Design and Evaluation of Interventions to Reduce Unconscious Household Food Waste

Abstract

This study aimed to explore information design for behavioral change to reduce household food waste caused by excessive removal of edible parts of vegetables. Through observation and interviews, it was revealed participants were cooking unconsciously and removed excessively without recognition. Then, an anthropomorphic package was designed to provide information on edible parts at the point of use. Our package showed significant changes in awareness of cooking behavior, suggesting that package design for vegetables can lead to change awareness and to promote behavior change in everyday practices.