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How sustainable is your menu? Designing and assessing an interactive artefact to support chefs’ sustainable recipe-planning practices

Authors:

Hüseyin Uğur Genç,

Aysen CoskunAuthors Info & Claims

COMPASS '23: Proceedings of the 6th ACM SIGCAS/SIGCHI Conference on Computing and Sustainable Societies

Pages 90 - 98

https://doi.org/10.1145/3588001.3609366

Published: 16 August 2023 Publication History

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Abstract

Rising sustainability concerns in the food industry have driven the need for innovative approaches in culinary operations. Redesigning the menus and recipes from a sustainability perspective is a promising approach to reducing restaurants' environmental impact. Chefs, as crucial decision-makers in menu and recipe planning practices, play a vital role in promoting sustainable food services. However, the literature lacks insights into chefs' sustainable recipe planning practices and how information and communication technologies (ICTs) could support these practices. This paper addresses this gap by conducting individual interview sessions (n=10) and recipe generation workshops (n=10) with 20 chefs in total. It reveals four dimensions of sustainable recipes (locality, seasonality, frugality, and food quality) based on semi-structured interviews. It presents a novel interactive recipe planning concept called KNOBIE, which was designed to support chefs' sustainable recipe planning practices by using insights that gathered from the interviews. Lastly, based on an assessment of this concept through online recipe generation sessions with chefs, it provides five design implications for integrating ICTs into the sustainable menu and recipe planning practices to promote sustainable food services in restaurants.

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Cited By

İPEK SGÖKTÜRK D(2024)Application of Multi-Criteria Decision Making Methods for Menu SelectionApplication of Multi-Criteria Decision Making Methods for Menu SelectionBlack Sea Journal of Engineering and Science10.34248/bsengineering.13588957:1(21-30)Online publication date: 15-Jan-2024
https://doi.org/10.34248/bsengineering.1358895

Index Terms

How sustainable is your menu? Designing and assessing an interactive artefact to support chefs’ sustainable recipe-planning practices
1. Human-centered computing
  1. Human computer interaction (HCI)
  2. Interaction design
    1. Empirical studies in interaction design

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cover image ACM Conferences

COMPASS '23: Proceedings of the 6th ACM SIGCAS/SIGCHI Conference on Computing and Sustainable Societies

August 2023

170 pages

ISBN:9798400701498

DOI:10.1145/3588001

Copyright © 2023 Owner/Author.

This work is licensed under a Creative Commons Attribution International 4.0 License.

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Published: 16 August 2023

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COMPASS '23: ACM SIGCAS/SIGCHI Conference on Computing and Sustainable Societies

August 16 - 19, 2023

Cape Town, South Africa

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Cited By

İPEK SGÖKTÜRK D(2024)Application of Multi-Criteria Decision Making Methods for Menu SelectionApplication of Multi-Criteria Decision Making Methods for Menu SelectionBlack Sea Journal of Engineering and Science10.34248/bsengineering.13588957:1(21-30)Online publication date: 15-Jan-2024
https://doi.org/10.34248/bsengineering.1358895

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