Designing Sustainable Food Systems for the Point of Sale

Nico Herbig, Gerrit Kahl, Simon Pähler, Antonio Krüger

CHI Workshop: Designing Sustainable Food Systems 2017.


While shoppers increasingly value sustainable products, considering sustainability can be difficult and time-consuming while shopping. In a workshop and an evaluation we learned that multiple dimensions of sustainability should be considered when designing sustainable food systems and that participants have highly individual understandings of sustainability. The qualitative analysis of a mobile application showed that customers can indeed be convinced to buy more sustainable products using our prototype. A second system using augmented reality on the HoloLens was developed to allow hands-free interaction within the supermarket.


Weitere Links

Herbig_FoodCHI2017.pdf (pdf, 1 MB )

Deutsches Forschungszentrum für Künstliche Intelligenz
German Research Center for Artificial Intelligence