User-Interface Design for Individualization Services to Enhance Sustainable Consumption and Production

Hankammer, Stephan; Hora, Maike; Canetta, Luca; Sel, Sultan Kaygin

doi:10.1016/j.procir.2016.03.077

Cited by 22 publications

(16 citation statements)

References 17 publications

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“…Brunø et al [16] call for an assessment of the whole life cycle within MC and thus promote the LCA perspective as well without explicitly stating the need for the quantification of the impacts. Yet it remains difficult to integrate sustainability aspects into MC/MP, as shown by Hankammer et al [17] with only a minor share of configurators including these aspects at all. This is also reflected in the meta-study conducted by Gembarski et al [18] finding that especially environmental aspects are vastly underrepresented in MC business models.…”

Section: Sustainable Mass Customisation and Mass Personalisationmentioning

confidence: 99%

Environmental Sustainability in the Context of Mass Personalisation – Quantification of the Carbon Footprint with Life Cycle Assessment

Briem¹,

Betten²,

Held³

et al. 2019

Int J Ind Eng Manag

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Driven by individualisation as a trend and enabled by new production technologies and increasing digitalisation, mass customisation (MC) and mass personalisation (MP) open up new possibilities to address user demands much better. However, the sustainability achievements of current manufacturing technology could be compromised by this trend as variability in environmental impacts increases. Small lot sizes are likely to increase per piece manufacturing efforts, and reusability and recyclability might be limited. Nevertheless, personalised products can address user demands much better and hold great sustainability potential as well. In order to manage these risks and potentials, sustainability assessments are necessary. This paper first provides a short overview of the current state of sustainability assessment in the field based on existing literature and the current discussion in the scientific community. To contribute to filling the existing gap in the application of sustainability assessments by providing further quantitative results, Life Cycle Assessment (LCA) is applied to two conceptual MC/MP examples. Operationalised by the carbon footprint, the environmental impacts of customer choices are quantified for the analysed scenarios. The examples are within the field of mobility, one examining return logistics of personalised consumer products, the other analysing lowcarbon vehicle choices based on individual driving behaviour. The aim of this paper is to contribute to embedding LCA as a methodology for the assessment of environmental sustainability in the area of MC and MP and add qualitative assessment to support existing sustainability frameworks in the field.

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Section: Sustainable Mass Customisation and Mass Personalisationmentioning

confidence: 99%

Environmental Sustainability in the Context of Mass Personalisation – Quantification of the Carbon Footprint with Life Cycle Assessment

Briem¹,

Betten²,

Held³

et al. 2019

Int J Ind Eng Manag

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“…The development of software for process simulation could predict the changes in the quality of food products subjected to operations. Nevertheless, the availability of systems with this feature is still limited in food industry, 2001x Coulston et al (2003) x German et al (2004) x x Grunert (2005) x x x Fisher et al (2005) x x x x x Nowak- Wegrzyn (2007) x Sun (2007) x x x x x Boland (2008) x x x x Kumar (2008) x Awazu et al (2009) x x Dorman et al (2009) x x Rahimnia, Moghadasian and Castka (2009) x x Gehlhar et al (2009) x x Mahalik and Nambiar (2010) x 2014x Sorouri et al (2014) x Poínhos et al (2014) x Chen et al (2014) x x Haugaard, Brockhoff and Lähteenmäki (2016) x Keenan et al (2015) x x Lipton et al (2015) x x Nagpal, Lei and Khare (2015) x x x x Sun et al (2015) x x Ferreira and Alcântara (2015) x x x x Adeigbe et al (2015) x x Ferreira and Alcântara (2016) x x x x Balcombe et al (2016) x x Donadini et al (2016) x x x Hankammer et al (2016) x Wolf and Zhang (2016) x very reason that software developers have added strength to invest resources in the development of specific food processing capabilities (HALDER et al, 2011). A feature of the software, in general, is that components in a virtual environment can be multiplied easily and at low cost (VERDOW; BEULENS; WOLFERT, 2014), which enables customization.…”

Section: Foods Processing and Its Enablersmentioning

confidence: 99%

“…Food consumers have demanded specific products adjusted to their individual needs and preferences (NYSTÉN-HAARALA; LEE; LEHTO, 2010). For the acceptance of food customization, consumers can be influenced by hedonic and utilitarian attributes (NAGPAL; Product: Management & Development LEI; KHARE, 2015); health and taste (BHARADWAJ;NAYLOR;TER HOFSTEDE, 2009;TRIENEKENS et al, 2012); ecological factors (GEHLHAR et al, 2009;HANKAMMER et al, 2016); promotion feelings (WANG; KANDAMPULLY, J.; JIA, 2013); customization level offered (WOLF; ZHANG, 2016); cultural characteristics (PULLMAN;VERMA;GOODALE, 2001;ADEIGBE et al, 2015;DONADINI et al, 2016); and also factors such as waiting time and price of product (PULLMAN; VERMA; GOODALE, 2001).…”

Section: Identification Value Perceived By Customers To Customized Fomentioning

confidence: 99%

“…This technology appears promising due to the demand for customized food according to their nutritional content. Hankammer et al (2016) indicate a greater customer preference for sustainable food products. Despite the integration of food industry and sustainability of projects, are still checked environmental impacts resulting from the food industry operation (SUN, 2007).…”

Section: Research Opportunitiesmentioning

confidence: 99%

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Mass customization in food production: a perception about the theme and future directions

Calegari¹,

Fettermann²

2018

Product (São Carlos, Online)

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Mass Customization (MC) has become a significant market trend, mainly with the dissemination of new technologies, such as the Internet of Things (IoT). This article aims to identify possibilities of MC adoption for produced food and to identify barriers and enablers related to MC success. For to develop the MC theme in food production, as the first step, a systematic literature review was carried out. The systematic search of several databases (Emerald Insight, Science Direct, Web of Science, Proquest and Scopus) was conducted, and 52 studies met the inclusion criteria and were included in this review. Results show food perishability, difficulty in processing, nutritional values quantification of the customized food products and perceived complexity of the customization benefit by the customers as barriers to MC implementation in the food sector. Each of these barriers is discussed together with the recommended enablers to overcome them. The results presented contribute to the identification of opportunities for new products, processing, and services associated with custom food products and the improvements implementation of foods already customized by companies. This paper gathers considerations to direct the MC success of food engineering and food sector companies. To accompany the industry 4.0 scenario, it becomes essential to develop mass customization strategies. The challenge of Food Engineering is precise to create methods that align with such a situation. In this way, the present article presents itself as an initial step towards a new way of thinking about food engineering processes.

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“…Os consumidores de alimentos têm exigido produtos específicos, adaptados às suas necessidades e preferências individuais. Para a aceitação da customização de alimentos, os consumidores podem ser influenciados por atributos hedônicos e utilitários (NAGPAL et al, 2015); saúde e sabor que os alimentos apresentam (BHARADWAJ et al, 2009;TRIENEKENS et al, 2012); fatores ecológicos (GEHLHAR et al, 2009;HANKAMMER et al, 2016); sentimentos de promoção (WANG et al, 2013); nível de customização oferecida (WOLF; ZHANG, 2016); características culturais (PULLMAN et al, 2001;ADEIGBE et al, 2015;DONADINI et al, 2016); e também fatores como o tempo de espera e o preço do produto (PULLMAN et al, 2001). …”

Section: Barreiras Para Adoção De CM Em Empresas Alimentíciasunclassified

Uma revisão sistemática para identificação das possibilidades de aplicações e das barreiras de adoção da customização em massa na produção de alimentos

Calegari

Fettermann

2018

Braz. J. Food Technol.

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Resumo Em um cenário de indústria 4.0 e integração de processos, torna-se necessária a discussão sobre a produção de produtos personalizados em massa ao consumidor. As empresas possuem dificuldades na implementação da estratégia de Customização em Massa (CM), especialmente em empresas produtoras de alimentos, o que pode ser explicado pela falta de estudos sobre fatores que afetam o sucesso da adoção desta estratégia. A partir de uma revisão sistemática da literatura, este artigo possui o objetivo de realizar uma análise bibliométrica com a finalidade de identificar as possibilidades da adoção de CM para produtos alimentícios customizados em massa e, ainda, identificar barreiras relacionadas à implementação da CM. Os resultados apresentam a perecibilidade dos alimentos, a dificuldade no processamento, a quantificação dos valores nutricionais do produto customizado e a complexidade de percepção do valor agregado da customização pelos clientes como barreiras para a implementação no setor alimentício. Os resultados apresentados contribuem para a identificação de oportunidades de novos produtos e também para a reunião de informações que possibilitem um direcionamento da implementação de CM no setor alimentício.

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User-Interface Design for Individualization Services to Enhance Sustainable Consumption and Production

Cited by 22 publications

References 17 publications

Environmental Sustainability in the Context of Mass Personalisation – Quantification of the Carbon Footprint with Life Cycle Assessment

Environmental Sustainability in the Context of Mass Personalisation – Quantification of the Carbon Footprint with Life Cycle Assessment

Mass customization in food production: a perception about the theme and future directions

Uma revisão sistemática para identificação das possibilidades de aplicações e das barreiras de adoção da customização em massa na produção de alimentos

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