Bread stories: understanding the drivers of bread consumption for digital food customisation

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dc.contributor.authorPantidi, Nadia
dc.contributor.authorSelinas, Paris
dc.contributor.authorBaurley, Sharon
dc.contributor.authorFlintham, Martin
dc.contributor.authorRodden, Tom
dc.contributor.funderEngineering and Physical Sciences Research Councilen
dc.date.accessioned2019-07-26T08:46:30Z
dc.date.available2019-07-26T08:46:30Z
dc.date.issued2017-11
dc.date.updated2019-07-26T08:36:06Z
dc.description.abstractConsumer 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.en
dc.description.sponsorshipEngineering and Physical Sciences Research Council (Project EP/K014234/2 'Prototyping Open Innovation Models for ICTEnabled Manufacturing in Food and Packaging')en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationPantidi, 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: 10.1145/3152771.3152788en
dc.identifier.doi10.1145/3152771.3152788en
dc.identifier.endpage161en
dc.identifier.isbn978-1-4503-5379-3
dc.identifier.startpage152en
dc.identifier.urihttps://hdl.handle.net/10468/8252
dc.language.isoenen
dc.publisherAssociation for Computing Machinery (ACM)en
dc.relation.ispartofOZCHI '17: Proceedings of the 29th Australian Conference on Computer-Human Interaction
dc.relation.urihttp://www.ozchi.org/2017/
dc.rights© 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/10.1145/3152771.3152788en
dc.subjectCultural probesen
dc.subjectFood innovationen
dc.subjectCustomisationen
dc.subjectValuesen
dc.titleBread stories: understanding the drivers of bread consumption for digital food customisationen
dc.typeConference itemen
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