DESIGN AS A TOOL TO REDUCE FOOD WASTE: PRESENTATION OF SALVAGE FOOD IN GROCERY STORES

DS 117: Proceedings of the 24th International Conference on Engineering and Product Design Education (E&PDE 2022), London South Bank University in London, UK. 8th - 9th September 2022

Year: 2022
Editor: Erik Bohemia, Lyndon Buck, Hilary Grierson
Author: Soleng, Maja Wawrzyniak
Series: E&PDE
Institution: Oslo Metropolitan University, Norway
DOI number: 10.35199/EPDE.2022.10
ISBN: 978-1-912254-16-3

Keywords: Grocery store, food waste, customer experience, design education

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