| Abstrakt: |
Objective to study the carbon neutralization and carbon emission reduction design strategy and specific implementation scheme of China's catering takeout industry from the international background of carbon neutralization action. Methods Based on the theories and research methods of interaction design and service design, the current situation of food delivery problems was analyzed. Based on the factors related to the impact of food delivery on the environment, the limitations and opportunities of low-carbon design in the process of food delivery service were analyzed from the perspective of the whole life cycle of food delivery. Results Low-carbon guided design and low-carbon environmental awareness education are the key factors to promote users to practice low-carbon behavior. To construct a low-carbon design strategy for food and beverage delivery, the design should be combined with the environment, and low-carbon behavior guided design should be carried out based on user behavior - system identification - incentive feedback. Conclusion This study provides useful guidance for the carbon emission reduction design strategy of food and beverage delivery products and has certain reference significance for the development of green catering and the realization of carbon neutrality in food and beverage delivery service field. [ABSTRACT FROM AUTHOR] |
