A grand challenge for HCI

Juliet Norton, Nico Herbig, Lynn Dombrowski, Ankita Raturi, Bonnie Nardi, Sebastian Prost, Samantha McDonald, Daniel Pargman, Oliver Bates, Maria Normark, Bill Tomlinson
2017 Interactions  
This year, at the ACM CHI Conference, we gathered as a group of HCI researchers, designers, and practitioners, to reflect on our role in designing sustainable food systems [6] . Designing sustainable food systems is a challenge that involves all parts and actors of the food system [5], including: 1) production and agriculture, 2) processing and manufacturing, 3) wholesale and logistics, 4) retail and food services, 5) purchasing and consumption and 6) waste management. Fifteen participants
more » ... sented and discussed ongoing investigations into designing technologies for food and sustainability [1] . We reconsidered the role of waste, the potential for food to be used as medicine, the repercussions of antibiotic resistance, the pervasiveness of poverty, and the tensions between local and global systems. The workshop culminated in a design session focused on techniques and paradigms for future components of a sustainable food system. Designing sustainable food systems, including the socio-technical systems that work towards that ideal, is key to producing stable climates, societies, and economies. The ongoing and future changes in climate, food security, and socioeconomic issues are further complicated by a tenuous geopolitical context. Given this reality, it is imperative that we are deliberate in our design of food system components and supporting technologies so that we can better contribute to the sustainability of our food system.
doi:10.1145/3137095 fatcat:x7lzvz3bozgafjbycpwblwq2lq