Projects per year
Abstract
What motivated us in the project ‘Set the Table’ (Bord Dæk Dig) is improving the life quality for elderly people. Our goal is to answer whether we by a design practice can develop models for solutions that not only offers an improvement in the life quality of elders through a good meal experience but also improve their desire to eat.
Factors like impaired senses, the development of illness, or the loss of a partner all contribute to a reduced desire for buying, cooking and eating food, which is why foodservice is an excellent and indeed necessary offer.
In Denmark, the food produced for the elderly is generally at a good standard and chefs are constantly working to improve and create the best possible food offer, but what happens when the food has been prepared and transported, how does it end up presented at the table in each individual home?
In our work, we use the method of the interdisciplinary collaboration between science - a university, and praxis - a design company and a catering facility. With a special focus on "user inclusion” - not only the direct users represented by the present and future elderly but also the inclusion of the broader public and businesses.
We will present the innovation model developed in our research, thus our paper operates with both the social sources and the social effects of design practice in the context of public welfare.
Factors like impaired senses, the development of illness, or the loss of a partner all contribute to a reduced desire for buying, cooking and eating food, which is why foodservice is an excellent and indeed necessary offer.
In Denmark, the food produced for the elderly is generally at a good standard and chefs are constantly working to improve and create the best possible food offer, but what happens when the food has been prepared and transported, how does it end up presented at the table in each individual home?
In our work, we use the method of the interdisciplinary collaboration between science - a university, and praxis - a design company and a catering facility. With a special focus on "user inclusion” - not only the direct users represented by the present and future elderly but also the inclusion of the broader public and businesses.
We will present the innovation model developed in our research, thus our paper operates with both the social sources and the social effects of design practice in the context of public welfare.
Original language | English |
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Publication date | 1 Mar 2019 |
Number of pages | 8 |
Publication status | Published - 1 Mar 2019 |
Event | International Conference on Design Principles & Practices: Design + Context - St. Petersburg University, Sankt Petersborg, Russian Federation Duration: 1 Mar 2019 → 3 Mar 2019 Conference number: 13 https://designprinciplesandpractices.com |
Conference
Conference | International Conference on Design Principles & Practices |
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Number | 13 |
Location | St. Petersburg University |
Country/Territory | Russian Federation |
City | Sankt Petersborg |
Period | 01/03/2019 → 03/03/2019 |
Internet address |
Keywords
- Interdisciplinarity
- Set the Table
- Health
- Food packaging
- innovation
- Meal experiences
- Meal
- Food
Fingerprint
Dive into the research topics of 'Set the Table: A project for interdisciplinary design of food packaging for elderly people'. Together they form a unique fingerprint.Projects
- 1 Finished
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Bord Dæk Dig. Total budget 16.800.000 DKK
Fisker, A. M., Skovsby, K., Heilmann, A. E. U. & Bagger, N. C.
01/07/2017 → 31/12/2020
Project: Research
Activities
- 1 Conference presentations
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International Conference on Design Principles & Practices
Nini Camilla Bagger (Speaker) & Anna Eva Utke Heilmann (Other)
1 Mar 2019 → 3 Mar 2019Activity: Talks and presentations › Conference presentations