scholarly journals Investigating the role of Expansive Design and Service Design in improving healthy food consumption: case study consuming vegetables

2019 ◽  
Author(s):  
Fatemeh Marzban ◽  
Saeed Zohari Anbohi ◽  
Alireza Ajdari ◽  
Yaser Pakzad Jafarabadi
Keyword(s):  
Food Consumption ◽  
Consumer Satisfaction ◽  
Service Design ◽  
Healthy Food ◽  
Treatment Center ◽  
Sports Clubs ◽  
Healthy Nutrition ◽  
Cultural Historical Activity ◽  
Treatment Procedures

The goal of this study is to generate designerly solutions for improving the culture of healthy food consumption in Tehran, Iran through cultural-historical activity theory. Even though individuals might make conscious decisions to consume healthy food, their environment might prevent them from doing so. Given the current lack of attention toward a holistic viewpoint that considers obese target users, healthy nutrition, and specifications of a target society, therapy procedures recommended by therapists as well as general healthy nutrition policies have been made useless and much less effective. The case study in this research was conducted on patients with obesity and preliminary studies show lack of success of patients, regardless of their nutrition program recommended by therapists. Observations were interpreted that unhealthy nutrition habits and obesity would not be changed just based on a calorie variable as being calculated in diets, but social, cultural and psychological factors do have an important role in generating obesity, and the disregard for considering such factors have resulted in divergence of patients between health centers, sports clubs, and monitoring groups (whether physicians or nutritionists). The hypothesis generated from such observations would signify that considering cultural-social context and generating a useful model (considering effective variables), together with treatment procedures, would help the patient reach a successful goal. Expansive design was chosen as the design approach in order to emphasize continuing the relation between users and providers of service, even after obtaining the service by a user. This viewpoint and design resulted in the dialogue between user and provider of the service or product. Based on the research, three solution scenarios were generated: considering promoting healthy nutrition culture through schools, general promotion strategies in media and society, and a collective treatment system. Based on priorities and requirements, the third scenario, designing a collective treatment center was chosen and conceptualized through tools such as system map, interaction storyboard, and consumer satisfaction diagram. The value of such a study is based on presentation and institutionalizing the theoretical infrastructures in the area of service design, while diverse solutions would be presented to specialists based on scenario-based design as well.

Social Design for Services Framework

2018 ◽  
Vol 1 (1) ◽  
Author(s):  
Melanie SARANTOU ◽  
Satu MIETTINEN
Keyword(s):  
South Africa ◽  
Sustainable Development ◽  
Research Group ◽  
Design Research ◽  
Service Design ◽  
Social Design ◽  
Practical Action ◽  
The Social ◽  
The World

This paper addresses the fields of social and service design in development contexts, practice-based and constructive design research. A framework for social design for services will be explored through the survey of existing literature, specifically by drawing on eight doctoral theses that were produced by the World Design research group. The work of World Design researcher-designers was guided by a strong ethos of social and service design for development in marginalised communities. The paper also draws on a case study in Namibia and South Africa titled ‘My Dream World’. This case study presents a good example of how the social design for services framework functions in practice during experimentation and research in the field. The social design for services framework transfers the World Design group’s research results into practical action, providing a tool for the facilitation of design and research processes for sustainable development in marginal contexts.

scholarly journals Phoenix Rising: The Evolution of Holyoke’s Collaborative Organizing for Healthy Food Resilience

2018 ◽  
Vol 19 (1_suppl) ◽  
pp. 63S-69S
Author(s):  
Catherine Sands ◽  
Neftali Duran ◽  
Laura Christoph ◽  
Carol Stewart
Keyword(s):  
Low Income ◽  
Food System ◽  
Healthy Food ◽  
Power Sharing ◽  
Racial Equity ◽  
Local Leadership ◽  
Safe Spaces ◽  
Community Power ◽  
Community Representation

In the Holyoke Food & Fitness Policy Council (HFFPC) case study, the challenges of providing equitable multistakeholder organizing are examined. The importance of housing the work in the community, power sharing, and having community representation in the leadership is made clear. The HFFPC partnership began with vigor, encountered challenges of trust, transparency, aligned goals and values; it dissolved, and reformed. Because it began with shared values of strong communities and healthy people, the partnership continues to evolve, build local leadership, change narratives, and articulate the need for racial equity in their food system, while shifting local systems and policies that frame who has access to healthy food and safe spaces to exercise in a low-income Latino community.

The Xianggu Mushroom Industry in Xixia County, Henan: A Case Study (西峡香菇产业的个案研究)

Rural China ◽  
2017 ◽  
Vol 14 (2) ◽  
pp. 375-404 ◽  
Author(s):  
Chang Liu (刘昶) ◽  
Shiqing Bao (包诗卿) ◽  
Danqing Pei (裴丹青)
Keyword(s):  
Local Government ◽  
Food Consumption ◽  
Rapid Growth ◽  
Rapid Expansion ◽  
Fair Share ◽  
Shiitake Mushroom ◽  
Healthy Development ◽  
Reform And Opening Up ◽  
Opening Up

The xianggu (shiitake) mushroom industry in Xixia county, Henan, emerged and initially experienced rapid growth during the reform and opening up period. It has benefited from both the rapid expansion of the food consumption market in China and the guidance and support of the local government. After thirty years of sustained expansion, the growth of the mushroom market began to slow down and competition within the industry became fierce. Facing rich and powerful mushroom dealers, individual mushroom farmers have had to bear the brunt of market fluctuations. To break the predicament of farmers’ suffering from low prices (because of the bumper harvest paradox) and to help farmers protect their interests and gain a fair share of the industry’s profits, and thus to achieve sustained and healthy development of the mushroom industry, important institutional innovations are needed. 西峡县香菇产业在改革开放时期经历了从零开始的飞速增长，这既得益于食品消费市场的迅速扩张，也得益于地方政府的引导和扶持。在经历了三十年的持续扩张后，香菇市场增速开始放缓，业内竞争压力凸显。面对财大气粗的菇行，势孤力单的个体菇农首当其冲,受到市场的挤压。要破解菇贱伤农的困局，帮助菇农保护自己的利益和分享产业的利润，并实现香菇产业的健康持续发展，就需要在产业组织和制度上进行创新。 (This article is in English.)

Psychological treatment of trihotillomania: A case study

2017 ◽  
Vol 41 (S1) ◽  
pp. S417-S417
Author(s):  
T. Sarmiento Luque ◽  
J.M. Sanchez
Keyword(s):  
Public Health ◽  
Clinical Case ◽  
Psychological Treatment ◽  
Cognitive Behavioral ◽  
Clinical Aspects ◽  
Hair Pulling ◽  
Behavioral Techniques ◽  
Competing Interest ◽  
Treatment Procedures

This paper presents a clinical case of trichotillomania. Therefore, the aim of this study is to present in detail the procedure followed in a case of trichotillomania in a public health context, using cognitive-behavioral techniques, in order to deepen the knowledge of the efficacy of these treatment procedures and demonstrate the feasibility of implementation.The results obtained show significant improvements in different clinical aspects: first, the hair pulling behavior disappeared completely; moreover, anxiety diminished significantly and mood normalized. All these results allow us to conclude that the intervention was successful.Disclosure of interestThe authors have not supplied their declaration of competing interest.

scholarly journals Performing Service Design Experiments Using Ethnomethodology and Theatre-Based Reenactment: A Swiss Ski Resort Case Study

2012 ◽  
Vol 4 (2) ◽  
pp. 89-100 ◽  
Author(s):  
Emmanuel Fragnière ◽  
Benjamin Nanchen ◽  
Marshall Sitten
Keyword(s):  
Service Design ◽  
Ski Resort ◽  
Design Experiments

Case study of sustainable service design in the hospitality industry

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Yi-An Chen ◽  
Chun Liang Chen
Keyword(s):  
Sustainable Development ◽  
Customer Value ◽  
Hospitality Industry ◽  
Service Providers ◽  
Corporate Sustainability ◽  
Service Design ◽  
Cultural Resources ◽  
Content Type ◽  
Holistic Understanding

Purpose The purpose of this study is to explore how creative-cultural hotels can achieve sustainable service design through the development of a holistic conceptual framework. Design/methodology/approach The authors created this framework using a qualitative exploratory multi-case study of four creative-cultural hotels in Taiwan. The framework comprises strategic, organizational and interface levels to describe the design process and implementation of service offerings that co-create value within a multifaceted network of actors. Findings The findings of this study show that incorporating local arts and culture into sustainable service design can generate unique value and experiences for customers. From the perspective of sustainable development, these hotels seek to add value by using local creative and cultural resources to ensure that they have a sound commercial base from which to showcase their cultural features. As such, this study recommends that the hotel industry shift its focus to a paradigm that provides a strategic and sustainability-framed vision to create value for society while protecting local natural and cultural resources. Originality/value This multilevel model reframes the development of customer value constellations through a holistic understanding of user experience, eco-design practice, service encounters aligned with user touchpoints and front-line employee capabilities. To integrate the perspectives of both service providers and their customers, the proposed model embeds these stakeholders within a single model through the vehicle of local value co-creation. This holistic framework can assist in designing sustainable service within the hospitality industry to deliver better services and customer experiences. The findings provide an illustration of how the proposed multilevel sustainable-development-oriented service design framework can serve as a useful tool in guiding hotels toward corporate sustainability.

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