Designing for action: An evaluation of Social Recipes in reducing food waste

International Journal of Human Computer Studies

Volumn 100, Issue , 2017, Pages 18-32

  Lim, Veranika ^a,b   Funk, Mathias ^a   Marcenaro, Lucio ^b   Regazzoni, Carlo ^b   Rauterberg, Matthias ^a  

^a EINDHOVEN UNIVERSITY OF TECHNOLOGY   (Netherlands)

^b UNIVERSITY OF GENOA   (Italy)

Author keywords

Computer supported collaborative work; Food technology; Food waste; Persuasive; Sharing; Social interaction; Sustainability

Indexed keywords

COMPUTER SUPPORTED COOPERATIVE WORK; ENGINEERING; FOOD TECHNOLOGY; HARDWARE;

CONSUMER AWARENESS; DEVELOPED COUNTRIES; EMERGING TECHNOLOGIES; FOOD AVAILABILITY; FOOD WASTE; NOCV1; PERSUASIVE; SHARING; SOCIAL INTERACTIONS;

SUSTAINABLE DEVELOPMENT;

EID: 85007507398     PISSN: 10715819     EISSN: 10959300     Source Type: Journal    
DOI: 10.1016/j.ijhcs.2016.12.005     Document Type: Article

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