DESIGN AS A TOOL TO REDUCE FOOD WASTE: PRESENTATION OF SALVAGE FOOD IN GROCERY STORES

DS 117: Proceedings of the 24th International Conference on Engineering and Product Design Education (E&PDE 2022), London South Bank University in London, UK. 8th - 9th September 2022

Year: 2022
Editor: Erik Bohemia, Lyndon Buck, Hilary Grierson
Author: Soleng, Maja Wawrzyniak
Series: E&PDE
Institution: Oslo Metropolitan University, Norway
DOI number: 10.35199/EPDE.2022.10
ISBN: 978-1-912254-16-3

Keywords: Grocery store, food waste, customer experience, design education

Download

Please sign in to your account

This site uses cookies and other tracking technologies to assist with navigation and your ability to provide feedback, analyse your use of our products and services, assist with our promotional and marketing efforts, and provide content from third parties. Privacy Policy.