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Att lysa upp offentliga rum: Ljusdesigns inverkan på cafémiljöer och stadens attraktivitet
2025 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesisAlternative title
Illuminating public spaces : The impact of lighting on café environments and urban attractiveness (English)
Abstract [en]

Introduction – This thesis explores how lighting influences experiences in public environments, with a specific focus on café settings. The purpose was to investigate how lighting characteristics such as light level, light distribution, and light color affect the perception of comfort, social interaction, and the attractiveness of cafés in city centers.

Method – The study was conducted as a multiple case study involving four cafés in Jönköping. Data was collected through a survey and unstructured observations.

Results – A total of 40 respondents completed the survey, the majority of whom were women. The results showed that cafés with low lighting levels and warm light colors were perceived as more pleasant, private, and relaxing. The overall sense of comfort was generally high across all cafés, and the results indicate that 45% believe that cafés are very important for the experience of an attractive city center.

Analysis – Overall, the findings show that the lighting atmosphere had a positive effect on visitors' experience of both comfort and social interaction across all cafés. The most prominent findings were related to light level and light color. Observations supported the survey results by showing that guests tended to choose more secluded and atmospherically lit seating areas.

Discussion – The study confirms previous research on how lighting influences the perception and emotional response to an environment. It also became evident that lighting, in combination with other factors such as interior design, noise level, and product offering, contributes to an overall experience. One factor does not exclude the other. Future research is recommended to include interviews or structured observations to gain deeper insights

Abstract [sv]

Introduktion – Detta examensarbete undersöker ljusets påverkan på upplevelser i offentliga miljöer med fokus på cafémiljöer. Syftet var att undersöka hur olika ljusegenskaper påverkar upplevelsen av trivsel, social interaktion och caféers attraktionskraft i stadskärnor.

Metod – Studien genomfördes som en flerfallstudie med fyra caféer i Jönköping som fallstudieobjekt. Datainsamlingen skedde genom en enkätundersökning och ostrukturerade observationer.

Resultat – Totalt besvarade 40 respondenter enkäten varav majoriteten var kvinnor. Resultatet visade att caféer med låg ljusnivå och varm ljusfärg upplevdes som mer trivsamma, privata och avslappnade. Upplevelse av trivsel var generellt hög på samtliga caféer och resultaten visar att 45 % menar att caféer är mycket viktiga för upplevelsen av en attraktiv stadskärna.

Analys – Sammantaget visar resultaten att ljusatmosfären överlag har haft en positiv inverkan på upplevelsen av både trivsel och social interaktion i samtliga caféer. Resultaten visar att de svar som framgick tydligast rörde ljusnivå och ljusfärg. Observationerna visar att gäster tenderade att söka sig till mer avskilda och stämningsfullt belysta platser.

Diskussion – Studien bekräftar tidigare forskning om hur ljuset påverkar upplevelsen av en miljö samt de känslor som uppstår. Det framgår också att ljus i samband med andra faktorer såsom inredning, ljudnivå och utbud skapar en helhetsupplevelse. Den ena utesluter inte den andra. Framtida studier föreslås inkludera intervjuer eller strukturerade observationer för att ytterligare fördjupa förståelsen.

Place, publisher, year, edition, pages
2025.
Keywords [sv]
Ljusdesign, Cafémiljö, Ljusfärg, Ljusfördelning, Ljusnivå, Social interaktion, Stadskärnor, Trivsel
National Category
Architectural Engineering Design
Identifiers
URN: urn:nbn:se:hj:diva-69388OAI: oai:DiVA.org:hj-69388DiVA, id: diva2:1984799
Subject / course
JTH, Product Development
Supervisors
Examiners
Available from: 2025-08-11 Created: 2025-07-17 Last updated: 2025-10-13Bibliographically approved

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