"I prefer not to think too much about my food": Sustainable diets in Denmark
Author
Scholten, Iris
Term
4. term
Education
Publication year
2017
Submitted on
2017-06-02
Pages
95
Abstract
Dette studie undersøger, hvad der præger unge danskeres (18–30 år) madvaner, og hvilke krav en teknologi eller tjeneste skal opfylde for at støtte et skift mod en mere bæredygtig kost. Vi anvendte teorien om moraliseringsteknologi af Peter-Paul for at belyse, hvordan teknologi kan forme adfærd og få utilsigtede konsekvenser. Dette perspektiv guidede vores brug af kvalitative, brugerfokuserede metoder: grounded theory (at udlede begreber fra data), brugercentreret design (fokus på brugernes behov) og interaktionsdesign (at udforme samspillet mellem bruger og system) til dataindsamling, analyse og udarbejdelse af krav. Vi indsamlede data gennem deltagende observation ved et lokalt frivilligt foodsharing-arrangement, workshops, ekspertinterviews og uformelle samtaler med unge danskere. Studiet peger på tre centrale krav til en sådan løsning: den skal være i overensstemmelse med brugernes værdier, være moralsk ansvarlig og være motiverende. Vi fandt, at unge danskeres madvalg påvirkes af værdier som (kulturel) vane, smag, pris, sundhed, enkelhed og ernæring. Motivation for at ændre kost var oftest knyttet til sundhedsgrunde, påvirkning fra det sociale netværk og miljøhensyn.
This study examines what shapes the eating habits of Danish young adults (18–30) and what a technology or service would need to encourage a shift toward a more sustainable diet. We used the theory of moralising technology by Peter-Paul to consider how technology can guide behavior and have unintended consequences. This perspective informed our use of qualitative, user-focused methods: grounded theory (building concepts from data), user-centred design (focusing on users' needs), and interaction design (shaping how people engage with a system) for data collection, analysis, and defining requirements. We gathered data through participatory observation at a local volunteer food-sharing event, workshops, expert interviews, and informal conversations with young Danes. The study identifies three key requirements for such a solution: it should align with users' values, be morally responsible, and be motivating. We found that eating choices among young Danes are influenced by values such as (cultural) habit, taste, price, health, simplicity, and nutrition. Motivations to change diet were most often linked to health reasons, influence from one's social circle, and environmental concerns.
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