Dr. Eli Blevis
Associate Professor Of Informatics and Director, Human-Computer Interaction/Design (HCI/d) Program at the School Of Informatics & Computing, Indiana University At Bloomington (IU)
'Where Does Food Come From'
Now that pictorial essays are accepted in HCI as scholarship , I present a short pictorial essay on the topic of food cultures with an emphasis on both sustainability and meaning making through photographic imagery.
 See, for example: Eli Blevis. 2014. Stillness and motion, meaning and form. In Proceedings of the 2014 conference on Designing interactive systems (DIS '14). ACM, New York, NY, USA, 493-502. DOI=10.1145/2598510.2602963
Mgr. Markéta Dolejšová
PhD candidate in food interaction design at National University of Singapore
'StreetSauce: food-networking to support public engagement'
The term food-networking is usually being understood as a set of human-computer interactions performed over food via various social networking sites and "good-food apps"(e.g. Aspray, Royer, Ocepek, 2013; Ganglbauer, Fitzpatrick, Subasi, Güldenpfennig, 2014). The declared purpose of those online services is mostly to raise public literacy in the field food consumption, thereby contributing to a sustainable development of global food supply chain. However, I suggest that the scope of food-networking as a novel HCI4D strategy refers not only to the act of designing for food (i.e. for the improvement of food agenda), but also to designing through food for social goals, which go beyond individual user. By the latter I refer to the utilization of food in design prototypes created in order to embrace public participation on local development, as well as to involve members of disadvantaged social groups.
To understand and further develop the possible benefits of this food-networking approach, we created a prototype of StreetSauce interface and carried out a study involving series of four cultural probes. The probes were conducted under the collaboration of the food hacking collective HotKarot and the organization Homelike, which provides social assistance to homeless women, and was held as a series of four street-food pop-up events. Within each event, 2-3 homeless cooks served a simple vegan donation-based dish (a carrot hotdog) topped with a hacked data-based sauce, created out of their personal life stories (the sauce recipes were computer-generated just by the StreetSauce software for this occasion). The participants from the public therefore had a chance to "taste" the flavor of each cook’s life, interact with their Others, and, in ideal cases, to overcome the social barriers they may experience in relation to homeless people. Through in-situ interviews with single spectators at the food stall, we recorded an overall increase in the awareness of local issues concerning homeless people, as well as the existence of female homelessness phenomenon in general. We also saw a distinctive increase in average level of donations given to our cooks by audience in exchange for the meals. However, the StreetSauce design intervention managed to capture public attention only in short period of time within/after each event, and did not prove to generate a long-term involvement. This may suggest that the utilization of food-tech element within HCI4D strategies is effective rather as an additional or "bonus" feature. However, the StreetSauce project is still ongoing, and we therefore hope in future improvement of our interventions. The same may be stated in relation to the food-networking as HCI4D in general, as it represents a relatively novel field that needs further investigation. Within the given context, this study offers one exploratory insight into the phenomena.
Mr Geremy Farr-Wharton
BInfTech (Hons) Griff
'Opportunities for Mobile & Social Media to Reduce Domestic Food Waste'
We then explored several interventions building on HCI to target improved food supply, location and literacy knowledge amongst consumers. We identified that design, location and features of interventions play a key part in the effectiveness of encouraging behaviour shifts and subsequently reduce food waste. We also identified that interventions aiming to improve a consumer’s level of food literacy were useful with encouraging consumers to utilise their food more efficiently and effectively.
We have identified several clear pathways for the future directions of this research. Firstly, we would now like to explore the different strategies consumers use to reduce their food waste within and external to domestic settings and the role of social media technologies to facilitate and motivate these practices. Secondly, the food industry has a major impact on food wastes, with just one of Australia’s largest Food Grocers throwing away more than $900 million a year. We want to explore what strategies may improve the grocery shopping experience for consumers in order to improve industry efficiency of food distribution to reduce food waste.
Prof. Tad Hirsch
Assistant Professor, Interaction Design, University of Washington.
'What’s For Lunch?'
In this talk, Tad will present preliminary findings from a study of food provisioning in preschools. This work is part of a larger project to develop local food systems and improve the quality of food in childcare centers in the Puget Sound.
Assoc. Prof. Younghui Kim
MITP NYU, BFA USA
'Metamorphosis: Drinking-responsive Wearables'
Drinking custom varies in different cultures as much as dining manners and etiquettes. Here is a artistic commentary toward Korean drinking culture using wearable technology.
For social gatherings in Korea, drinking is like a social ritual for many levels of communicates from family to friends and colleagues. Drinking alcohol socially means a great deal as if a course dining is an essential social ritual for some other community. For an example, when someone invites one to drink with, the invitee would anticipate for something serious to be discussed or revealed.
The wearable project, 'Metamorphosis' is a female garment created during 5 day Wearable Hackathone held by Art Center Nabi in June, 2014. It has a sensitive alcohol sensor embedded at the tip of the collar which detects the alcohol consumption from the wearer's breathe. The different alcohol level triggers changes in colours and kinetic movements of the garment. The more alcohol consumed, the higher the sleeves and light changes from blue to green to pink. There is another garment for male, 'Cocoon Jacket' and it is to discourage unnecessarily high alcohol consumption during social drinking as people often have the customary obligation to drink when invited in.
Mr Peter Lyle
BComp (Hons1) UTAS
'Interaction Design Patterns to Support Urban Gardeners'
Growing food in urban centres contributes positively to society in a number of ways including: health, food security, and sustainability. Different forms of growing can contribute to local community engagement. We present the synthesis of findings from three studies exploring different types of urban agriculture: city farms, residential gardeners, and a grassroots group that supports local communities. By understanding the different needs and opportunities for HCI practitioners with each of these groups, we propose a series of design patterns to respond to both their shared and specific characteristics. Finally we propose how possible interventions that could be developed and tested with these communities to allow for ongoing engagement.
Dr. Daisy Tam Dic Sze
Research Assistant Professor at the Department of Humanities and Creative Writing at the Hong Kong Baptist University
'Food Futures / Enabling Ethical Food System: Pilot case study of Hong Kong'
The food system in Hong Kong has shown itself to be inequitable: everyday, we throw away over 3300 tonnes of food while 1.5 million people go to bed hungry. The question of what to do about surplus food, hunger and waste is an ethical issue that has direct impact on the environment, urban health and social justice. Current efforts that address this issue through tackling food waste are undertaken by different sectors of society which have established separate spheres of information, knowledge, resources, networks, and relationships, thus limiting the potential for local or global change.
This pilot project aims to reconnect these spheres by situating surplus food as a practice of the commons. What would the food system look like if the recovery, distribution and consumption of surplus food (also understood as food waste) are no longer proprietary practices, but one of collective action? How does technology and design enable a commons practice within the domain of surplus food recovery and redistribution? How can an open data model and social media enable and harness citizen participation? This pilot brings the focus to the need to develop tools and create conditions that are necessary to facilitate common practices. This project regards ethical food practices - surplus food as commons - as a set of emerging practices that articulate the active engagement of the collective, thereby promoting social justice, sustainability and resilient living.