| dc.contributor.advisor | Killi, Steinar | |
| dc.contributor.author | Boyland, Callum | |
| dc.date.accessioned | 2022-02-22T11:13:20Z | |
| dc.date.available | 2022-02-22T11:13:20Z | |
| dc.date.issued | 2021-12 | |
| dc.identifier.uri | https://hdl.handle.net/11250/2980749 | |
| dc.description | ‘If food loss and waste were a country, it would be the third biggest source of greenhouse gas emissions.’
The only way to tackle a problem of this magnitude is through a series of small steps and changes.
This explorative industrial design project aims to improve the users’ relationship with food and encourage a behavioural shift to lower their waste and its impact.
SVING is a new fridge design that utilises an innovative rotary shelf system that increases visibility and accessibility to the contents of your fridge. It aims to help improve a person’s relationship with their fridge, making it harder to hide, ignore and forget about food, whilst also reminding them of what they still have.
This design direction takes fridges into the 21st century. | en_US |
| dc.language.iso | eng | en_US |
| dc.publisher | The Oslo School of Architecture and Design | en_US |
| dc.subject | Product design | en_US |
| dc.subject | Produktdesign | en_US |
| dc.subject | Hvitevarer | en_US |
| dc.subject | Kjøleskap | en_US |
| dc.subject | Fridge | en_US |
| dc.subject | Food | en_US |
| dc.subject | Matvarer | en_US |
| dc.title | Wasted Potential - An Exploration into Food Waste | en_US |
| dc.type | Master thesis | en_US |
| dc.description.version | submittedVersion | en_US |
| dc.rights.holder | Callum Boyland | en_US |
| dc.subject.nsi | VDP::Humanities: 000::Architecture and design: 140 | en_US |
