Abstract
This paper presents a co-design workshop method where the participants use context maps of work activities as tools to visually explore collaborative service opportunities inside a food producer community. As an example the paper describes experiences from using the method together with small local food producers. During the workshop the food producers created and transferred knowledge regarding their work from the individual work maps to co-created future service maps. Although the food producers never had worked in these settings before; they had no problem sharing and co-creating complex work scenarios. The method uses both visual and verbal tools; which enables the participants to create a detailed service story as well as a visual overview. The use of the method encouraged the food producers to create service ideas; but it also started a dialog on how to bring the service concepts out to the real work context. The paper also reflects upon the method’s potential in supporting service designers.
Keywords
Work context maps; creative communities; design method; visual tools
DOI
https://doi.org/10.21606/servdes2012.23
Citation
Sandberg, F.(2012) Co-creating collaborative food service opportunities through work context maps, in Tossavainen, P. J., Harjula, M., & Holmlid, S. (eds.), ServDes 2012: Co-Creating Services, 8–10 February, Espoo, Finland. https://doi.org/10.21606/servdes2012.23
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Conference Track
Research Papers
Co-creating collaborative food service opportunities through work context maps
This paper presents a co-design workshop method where the participants use context maps of work activities as tools to visually explore collaborative service opportunities inside a food producer community. As an example the paper describes experiences from using the method together with small local food producers. During the workshop the food producers created and transferred knowledge regarding their work from the individual work maps to co-created future service maps. Although the food producers never had worked in these settings before; they had no problem sharing and co-creating complex work scenarios. The method uses both visual and verbal tools; which enables the participants to create a detailed service story as well as a visual overview. The use of the method encouraged the food producers to create service ideas; but it also started a dialog on how to bring the service concepts out to the real work context. The paper also reflects upon the method’s potential in supporting service designers.