Abstract-Food waste has received little attention in pervasive computing. In this paper we discuss previous work which stresses the need for understanding how intelligent technology could prevent food waste in households. We present EUPHORIA, a community based social system that can track users' food waste potential and redirect behavior, through social influence strategies, towards more sustainable food related practices. To promote social interaction, the system recommends social recipes based on available food from different users to prevent waste as well as to provide a new pleasurable experience around food. A mobile application will be developed in three phases. In the first phase, the application allow users to log and track food waste related behavior patterns. Next, it will provide eco-feedback and social visibility of own and other users' food related behavior. Finally, a social recipe recommendation will be implemented. Findings are expected to provide a better understanding of consumers' social behavior around food waste.
Little attention has been given to food waste prevention in households by changing consumers' behaviors. In this paper, we present a social recipe recommender which is a mobile application being developed to reduce food waste in households by recommending recipes to a group of connected people. The application will allow the logging of food and waste related daily practices and will persuade a group of users to share their food by recommending recipes based on available ingredients within this group. The method of data collection, persuasion and the experiments are described through this paper.
Abstract-We introduced the concept of a community-based social recipe system which suggests recipes to groups of users based on available ingredients from these users (i.e. who can be from the same household or different households). In this paper we discuss the relevance and desirability of such a system and how it should be designed based on user studies. We identified the relevance of targeting ingredients and found positive expected experiences with the system such as to prevent habitual waste-related behavior, awareness of in-home food availability, creativity in cooking, moments for surprises and spontaneity, coordination among a group of friends, education and connectedness. Possible reasons of not using the system are trust and the inconvenience of distance among users in a group that are suggested with a social recipe. From our findings, we specify design implications for the system and optimization functions aiming at the prevention of food waste at a collective level.
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