (ACM)
ISBN (Electronic)	978-1-4503-8213-7
DOIs	https://doi.org/10.1145/3430524.3442471
Publication status	Published - 2021
Externally published	Yes
Event	15th International Conference on Tangible, Embedded, and Embodied Interaction, TEI 2021 - Virtual, Online, Austria Duration: 14 Feb 2021 → 19 Feb 2021

Publication series

Name	TEI 2021 - Proceedings of the 15th International Conference on Tangible, Embedded, and Embodied Interaction

Conference

Conference	15th International Conference on Tangible, Embedded, and Embodied Interaction, TEI 2021
Country/Territory	Austria
City	Virtual, Online
Period	14/02/21 → 19/02/21

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 2 Zero Hunger

Keywords

Sustainability
Sustainable HCI
food
chef
the hospitality sector
restaurants

Access to Document

10.1145/3430524.3442471

Cite this

Genç, H. U., Yilmazer, H., & Coskun, A. (2021). KNOBIE: A Design Intervention for Supporting Chefs' Sustainable Recipe Planning Practices. In TEI 2021 - Proceedings of the 15th International Conference on Tangible, Embedded, and Embodied Interaction Article 63 (TEI 2021 - Proceedings of the 15th International Conference on Tangible, Embedded, and Embodied Interaction). Association for Computing Machinery (ACM). https://doi.org/10.1145/3430524.3442471

Genç, Hüseyin Ugur ; Yilmazer, Hakan ; Coskun, Aykut. / KNOBIE : A Design Intervention for Supporting Chefs' Sustainable Recipe Planning Practices. TEI 2021 - Proceedings of the 15th International Conference on Tangible, Embedded, and Embodied Interaction. Association for Computing Machinery (ACM), 2021. (TEI 2021 - Proceedings of the 15th International Conference on Tangible, Embedded, and Embodied Interaction).

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abstract = "Reducing the environmental impact of current food production and consumption practices is a significant challenge for a more sustainable future. Even though previous HCI studies illustrated that design interventions could support more sustainable food practices in domestic contexts, little attention has been given to hospitality contexts (e.g., restaurants). Addressing this gap, we first investigated food preparation practices in restaurants (i.e., how recipes, menus and meals are prepared) through interviews with 10 chefs and instructors of culinary arts. Then, we designed KNOBIE, a design intervention aimed at supporting chefs' sustainable food preparation practices through better recipe and menu planning. In this paper, we present the results of these interviews, KNOBIE as a concept to support sustainable recipe planning and how interviews guided its design.",

keywords = "Sustainability, Sustainable HCI, food, chef, the hospitality sector, restaurants",

author = "Gen{\c c}, \{H{\"u}seyin Ugur\} and Hakan Yilmazer and Aykut Coskun",

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booktitle = "TEI 2021 - Proceedings of the 15th International Conference on Tangible, Embedded, and Embodied Interaction",

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Genç, HU, Yilmazer, H & Coskun, A 2021, KNOBIE: A Design Intervention for Supporting Chefs' Sustainable Recipe Planning Practices. in TEI 2021 - Proceedings of the 15th International Conference on Tangible, Embedded, and Embodied Interaction., 63, TEI 2021 - Proceedings of the 15th International Conference on Tangible, Embedded, and Embodied Interaction, Association for Computing Machinery (ACM), 15th International Conference on Tangible, Embedded, and Embodied Interaction, TEI 2021, Virtual, Online, Austria, 14/02/21. https://doi.org/10.1145/3430524.3442471

KNOBIE: A Design Intervention for Supporting Chefs' Sustainable Recipe Planning Practices. / Genç, Hüseyin Ugur; Yilmazer, Hakan; Coskun, Aykut.
TEI 2021 - Proceedings of the 15th International Conference on Tangible, Embedded, and Embodied Interaction. Association for Computing Machinery (ACM), 2021. 63 (TEI 2021 - Proceedings of the 15th International Conference on Tangible, Embedded, and Embodied Interaction).

Research output: Chapter in Book/Conference proceedings/Edited volume › Conference contribution › Scientific › peer-review

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T1 - KNOBIE

T2 - 15th International Conference on Tangible, Embedded, and Embodied Interaction, TEI 2021

AU - Genç, Hüseyin Ugur

AU - Yilmazer, Hakan

AU - Coskun, Aykut

PY - 2021

Y1 - 2021

N2 - Reducing the environmental impact of current food production and consumption practices is a significant challenge for a more sustainable future. Even though previous HCI studies illustrated that design interventions could support more sustainable food practices in domestic contexts, little attention has been given to hospitality contexts (e.g., restaurants). Addressing this gap, we first investigated food preparation practices in restaurants (i.e., how recipes, menus and meals are prepared) through interviews with 10 chefs and instructors of culinary arts. Then, we designed KNOBIE, a design intervention aimed at supporting chefs' sustainable food preparation practices through better recipe and menu planning. In this paper, we present the results of these interviews, KNOBIE as a concept to support sustainable recipe planning and how interviews guided its design.

AB - Reducing the environmental impact of current food production and consumption practices is a significant challenge for a more sustainable future. Even though previous HCI studies illustrated that design interventions could support more sustainable food practices in domestic contexts, little attention has been given to hospitality contexts (e.g., restaurants). Addressing this gap, we first investigated food preparation practices in restaurants (i.e., how recipes, menus and meals are prepared) through interviews with 10 chefs and instructors of culinary arts. Then, we designed KNOBIE, a design intervention aimed at supporting chefs' sustainable food preparation practices through better recipe and menu planning. In this paper, we present the results of these interviews, KNOBIE as a concept to support sustainable recipe planning and how interviews guided its design.

KW - Sustainability

KW - Sustainable HCI

KW - food

KW - chef

KW - the hospitality sector

KW - restaurants

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DO - 10.1145/3430524.3442471

M3 - Conference contribution

AN - SCOPUS:85102039350

T3 - TEI 2021 - Proceedings of the 15th International Conference on Tangible, Embedded, and Embodied Interaction

BT - TEI 2021 - Proceedings of the 15th International Conference on Tangible, Embedded, and Embodied Interaction

PB - Association for Computing Machinery (ACM)

Y2 - 14 February 2021 through 19 February 2021

ER -

Genç HU, Yilmazer H, Coskun A. KNOBIE: A Design Intervention for Supporting Chefs' Sustainable Recipe Planning Practices. In TEI 2021 - Proceedings of the 15th International Conference on Tangible, Embedded, and Embodied Interaction. Association for Computing Machinery (ACM). 2021. 63. (TEI 2021 - Proceedings of the 15th International Conference on Tangible, Embedded, and Embodied Interaction). doi: 10.1145/3430524.3442471

KNOBIE: A Design Intervention for Supporting Chefs' Sustainable Recipe Planning Practices

Abstract

Publication series

Conference

UN SDGs

Keywords

Access to Document

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