Service Design for a Sustainable Food Consumption : Bridging Gaps between the Food Source and the Kitchen
The client of this thesis is Electrolux and the department Electrolux Innovation. The supervisors from the company are Camila Serpa Soares and Tove Chevalley. The purpose of the thesis was to develop a service within the field of sustainable food consumption, which was later narrowed down to increas...
| Main Authors: | , |
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| Format: | Others |
| Language: | English |
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KTH, Skolan för industriell teknik och management (ITM)
2020
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| Subjects: | |
| Online Access: | http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-281369 |