摘要
针对当今轻餐饮店面空间能源消耗大以及生态友好度低等问题,探讨从消费主义空间转向品质绿色化、可持续化的创新空间研究。厘清“轻餐饮”的概念、空间类型特征及设计痛点,从可持续设计角度介入,做出新的思考。基于可持续设计理念的探索和分析,提出轻餐饮空间环境、技术、社会、文化四重维度系列创新设计策略。以期促进轻餐饮企业持久效益最大化和社会可持续发展,同时为今后更深入研究该领域的人员提供借鉴和参考。
Aiming at the large consumption of material and energy in the current construction of light catering space,explore the practice and innovation of light catering space in the context of promoting the transformation from consumerism space to quality,green,sustainable innovative one.The article clarifies the concept,spatial type characteristics and design pain points of light catering.Make new thinking from the perspective of sustainable design.Based on the exploration and analysis of sustainable design concept,a series of innovative design strategies with four dimensions of space environment,technology,society and culture for light catering are proposed.It is expected to promote the maximum lasting benefit of light catering enterprises and the sustainable development of society.Providing some reference for researchers in this field in the future.
作者
季岚
李永刚
JI LAN;LI YONGGANG
出处
《设计》
2022年第9期38-40,共3页
Design
基金
武汉轻工大学自主研发课题“轻餐饮连锁店空间管理系统设计研究”(2018xz04)。
关键词
可持续发展
可持续设计
轻餐饮
空间
系统性策略
Sustainable development
Sustainable design
Light catering
Space
Systematic strategy
