지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2019.5
- 수록면
- 57 - 68 (12page)
- DOI
- 10.15187/adr.2019.05.32.2.57
이용수
초록· 키워드
오류제보하기
Background : Disposable packaging is emerging as a worldwide sustainability issue and a chief cause of environmental pollution. Moreover, the South Korean government recently placed a ban on disposable coffee cups for in-store customers. This study examined which design attributes of takeout cups provide a more eco-friendly design for iced and hot drinks. We also explored which design attributes raised environmental awareness.
Methods : After selecting predominant design attributes of sustainable takeout cups, we used conjoint analysis to figure out the weights of relative importance given to six design attributes. The study compared consumers’ preferred takeout cup design and an eco-friendly takeout cup design.
Results : In response to consumers’ preferences, the best design for an eco-friendly takeout cup for iced and hot drinks is a paper cup without a lid, straw, or printed message and recycling logo. Based on this, we proposed a newly designed eco-friendly paper cup with an embossed logo instead of using an ink-printed logo for two leading coffee brands in South Korea.
Conclusions : The study examined emerging design attributes that provide a more eco-friendly takeout cup design for iced and hot drinks. The results show that consumers accept inconvenience for greater environmental benefit. To reflect consumers’ preference and their choice of the most eco-friendly design attributes, we proposed a paper takeout cup with no lid, no straw, and no printed message or recycling logo as the best combination for an eco-friendly takeout cup design for both iced and hot drinks while also allowing each brand to address its own visual identity.
Methods : After selecting predominant design attributes of sustainable takeout cups, we used conjoint analysis to figure out the weights of relative importance given to six design attributes. The study compared consumers’ preferred takeout cup design and an eco-friendly takeout cup design.
Results : In response to consumers’ preferences, the best design for an eco-friendly takeout cup for iced and hot drinks is a paper cup without a lid, straw, or printed message and recycling logo. Based on this, we proposed a newly designed eco-friendly paper cup with an embossed logo instead of using an ink-printed logo for two leading coffee brands in South Korea.
Conclusions : The study examined emerging design attributes that provide a more eco-friendly takeout cup design for iced and hot drinks. The results show that consumers accept inconvenience for greater environmental benefit. To reflect consumers’ preference and their choice of the most eco-friendly design attributes, we proposed a paper takeout cup with no lid, no straw, and no printed message or recycling logo as the best combination for an eco-friendly takeout cup design for both iced and hot drinks while also allowing each brand to address its own visual identity.
목차
Abstract
1. Introduction
2. Method
3. Preliminary workshop
4. Main study
5. General Discussion
6. Conclusion
References
참고문헌 (18)
참고문헌 신청
Baik, M. / 2011 / Organic Food Package Design Management in SMEs / Proceedings of IASDR2011(75), 4th World Conference on Design Research
Dick, A. / 1996 / How consumers evaluate store brands / Journal of Product and Brand Management 5(2):19~28
Jang, Y. J. / 2015 / Coffee shop consumers' emotional attachment and loyalty to green stores : The moderating role of green consciousness / International Journal of Hospitality Management 44:146~156
Houck. B. / Starbucks Needs a Better Coffee Cup. Eater
Lee, J. / 2015 / A study for increasing reusable cup consumption in the coffee industry: focused on behavior change with motivation
Dick, A. / 1996 / How consumers evaluate store brands / Journal of Product and Brand Management 5(2):19~28
Jang, Y. J. / 2015 / Coffee shop consumers' emotional attachment and loyalty to green stores : The moderating role of green consciousness / International Journal of Hospitality Management 44:146~156
Houck. B. / Starbucks Needs a Better Coffee Cup. Eater
Lee, J. / 2015 / A study for increasing reusable cup consumption in the coffee industry: focused on behavior change with motivation
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