What is a Proper Meal? A Proposal of Methodologies for Mapping Practices in Sustainable Consumption with Practice-Oriented Design Approach.
Author
Grubic, Anja
Term
4. Term
Education
Publication year
2018
Submitted on
2018-06-01
Pages
76
Abstract
I de senere år har designere vendt sig mod praksis-orienteret design, inspireret af sociale praksisteorier, for at fremme mere bæredygtigt forbrug. Denne tilgang ser på hverdagsvaner og rutiner og ikke kun på individuelle valg. Alligevel bygger den første fase – at afdække, hvad folk faktisk gør – stadig i høj grad på traditionelle kvalitative metoder og brugerundersøgelser, fx interviews og observationer. Dette speciale undersøger, hvordan man kan designe kvalitative metoder til at studere madrelaterede praksisser i en bæredygtig designtilgang. Det har særlig fokus på kroppens rolle – hvordan kropslige handlinger, rutiner og sanseoplevelser former den viden, vi skaber om praksisser – så denne viden bedre kan informere design, der skal mindske negative miljøpåvirkninger.
In recent years, designers have turned to practice-oriented design, informed by social practice theories, to promote more sustainable consumption. This approach looks at everyday habits and routines, not just individual choices. Yet the first step—discovering what people actually do—still largely relies on traditional qualitative research and user studies, such as interviews and observations. This thesis examines how to design qualitative methods to study food-related practices within a sustainable design framework. It pays particular attention to the role of the body—how bodily actions, routines, and sensations shape the knowledge we produce about practices—to better inform design efforts aimed at reducing negative environmental impacts.
[This abstract was generated with the help of AI]
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