A Design Research on Using Social Practice Theory to Change the Behavior of Food Waste

• Main Authors: KUANG, PIN-HSUAN, 鄺品瑄
• Other Authors: CHOU, WEN-HUEI
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/5sv36j

碩士 === 國立雲林科技大學 === 數位媒體設計系 === 106 === The food supply chain has increased in complexity owing to the impact of globalization and scientific and technological progress. A great amount of “invisible” food waste exists in each stage of the supply chain. Meanwhile, disadvantaged groups in several areas of the world are facing starvation. Confronting these social-structural issues, many organizations and individuals have taken steps to prevent food waste. As food waste becomes an increasing concern for society, various measures have been developed to reduce it as well as stimulate corresponding public awareness. Therefore, driven by the intent to reduce food waste, this study reviewed the current food supply and daily food habits in Taiwan. In addition, a design team created a food service system that encouraged public participation in a food waste-reduction campaign, as well as helped improve social welfare for disadvantaged citizens. 　　The study was divided into two stages: research and design. In the research stage, the direction of food flow within the food supply chain was analyzed, a chart detailing the food journey (from production to sales, cooking, and dining) was composed, and 14 social practices related to food waste were identified. Next, social practice theory was applied to develop 14 measures targeting the identified social practices. The developed measures served as a foundation for the design of a food service system. In the design stage, service design concepts were adopted, and the 14 food waste-reduction measures were matched as a service process. A food service system was then designed, with graphics to provide visual demonstration of the responsibilities and desired behaviors of the government, businesses, and individuals in different phases of the food supply chain. The findings of the study could be used as a reference for future research in this field.