Authors:
Juliet Norton, Ankita Raturi, Bonnie Nardi, Sebastian Prost, Samantha McDonald, Daniel Pargman, Oliver Bates, Maria Normark, Bill Tomlinson, Nico Herbig, Lynn Dombrowski
This year at the ACM CHI Conference, we gathered as a group of HCI researchers, designers, and practitioners to reflect on our role in designing sustainable food systems [1]. Designing them is a challenge that involves all parts and actors of the food system [2], including production and agriculture, processing and manufacturing, wholesale and logistics, retail and food services, purchasing and consumption, and waste management. Fifteen participants represented and discussed ongoing investigations into designing technologies for food and sustainability [3]. We considered the role of waste, the use of food as medicine, the repercussions of antibiotic resistance, the pervasiveness…
You must be a member of SIGCHI, a subscriber to ACM's Digital Library, or an interactions subscriber to read the full text of this article.
GET ACCESS
Join ACM SIGCHIIn addition to all of the professional benefits of being a SIGCHI member, members get full access to interactions online content and receive the print version of the magazine bimonthly.
Subscribe to the ACM Digital Library
Get access to all interactions content online and the entire archive of ACM publications dating back to 1954. (Please check with your institution to see if it already has a subscription.)
Subscribe to interactions
Get full access to interactions online content and receive the print version of the magazine bimonthly.
