





































 

89 

 
 
 
 
 
https://www.designforsocialchange.org/journal/index.php/DISCERN-J 
 
ISSN 2184-6995 
 
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 
International License. 

 

  
 

 
 
Domestic kitchen design as a tool to reduce food waste 
 
Maísa Neves Pimenta, Eduardo Gonçalves, Cristóvão Valente Pereira 
 
Published online: April 2021. 

 
To cite this article:  
Neves Pimenta, M., Gonçalves, E., & Valente Pereira, C. (2021). The domestic kitchen design as a tool to 
reduce food waste. Discern: International Journal of Design for Social Change, Sustainable Innovation and 
Entrepreneurship, 2(1), 89-100. 
 
 
 
  



 

90 

Domestic kitchen design as a tool to reduce food waste 
 
Maísa Neves Pimentaa, Eduardo Gonçalvesb, Cristóvão Valente Pereirac 

 
amaisa.pimenta@alumni.usp.br 
bUniversidade Europeia, IADE, Av. D. Carlos I, 4, Lisbon, 1200-649, Portugal. UNIDCOM/IADE-Unidade  

de investigação em Design e Comunicação, Av. D. Carlos I, 4, Lisbon, 1200-649, Portugal. 

eduardo.goncalves@universidadeeuropeia.pt 
cFaculdade de Belas-Artes da Universidade de Lisboa, Largo da Academia Nacional de Belas-Artes, Lisbon,  

1249-058, Portugal. CIEBA- Centro de Investigação e de Estudos em Belas -Artes, Largo da Academia Nacional  

de Belas-Artes, Lisbon, 1249-058, Portugal. c.pereira@belasartes.ulisboa.pt 

 

Abstract 
This paper describes broader research undertaken for a master’s degree in product and space design at 

IADE, Universidade Europeia, Lisbon, Portugal. It aims to define guidelines for the development of domestic 

kitchen projects that contribute to reducing food waste. After this research, our goal is to further develop 

its outcomes through future research and the implementation of the resulting guidelines in a lifesize field 

experiment. We departed with the hypothesis that space design may influence users’ behaviour; therefore, 

it can be used as an active tool in favour of sustainability. We defined a methodology that informed  

a review of the literature, case studies and surveys. We analysed comprehensive themes regarding the 

problem, which enabled a holistic approach to the issue. We conclude this paper by showing the pertinence 

of our research proposal, a novel way of combining specific strategies from three primary areas of 

knowledge (design for behavioural change, food waste and interior design) to achieve our goals of reducing 

food waste in domestic kitchens and contributing in this way to a more sustainable society. 

 

Keywords: Sustainability, Kitchen design, Food waste, Design for behaviour change, Interior design 

 

Introduction 
This paper presents the initial stage of a master’s research project based on the hypothesis that space 

design, as an influencer of human behaviour (Sommer, 1969), can act as a tool to contribute to food waste 

reduction in the context of domestic kitchens. At the same time, we study how space can change behaviour 

and how it has the potential to reduce waste with these changes. We aim to define guidelines that serve  

as a source of information for professionals in the sector. 

 

We defined Portugal as the study context, more specifically the area of Lisbon. This choice is supported  

by both the data—according to which Portugal currently wastes 17% of the food produced for human 

consumption, which corresponds to 1 million tonnes per year (Baptista, Campos, Pires, & Vaz, 2012)—and  

by the limitations in scope and time of the study, which is being developed over one year. The research  

is based on a deductive approach followed by a non-interventionist methodology. 

 

At first, we point out that, as shown by Ponis, Papanikolaou, Katimertzoglou, Ntalla and Xenos (2017), food 

waste impacts mean land, energy and water waste. In this context, it is essential to differentiate between 

the concepts of loss and waste. The concept of loss is a natural result of the inefficiencies in the production 

and industrial system (Baptista et. al., 2012), while waste is “the decrease in the quantity or quality of food 

resulting from decisions and actions by retailers, food service providers and consumers” (FAO, n.d.),  

i.e. what could be avoided through better management and behaviour. 



 

91 

 

Considering the above, we focus on the domestic scale, with families as the main subject. FAO (n.d.) 

estimates that about one-third of all food produced in the world is wasted. According to the organisation's 

2011 report, in 2009, Europe was responsible for 22% of this waste, 52% of which was at the consumption 

stage of the chain (Figure 1). These numbers show what Baptista and colleagues (2012) mean by saying that 

it is in families that food waste proves to be higher. Also, it justifies our choice of study, as the transition  

to sustainability will be a big and articulated process of social, cultural and technological innovation 

(Manzini & Vezzoli, 2002). 

 

 
 
Figure 1: Food lost or wasted by region and stage in the value chain, 2009 (Percent of kcal lost and wasted) 
(adapted from Lipinski, Hanson, Waite, Searchinger, Lomax, & Kitinoja, 2013). 
 
Furthermore, we pursued a bottom-up strategy: that is, consumer awareness actions have a relevant 

impact throughout the supply chain. Aschemann-Witzel, De Hooge, Amani, Bech-Larsen and Oostindjer 

(2015) recognise that there must be a synergy of action in all stages of the chain, but they state that the 

consumer has a crucial role in this change. They exemplify this impact by showing that “retailers apply 

aesthetic standards to accept or reject foods based on the assumption that consumers will only buy foods 

fulfilling these standards” (2015, p. 6458). 

 

In parallel, we identified a disconnection between sustainable behaviour and environmental awareness 

(Junior, da Silva, Gabriel, & de Oliveira Braga, 2015; Kollmuss & Agyeman, 2002; Kraus & Emontspool, 

2017). That is, there is a gulf between the information disseminated through environmental education and 

society’s practices and choices. Considering this, we propose an innovative approach seeking to 

comprehend the relationship between consumers’ space at the domestic scale (the kitchen) and their 

attitudes related to food waste. This approach is supported by the concept that space design has a 

significant role in behaviour change (Cummings, 2012; Montazeri, Gonzalez, Yoon & Papalambros, 2012; 

Scott-Webber, Konyndyk, French, Lembke & Kinney, 2017; Wu, DiGiacomo & Kingstone, 2013).  

It is a promising strategy when it comes to the reduction of food waste. 

 



 

92 

Thus, we understand the kitchen as a system and not just as a set of appliances and storage spaces. 

Hebrock and Bocks (2017) show that the solutions currently available explore mostly smart fridge functions 

and packaging, with very low diversity. They conclude that “there is great potential for more innovative 

thinking that can challenge existing practices more profoundly” (p. 390). 

 

Therefore, the design of a kitchen that aims to be more sustainable must consider not only its production 

but also how it will be used and how it can change habits. After all, as Cummings (2012) argues, it is 

necessary to create a favourable environment to promote sustainable behaviour, making these activities  

as convenient as possible. 

Literature review 
Design for sustainability and behavioural change 
In 1963, environmental concern was marked by the launching of R. Buckminster Fuller’s work, Operating 

Manual for Spaceship Earth, in which we identified a call for a design revolution to guide the world towards 

a more sustainable future. 

 

Later, Papanek and Fuller (1972), in Design for the Real World: Human Ecology and Social Change, 

highlighted the role of a tool for social and environmental change. In 1978, Gui Bonsiepe’s work, Theory 

and Practice of Industrial Design: Elements for a Critical Manual, established the link between the study  

of sustainability and industrial practice. 

 

In Monteiro (2019), we noted a novel approach that aims to draw attention to the impact of design and  

its choices on the world. In Walker (2012), we identified the goal of creating a material culture with more 

value. Similarly, Manzini and Vezolli (2002) proposed new forms of production compatible with the 

environment, aimed at a new consumer society. They advocated for the need to change development 

parameters so that development is not measured in terms of production and consumption but according  

to the reduction of these. 

 

In the same way, we understand that one must also consider new ways of organising daily life, the 

sustainable aspect of the product as a cycle and consider how a product influences its users. Besides,  

the development of design for sustainability aims at promoting a fundamental change in user behaviour 

(Manzini, 2015), so to determine the strategies for this “there is a need to understand behaviour and its 

determinants” (Strömberg, Selvefors & Renström, 2015, p. 163). 

 

When addressing the consumer, the works of Junior and collaborators (2015), Kraus and Emontspool 

(2017) and Kollmuss and Agyeman (2002) investigate the relationship between the possession of 

knowledge and tools for sustainable behaviour and the behaviour itself. That is, trying to understand how 

to reduce the gap that exists between them. These authors also point out that it is complex to understand 

why people choose environmentally responsible attitudes and to identify the barriers to adopting more 

appropriate behaviours. 

 

In this research, we highlight one of these determinants, which is space, whose impact on its occupant has 

long been demonstrated by environmental psychology studies (Scott-Webber et al., 2017). The literature 

review shows examples of these impacts on behaviour in research related to health and well-being spaces 

(Petermans & Pohlmeyer, 2014; Ulrich, 1991), workspaces (Vischer, 2008) and educational/ library spaces 

(Campbell & Schlechter, 1979; O'Kelly, Scott-Webber, Garrison, & Meyer, 2017; Scott-Webber  

et al., 2017). 



 

93 

 

As far back as 1969, Sommer drew attention to the lack of emphasis given to activities developed  

in internal spaces and how the configuration of the latter can impact them. For Sommer (1969), “not only 

must form follow function, but it must assist it in every way” (p. 5). In the same sense, Augustin, Frankel 

and Coleman (2009) stated that the design of a physical place influences its user and, therefore, it can 

shape his/her attitudes and behaviour. For the latter authors, well-designed spaces, in general are 

compatible with the planned activity; communicate important information about their users; 

are comforting to the psychological needs of their users; are challenging by presenting opportunities for 

individual development; and are continuous in time, evolving and adapting to new needs. 

 

In the field of sustainable interior design, Stieg (2006) points out the need for a connection between theory 

and practice, analysing the difficulties of the interior designer to act responsibly. In the same sense, Maté 

(2006), Bacon (2011), Aktas (2013) and Hayles (2015) discuss the concepts of green interior design, the 

difficulties related to the specification of sustainable materials and the understanding of the project  

in all its cycles. 

 

In Portugal, it is relevant to mention the work of Vicente (2012), who studied furniture production 

processes to create information and support tools for a more sustainable practice. One of his main 

conclusions is that it is necessary to facilitate the work of the designer with the proposition of tools that  

are integrated into the product development process. In the same way, this research aims to build 

knowledge to give support to the professional, which is much aligned with our own goal for the 

development of the guidelines. 

 

Food waste 
When it comes to the food consumption chain, Bagherzadeh, Inamura and Jeong (2014) point out that, 

worldwide, the household scale is responsible for wasting 38 million tonnes of food per year, or 76 kg per 

capita per year. In Portugal, a study conducted in 2012 by Baptista and colleagues pointed out that 1 million 

tonnes of food produced for humans is lost or wasted per year (see Figure 2).  Of this amount, it was 

estimated that about 314,000 tonnes are wasted on a domestic scale, i.e. about 32 kg per capita per year. 

 

 
Figure 2: Food losses in Portugal by year (adapted from Baptista et al., 2012). 
 

Several studies have sought to understand the causes of food waste in different settings, as well as the 

search for viable solutions to the problem (Aschemann-Witzel et. al, 2015; Ponis et al., 2017; Visschers, 

Wickli & Siegrist, 2016). The results reaffirm that behaviours related to food choices and food handling are 

major influences. Furthermore, they point out that it is essential to increase consumers’ awareness of the 

issue and how individual choices impact the whole. Aschemann-Witzel and colleagues (2015) concluded 

that there are three main focuses of action for effective change: (i) date labelling; (ii) expectations and 



 

94 

perceptions; (iii) and consumer behaviour in food handling at the household scale. The last point is pointed 

out by the authors as central, being the focus of action in this investigation. 

 

Hebrok and Boks (2017) divide the existing solutions in the field of design according to how they act, 

namely: information and knowledge, packaging, food risk and regulations. The authors conducted an 

extensive review, cataloguing and categorising studies to find potential intervention points. They show that 

several factors lead to waste, related both to behaviour (preferences, ideals, culture and convenience, for 

example) and to the physical structure of kitchens (ways of home food storing and packaging, for example). 

Here we propose a more comprehensive analysis of the issue by trying to understand how these various 

solutions interact with each other. We will update and discuss these results. 

 

Kitchen-focused interior design 
In this research, we address the kitchen as a dynamic and central space in the daily life of the Western 

family. Despite historical differences between contexts, it is possible to say that, today, this environment  

is the stage for technological revolutions and new activities that reconfigure domestic dynamics. 

Considering this, Bell and Kaye (2002, p. 46) call attention to the need to think of it “not just as a collection 

of wires, appliances, and Internet points, but as a space in which people live.” 

 

Freeman (2004) points out that kitchen space is a very rich field of exploration between the past and the 

future of our society, illustrating the potential of design in understanding man as a social creature. Bell and 

Kaye (2002) agree with this point of view and add that the kitchen space, the act of cooking and food itself 

constitutes a set of cultural icons, being employed as metaphors for more complex meanings and actors 

throughout history. 

 

The understanding of the kitchen space as home, as centre and the result of social relations, is a subject 

treated by Bell and Kaye (2002), Freeman (2004), Bech-Danielsen (2012) and Shove (2007). In Freeman 

(2004), we realise how the kitchen space has become determinant to the development of modern society; 

in Bech-Danielsen (2012), we see how everyday life has changed the way people see residential 

architecture, with a focus on the kitchen. For that reason, in this research, we seek to understand the 

dynamics of the kitchen in our context to add a new layer to the functionalities of this space, to combine 

rationalism with the fight against food waste. 

 

Methodology 
As mentioned, this research aims to develop guidelines that support kitchen design towards more 

sustainable behaviour, focusing on food waste reduction. This study consists of a mixed methodology with 

two phases: deductive and analytical. First, in the deductive phase, we will consolidate knowledge about 

the subject, which will then serve as the basis for the second phase, which will result in the formulation  

of interior design guidelines. To this end, we seek to answer the following research questions: 

a. How can interior design contribute to more sustainable behaviour when preventing food waste? 

b. What are the factors that influence users’ behaviour regarding food waste in a domestic kitchen? 

c. How are users’ food consumption and handling habits related to the design of the kitchen? 

 

To answer question a, we carried out an extensive literature review, which sought themes related to 

“design for sustainability”, “design to combat food waste” and “design for behaviour change”. We intended 

to expand and consolidate the state of the art on the subject. Also, we sought to understand what solutions 

exist in the field of design, identifying opportunities for action. 

 



 

95 

On the relationship between behaviour and the environment, Wu and colleagues (2013), Cummings (2012) 

and Montazeri and collaborators (2012) investigated the impact and influence of space on sustainable 

decisions to identify how design can act to promote sustainable behaviour. In this sense, Lilley and 

collaborators (2006) identified three possible approaches to design for behaviour change: eco-feedback 

(information provision), behaviour direction (user incentive) and intelligence (imposition of limitations and 

directing actions). In this research, we will focus on the latter two to structure our proposed guidelines. We 

will work in constraining or affording actions through the space design and non-perceived solutions that 

guide the users. 

 

In addition, we aim to understand how interior design can change behaviour. We selected case studies that 

intend to understand how space, even in other contexts, influences behaviour. From studies related to 

workspaces, we identified aspects that interfere with task performance, approaching our problem as  

a domestic task. In educational environments and libraries, we identified attributes that corroborate 

engagement with space and with the problem. Here are the most relevant to our investigation: 

• Spatial organisation; 

• Design details; 

• Ambient conditions and resources; 

• View and visual access of the workspace; 

• Flexibility of the space divisions and furniture (to empower the user and support different needs); 

• Environmental messages (to be symbolic and inspiring); 

• Core connectedness (to give a sense of belonging); and 

• Adaptability (to be able to change over time). 

 

In question b, we focused on food waste at the household scale to understand the causes and potentials  

for action. We researched and analysed previous studies that addressed the theme in several countries, 

including Portugal, to identify strategic paths to solve our problem. 

 

Question c relates to Portuguese cuisine and habits and will be answered by reviewing studies that have 

carried out extensive research with the population. Whitehead (2005) points out that to understand what 

goes on in each space, it is necessary to perceive some categories of human interaction phenomena. 

Amongst these, we selected the essential ones for this research: 

• Space: the nature of the environment where the interaction takes place; 

• Objects: what they are and how they are organised; 

• Actors: who they are; 

• Behaviours: acts, activities and events; 

• Patterns of interaction between the actors; 

• Ideational elements: beliefs, attitudes, values and significant symbolisms; 

• Broader social systems: behaviours and ideations found in the specific social system; and 

• Goals, motivations and agenda of the individual and the group of the actors in the social setting. 

 

Looking for information related to actors (demographic data) and the broader social systems, we will use 

statistical data collected by national demographic institutes, such as PORDATA (Base de Dados Portugal 

Contemporâneo [Contemporary Portugal Data Basis]) and INE (Instituto Nacional de Estatística [National 

Institute of Statistics]). 

 

Looking for information related to behaviours, ideational elements, goals, motivations and agenda, we will 

look at the results of the report Do Campo ao Garfo, Desperdício Alimentar em Portugal (From the Fields to 



 

96 

the Tables, Food Waste in Portugal), made by Baptista and colleagues, in 2012. Also, we will carry out 

surveys to obtain more specific information related to kitchens, daily habits and the relationships between 

users and space. In this way, it will be possible to complement the available data. 

Conclusions 

The research efforts have focused on the deductive phase, with an extensive literature review that sought 

to establish an overview of the issue. It was possible to strengthen the initial hypothesis that interior design 

can act as a tool for changing behaviour towards more sustainable practices. Furthermore, we were able to 

define strategies and justify the relevance of the research both in terms of the study setting (Portugal) and 

the scale of the intervention (domestic). 

 

There is currently much media coverage on the issue of food waste, with increased concern and a sense  

of guilt regarding both environmental impacts and social inequalities (Baptista et. al, 2012). However, the 

disconnection between behavioural intentions and the attitudes themselves means that the problem needs 

to be approached holistically. It is of utmost importance to better understand social, demographic and 

cultural factors if we are to propose solutions to make this link. 

 

In the literature review, we found several solutions in the field of product design, e.g. smart fridge, grocery 

list, fridge cam, smartphone connection, colour coding, apps, online advice, awareness campaigns, storage 

guidance, smart data labelling and edible coatings. These seek to combat the problem based on new forms 

of planning, stocking, packaging and informing. We sought to approach the issue from the perspective of 

interior design, understanding the kitchen space as a holistic system in which we can integrate innovative 

solutions with existing ones. 

 

We can state that the relevant numbers regarding food waste in Portugal, presented by Baptista and 

collaborators (2012), firmly justify the relevance of the research. Also, the same authors state that in 

industrialised countries, food waste is concentrated at the distribution and final consumption levels, which 

reaffirms the importance of action at the household scale. Moreover, we believe that the obtained results 

can be considered, with appropriate adaptations, for other Western countries, with similar cultures  

and habits. 

 

It is also important to add that the COVID-19 pandemic crisis has created new challenges to the academy, 

and introducing new tools to reduce losses and waste of food is one of them (Galanakis, 2020). 

According to Kantar (2020b), two trends are observed: (i) the growth of food delivery and takeaway; (ii) and 

the increase in the number of meals made at home, probably because of the growth of teleworking. 

Eurofound (2020) states that in the European Union, it is estimated that 39.6% of paid work by dependent 

employees was carried out at home during the pandemic. The study conducted by Kantar (2020a), 

comparing the months of January to August 2020 with those of 2019, showed that in Portugal, there was  

a 23% drop in out-of-home consumption and a 3% growth in in-home consumption (delivery and 

takeaway). It also showed that in France, the number of family meals per week rose from 18 to 24 during 

the lockdown period of 2020. 

 

In brief, we have identified the working strategies that will guide us to our proposed outcome. Using 

behavioural direction and intelligence as our main approaches, we will define our guidelines. Considering 

who our actors are, how their actual kitchen space is, how they behave and interact, and to which social 

system they belong, we can propose a new type of scenario. To complete this proposition, we will need to 

define how to organise the space, what the main design details are, what the necessary ambient conditions 



 

97 

and resources are, what the visual strategies are, how to be flexible, what the main environmental 

messages are, how to create a core connectedness and how to be democratic and adaptable. 

 

Finally, it is possible to conclude not only that there are solid grounds to justify the pursuit of this research 

but also that our main objective can be achieved, contributing to solving the problem of food waste 

through innovative solutions. Furthermore, it is our goal to test the proposed guidelines on a full-scale field 

experiment in future research. 

 

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https://doi.org/10.1371/journal.pone.0053856

	Abstract
	Introduction
	Literature review
	Design for sustainability and behavioural change
	Food waste
	Kitchen-focused interior design

	Methodology
	Conclusions
	References


