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Join us for the 2016 TriUXPA World Usability Day evening event celebration on November 10 at 6 pm at SAS for networking, dinner and a talk by Erin White from Community Food Lab.
The theme for 2016 is “Sustainable User Experience (UX)” or “Green UX.” Sustainability and UX design are innately intertwined since they are both about creating the best experience for people. Green processes and sustainable products take into account goals such as recycle, reuse and incremental improvement. It’s about taking existing products and services and developing ways to refine and redesign them to be more effective, efficient and reusable in ways that enhance a person’s life. This year’s theme, sustainability, coincides with the recent adoption of the United Nations Sustainable Development Goals (SDGs). The UX design lens can improve efforts to “end poverty, protect the planet, and ensure prosperity for all” by giving disadvantaged individuals a seat at the table. This can be done in part by taking the ‘user experiences’ of SDG efforts into account. Within this framework, “users” are the people who will be affected by SDG policies and initiatives and “experiences” relate to the encounters, interactions, etc. that people will have with policies and initiatives as SDG efforts continue. Evening Agenda
Erin White is a designer, entrepreneur, and teacher working for healthy food systems. He founded his design firm, Community Food Lab, out of two beliefs: First, healthy communities need healthy food systems, and second, that good design can help achieve both.
With projects ranging in scale from the sidewalk to the region, that span all food system sectors, Community Food Lab is marking off a new design discipline with food systems as the design territory. Through this award-winning international firm, White helps organizations and communities develop innovative food systems projects to solve big problems.
While trained as an architect, White has also worked as a chef, an on-site farm manager, a statistician in public health, and a framing carpenter. He is co-founder of the Capital Area Food Network, the father of two young children, and a native of North Carolina.
Location
SAS Training Room Building F, Room 101 200 SAS Campus Drive Cary, NC 27513 See map: Google Maps
Parking is available behind the building. There is a walkway from the parking lot behind the building to the Training Room (in the front of the building). Parking is also available in adjacent lots.
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