Bread stories: understanding the drivers of bread consumption for digital food customisation
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Accepted Version
Date
2017-11
Authors
Pantidi, Nadia
Selinas, Paris
Baurley, Sharon
Flintham, Martin
Rodden, Tom
Journal Title
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Volume Title
Publisher
Association for Computing Machinery (ACM)
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Abstract
Consumer demand1 for food that satisfies specific needs rather than generic mass produced food is growing. In response, the food industry is actively investigating techniques for efficient and comprehensive food customisation. Digital approaches to food customisation are starting to emerge, however, the majority is currently limited to the ingredient level thus excluding consumption drivers such as people's practices and values around food. Using the approach of cultural probes, we identified four distinct narratives around bread consumption: the healthy bread, the fresh bread, the ethical bread, and the exceptional bread. These themes encapsulate drivers of bread consumption, which we argue can inform the design of digital food innovation platforms.
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Keywords
Cultural probes , Food innovation , Customisation , Values
Citation
Pantidi, N., Selinas, P., Baurley, S., Flintham, M. and Rodden, T. (2017) 'Bread stories: understanding the drivers of bread consumption for digital food customisation', OZCHI '17: Proceedings of the 29th Australian Conference on Computer-Human Interaction, Brisbane, Queensland, Australia, 28 November-1 December, pp. 152-161. doi: 10.1145/3152771.3152788
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© 2017, the Authors. Publication rights licensed to ACM. This is the author's version of the work. It is posted here for your personal use. Not for redistribution. The definitive Version of Record was published in OZCHI '17: Proceedings of the 29th Australian Conference on Computer-Human Interaction: https://dx.doi.org/10.1145/3152771.3152788