ياسمن شاهين پور

Due to the expansion of the urbanization culture and the increase in the population living in the cities, today the category of providing health to the urban community and protecting the environment against the damage caused by humans is one of the most important issues that should be given special attention by business owners. work, planners, designers, experts and city managers. Waste reduction activities are very necessary from the beginning, therefore, to eva‎luate their environmental and economic effects, several factors should be taken into consideration. Waste reduction activities at source can reduce waste disposal costs; Because less waste production means less transportation and disposal costs and less environmental problems. Food waste has led to a decrease in the amount of edible food throughout the food supply chain, which specifically causes a decrease in food for human consumption. Considering that the world population will reach 9.3 billion people by 2050, it is necessary to reduce food waste with the hope of increasing the amount of food available for consumption and reducing the price of food. On the other hand, there is concern about the loss of scarce natural resources such as soil, water and energy, which are considered as inputs in the food production system.According to reports, 10% of the total energy budget, 50% of arable land and 80% of fresh water consumption are used to transport food from the farm to the table, which is practically wasted. The current research is looking for a solution to reduce food waste by investigating the direct impact of food waste on the environment and the importance of preserving and maintaining natural resources. This study is placed in the category of applied and descriptive studies, and in order to advance the design process, the double diamond method has been used in this study. In this study, after examining the theoretical framework of the subject, interview tools, questionnaires, hyperwords, brainstorming and dependency charts were used to collect and classify the information needed for the project. After extracting the design criteria from the obtained information and examining the approaches of the project, idea generation was done and then the first user test was done by presenting the prototype of the selected design to the users and beneficiaries of the research. The second user test was also done in the same way and after applying the findings of the previous step. In the third user test, the point of view of manufacturing and production experts was used, and after applying the design requirements to the new product, a prototype of the product was prepared to be presented to the users.

پسماند غذايي , كاهش پسماند , طراحي ترغيبي , ظرف , تجربه غذاخوري , پايداري

Food Waste , Waste Reduction , Persuasive Design , Sustainability , Dish , Food Experience

Jasmine Shahinpour

Dr. Nasser Koleini Mamaghani - Dr. Mehdi Khorram