Piloting a Digital Twin in an immersive CAVE for Plastic Reduction Practices and Behaviours in Kitchen Operations
The hospitality sector and its kitchen operations are large-scale users of single-use plastics (SUPs), which is a worldwide challenge that needs to be solved. Small Hospitality Firms (SHFs) struggle to find solutions due to their limited knowledge, lack of economic and human resources and the time pressure of their operations. SHFs in Friesland, Noord Brabant, and Limburg asked CELTH to explore effective interventions to reduce, reuse and recycle SUPs and to nudge their staff towards the required behaviour for SUPs reduction.
Goal
The project aims at reducing SUPs via interventions co-created and co-designed in an immersive extended reality environment (XR) where SHFs can reflect on and re-design kitchen operations, avoiding disruptions in their kitchen operations and work pace.
Approach
In this project, a combination of innovative methodologies and tools are used to meet the objectives. Using multi-camera participant observation to video-record kitchen operations in a selected hospitality facility, an immersive virtual environment will be created at The Future of Food Lab at Zuyd University of Applied Sciences in Maastricht. This XR environment will serve as the setting for participatory co-creation sessions with hospitality SHFs, researcher-lecturers, and other stakeholders. In these co-creative design sessions, different ideas for ways to come to a reduction of plastic use in the kitchen are generated combining a 3R (Refuse, Reuse, Recycle) approach and nudging strategies. Finally, interventions will be designed and possibly pilot-tested by the involved SHEs to lower plastic use by (for example) raising awareness of consequences and ascription of responsibility to encourage reuse, reduce and recycle to drive needed change in kitchen operations.
Partners
- NHL Stenden University of Applied Sciences
- Breda University of Applied Sciences
- Zuyd University of Applied Sciences
- De Pleats Restaurant
- Paddy O'Ryan
- Stayokay Hostel Terschelling
- Brasserie Om de Dobben
- Teaching Hotel Chateau Bethlehem
- Restaurant Blossem
- La Barceloneta Restaurant
- Practice Restaurant Sibelicious
Projectteam
- Prof. Elena Cavagnaro (NHL Stenden)
- Dr. Lucia Tomassini (NHL Stenden)
- Prof. Danny Han (Hogeschool Zuyd)
- Malu Boerwinkel MSc. (Hogeschool Zuyd)
- prof. Rudy Folkersma (NHL Stenden)
- Judith Ogink MSc (NHL Stenden)
- Dr. Andrew Mzembe (Breda University of Applied Sciences)
- Ilse van Ipenburg, MSc. (Breda University of Applied Sciences)
Planning
Oktober 2024 – September 2025
Status
Ongoing
Results
Not yet available