The FoodCHI workshop will bring together HCI researchers, designers, and practitioners to discuss the interplay between the various components of the food system, how we can create sustainable food systems, and how we may design technologies for a sustainable food system. There are three goals for this workshop:
- Exploring the roles and implications of information technologies on and in a sustainable food system.
- Designing techniques and adapting design paradigms to specific components of a sustainable food system.
- Reflecting on the landscape of design work and core opportunities for design within a sustainable food system.
The workshop proposal is available here: FoodCHI Workshop Proposal
A preliminary classification of the FoodCHI 2017 submissions is presented in the Topic Matrix below. Papers were classified based on the dimensions of sustainability and components of the food system that were discussed.
|Dimensions of Sustainability|
|Food Production & Agriculture||3||1, 4, 9||1, 2, 4, 9||2, 9||2, 3, 4|
|Processing & Manufacturing||9||9||9, 10||10|
|Wholesale & Logistics||6||6, 9||2, 6, 9||2, 6, 9||2, 6|
|Retail & Food Service||6, 7, 8||5, 6, 8, 9||5, 6, 7, 8, 9||6, 7, 8, 9||6|
|Purchasing & Consumption||8||4, 8, 9||1, 4, 8, 9||1, 8, 9||4|
|Waste Management||7, 8||8, 9||7, 8, 9||7, 8, 9|
The topic matrix is derived from established frameworks for the food system and sustainability. The Food System components are adapted from the system breakdown presented in “A Framework for Assessing the Effects of the Food System” (Institute of Medicine and National Research Council, 2015). Goodland (Goodland, 1995) originally proposed three dimensions of sustainability: Environmental, Social and Economic. However, when considering the role of technology in sustainability issues, it is useful to add dimensions to address Human sustainability, whereby the focus is on individuals, and Technical sustainability, with a focus on the sustainability of the technical system itself (Penzenstadler & Femmer, 2013).
|Morning Theme: Exploring design in a sustainable food system|
|9.00||Welcome & Introduction
Slides Available: 2017_FoodCHI_organizers
|9.30||Morning Keynote: Bonnie Nardi, University of California, Irvine.
Slides Available: 0-Nardi.
|10:15||Papers Session, Part 1|
|||Exploration of Values through the Urban Farming Cultivation Generator.
Maria Normark, Madelein Bonow, Södertörn University.
Slides Available: 1-Normark
|||Designing Cost of Production tools for Coffee Growers in Latin America.
Gilly Leshed, Yoonah Kim, Yoo Kim, Cornell University.
Slides Available: 2-Leshed
|||Understanding a Role of Emerging Technologies in Veterinarians’ Decision-Making about Antibiotic Use: A One Health Approach.
Grace YoungJoo Jeon, Maria K. Lapinski, Julie A. Funk, Bo Norby, Michigan State University.
Slides Available: 3-Jeon
|||Sustainable Food Systems for Preventative and Prescriptive Medicine.
Samantha McDonald, Bill Tomlinson, University of California, Irvine.
Slides Available: 4-McDonald-Sam
|11:30||Papers Session, Part 2|
|||Designing Sustainable Food Systems for the Point of Sale.
Nico Herbig, Simon Pähler, Gerrit Kahl, Antonio Krüger, German Center for Artificial Intelligence, Saarland Informatics Campus.
Slides Available: 5-Herbig
|||Food ‘on-demand’: learning from sustainable last-mile freight logistics.
Oliver Bates, Adrian Friday, Lancaster University.
Slides Available: 6-Bates
|||Waste reduction in the Sustainable Grocery Store.
Daniel Pargman, Sofie Nyström, Cecilia Katzeff, KTH Royal Institute of Technology.
Slides Available: 7-Pargman
|||AgileFood: Facilitating Adaptive Food Donation to Address Hunger & Reduce Waste.
Denisa Qori McDonald, Erin T. Solovey, Drexel University.
Slides Available: 8-McDonald-Denisa
|||No Big Fix: A Civic Approach to Sustainable Food Systems.
Sebastian Prost, Newcastle University.
Slides Available: 9-Prost
|||Interactive Knowledge Integration in Modelling for Food Sustainability: Challenges & Prospects.
Nadia Boukhelifa will visit during breaks.
|Afternoon Theme: HCI for a sustainable food system|
|2:00||Afternoon Keynote: Yvonne Rogers, University College London.
|2:30||Design Session, Group formation, Session outcomes, Time for work.|
|4:00||Design Session, Part Two. Time for work, Wrap up deliverables, Present your work!|
|5:00||Wrapup and Break|
|Evening Theme: Reflecting on a more sustainable food system|
|6:30||Leave for restaurant via bus.|
|7:15||Dinner & Discussion*|
*No posters were received.
The conferences is on two floors this year. The lower level will host all of the workshop and paper sessions, and the upper level will have the Exhibit hall. From the registration booth, you should walk down hall to the far side of the convention center. After passing the second set of escalators, take a right into the 500 corridor. We are in Room 506.