236
Joanne
Lin
Singapore, 1985
Design for behaviour change: Cooking towards a better future
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Aalto School of Art, Design and Architecture
Department of Design
Industrial and Strategic Design
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A father allows his son to help with dinner preparation in one user study. Under the ‘biological’ attribute, most children seem keen to want to imitate adults and do what they are doing. Perhaps these are good opportunities to expose and sensitise children to activities and new knowledge. (Image credits: Joanne Lin)
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(Image credits: Not Applicable)
This thesis was spurred by questions that surrounded our current food choices and cooking behaviour. In an attempt to create responsible design and understand the complexity of cooking, this research thesis approached the topics with deep studies into cooking and also behaviour. The result was a cooking behaviour framework to guide and inspire design. Further research was made with a Finnish case study to better understand the attributes and evaluate the framework. The analysed data was then explored with behaviour change concepts to gain some insight into designing for change.
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