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H.N.J. Schifferstein

154 records found

Let's get flexible

Exploring adaptable consumption toward reducing household food waste in the Netherlands

Food waste remains a critical global challenge, undermining sustainability and straining food systems. This study investigates adaptable consumption as a transformative strategy for reducing household food waste, emphasising its role in enhancing resilience within food systems. A ...

Design capability when visioning for transitions

A case study of a new food system

In recent years, more designers have been engaging in transitions, for which design expertise is used to develop visions of long-term desirable futures. However, little is known about how design expertise is positioned in transition visioning processes. In this case study, we fol ...
Addressing sustainability challenges requires shifts in consumption patterns and lifestyles. Design for Sustainable Behavior (DfSB) aims to cultivate sustainable attitudes and behaviors through product-based interventions. However, there can be a disconnect between design strateg ...

Adding some zest to product development articles

How food technology findings can spark designers’ interest

To qualify as food design, technological details must be placed in perspective of the all-encompassing challenge of designing a successful, tasty food product that contributes to a desirable society. Articles describing food product development typically focus on technological is ...
People waste a lot of food, especially at the consumption stage in consumer households. Despite the urgency of this topic, little is known about how consumers use visual inspection to decide to throw away fruits and vegetables at different stages of ripening and spoilage. We pres ...

Food packaging technology considerations for designers

Attending to food, consumer, manufacturer, and environmental issues

Food packaging is essential for preserving food safety and quality while also addressing environmental concerns. Designers are at the forefront of developing packaging solutions that not only meet functional requirements but also align with evolving consumer preferences and susta ...

Milk, mylk or drink

Do packaging cues affect consumers’ understanding of plant-based products?

The market growth of plant-based alternatives to animal food products pushes agencies around the world to discuss specific regulations regarding their communication, terminology, and packaging design. We created and tested 18 packages of plant-based milk and plant-based chicken m ...
Consumers evaluate products with all their senses but exhibit considerable variability in the extent to which they actively use and rely on a specific sense. We know little about the variability in consumers’ propensity to actively engage their sense of smell in the context of pr ...
The movement of food may suggest the food is very fresh but may also indicate the source of food is still alive. In this study, we explore the responses that different kinds of food movements can evoke among consumers. In an online study, we presented participants with 14 videos ...

Designing adaptable consumption

A new practice to foster food system transitions.

In recent years, more designers have been engaging in transitions for which design activity is used to develop innovations that steer change. However, little is known about how designers develop innovations to foster change along a desired transition path. In this short paper, we ...

Supporting food design with consumer research

From inspiration and validation to participation and integration

To increase practical relevance, scientific research on food design is slowly shifting toward studying real-life food situations, letting go of experimental control to allow creative freedom, and studying design considerations during the creative process. On the other hand, some ...
For health and environmental reasons, humanity should reduce the consumption of animal-based products, whereas vegetable consumption should be increased. We created stimuli (drawings with texts) that may be able to increase or decrease the purchasing of mushrooms, cheese, and mea ...
Eating meat can have detrimental effects on the environment, animal welfare, and a person’s health. However, consumers are often reluctant to reduce their meat consumption and public information-based awareness campaigns show little effect. As an alternative, some vegan activists ...
Designers hope that their innovations will be adopted by the people they are designed for. How well their designs align with consumers’ cultural contexts is a key determinant of whether they are accepted or rejected. This is especially
important for food solutions, as eating ...
While over the last century food systems have become more controlled, standard-ized and globalized, the plants and animals that form the basis of our food production still show seasonal fluctuation. The growth and reproductive cycles of these organisms follow seasonal weather pat ...

Food design

An interdisciplinary quest for progress

The Eye Inward and the Eye Outward

Introducing a Framework for Mood-Sensitive Service Encounters

This article introduces the concept of mood sensitivity: a service agent's ability to detect mood during service encounters and customize their interaction style accordingly, with the purpose of improving service encounters as a whole. We report on an experience sampling study th ...
Jan Frijters was born in Eindhoven, the Netherlands in 1947. From 1967 to 1972 he studied psychology in Utrecht, where Ep Köster’s classes in psychophysics and perception motivated him to continue working in the field. The work Jan performed at the Spelderholt, an agricultural po ...
Commercial food packages may contain multiple messages. Packaging designers try to integrate all messages into a coherent design. Designers may use text, images or stylistic features, but these mediums may differ in their suitability to communicate specific product benefits. To e ...
An increasing number of people tend to eat alone due to social changes and an altered attitude towards cooking and eating practices. Anecdotal reports indicate that solo diners tend to use information and communication technology devices, for example, the smartphone, as part of t ...