HELPING INHABITANTS IN ENERGY SAVING AND GETTING INPUTS FROM USAGE FOR ECO-DESIGN: COOKING CASE STUDY

Posted on 2019-02-11 ♦ Posted in section Publications
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In this paper, Audrey Abi Akle and Iban Lizarralde present an experimental study focusing on kitchen perimeter and cooking activity with two objectives: (1) ordering 20 advices to send to people by considering the perceived difficulty of practicing them and (2) identification of practice difficulties of eco-gestures by experience feedback. The aims are to get design inputs by increasing the difficulty of the activity and to identify needs related to a “weak” product design and consequently a user need to (re)design products for sustainable outcomes.