Abstract
Airline food waste is a critical issue which is affected by passenger behaviour. In parallel with the unexpected advent of COVID-19, passengers have exhibited changes in eating behaviour, generating more food waste during flights. In this paper, the authors explore and reflect on the use of participatory design workshops conducted with designers and airline passengers with the aim to develop behaviour change interventions towards reducing airline food waste. This paper identifies seven types of behaviour change intervention, whilst empirically evidencing the effectiveness of participatory design in facilitating the development of behaviour change interventions, towards achieving airline food waste reduction.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
