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dc.contributor.advisorKilli, Steinar
dc.contributor.authorBoyland, Callum
dc.date.accessioned2022-02-22T11:13:20Z
dc.date.available2022-02-22T11:13:20Z
dc.date.issued2021-12
dc.identifier.urihttps://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.isoengen_US
dc.publisherThe Oslo School of Architecture and Designen_US
dc.subjectProduct designen_US
dc.subjectProduktdesignen_US
dc.subjectHvitevareren_US
dc.subjectKjøleskapen_US
dc.subjectFridgeen_US
dc.subjectFooden_US
dc.subjectMatvareren_US
dc.titleWasted Potential - An Exploration into Food Wasteen_US
dc.typeMaster thesisen_US
dc.description.versionsubmittedVersionen_US
dc.rights.holderCallum Boylanden_US
dc.subject.nsiVDP::Humanities: 000::Architecture and design: 140en_US


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