Promoting Plant-Based Sustainable Diet to Support Future Development: Emotional Design Card Development

Xiaochen Fang and Jinwei Zhu ()
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Xiaochen Fang: School of Business, Jiangnan University, Wuxi 214122, China
Jinwei Zhu: School of Business, Jiangnan University, Wuxi 214122, China

Sustainability, 2024, vol. 16, issue 18, 1-23

Abstract: The quest for a plant-based sustainable diet has significant value for promoting future development, posing novel challenges for designers. This study involved a five-step design process, encompassing a case study, an experimental study, prototype conception, user testing, and design refinement, with the aim of developing a “Plant-based Sustainable Diet 3P Emotional Design Method” card set that enables individuals to devise personalized sustainable diet plans. The results demonstrated that the instinctive level originates from the product itself, signifying the efficacy of sensory design cues for plant-based foods. The behavioral level stems from the interactive content generated by the product, denoting the efficacy of design cues and highlighting the advantages of transitioning to healthier ingredients for the body. The reflective level arises from the reflection and contemplation of the product, signifying the efficacy of value perception and design cues pertaining to economic, environmental, and social sustainability knowledge. The study analyzed the influencing factors of diet choices through emotional design and provided insights into the underlying psychological mechanisms. The theoretical contribution of this study lies in the novel integration of emotional design and sustainable diet research, while its practical contribution is the introduction of methods and tools that facilitate the adoption of plant-based sustainable diet practices at the individual level.

Keywords: plant-based sustainable diet; sustainable development; sustainable design; emotional design (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2024
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