User centered system design and prototype for household food waste reduction
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Federica Cappelletti
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Alessandra Papetti
Abstract
The total quantity of food waste in Europe has been estimated at around 88 million tons per year. About 42 % is thrown out by households, of which 60 % would be avoidable by increasing users’ awareness. The present paper aims to develop an integrated system to reduce household food waste and improve the end-users’ lifestyle in terms of health and well-being. A smart fridge able to track the stocks, a web application and a set of related services have been designed and prototyped to guide the user in the proper storage of food and support him/her in purchase planning and food preparation. The system was positively evaluated in terms of usability, it is use contributes to both environmental and economic benefits, leading respectively to a reduction of environmental impacts of about 21 % and a yearly savings amounting up to 285 €, in comparison with a traditional system.
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Research ethics: Not applicable.
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Informed consent: Not applicable.
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Author contributions: The authors have accepted responsibility for the entire content of this manuscript and approved its submission. Federica Cappelletti: Formal analysis, Data curation, Writing – Original Draft, Visualization. Alessadra Papetti: Conceptualization, Methodology, Software, Writing – Original Draft. Marta Rossi: Conceptualization, Methodology, Validation, Writing – Review & Editing. Michele Germani: Resources, Writing – Review & Editing, Supervisions.
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Competing interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
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Research funding: None declared.
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Data availability: Non reserved raw data will be shared upon request by the corresponding author.
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© 2023 Walter de Gruyter GmbH, Berlin/Boston
Artikel in diesem Heft
- Frontmatter
- Special Issue Articles
- Optimization of the temperature profile of cake batter in an ohmic heating – assisted printing nozzle for 3D food printing applications
- Industrial device for the continuous UV-C treatment of fruit and vegetables: simulation-aided design and model validation
- User centered system design and prototype for household food waste reduction
- A sustainable management model to reduce food loss and waste in agro-processing industries
Artikel in diesem Heft
- Frontmatter
- Special Issue Articles
- Optimization of the temperature profile of cake batter in an ohmic heating – assisted printing nozzle for 3D food printing applications
- Industrial device for the continuous UV-C treatment of fruit and vegetables: simulation-aided design and model validation
- User centered system design and prototype for household food waste reduction
- A sustainable management model to reduce food loss and waste in agro-processing industries
