Design-kriterier for udvikling af miljømæssigt mere bæredygtig mad til spisesteder

Michael Søgaard Jørgensen; Michelle Nadia Werther

Design-kriterier for udvikling af miljømæssigt mere bæredygtig mad til spisesteder

Translated title of the contribution: Design criteria for development of environmentally more sustainable food for eating out

Michael Søgaard Jørgensen, Michelle Nadia Werther

Research output: Working paper/Preprint › Working paper › Research

214 Downloads (Pure)

Abstract

Design criteria and guidelines for integration of environmental concerns in product development. The criteria and guidelines are meant for initial screening and identification of hot spots in proposals for new or re-designed products, meals or menus.

Translated title of the contribution	Design criteria for development of environmentally more sustainable food for eating out
Original language	Danish
Publisher	Center for Design, Innovation og Bæredygtig Omstilling
Edition	3
Number of pages	8
Publication status	Published - 2014

Keywords

Product development
Food
Environment
Criteria
Guidelines
Discourses

Access to Document

Design-kriterier miljø SpisVel okt 2014Submitted manuscript, 188 KB

AUB Link

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SpisVel: SpisVel Markedsudvikling af velsmagende, sunde og bæredygtige måltider på spisesteder
Jørgensen, M. S.
01/09/2012 → 31/12/2014
Project: Research

Cite this

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KW - Product development

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KW - Environment

KW - Criteria

KW - Guidelines

KW - Discourses

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PB - Center for Design, Innovation og Bæredygtig Omstilling

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Design-kriterier for udvikling af miljømæssigt mere bæredygtig mad til spisesteder

Abstract

Keywords

Access to Document

AUB Link

Fingerprint

Projects

SpisVel: SpisVel Markedsudvikling af velsmagende, sunde og bæredygtige måltider på spisesteder

Cite this