Designing a sustainable collaborative food service for entrepreneurs in a university environment
Abstract
This paper aims to describe the service design of a collaborative entrepreneurship in a university environment that seeks to improve the local food in line with sustainability concepts. Design Science Research was adopted as a research method and generated an artifact, a collaborative business service of sustainable gastronomic products. This method adopted a three-cycle structure: relevance, design and rigor. To support the construction of the artifact, service design and codesign approaches were considered. The result of this process includes carrying out activities with an interdisciplinary team of researchers, as well as the participation of entrepreneurs in codesign workshops. The solution is a service implemented for collaborative entrepreneurship for university students who work under the concepts of sustainable gastronomy. The results can promote insights in new service proposals that foster the entrepreneurship of sustainable gastronomy in academic environments and help in the qualification of students as entrepreneurs.
Keywords
service design; food service; entrepreneurship; design science research
DOI
https://doi.org/10.3384/ecp203022
Citation
Farias, L., Soares, C., Bursztyn, I.,and Cipolla, C.(2023) Designing a sustainable collaborative food service for entrepreneurs in a university environment, in Carla Cipolla, Claudia Mont’Alvão, Larissa Farias, Manuela Quaresma (eds.), ServDes 2023: Entanglements & Flows Conference, Service Encounters and Meanings, 11-14th July 2023, Rio de Janeiro, Brazil. https://doi.org/10.3384/ecp203022
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Designing a sustainable collaborative food service for entrepreneurs in a university environment
This paper aims to describe the service design of a collaborative entrepreneurship in a university environment that seeks to improve the local food in line with sustainability concepts. Design Science Research was adopted as a research method and generated an artifact, a collaborative business service of sustainable gastronomic products. This method adopted a three-cycle structure: relevance, design and rigor. To support the construction of the artifact, service design and codesign approaches were considered. The result of this process includes carrying out activities with an interdisciplinary team of researchers, as well as the participation of entrepreneurs in codesign workshops. The solution is a service implemented for collaborative entrepreneurship for university students who work under the concepts of sustainable gastronomy. The results can promote insights in new service proposals that foster the entrepreneurship of sustainable gastronomy in academic environments and help in the qualification of students as entrepreneurs.